Canadian Food Inspection Agency
Meat Hygiene Manual of Procedures
Chapter 7 - Packaging and Labelling
7.1 Introduction
7.2 Applicable legislation
7.3 Use of the Meat Inspection
Legend
- 7.3.1 Design and size of the Meat Inspection Legend
7.4 Types of containers and labels
- 7.4.1 Types of containers
- 7.4.2 Types of labels
- 7.4.3 Package design guidelines for Vexar netting, coloured casings and
plastic bags
7.5 Request for registration of
labels
- 7.5.1 Labels requiring registration by the Packaging, Labelling and
Evaluation Unit
- 7.5.2 Submission of labels for registration
- 7.5.3 Generic labelling
- 7.5.4 Submission for temporary registration of promotional labels
- 7.5.5 Submission of foreign labels for registration
- 7.5.6 Submission of product formulation and method of preparation
7.6 Mandatory requirements for labels of
edible meat products in registered establishments
- 7.6.1 The identity of the meat product
- 7.6.2 The net quantity of the meat product
- 7.6.3 The list of ingredients - Declaration of ingredients with allergenic
properties, or causing serious adverse reactions
- 7.6.4 The name and address of the firm
- 7.6.5 The Meat Inspection Legend
- 7.6.6 The storage instructions
- 7.6.7 Durable shelf life statement
- 7.6.8 Production date and identification code of production lot
- 7.6.9 Retained water declaration for raw single-ingredient meat
products
7.7 Non-mandatory information on labels
for edible meat products in registered establishments
7.8 Other labelling requirements
7.9 Cutting and labelling requirements of
poultry parts
7.10 Acceptable methods of labelling meat
products in artificial casings
7.11 Labelling of volume retail
packages
7.12 Labelling of shipping
containers
7.13 Ham nomenclature
7.14 Label requirements for non-meat
food products
7.15 Requirements for labels not
requiring registration from the Packaging, Labelling and Evaluation
Unit
7.16 Labelling requirement for nonfood
products
7.17 Custody of labels
7.18 Transfer of labels, bearing the
Meat Inspection Legend, from one registered establishment to another
7.19 Disposal of obsolete labels bearing
the Meat Inspection Legend
7.20 Authority to reproduce the Meat
Inspection Legend
7.21 Labelling of imported meat
products
- 7.21.1 Mandatory requirements
- 7.21.2 List of registered foreign labels
7.22 Meat Standards as prescribed in the
Meat Inspection Regulations
- 7.22.1 Protein requirement
- 7.22.2 Ingredients derived from milk
- 7.22.3 Use of gums
- 7.22.4 Use of pork or poultry skin
- 7.22.5 Use of Mechanically Separated Meat (MSM)
- 7.22.6 Wiltshire Bacon
- 7.22.7 Use and labelling of partially defatted chopped beef and pork
- 7.22.8 Use of phosphate salts or water in the preparation of meat
products
- 7.22.9 Use of phosphate salts or water in the preparation of meat
products
Annex A - Request for Registration of Labels, Markings and Containers
(to access this form go to the following address:
http://www.inspection.gc.ca/english/for/pdf/c1478e.pdf)
Annex C - MAIN PANELS ON ROUND CONTAINERS
(CANS)
Annex G
Annex H - STATEMENT OF COMPLIANCE FOR
PRINTERS OF PACKAGING MATERIALS AND LABELS BEARING THE MEAT INSPECTION LEGEND
AND MANUFACTURERs OF STAMPS BEARING THE MEAT INSPECTION LEGEND
Annex J - INGREDIENTS AND COMPONENTS OF
INGREDIENTS - LABELLING REQUIREMENTS
Annex K - Questions and Answers about the
Use of Phosphate Salts and/or Water in the Preparation of Meat Products
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