	Main Page - Fair Labelling Practices Program
	2003 Guide to Food Labelling and Advertising
-	Table of Contents
-	Preface
-	Chapter 1 - Introduction
-	Chapter 2 - Basic Labelling requirements
-	Chapter 3 - Advertising Requirements
-	Chapter 4 - Composition, Quality, Quantity & Origin Claims
-	Chapter 5 - Nutrition Labelling
-	Chapter 6 - The Elements Within the Nutrition Facts Table
-	Chapter 7 - Nutrient Content Claims
-	Chapter 8 - Diet-Related Health Claims
-	Chapter 9 - Supplementary Information on Specific Products
-	Chapter 10 - Guide to the Labelling of Alcoholic Beverages
-	Chapter 11 - Labelling Guide for Processed Fruits and Vegetables
-	Chapter 12 - Guide to the Labelling of Honey
-	Chapter 13 - Guide to the Labelling of Maple Products
-	Chapter 14 - Meat and Poultry Products
-	Chapter 15 - Fish and Fish Products
-	Glossary
	Contacts

Chapter 14 - Meat and Poultry Products

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14.1	Simulated Meat and Simulated Poultry Products
14.2	Meat and Poultry Product Extenders
14.3	Extended Meat and Poultry Products
14.4	Meat Products and Poultry Meat Products that Contain Phosphate Salts and/or Water
		14.4.1	Compositional Requirements
		14.4.2	Common Name of Meats with Added Phosphates and/or Water
		14.4.3	Ingredient List
		14.4.4	Nutrition Facts Table
		14.4.5	Summary Tables for Labelling Requirements
		14.4.6	Phosphated Meat Products as Ingredients
14.5	Compliance Policy for Protein Standards of Meat and Poultry Products Containing Phosphate Salts and / or Water
		14.5.1	Sampling Plan
		14.5.2	Tolerances
			14.5.2.1 Minimum Meat Protein Standard
			14.5.2.2 Percent Meat Protein Declaration
Meat Products for which a Minimum Meat Protein Content is Prescribed
		Table 14-1

Table of Contents