Food > Meat and Poultry Products > Manual of Procedures > Chapter 7  

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