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

Regulations are current to 2019-07-01 and last amended on 2019-06-17. Previous Versions

PART BFoods (continued)

DIVISION 14Meat, Its Preparations and Products (continued)

Prepared Meats, Prepared Meat By-Products (continued)

 For the purposes of sections B.14.030, B.14.032, B.14.033, B.14.035, B.14.074, B.14.075, B.14.076 and B.14.077, where any of the non-meat ingredients listed in paragraphs B.14.032A(a) to (g) are present in a prepared meat or prepared meat by-product in separate identifiable pieces or chunks in any amount sufficient to differentiate those ingredients from the prepared meat or prepared meat by-product, those ingredients shall not be included when calculating the fat or protein content of the prepared meat or prepared meat by-product.

  • SOR/86-875, s. 3

 [S]. Preserved Meat or Preserved Meat By-product shall be cooked or uncooked meat or meat by-product that is salted, dried, pickled, corned, cured or smoked, may be glazed and may contain

  • (a) a Class I preservative;

  • (a.1) a Class II preservative;

  • (b) sweetening agents;

  • (c) spices and seasonings, except tomato;

  • (d) vinegar;

  • (e) alcohol;

  • (f) smoke flavouring or artificial smoke flavouring;

  • (g) in the case of cured pork hams, shoulders, backs and bellies, artificial maple flavour;

  • (gg) in the case of cured pork bellies, an added orange flavour that meets the standard prescribed in section B.10.005;

  • (h) in the case of cured pork, beef and lamb cuts prepared with the aid of pumping pickle, 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;

  • (i) in the case of tocino, annatto in such amount as will result in the finished product containing not more than 0.1% annatto; and

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

  • SOR/79-251, s. 6
  • SOR/80-13, s. 4
  • SOR/82-596, s. 2
  • SOR/84-300, s. 45(E)
  • SOR/88-336, ss. 2, 3
  • SOR/92-725, s. 3
  • SOR/97-151, s. 24
  • SOR/2010-264, s. 2
  • SOR/2011-280, s. 2
  • SOR/2016-305, s. 57
  • SOR/2017-18, s. 5(F)
  • SOR/2018-69, s. 5(F)

 [S]. Sausage or Sausage Meat

  • (a) shall be fresh or preserved comminuted meat;

  • (b) may be enclosed in a casing or have an edible coating;

  • (c) may be dipped in vinegar, smoked, cooked or dried;

  • (d) may contain

    • (i) animal fat,

    • (ii) filler,

    • (iii) beef tripe,

    • (iv) liver,

    • (v) fresh or frozen beef and pork blood,

    • (vi) sweetening agents,

    • (vii) salt and spices,

    • (viii) seasoning, other than tomato,

    • (ix) lactic acid producing starter culture,

    • (x) meat binder,

    • (xi) beef and pork blood plasma,

    • (xi.1) a Class II preservative,

    • (xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,

    • (xiii) if cooked

      • (A) glucono delta lactone,

      • (B) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

      • (C) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food,

    • (xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as a flavouring ingredient,

    • (xv) in the case of dry sausage or dry sausage meat, glucono delta lactone,

    • (xvi) in the case of longaniza,

      • (A) annatto in such amount as will result in the finished product containing not more than 0.1% annatto,

      • (B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, and

      • (C) sunset yellow FCF in such amount as will result in the finished product containing not more than 20 parts per million sunset yellow FCF,

    • (xvii) in the case of vacuum-packed wieners, Carnobacterium maltaromaticum CB1, and

    • (xviii) in the case of sausage having an edible coating, calcium chloride or calcium lactate;

  • (e) shall contain, in the case of a product sold as fresh sausage, not more than 40 per cent fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (f) shall have, if cooked, a total protein content of not less than 11 per cent;

  • (g) shall have, in the case of fresh uncooked sausage and fresh uncooked sausage meat, a total protein content of not less than nine per cent.

  • SOR/80-13, s. 5
  • SOR/82-768, s. 42
  • SOR/88-336, s. 3
  • SOR/92-725, s. 4
  • SOR/97-151, s. 25
  • SOR/97-516, s. 3
  • SOR/2010-264, s. 3
  • SOR/2011-280, s. 3
  • SOR/2012-111, s. 1
  • SOR/2016-305, s. 58

 [S]. (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) shall be prepared meat to which has been added other non-meat ingredients including

  • (a) fruit;

  • (b) vegetables;

  • (c) nuts;

  • (d) cheese or processed cheese;

  • (e) macaroni;

  • (f) pickles; or

  • (g) olives.

  • SOR/84-300, s. 46

 Where the non-meat ingredients referred to in section B.14.032A are added to prepared meat in such a manner that they are not present in the final product in separate identifiable pieces or chunks, the final product shall meet the total protein content requirement established for (naming the prepared meat or prepared meat by-product) referred to in section B.14.032A.

  • SOR/86-875, s. 4

 [S]. Potted Meat, Meat Paste or Meat Spread shall be fresh or preserved meat that is comminuted and cooked, and may contain meat binder, salt, sweetening agents, spices, other seasonings, a gelling agent, sodium acetate and sodium diacetate and shall have a total protein content of not less than 9%.

  • SOR/80-13, s. 6
  • SOR/2011-280, s. 4
  • SOR/2017-18, s. 19(F)

 [S]. Potted Meat By-product, Meat By-product Paste or Meat By-product Spread shall be a food that

  • (a) consists, wholly or in part, of meat by-products and conforms to the standard prescribed for potted meat; and

  • (b) in the case of liverpaste or liverwurst spread, may contain wheat germ and yeast.

  • SOR/78-637, s. 4
  • SOR/80-13, s. 7
  • SOR/86-875, s. 5
 
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