Division 17: Salt

Consolidated Statutes and Regulations
Enabling statute: Food and Drugs Act
Food and Drug Regulations
PART B: FOODS
Disclaimer: These documents are not the official versions (more).
Source: http://laws.justice.gc.ca/en/F-27/C.R.C.-c.870/237435.html
Regulation current to September 15, 2006

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Division 17

Salt

B.17.001. (1) [S]. Salt, other than crude rock salt, shall be crystalline sodium chloride and may contain

(a) one or more of the following anti-caking agents,

(i) calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide and sodium aluminum silicate, the total amount not to exceed one per cent and, in the case of fine grained salt, the total amount not to exceed two per cent,

(ii) propylene glycol in an amount not exceeding 0.035 per cent, and

(iii) sodium ferrocyanide decahydrate in an amount not exceeding 13 parts per million calculated as anhydrous sodium ferrocyanide;

(b) not more than

(i) 1.4 per cent, singly or in combination, of calcium sulphate or potassium chloride,

(ii) 13 parts per million anhydrous sodium ferrocyanide when added as sodium ferrocyanide decahydrate in the production of dendritic crystals of salt,

(iii) 10 parts per million of polyoxyethylene (20) sorbitan monooleate when used in the production of coarse crystal salt,

(iv) 15 parts per million of sodium alginate when used in the production of coarse crystal salt, and

(v) 0.1 per cent other ingredients; and

(c) notwithstanding paragraphs (a) and (b), the total level of sodium ferrocyanide decahydrate, whether added as an anti-caking agent or as an adjuvant in the production of dendritic salt, shall not exceed 13 parts per million, calculated as anhydrous sodium ferrocyanide.

SOR/79-662, s. 18; SOR/86-1125, s. 3; SOR/97-151, s. 26.

(2) [Repealed, SOR/97-151, s. 26]

B.17.002. [Repealed, SOR/79-662, s. 18]

B.17.003. Notwithstanding section B.17.001, salt for table or general household use shall contain 0.01 per cent potassium iodide, with or without dextrose, sodium thiosulphate or sodium bicarbonate as a stabilizer of the iodide and the presence of iodide shall be shown on the principal display panel.

Division 18

Sweetening Agents

B.18.001. [S]. Sugar

(a) shall be the food chemically known as sucrose; and

(b) shall contain not less than 99.8 per cent sucrose.

B.18.002. [S]. Liquid Sugar shall be the food obtained by dissolving sugar in water.

B.18.003. [S]. Invert Sugar shall be the food obtained by the partial or complete hydrolysis of sugar.

B.18.004. [S]. Liquid Invert Sugar shall be the food consisting of a solution of invert sugar in water.

B.18.005. [S]. No person shall sell liquid sugar or liquid invert sugar unless the label carries a statement of the percentage of sugar or invert sugar contained therein.

B.18.006. [S]. Icing Sugar

(a) shall be powdered sugar; and

(b) may contain

(i) food colour, and

(ii) either not more than five per cent starch or an anticaking agent.

B.18.007. [S] Brown Sugar, Yellow Sugar or Golden Sugar

(a) shall be the food obtained from the syrups originating in the sugar refining process;

(b) may contain not more than

(i) 4.5 per cent moisture, and

(ii) 3.5 per cent sulphate ash; and

B.18.008. [S] Refined Sugar Syrup, Refiners’ Syrup or Golden Syrup

(a) shall be the food made from syrup originating in the sugar refining process;

(b) may be hydrolyzed; and

(i) 35 per cent moisture, and

(ii) 2.5 per cent sulphated ash.

B.18.009. [S]. Fancy Molasses

(a) shall be the syrupy food obtained by the evaporation and partial inversion of the clarified or unclarified sugar cane juice from which sugar has not been previously extracted;

(b) may contain sulphurous acid or its salts; and

(i) 25 per cent moisture, and

(ii) 3 per cent sulphated ash.

B.18.010. [S]. Table Molasses

(a) shall be the liquid food obtained in the process of manufacturing raw or refined sugar;

(b) may contain sulphurous acid or its salts;

(i) 25 per cent moisture, and

(ii) 3 per cent sulphated ash.

B.18.011. [S]. Refiners’ Molasses, Blackstrap Molasses or Cooking Molasses

(a) shall be the residual liquid food obtained in the process of manufacturing raw or refined sugar;

(b) may contain sulphurous acid or its salts;

(i) 25 per cent moisture, and

(ii) 12 per cent sulphated ash.

B.18.015. [S]. (1) Dextrose Anhydrous, for the purpose of Part B of these Regulations

(a) shall be the food chemically known as dextrose;

(b) shall contain not less than 99.5 per cent D-glucose on a dry basis;

(d) shall contain not less than 98 per cent total solids; and

(e) may contain sulphurous acid or its salts.

(2) Dextrose Monohydrate, for the purpose of Part B of these Regulations

(a) shall be the food chemically known as dextrose;

(b) shall contain not less than 99.5 per cent D-glucose on a dry basis;

(d) shall contain not less than 90 per cent total solids; and

(e) may contain sulphurous acid or its salts.

SOR/84-300, s. 51.

B.18.016. [S]. Glucose or Glucose Syrup

(a) shall be the purified concentrated solution of nutritive saccharides obtained from the incomplete hydrolysis, by means of acid or enzymes, of starch or of a starch-containing substance;

(b) shall have a total solids content of not less than 70 per cent;

(d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose on a dry basis; and

(e) may contain sulphurous acid or its salts.

SOR/78-402, s. 8.

B.18.017. [S]. Glucose Solids or Dried Glucose Syrup

(a) shall be glucose or glucose syrup from which the water has been partially removed;

(b) shall have a total solids content of not less than 93 per cent;

(d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose, on a dry basis; and

(e) may contain sulphurous acid or its salts.

B.18.018. [S]. (Naming the source of the glucose) Syrup

(a) shall be glucose;

(b) may contain

(i) a sweetening agent,

(ii) a flavouring preparation,

(iii) sorbic acid,

(iv) sulphurous acid or its salts,

(v) salt, and

(vi) water; and

(i) 35 per cent moisture; and

(ii) 3 per cent ash.

SOR/94-83, s. 1.

B.18.019. [S]. Lactose

(a) shall be the carbohydrate normally obtained from whey and may

(i) be anhydrous,

(ii) contain one molecule of water of crystalization, or

(iii) be a mixture of both subparagraphs (i) and (ii);

(b) shall not contain less than 99.0 per cent anhydrous lactose on a moisture free basis;

(d) shall have a weight loss of not more than 6.0 per cent on drying; and

(e) shall have, in a 10 per cent solution, a pH of not less than 4.5 and not more than 7.0.

Honey

B.18.025. [S]. Honey shall be the food produced by honey bees and derived from

(a) the nectar of blossoms,

(b) secretions of living plants, or

and shall have

(d) a fluid, viscous or partly or wholly crystallized consistency;

(e) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxy-methyl-furfural content is not more than 0.004 per cent; or

(f) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxy-methyl-furfural content is not more than 0.0015 per cent.

B.18.026. (1) Subject to subsection (2), honey derived mainly from nectar of blossoms shall not contain

(a) less than 65 per cent apparent reducing sugar, calculated as invert sugar;

(b) more than 20 per cent moisture;

(d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

(e) more than 0.6 per cent ash; and

(f) more than 40 milliequivalents acid per 1 000 grams.

(2) Honey derived mainly from the nectar of lavender, rubinia, alfalfa, or banksia menziesii shall meet the requirements of paragraphs (1)(a), (b) and (d) to (f) and shall contain not more than 10 per cent apparent sucrose.

B.18.027. Honey derived from secretions of living plants or from secretions on living plants shall not contain

(a) less than 60 per cent apparent reducing sugar, calculated as invert sugar;

(b) more than 20 per cent moisture;

(d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

(e) more than 1.0 per cent ash; and

(f) more than 40 milliequivalents acid per 1 000 grams.

SOR/84-300, s. 52.

Division 19

Vinegar

B.19.001. Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.1 per cent and not more than 12.3 per cent acetic acid.

SOR/92-626, s. 16; SOR/93-243, s. 2.

B.19.002. The percentage of acetic acid by volume contained in any vinegar described in Division 19 shall be shown on the principal display panel followed by the words “acetic acid”.

B.19.003. [S]. Wine Vinegar shall be vinegar made from wine and may contain caramel.

B.19.004. [S]. Spirit Vinegar, Alcohol Vinegar, White Vinegar or Grain Vinegar shall be vinegar made from diluted distilled alcohol.

B.19.005. [S]. Malt Vinegar shall be vinegar made from an infusion of malt undistilled prior to acetous fermentation, may contain other cereals or caramel, shall be dextro-rotatory, and shall contain, in 100 millilitres measured at a temperature of 20°C, not less than

(a) 1.8 grams of solids, and

(b) 0.2 gram of ash.

B.19.006. [S]. Cider Vinegar or Apple Vinegar shall be vinegar made from the liquid expressed from whole apples, apple parts or apple culls and may contain caramel.

B.19.007. [S]. Blended Vinegar shall be a combination of two or more varieties of vinegar of which spirit vinegar shall contribute not more than 55 per cent of the total acetic acid.

B.19.008. No person shall name any of the varieties of vinegar forming a blended vinegar unless the label of such blended vinegar carries a complete list of all the varieties of vinegar present, in descending order of proportionate content, based on acetic acid.

B.19.009. The maximum limits for the acetic acid content of a vinegar described in section B.19.001 do not apply to vinegar sold only for manufacturing use if the words “For Manufacturing Use Only” are shown on the principal display panel and upon all documents pertaining to such vinegar.

Division 20

Tea

B.20.001. [S]. Tea shall be the dried leaves and buds of Thea sinensis (L.) Sims prepared by the usual trade processes.

B.20.002. [S]. Black Tea shall be black tea or a blend of two or more black teas and shall contain, on the dry basis, not less than 30 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash.

SOR/82-768, s. 61.

B.20.003. The provisions of B.20.002 do not apply to original unblended black tea that contains, on the dry basis, not less than 25 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash, and is packaged according to good commercial practice in the country of origin.

SOR/82-768, s. 61.

B.20.004. [S]. Green Tea shall contain, on the dry basis, not less than 33 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash.

SOR/82-768, s. 61.

B.20.005. [S] Decaffeinated (indicating the type of tea)

(a) shall be tea of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than 0.4 per cent caffeine; and

(b) may have been decaffeinated by means of extraction solvents set out in Table XV to Division 16.

SOR/90-429, s. 2.

Division 21

Marine And Fresh Water Animal Products

B.21.001. The foods referred to in this Division are included in the term marine and fresh water animal products.

B.21.002. In this Division,

“filler” means

(a) flour or meal prepared from grain or potato, but not from a legume,

(b) processed wheat flour containing not less than the equivalent of 80 per cent dextrose, as determined by official method FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981,

(d) milk powder, skim milk powder, buttermilk powder or whey powder, and

(e) starch; (remplissage)

“Marine and fresh water animal” includes

(a) fish,

(b) crustaceans, molluscs, other marine invertebrates,

(d) frogs. (animaux marine et animaux d’eau douce)

SOR/82-768, s. 62.

B.21.003. [S] Fish shall be the clean, dressed edible portion of fish, with or without salt or seasoning, and may

(a) in the case of frozen fillets, contain ascorbic acid or its sodium salt, citric acid, or erythorbic acid or its sodium salt, and

(i) sodium tripolyphosphate, sodium hexametaphosphate or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic, or

(ii) a mixture of sodium hexametaphosphate and sodium carbonate;

(b) if frozen, have a glaze consisting of water, acetylated monoglycerides, calcium chloride, sodium alginate, sodium carboxymethyl cellulose, sodium phosphate (dibasic), corn syrup, dextrose, glucose, glucose solids, ascorbic acid or its sodium salt or erythorbic acid or its sodium salt; and

(c) if frozen minced, contain sodium tripolyphosphate, sodium hexametaphosphate, ascorbic acid or its sodium salt, citric acid, erythorbic acid or its sodium salt, or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic.

SOR/84-300, s. 53; SOR/88-534, s. 7; SOR/91-149, s. 4; SOR/97-562, s. 2; SOR/2000-353, s. 9(F).

B.21.004. [S] In this Division, meat shall be the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates and marine mammals, whether minced or not, with or without salt or seasoning, and in the case of frozen lobster, frozen crab, frozen shrimp and frozen clams, may contain sodium tripolyphosphate or sodium hexametaphosphate or a combination of sodium 0hexametaphosphate and sodium carbonate or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic.

SOR/88-534, s. 8; SOR/91-149, s. 5.

B.21.005. Fish, except fish protein, and meat products or preparations thereof are adulterated if any of the following substances or any substance in one of the following classes is present therein or has been added thereto:

(a) mucous membranes, any organ or portion of the genital system, or any organ or portion of a marine or fresh water animal that is not commonly sold as an article of food;

(b) preservatives, other than those provided for in this Division, except

(i) sorbic acid or its salts in dried fish that has been smoked or salted, and in cold processed smoked and salted fish paste, and

(ii) benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate in marinated or similar cold-processed, packaged fish and meat products; and

B.21.006. [S]. Prepared fish or prepared meat shall be the whole or comminuted food prepared from fresh or preserved fish or meat respectively, may be canned or cooked, and may,

(a) in the case of lobster paste and fish roe (caviar), contain food colour;

(b) in the case of canned shellfish, canned spring mackerel and frozen cooked shrimp, contain citric acid or lemon juice;

(d) in the case of canned salmon, tuna, lobster, crabmeat and shrimp, contain calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA) and aluminum sulphate;

(e) in the case of canned tuna, contain ascorbic acid;

(f) in the case of canned seafoods, contain sodium acid pyrophosphate, sodium hexametaphosphate or sodium tripolyphosphate, singly, or in combination, at a maximum level of total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic;

(g) contain liquid smoke flavour or liquid smoke flavour concentrate;

(h) contain edible oil, vegetable broth and tomato sauce or puree;

(i) contain a gelling agent if the principal display panel carries the word “jellied” as an integral part of the common name;

(j) contain salt;

(k) in the case of canned snails, canned sea snails and canned clams, contain calcium disodium ethylenediamine tetra-acetate;

(l) in the case of canned flaked tuna, contain sodium sulphite;

(m) in the case of lumpfish caviar, contain tragacanth gum;

(n) in the case of a blend of prepared fish and prepared meat that has the appearance and taste of the flesh of a marine or freshwater animal, contain filler, fish binder, whole egg, egg-white, egg-yolk, food colour, gelling or stabilizing agents, texture-modifying agents, natural and artificial flavouring preparations, pH-adjusting agents, sweetener and, in a proportion not exceeding two per cent of the blend, a legume;

(o) in the case of crustaceans, contain potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite or sulphurous acid;

(p) in the case of frozen crustaceans and molluscs, contain calcium oxide and sodium hydroxide;

(q) in the case of frozen pre-cooked battered or breaded fish products, contain citric acid at a level of use not exceeding 0.1 per cent; and

(r) in the case of canned clams, contain sodium erythorbate at a level of use not exceeding 350 parts per million.

SOR/80-13, s. 9; SOR/81-60, s. 12; SOR/84-602, s. 4; SOR/86-1020, s. 2; SOR/89-197, s. 2; SOR/92-344, s. 6; SOR/93-276, s. 13; SOR/94-141, s. 2; SOR/94-567, s. 3; SOR/94-689, s. 2(E); SOR/97-151, s. 27; SOR/97-562, s. 3; SOR/2005-316, s. 12.

B.21.007. [S]. Fish binder for use in or upon prepared fish or prepared meat shall be filler with any combination of salt, sugar, dextrose, glucose, spices and other seasonings.

B.21.008. No person shall sell filler or a fish binder represented for use in fish products either by label or in any advertisement unless the label carries adequate directions for use in accordance with the limits provided in section B.21.020.

B.21.009. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of marine and fresh water animal products.

Prepared Fish

B.21.020. No person shall sell prepared fish or prepared meat that contains more than

(a) that amount of filler, fish binder or other ingredients that is represented by four per cent reducing sugars, calculated as dextrose, as determined by official method FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981; and

(b) 70 per cent moisture where such prepared fish contains filler.

SOR/82-768, s. 63.

B.21.021. [S]. Preserved fish or preserved meat shall be cooked or uncooked fish or meat that is dried, salted, pickled, cured or smoked and may contain Class I Preservatives, dextrose, glucose, spices, sugar and vinegar, and

(a) dried fish that has been smoked or salted, and cold-processed smoked and salted fish paste may contain sorbic acid or its salts;

(b) smoked fish may contain food colour;

(c) packaged fish and meat products that are marinated or otherwise cold-processed may contain saunderswood (sandalwood), benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate; and

(d) salted anchovy, salted scad and salted shrimp may contain erythrosine in such amount as will result in the finished product containing not more than 125 parts per million of erythrosine.

SOR/95-493, s. 2; SOR/97-562, s. 4(F).

B.21.022. and B.21.023. [Repealed, SOR/79-252, s. 4]

B.21.024. Notwithstanding section B.21.020 lobster paste shall not contain more than two per cent filler or fish binder.

B.21.025. No person shall sell marine and fresh water animals, or marine and fresh water animal products, that are packed in a container that has been sealed to exclude air and that are smoked or to which liquid smoke flavour or liquid smoke flavour concentrate has been added, unless

(a) the container has been heat-processed after sealing at a temperature and for a time sufficient to destroy all spores of the species Clostridium botulinum;

(b) the contents of the container contain not less than nine per cent salt, as determined by official method FO-38, Determination of Salt in Smoked Fish, dated March 15, 1985;

(d) the contents of the container are frozen and the principal display panel of the label of the container carries the statement “Keep Frozen Prior to Use” in the same size type used for the common name of the contents of the container.

SOR/80-13, s. 10; SOR/82-566, s. 5; SOR/82-768, s. 64; SOR/89-198, s. 17; SOR/94-567, s. 4.

B.21.027. [S]. Fish Protein

(a) shall be the food prepared by

(i) extracting water, fat and other soluble components through the use of isopropyl alcohol from fresh whole edible fish of the order Clupeiformes, families Clupeidae and Osmeridae and the order Gadiformes, family Gadidae, or from trimmings resulting from the filleting of such fish when eviscerated, and

(ii) drying and grinding the protein concentrate resulting from the operation described in subparagraph (i);

(b) may contain a pH adjusting agent; and

(i) less than 75 per cent protein, which protein shall be at least equivalent to casein in protein quality, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981.

(ii) and (iii) [Repealed, SOR/97-148, s. 8]

SOR/82-768, s. 65; SOR/97-148, s. 8.

Froglegs

B.21.031. No person shall sell fresh or frozen froglegs unless they are free from bacteria of the genus Salmonella, as determined by official method MFO-10, Microbiological Examination of Froglegs, November 30, 1981.

SOR/82-768, s. 66.

Division 22

Poultry, Poultry Meat, Their Preparations And Products

B.22.001. [S]. Poultry shall be any bird that is commonly used as food.

B.22.002. [S]. Poultry meat shall be the clean, dressed flesh including the heart and gizzard of eviscerated poultry that is healthy at the time of slaughter.

SOR/80-13, s. 11.

B.22.003. [S]. Poultry meat by-product shall be the clean parts of poultry other than poultry meat commonly used as food and includes liver and skin but excludes the oesophagus, feet and head.

SOR/80-13, s. 12.

B.22.004. [S]. Giblets shall be the heart, liver and gizzard of poultry.

B.22.005. Poultry meat, poultry meat by-products or preparations thereof are adultered if any of the following substances or any substance in the following classes is present therein or has been added thereto:

(a) any organ or portion of poultry that is not commonly sold as food;

(b) preservatives, other than those provided for in this Division; and

B.22.006. [S]. Prepared poultry meat or a prepared poultry meat by-product shall be any poultry meat or any poultry meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations or that has been preserved, placed in a hermetically-sealed container or cooked, and may contain

(a) where a minimum total protein content or minimum meat protein requirement is prescribed in this Division, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

(i) sodium acid pyrophosphate,

(ii) sodium hexametaphosphate,

(iii) sodium phosphate, dibasic,

(iv) sodium phosphate, monobasic,

(v) sodium pyrophosphate, tetrabasic,

(vi) sodium tripolyphosphate,

(vii) potassium phosphate, monobasic,

(viii) potassium phosphate, dibasic, and

(ix) potassium pyrophosphate, tetrabasic; and

(b) in the case of dried, cooked poultry meat, a Class IV preservative.

SOR/81-934, s. 16; SOR/94-262, s. 13.

B.22.008. In this Division, “filler” means any vegetable material (except tomato or beetroot), milk, egg, yeast, or any derivative or combination thereof that is acceptable as food.

SOR/82-768, s. 67; SOR/84-300, s. 54(E); SOR/86-875, s. 6.

B.22.009. No person shall sell

(a) any poultry intended for consumption as food if any preparation having oestrogenic activity has been administered to the poultry; or

(b) poultry meat or poultry meat by-product that contains any residues of exogenous oestrogenic substances.

SOR/87-626, s. 2.

B.22.010. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of poultry meat, poultry meat by-product, prepared poultry meat, prepared poultry meat by-product, extended poultry product and simulated poultry product.

B.22.011. [S]. Solid cut poultry meat shall be

(a) a whole cut of poultry meat; or

(b) a product consisting of pieces of poultry meat of which at least 80 per cent weigh at least 25 g each.

SOR/94-262, s. 14.

B.22.012. (1) No person shall sell solid cut poultry meat to which phosphate salts or water has been added unless

(a) that meat

(i) where cooked, contains a meat protein content of not less than 12 per cent, and

(ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

(b) that meat contains, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

(i) sodium acid pyrophosphate,

(ii) sodium hexametaphosphate,

(iii) sodium phosphate, dibasic,

(iv) sodium phosphate, monobasic,

(v) sodium pyrophosphate, tetrabasic,

(vi) sodium tripolyphosphate,

(vii) potassium phosphate, monobasic,

(viii) potassium phosphate, dibasic, and

(ix) potassium pyrophosphate, tetrabasic.

(2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).

SOR/94-262, s. 14.

B.22.013. No person shall sell the whole or any part of a dressed poultry carcass that has been placed in a chilling tank containing fluids to which phosphate salts have been added.

SOR/94-262, s. 14.

Poultry Meat Stews

B.22.016. For the purposes of sections B.22.017 to B.22.019, “stew poultry meat” means cooked or uncooked poultry meat containing not more than 15 per cent fat, calculated on the weight of uncooked stew poultry meat.

SOR/78-874, s. 3.

B.22.017. [S]. Vegetable Stew with (naming the poultry meat)

(a) shall contain vegetables and the named poultry meat in the following amounts:

(i) if uncooked, 12 per cent or more of the named stew poultry meat,

(ii) if cooked, 6 per cent or more of the named stew poultry meat,

(iii) 38 per cent or more vegetables; and

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

SOR/78-874, s. 3.

B.22.018. [S]. (naming the poultry meat) Stew

(a) shall contain vegetables and the named poultry meat in the following amounts:

(i) if uncooked, 20 per cent or more of the named stew poultry meat,

(ii) if cooked, 10 per cent or more of the named stew poultry meat,

(iii) 30 per cent or more vegetables; and

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

SOR/78-874, s. 3.

B.22.019. [S]. Specialty Poultry Meat Stew

(a) shall contain poultry meat and vegetables in the following amounts:

(i) if uncooked, 25 per cent or more of stew poultry meat,

(ii) if cooked, 15 per cent or more of stew poultry meat,

(iii) 30 per cent or more vegetables; and

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

SOR/78-874, s. 3.

Prepared Poultry Meats, Prepared Poultry Meat By-Products

B.22.020. [Repealed, SOR/86-875, s. 7]

B.22.021. [S]. Preserved poultry meat or poultry meat by-product shall be cooked or uncooked poultry meat or poultry meat by-product that is cured or smoked and may contain

(a) Class 1 preservatives;

(b) liquid smoke flavour, liquid smoke flavour concentrate or spices;

(d) vinegar; and

(e) in the case of cured poultry or poultry meat prepared by means of injection or cover solution, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate, in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate.

SOR/80-13, s. 13; SOR/82-596, s. 10; SOR/94-567, s. 5.

B.22.022. [S]. Canned (naming the poultry) shall be prepared from poultry meat and may contain

(a) those bones or pieces of bones attached to the portion of the poultry meat that is being canned;

(b) broth;

(d) seasoning;

(e) gelling agents; and

(f) small amounts of fat.

SOR/84-300, s. 55.

B.22.023. [S]. Broth that is used in canned (naming the poultry) shall be the liquid in which the poultry meat has been cooked.

B.22.024. Where a gelling agent has been added to canned poultry, 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.22.025. [S]. Boneless (naming the poultry) shall be canned poultry meat from which the bones and skin have been removed, shall contain not less than 50 per cent of the named poultry meat, as determined by official method FO-39, Determination of Meat in Boneless Poultry, October 15, 1981, and may contain broth having a specific gravity of not less than 1.000 at a temperature of 50°C.

SOR/82-768, s. 69.

B.22.026. No person shall sell poultry, poultry meat or poultry meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked poultry, poultry meat or poultry 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. 28(F); SOR/88-336, s. 3.

Poultry Product Extender

B.22.027. No person shall sell a poultry product extender 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) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 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. 70.

Extended Poultry Products

B.22.028. No person shall sell a food that consists of a mixture of poultry product and poultry product extender, unless that food

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

(b) has a protein rating of not less than 40, as determined by official method, and unless

the poultry product extender meets the requirements of paragraphs B.22.027(a) to (c).

Simulated Poultry Products

B.22.029. No person shall sell a simulated poultry product unless that product

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

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

(d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(e) 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. 71.

Egg Products

B.22.032. No person shall sell any product simulating whole egg unless that product

(a) is made from liquid, dried or frozen egg albumen or mixtures thereof;

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

(i) not less than

(A) 50 milligrams calcium,

(B) 2.3 milligrams iron,

(D) 130 milligrams potassium,

(E) 1000 International Units Vitamin A,

(F) 0.10 milligram thiamine,

(G) 0.30 milligram riboflavin,

(H) 3.60 milligrams niacin,

(I) 1.60 milligrams pantothenic acid,

(J) 0.20 milligram Vitamin B6′,

(K) 0.50 microgram Vitamin B12′,

(L) 0.02 milligram folic acid, and

(M) 2.0 International Units alpha tocopherol, and

(ii) not more than 3 milligrams cholesterol;

(d) has a calcium to phosphorous ratio of not less than one part calcium to four parts phosphorous; and

(e) contains in the total fat of any fat or oil used not less than 40 per cent cis-cis methylene interrupted polyunsaturated fatty acids and not more than 20 per cent saturated fatty acids.

SOR/82-768, s. 72; SOR/84-300, s. 56.

B.22.033. No person shall sell any egg product referred to in sections B.22.032, B.22.034, B.22.035, B.22.036 and B.22.037 for use as food unless it is free from bacteria of the genus Salmonella, as determined by official method MFO-6, Microbiological Examination of Egg Products and Liquid Eggs, November 30, 1981.

SOR/82-768, s. 73.

B.22.034. [S]. Liquid Whole Egg, Dried Whole Egg or Frozen Whole Egg

(a) shall be the product obtained by removing the shell from wholesome fresh eggs or wholesome stored eggs, and

(i) in the case of dried whole egg, drying the product, or

(ii) in the case of frozen whole egg, freezing the product; and

(b) may

(i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

(ii) in the case of liquid whole egg destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

(iii) in the case of dried whole egg, contain anti-caking agents.

B.22.035. [S]. Liquid Yolk, Dried Yolk or Frozen Yolk

(a) shall be the product obtained by removing the shell and egg-white from wholesome fresh eggs or wholesome stored eggs, and

(i) in the case of dried yolk, drying the product, or

(ii) in the case of frozen yolk, freezing the product, and

(b) may

(i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

(ii) in the case of liquid yolk destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

(iii) in the case of dried yolk, contain anti-caking agents.

B.22.036. [S] .Liquid Egg-White, (Liquid Albumen), Dried Egg-White, (Dried Albumen) or Frozen Egg-White (Frozen Albumen)

(a) shall be the product obtained by removing the shell and yolk from wholesome fresh eggs or wholesome stored eggs, and

(i) in the case of dried egg-white, drying the product, or

(ii) in the case of frozen egg-white, freezing the product; and

(b) may

(i) contain whipping agents, aluminum sulphate and pH adjusting agents,

(ii) in the case of liquid egg-white destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture,

(iii) in the case of liquid egg-white and dried egg-white, contain lipase or pancreatin, or

(iv) in the case of dried egg-white, contain anti-caking agents.

B.22.037. [S]. Liquid Whole Egg Mix, Dried Whole Egg Mix, Frozen Whole Egg Mix, Liquid Yolk Mix, Dried Yolk Mix or Frozen Yolk Mix

(a) shall be the product obtained by adding salt, sweetening agent or both to Liquid Whole Egg, Dried Whole Egg, Frozen Whole Egg, Liquid Yolk, Dried Yolk or Frozen Yolk; and

(b) may, in the case of dried whole egg mix or dried yolk mix, contain anti-caking agents.

B.22.038. (1) No person shall use a common name referred to in sections B.22.034 to B.22.037 for an egg product that has been subjected to a process, other than a process referred to in those sections, if that process results in a decrease in the amount of a vitamin or mineral nutrient that before processing was present in 100 g of the egg product in an amount equal to at least 10 per cent of the weighted recommended nutrient intake, unless the amount of the vitamin or mineral nutrient is restored to the amount that was present before processing.

(2) Notwithstanding sections D.01.009, D.01.011 and D.02.009, a person may add any vitamin or mineral nutrient referred to in column II of item 27 of the table to section D.03.002 to any egg product referred to in sections B.22.034 to B.22.037 to restore the vitamin or mineral nutrient to the amount that was present in the egg product before processing.

(3) In this section, “weighted recommended nutrient intake” has the same meaning as in subsection D.01.001(1).

SOR/96-259, s. 2.

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				Important Notices