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

Regulations are current to 2013-05-26 and last amended on 2013-03-21. Previous Versions

B.14.032A. [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.

B.14.032AA. 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.

B.14.033. [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.
Previous Version

B.14.034. [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.

B.14.035. [S]. Meat Loaf, Meat Roll, Meat Lunch or Luncheon Meat shall be fresh or preserved meat that is comminuted, cooked and pressed into shape, and may contain 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 3% of the finished food, as well as filler, meat binder, salt, sweetening agents, glucono delta lactone, spices, other seasonings, milk, eggs, a gelling agent, sodium acetate, sodium diacetate and partially defatted beef fatty tissue or partially defatted pork fatty tissue, and shall have a total protein content of not less than 11%.

  • SOR/80-13, s. 8;
  • SOR/2011-280, s. 5.
Previous Version

B.14.036. [S]. Meat By-product Loaf or Meat and Meat By-product Loaf shall be the food consisting, wholly or in part, of meat by-products and shall otherwise conform to the standard prescribed for meat loaf.