Food and Drug Regulations (C.R.C., c. 870)
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Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions
B.14.065. [S]. (naming the meat) Stew
(a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:
(i) 20 per cent or more stew meat, and
(ii) 30 per cent or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.
- SOR/78-874, s. 2.
B.14.066. [S]. Irish Stew
(a) shall contain mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients:
(i) 20 per cent or more stew meat,
(ii) 30 per cent or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.
- SOR/78-874, s. 2.
B.14.067. [S]. Meat Ball Stew
(a) shall contain vegetables and meat balls in the following amounts, calculated as raw ingredients:
(i) 22 per cent or more meat balls,
(ii) 30 per cent or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.
- SOR/78-874, s. 2.
B.14.068. [S]. Specialty Meat Stews
(a) shall contain meat and vegetables in the following amounts, calculated as raw ingredients:
(i) 25 per cent or more stew meat,
(ii) 30 per cent or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.
- SOR/78-874, s. 2.
Meat Specialties
B.14.070. [S]. Wieners and Beans or Wieners with Beans shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 25 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.
- SOR/82-768, s. 47.
B.14.071. [S]. Beans and Wieners or Beans with Wieners shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 10 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.
- SOR/82-768, s. 47.
Sale of Barbecued, Roasted or Broiled Meat or Meat By-Products
B.14.072. No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or 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. 4(F);
- SOR/88-336, s. 3.
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