1. These Regulations may be cited as the Processed Egg Regulations.

2. In these Regulations,

“Act”

“Act” means the Canada Agricultural Products Act; (Loi)

“added ingredients”

“added ingredients”[Repealed, SOR/91-423, s. 1]

“adulterated”

“adulterated”[Repealed, SOR/2011-205, s. 20]

“Agency”

“Agency” means the Canadian Food Inspection Agency established by section 3 of the Canadian Food Inspection Agency Act; (Agence)

“candling”

“candling” means examining the interior condition of an egg by rotating or causing the egg to rotate in front of or over a source of light that illuminates the contents of the egg; (mirage)

“code mark”

“code mark”[Repealed, SOR/2000-184, s. 16]

“collector bag”

“collector bag” means a receptacle into which dried egg is discharged from an egg dryer in operation; (sac collecteur)

“common name”

“common name” means the usual name of processed egg in relation to its nature, state and composition; (nom usuel)

“contaminated”

“contaminated”, in respect of processed egg, means containing

• (a) a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament, microbe, pesticide, poison, toxin or any other substance not permitted by, or in an amount in excess of limits prescribed under, the Canadian Environmental Protection Act, the Food and Drugs Act or the Pest Control Products Act, or

• (b) any substance that renders the processed egg inedible; (contaminé)

“denature”

“denature” means to give inedible processed egg the appearance or characteristics of being inedible; (dénaturer)

“Director”

“Director” means the Director designated by the President of the Agency; ((directeur))

“District Director”

“District Director”[Repealed, SOR/81-416, s. 1]

“dried egg”

“dried egg” means whole egg, egg yolk or albumen in dried form; (poudre d’oeufs)

“dried egg mix”

“dried egg mix” means dried whole egg mix or dried yolk mix; (mélange de poudre d’oeufs)

“dried whole egg mix”

“dried whole egg mix” means dried whole egg that contains salt or a sweetening agent, or both, in an amount not exceeding 32 per cent of the mix by weight; (mélange de poudre d’oeufs entiers)

“dried yolk mix”

“dried yolk mix” means dried yolk that contains salt or a sweetening agent, or both, in an amount not exceeding 22 per cent of the mix by weight; (mélange de poudre de jaunes d’oeufs)

“edible”

“edible” means fit for use as human food; (version anglaise seulement)

“egg”

“egg” means an egg of a domestic hen belonging to the species Gallus domesticus or of a domestic turkey belonging to the species Meleagris gallopavo, but does not include an ovum; (oeuf)

“egg dryer”

“egg dryer” means equipment used for converting liquid egg to dried egg by the extraction of moisture; (séchoir)

“egg product”

“egg product” means a dried, frozen or liquid food that contains at least 50 per cent by weight of frozen egg, frozen egg mix, liquid egg, liquid egg mix, dried egg or dried egg mix; (produit d’oeufs)

“egg solid”

“egg solid” means egg yolk or albumen that contains, or egg yolk and albumen that contain, no shell or water; (solide d’oeufs)

“Executive Director”

“Executive Director” means the Executive Director designated by the President of the Agency; (directeur exécutif)

“food”

“food” has the same meaning as in the Food and Drugs Act; (aliment)

“food additive”

“food additive” has the same meaning as in section B.01.001 of Part B of the Food and Drug Regulations; (additif alimentaire)

“food colour”

“food colour” means beta-carotene; (colorant alimentaire)

“frozen egg”

“frozen egg” means whole egg, egg yolk or albumen in frozen form; (oeuf congelé)

“frozen egg mix”

“frozen egg mix” means liquid egg mix in a frozen form; (mélange d’oeufs congelé)

“grade designation”

“grade designation”[Repealed, SOR/94-447, s. 1]

“heat-treating equipment”

“heat-treating equipment” means equipment that is capable of heating liquid processed egg according to the requirements set out in Part I of Schedule I and that includes a holding tube, an automatic flow-diversion valve, acceptable thermal controls and recording devices that are capable of continuously and automatically recording the temperature of processed egg both in the holding tube during the heat-treating process and at the automatic flow-diversion valve; (équipement de traitement thermique)

“heat-treating room”

“heat-treating room” means a room that is capable of heating dried albumen according to the requirements set out in Part II of Schedule I and equipped with a sufficient number of temperature probes to enable the internal temperature of the processed egg undergoing heat-treatment to be recorded at different locations in the room; (chambre de traitement thermique)

“inedible egg”

“inedible egg” means an egg that is not suitable for human consumption and includes an egg that

• (a) is contaminated with an odour foreign to that of a normal egg,

• (b) is musty or mouldy,

• (c) has been in an incubator, or

• (d) has any internal defect other than a meat spot or blood spot not in excess of 1/8 inch in diameter; (oeuf non comestible)

“inedible processed egg”

“inedible processed egg” means processed egg that contains any inedible egg or that is otherwise not suitable for human consumption; (oeuf transformé non comestible)

“ingredient”

“ingredient” means an individual unit of food, including an ovum, that is combined with one or more other individual units of food to form an integral unit of food; (ingrédient)

“inspection legend”

“inspection legend” means the mark in the shape of a maple leaf, substantially in the form set out in Schedule II, that shows the word “CANADA” and the registration number of the registered processed egg station in which the processed egg was prepared; (estampille d’inspection)

“label”

“label”[Repealed, SOR/91-423, s. 1]

“liquid egg”

“liquid egg” means whole egg, egg yolk or albumen, in liquid form; (oeuf liquide)

“liquid egg mix”

“liquid egg mix” means liquid egg that contains salt or a sweetening agent, or both, in an amount not exceeding 12 per cent of the mix by weight; (mélange d’oeufs liquide)

“lot number”

“lot number” means a series of numbers indicating the day, month and year in which processed egg is prepared, and a number or letter identifying the batch if more than one batch is prepared on the same day; (numéro de lot)

“meat spot”

“meat spot” means a small particle of the oviduct of the domestic hen or domestic turkey on the yolk or in the albumen of an egg; (tache de chair)

“Minister”

“Minister”[Repealed, SOR/97-151, s. 3]

“official method”

“official method”[Repealed, SOR/91-423, s. 1]

“operator”

“operator” means the person who is responsible for the operation of a registered processed egg station; (exploitant)

“ovum”

“ovum” means the partly formed egg yolk that has been removed from a domestic hen belonging to the species Gallus domesticus or from a domestic turkey belonging to the species Meleagris gallopavo, slaughtered in an establishment registered under the Meat Inspection Act; (ovule)

“prepackaged product”

“prepackaged product” means processed egg that is packaged in a container in such a manner that it may be sold to or used or purchased by a consumer without being re-packaged; (produit préemballé)

“process”

“process” includes breaking eggs and filtering, blending, heat-treating, stabilizing, mixing, cooling, freezing and drying processed eggs; (transformation)

“processed egg”

“processed egg” means frozen egg, frozen egg mix, liquid egg, liquid egg mix, dried egg, dried egg mix and egg product; (oeuf transformé)

“processed egg station”

“processed egg station” means a place in which eggs are processed; (poste d’oeufs transformés)

“Regional Director”

“Regional Director”[Repealed, SOR/91-423, s. 1]

“Regional Director General”

“Regional Director General”[Repealed, SOR/2000-184, s. 16]

“registered egg station”

“registered egg station” has the same meaning as in the Egg Regulations; (poste d’oeufs agréé)

“registered processed egg station”

“registered processed egg station” means a processed egg station registered under section 6; (poste agréé d’oeufs transformés)

“registration number”

“registration number” means the number assigned to a registered processed egg station pursuant to section 6; (numéro d’agrément)

“sanitizing agent”

“sanitizing agent” means a substance that destroys bacteria in eggs and has a strength of between 100 and 200 parts per million of available chlorine or its equivalent; (désinfectant)

“stabilize”

“stabilize”, in relation to liquid egg, means to remove sugar, in accordance with provisions of sections B.22.034 to B.22.037 of the Food and Drug Regulations; (stabiliser)

“station”

“station”[Repealed, SOR/91-423, s. 1]

“sweetening agent”

“sweetening agent” has the same meaning as in section B.01.001 and Division 18 of Part B of the Food and Drug Regulations; (édulcorant)

“whole egg”

“whole egg” means the albumen and the yolk of an egg but not the shell; (oeuf entier)

“whole egg mix”

“whole egg mix” means frozen or liquid whole egg that contains salt or a sweetening agent, or both, in an amount not exceeding 12 per cent of the mix by weight; (mélange d’oeufs entiers)

“yolk mix”

“yolk mix” means frozen or liquid yolk that contains salt or a sweetening agent, or both, in an amount not exceeding 12 per cent of the mix by weight. (mélange de jaunes d’oeufs)