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

Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions

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 [Repealed, SOR/86-875, s. 7]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) a Class I preservative;

  • (a.1) a Class II preservative;

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

  • (c) sweetening agents;

  • (d) vinegar;

  • (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; and

  • (f) in the case of vacuum-packed sliced cooked turkey, Carnobacterium maltaromaticum CB1.

  • SOR/80-13, s. 13;
  • SOR/82-596, s. 10;
  • SOR/94-567, s. 5;
  • SOR/2010-264, s. 6;
  • SOR/2011-280, s. 12.
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