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

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

PART BFoods (continued)

DIVISION 14Meat, Its Preparations and Products (continued)

Meat Stews (continued)

 [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.

  • SOR/78-874, s. 2

 [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.

  • SOR/78-874, s. 2

 [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.

  • SOR/78-874, s. 2

Meat Specialties

 [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.

  • SOR/82-768, s. 47

 [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.

  • SOR/82-768, s. 47

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

 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.

  • SOR/78-403, s. 4(F)
  • SOR/88-336, s. 3

Meat Product Extender

 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.

  • SOR/82-768, s. 48

Extended Meat Products

 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).

  • SOR/82-768, s. 49

 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).

  • SOR/82-768, s. 50
  • SOR/84-300, s. 47(F)

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that food

  • (a) has a total protein content of not less than 11 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).

  • SOR/82-768, s. 51

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, 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 30 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).

  • SOR/82-768, s. 52
  • SOR/84-300, s. 48(E)

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles regular ground beef, medium ground beef or lean ground beef, unless that food

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

  • (b) has a fat content of

    • (i) 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 where the product is represented as being regular,

    • (ii) not more than 23 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being medium, or

    • (iii) not more than 17 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being lean; and

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

  • SOR/82-768, s. 53

 No person shall sell a food that consists of a mixture of meat product, filler and meat product extender, 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 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).

  • SOR/82-768, s. 54
 
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