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

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;

• (c) salt;

• (d) seasoning;

• (e) gelling agents; and

• (f) small amounts of fat.

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.

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.

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.