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

B.21.031 [Repealed, SOR/2024-244, s. 123]

DIVISION 22Poultry, Poultry Meat, Their Preparations and Products

B.22.001 The following definitions apply in this Division.

poultry

poultry means any bird that is commonly used as food. (volaille)

poultry meat

poultry meat means poultry flesh, including the heart and gizzard. (viande de volaille)

poultry meat by-product

poultry meat by-product means any part of poultry, other than poultry meat, commonly used as food, including the liver and skin but excluding the oesophagus, feet and head. (sous-produit de viande de volaille)

B.22.002 No person shall sell poultry meat or a poultry meat by-product unless it is clean, dressed and derived from eviscerated poultry that was healthy at the time of slaughter.

B.22.003 [Repealed, SOR/2024-244, s. 124]

B.22.004 [Repealed, SOR/2024-244, s. 124]

B.22.005 Poultry meat, poultry meat by-products, preparations of poultry meat or preparations of poultry meat by-products are adulterated if any organ or portion of poultry that is not commonly sold as food is present in or has been added to them.

B.22.006 [Repealed, SOR/2024-244, s. 125]

B.22.008 [Repealed, SOR/2024-244, s. 125]

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.

B.22.010 Powdered fully hydrogenated cottonseed oil 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 in an amount not greater than 0.25% of the product.

B.22.011 [Repealed, SOR/2024-244, s. 126]

• B.22.012 (1) No person shall sell solid cut poultry meat to which food additives or water have been added unless

  • (a) in the case where the meat is cooked, it has a meat protein content of at least 12 per cent; and

  • (b) in the case where the meat is uncooked, it has a meat protein content of at least 10 per cent.

• (2) A bone or visible fat layer is excluded in calculating the meat protein content.

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 or lactate salts have been added.

B.22.016 [Repealed, SOR/2024-244, s. 127]

B.22.017 [Repealed, SOR/2024-244, s. 127]

B.22.018 [Repealed, SOR/2024-244, s. 127]

B.22.019 [Repealed, SOR/2024-244, s. 127]

Prepared Poultry Meats, Prepared Poultry Meat By-Products

B.22.020 [Repealed, SOR/86-875, s. 7]

B.22.021 [Repealed, SOR/2024-244, s. 128]

B.22.022 [Repealed, SOR/2024-244, s. 128]

B.22.023 [Repealed, SOR/2024-244, s. 128]

B.22.024 [Repealed, SOR/2022-143, s. 27]

B.22.025 [Repealed, SOR/2024-244, s. 128]

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.

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 quality of not less than that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4;

• (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.

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

• (a) the food has a total protein content of at least 16%;

• (b) the food has a protein quality of not less than that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4; and

• (c) 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 quality of not less than that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4;

• (c) has a fat content of not more than 15 per cent;

• (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.

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 quality of not less than that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4;

• (c) notwithstanding sections D.01.009 and D.02.009, contains, per 100 grams on a ready-to-use basis,

  • (i) not less than

    • (A) 50 milligrams calcium,

    • (B) 2.3 milligrams iron,

    • (C) 1.5 milligrams zinc,

    • (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 B_6′,

    • (K) 0.50 microgram Vitamin B_12′,

    • (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.

B.22.033 [Repealed, SOR/2024-244, s. 133]

B.22.034 [Repealed, SOR/2024-244, s. 133]

B.22.035 [Repealed, SOR/2024-244, s. 133]

B.22.036 [Repealed, SOR/2024-244, s. 133]

B.22.037 [Repealed, SOR/2024-244, s. 133]

• B.22.038 (1) No person shall use a common name for a food identified in subsection (2.1) that has been subjected to a process, other than a process referred to in Division 19.4 of Volume 19 of the Food Compositional Standards Document, if that process results in a decrease in the amount of a vitamin or mineral nutrient that was present in the food before processing in an amount equal to at least 10% of the weighted recommended nutrient intake per 100 g, unless the amount of the vitamin or mineral nutrient is restored to the amount that was present before processing.

• (2) Despite sections D.01.009, D.01.011 and D.02.009, a person may sell the foods identified in subsection (2.1) to which a vitamin or mineral nutrient referred to in column II of item 27 of the table to section D.03.002 has been added to restore the vitamin or mineral nutrient to the amount that was present in the food before processing.

• (2.1) Subsection (2) applies to the following foods for which a standard is set out in Volume 19 of the Food Compositional Standards Document:

  • (a) liquid whole egg;

  • (b) dried whole egg;

  • (c) frozen whole egg;

  • (d) liquid yolk;

  • (e) dried yolk;

  • (f) frozen yolk;

  • (g) liquid egg-white;

  • (h) dried egg-white;

  • (i) frozen egg-white;

  • (j) liquid whole egg mix;

  • (k) dried whole egg mix;

  • (l) frozen whole egg mix;

  • (m) liquid yolk mix;

  • (n) dried yolk mix; and

  • (o) frozen yolk mix.

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

DIVISION 23Food Packaging Materials

B.23.001 No person shall sell any food in a package that may yield to its contents any substance that may be injurious to the health of a consumer of the food.

B.23.002 Subject to section B.23.003 no person shall sell any food in a package that has been manufactured from a polyvinyl chloride formulation containing an octyltin chemical.

B.23.003 A person may sell food, other than milk, skim milk, partly skimmed milk, sterilized milk, malt beverages and carbonated non-alcoholic beverage products, in a package that has been manufactured from a polyvinyl chloride formulation containing any or all of the octyltin chemicals, namely, di(n-octyl)tin S,S′-bis(isooctylmercaptoacetate), di(n-octyl)tin maleate polymer and (n-octyl)tin S,S′,S″-tris(isooctylmercaptoacetate) if the proportion of such chemicals, either singly or in combination, does not exceed a total of three per cent of the resin, and the food in contact with the package contains not more than one part per million total octyltin.

• B.23.004 (1) Di (n-octyl)tin S,S′-bis (isooctylmercaptoacetate) shall be the octyltin chemical made from di (n-octyl)tin dichloride and shall contain 15.1 to 16.4 per cent of tin and 8.1 to 8.9 per cent of mercapto sulfur.

• (2) For the purposes of this Division, di (n-octyl)tin dichloride shall be the chemical having an organotin composition of not less than 95 per cent di (n-octyl)tin dichloride and shall contain no more than

  • (a) five per cent total of n-octyltin trichloride or tri(n-octyl)tin chloride or both;

  • (b) 0.2 per cent total of other eight (8) carbon isomeric alkyltin derivatives; and

  • (c) 0.1 per cent total of the higher and lower homologous alkyltin derivatives.