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

Regulations are current to 2022-11-16 and last amended on 2022-09-27. Previous Versions

PART BFoods (continued)

DIVISION 11Fruits, Vegetables, Their Products and Substitutes (continued)

[
  • SOR/78-478, s. 1
]

Jams (continued)

 [S]. (Naming the fruit) Jam with Pectin

  • (a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

  • (b) shall contain

    • (i) not less than 27 per cent of the named fruit,

    • (ii) not less than 66 per cent water soluble solids as estimated by the refractometer, and

    • (iii) pectin or pectinous preparations;

  • (c) may contain

    • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

    • (ii) food colour,

    • (iii) a Class II preservative,

    • (iv) a pH adjusting agent, and

    • (v) an antifoaming agent; and

  • (d) shall not contain apple or rhubarb.

  • SOR/92-400, s. 17

 [S]. Apple (or Rhubarb) and (naming the fruit) Jam

  • (a) shall be the product obtained by processing fruit, fruit pulp or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

  • (b) shall contain not less than

    • (i) 12.5 per cent of the named fruit, except that where the named fruit is strawberry it shall contain not less than 15 per cent strawberries,

    • (ii) 20 per cent apple or rhubarb pulp, and

    • (iii) 66 per cent water soluble solids as estimated by the refractometer; and

  • (c) may contain

    • (i) pectin or pectinous preparation,

    • (ii) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the fruit used in its preparation,

    • (iii) food colour,

    • (iv) a Class II preservative,

    • (v) a pH adjusting agent, and

    • (vi) an antifoaming agent.

 [Repealed, SOR/2022-143, s. 21]

Marmalade

 [S]. (Naming the citrus fruit) Marmalade shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient and shall contain not less than 65 per cent water soluble solids as estimated by the refractometer and may contain

  • (a) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit;

  • (b) a pH adjusting agent; and

  • (c) an antifoaming agent.

 [S]. (Naming the citrus fruit) Marmalade with Pectin

  • (a) shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient;

  • (b) shall contain

    • (i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit,

    • (ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

    • (iii) pectin or pectinous preparation; and

  • (c) may contain

    • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation,

    • (ii) a Class II preservative,

    • (iii) a pH adjusting agent, and

    • (iv) an antifoaming agent.

 [S]. Pineapple Marmalade or Fig Marmalade

  • (a) shall be the food of jelly-like consistency made from the pulp of juice of the named fruit by boiling with water and a sweetening ingredient;

  • (b) shall contain not less than

    • (i) 45 per cent of the named fruit, and

    • (ii) 65 per cent water soluble solids, as estimated by the refractometer;

  • (c) may contain such amounts of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit;

  • (d) a pH adjusting agent; and

  • (e) an antifoaming agent.

 [S]. Pineapple Marmalade with Pectin or Fig Marmalade with Pectin

  • (a) shall be the food of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;

  • (b) shall contain

    • (i) not less than 27 per cent of the named fruit,

    • (ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

    • (iii) pectin or pectinous preparation; and

  • (c) may contain

    • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

    • (ii) food colour,

    • (iii) a Class II preservative,

    • (iv) a pH adjusting agent, and

    • (v) an antifoaming agent.

  • SOR/84-300, s. 37(E)

 [S]. (Naming the fruit) Preserve (Conserve) shall be the food made by processing fruit other than apple or rhubarb with a sweetening ingredient and shall contain not less than

  • (a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and

  • (b) 60 per cent water-soluble solids, as estimated by the refractometer.

Jelly

 [S]. (Naming the fruit) Jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 62 per cent water soluble solids as estimated by the refractometer and may contain

  • (a) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit;

  • (b) a pH adjusting agent; and

  • (c) an antifoaming agent.

 [S]. (Naming the fruit) Jelly with Pectin

  • (a) shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;

  • (b) shall contain

    • (i) not less than the equivalent of 32 per cent juice of the named fruit,

    • (ii) not less than 62 per cent water soluble solids, as estimated by the refractometer, and

    • (iii) pectin or pectinous preparation; and

  • (c) may contain

    • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

    • (ii) juice of another fruit,

    • (iii) a gelling agent,

    • (iv) food colour,

    • (v) a Class II preservative,

    • (vi) a pH adjusting agent, and

    • (vii) an antifoaming agent.

 The standards prescribed in these Regulations for jam and jelly do not apply to cranberry sauce, jellied cranberry, cranberry jelly, mint jelly and jellied mint.

Mincemeat

 [S]. Mincemeat, Mince Meat, Mince or Fruit Mince

  • (a) shall be the food prepared from

    • (i) fruit or dried fruit,

    • (ii) suet,

    • (iii) salt,

    • (iv) spices, and

    • (v) a sweetening agent; and

  • (b) may contain

    • (i) vinegar,

    • (ii) fresh, concentrated or fermented fruit juice,

    • (iii) spiritous liquor,

    • (iv) nuts,

    • (v) cooked meat,

    • (vi) a Class II preservative,

    • (vii) a thickening agent,

    • (viii) citric acid, and

    • (ix) caramel.

  • SOR/84-300, s. 38(F)
  • SOR/2011-278, s. 9

Boiled Cider

 [S]. Boiled Cider shall be the liquid expressed from whole apples, apple cores, apple trimmings or apple culls and concentrated by boiling.

DIVISION 12Prepackaged Water and Ice

[
  • SOR/80-633, s. 1
]

 [S]. Water represented as mineral water or spring water,

  • (a) shall be potable water obtained from an underground source but not obtained from a public community water supply;

  • (b) shall not contain any coliform bacteria, as determined by official method MFO-9, Microbiological Examination of Mineral Water, November 30, 1981;

  • (c) shall not have its composition modified through the use of any chemicals; and

  • (d) notwithstanding paragraph (c), may contain

    • (i) added carbon dioxide,

    • (ii) added fluoride, if the total fluoride ion content thereof does not exceed one part per million, and

    • (iii) added ozone.

  • SOR/80-633, s. 2
  • SOR/82-768, s. 34

 The label on a container of water represented as mineral water or spring water shall carry a statement

  • (a) of the geographical location of the underground source from which it is obtained;

  • (b) of the total dissolved mineral salt content expressed in parts per million; and

  • (c) of the total fluoride ion content expressed in parts per million.

  • (d) [Repealed, SOR/2022-143, s. 22]

 [Repealed, SOR/2022-143, s. 23]

 No person shall sell water in sealed containers, other than water represented as mineral water or spring water, if it contains

  • (a) any coliform bacteria, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

  • (b) more than 100 total aerobic bacteria per millilitre, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

  • (c) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

  • (d) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

  • SOR/80-633, s. 3
  • SOR/82-768, s. 35
  •  (1) No person shall sell prepackaged ice if it contains

    • (a) any coliform bacteria, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

    • (b) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

    • (c) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

  • (2) No person shall manufacture prepackaged ice for sale if the water from which it is made contains

    • (a) any coliform bacteria, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

    • (b) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

    • (c) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

  • SOR/80-633, s. 3
  • SOR/82-768, s. 36

 [Repealed, SOR/2022-143, s. 24]

 Notwithstanding section B.01.008, when chlorine or any compounds of chlorine have been

  • (a) used in the treatment of water in sealed containers, other than water represented as mineral water or spring water, and

  • (b) subsequently removed from the water together with any chlorine and compounds of chlorine produced in the water,

chlorine or any compounds of chlorine need not be shown as ingredients on any part of the label on a sealed container of that water.

  • SOR/80-633, s. 3

 A statement of the total fluoride ion content expressed in parts per million shall appear on the principal display panel of the label on a sealed container of water, other than water represented as mineral water or spring water and on the label on a container of prepackaged ice.

  • SOR/80-633, s. 3
  • SOR/2000-353, s. 5(E)

 [Repealed, SOR/2022-143, s. 25]

 
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