Safe Food for Canadians Regulations: SOR/2018-108

Canada Gazette, Part II, Volume 152, Number 12

Registration

May 30, 2018

CANADIAN DAIRY COMMISSION ACT

CONSUMER PACKAGING AND LABELLING ACT

CRIMINAL CODE

FEEDS ACT

FOOD AND DRUGS ACT

SEEDS ACT

HEALTH OF ANIMALS ACT

CONTROLLED DRUGS AND SUBSTANCES ACT

CUSTOMS TARIFF

SAFE FOOD FOR CANADIANS ACT

P.C. 2018-602 May 29, 2018

Her Excellency the Governor General in Council, on the recommendation of the Minister of Agriculture and Agri-Food and the Minister of Health with respect to the provisions of the annexed Regulations other than sections 391 and 408, and on the recommendation of the Minister of Justice with respect to that section 391 and of the Minister of Finance with respect to that section 408, makes the annexed Safe Food for Canadians Regulations pursuant to

TABLE OF PROVISIONS

Safe Food for Canadians Regulations

PART 1

Interpretation

1 Definitions

2 Interpretation — fresh fruits or vegetables

3 Definition prepare in Act

4 Words and expressions in documents incorporated by reference

PART 2

Trade

5 Subsection 10(1) of Act

6 Section 12 of Act

7 Subsection 13(1) of Act

8 Interprovincial trade, import and export

9 Compliance with standard

10 Use of food additives and other substances

11 Import

12 Import — fixed place of business

13 Import information

14 Import — further inspection

15 Interprovincial trade and export

16 Exception — export of non-compliant food

17 Application for export certificate

18 Non-compliant food

19 Exception — import for export

20 Exception — person who conveys

21 Personal use

22 Exception — return to Canada of exported food

23 Exception — interprovincial trade, import and export

24 Exception — in bond shipment

25 Exception — meat products

PART 3

Licences

DIVISION 1

General

26 Paragraph 20(1)(a) of Act — import

27 Paragraph 20(1)(b) of Act — import

28 Application for issuance, renewal or amendment

29 Conditions — issuance, renewal or amendment

30 Refusal — issuance, renewal or amendment

31 Establishment

32 Amendment of licence — inability to conduct activity

33 Expiry

34 Invalidity

35 Grounds for suspension

36 Suspension

37 Risk of injury to human health

38 Duration of suspension

39 Grounds for cancellation

40 Cancellation

DIVISION 2

Inspection Services — Food Animals and Meat Products

41 Inspection stations — slaughtering

42 Minimum hours of inspection — meat products

43 Inspection services outside work shifts

44 Notice

PART 4

Preventive Controls

DIVISION 1

Interpretation and Application

45 Definitions

46 Application

DIVISION 2

Biological, Chemical and Physical Hazards

47 Identification and analysis of hazards

DIVISION 3

Treatments and Processes

48 Application of scheduled process to low-acid food

DIVISION 4

Maintenance and Operation of Establishment

SUBDIVISION A

Responsibility of Operator

49 Maintenance and operation

SUBDIVISION B

Sanitation, Pest Control and Non-food Agents

50 Clean and sanitary condition

51 Animals — establishment

52 Sanitizers, agronomic inputs and non-food chemical agents

SUBDIVISION C

Conveyances and Equipment

53 Conveyances and equipment — food

54 Other conveyances and equipment

55 Equipment — restraining

SUBDIVISION D

Conditions Respecting Establishments

56 Land

57 Interior of facility or conveyance

58 Slaughtering — separate areas

59 Design, construction and maintenance — movement

60 Incompatible activities

61 Separation of food

62 Arrival of certain food at establishment

63 Lighting

64 Ventilation system

65 Temperature and humidity

66 Removal and disposal of contaminated materials and waste

67 Cleaning stations, lavatories, etc.

68 Area for inspector’s use

69 Office, lockers, etc., for inspector

70 Water — contact with food

71 Supply of water, steam and ice

SUBDIVISION E

Unloading, Loading and Storing

72 Conveyances

73 Unloading and loading

74 Storing — food

SUBDIVISION F

Competency

75 Competencies and qualifications

SUBDIVISION G

Hygiene

76 Clothing, footwear and protective coverings

77 Personal cleanliness

78 Spitting, chewing gum and other acts

79 Objects and substances — risk of contamination

80 Reporting of disease, illness, symptoms and lesions

81 Communicable disease and lesions — risk of contamination

DIVISION 5

Investigation, Notification, Complaints and Recall

82 Investigation

83 Complaints procedure

84 Recall procedure

85 Imported food

DIVISION 6

Preventive Control Plan

86 Licence holders

87 Growers or harvesters of fresh fruits or vegetables

88 Implementation

89 Content of preventive control plan

PART 5

Traceability

90 Documents

91 Production of documents

92 Labelling

PART 6

Commodity-specific Requirements

DIVISION 1

Application

93 Application — import, interprovincial trade and export

DIVISION 2

Dairy Products

94 Preparation

DIVISION 3

Eggs

95 Pasteurization

96 Import — foreign official document

97 Import — Grade C or Grade Nest Run

98 Import — ungraded eggs

99 Interprovincial trade

100 Ink

101 Trays

DIVISION 4

Processed Egg Products

102 Processing and treating eggs

103 Temperature

104 Import — foreign official document

DIVISION 5

Fish

105 Prohibition — import of mitten crab or puffer fish

106 Import of live or raw shellfish

107 Shellfish

108 Frozen fish

DIVISION 6

Fresh Fruits or Vegetables

SUBDIVISION A

Interpretation and Application

109 Definitions

110 Fresh fruits or vegetables packaged together

111 Fresh fruits or vegetables packaged with other food

SUBDIVISION B

Import

112 Whole fresh fruits or vegetables

113 Imported potatoes

114 Apples from foreign state other than United States

115 Presumption — general

116 Foreign states — onions, potatoes and apples

117 Onions, potatoes and apples from United States

118 Apples from New Zealand

119 Exception

120 In transit

121 Application for certificate

SUBDIVISION C

Trade of Fresh Fruits or Vegetables

122 Prohibition

123 Damaged or defective fresh fruits or vegetables

DIVISION 7

Meat Products and Food Animals

SUBDIVISION A

Interpretation

124 Definitions

SUBDIVISION B

Edible Meat Products

125 Identification of meat products as edible

126 Natural casings

SUBDIVISION C

Humane Treatment

127 Avoidable death — clarification

128 Avoidable suffering, injury or death

129 Hitting

130 Assessing

131 Game animals

132 Segregation and isolation

133 Overcrowding

134 Ventilation

135 Handling

136 Water and feed

SUBDIVISION D

Removal and Keeping

137 Removal

SUBDIVISION E

Ante-mortem Examination and Inspection

138 Ante-mortem examination

139 Ante-mortem inspection

140 Condemnation

SUBDIVISION F

Slaughtering and Dressing

141 Requirement before bleeding

142 Requirement after bleeding starts

143 Requirement before suspending

144 Ritual slaughter

145 Dressing

146 Blood clots, bone splinters and extraneous matter

147 Processing of blood

148 Identification and correlation

SUBDIVISION G

Post-mortem Inspection and Examination

149 Post-mortem inspection

150 Post-mortem examination

151 Inspection legend applied before refrigeration

SUBDIVISION H

Inedible Meat Products

152 Condemnation

153 Identification

154 Meat products treated as inedible

155 Inedible products area

SUBDIVISION I

Treatment

156 Contaminated meat product

157 Trichinella spp. — pork

158 Trichinella spp. — equine

159 Bovine cysticercosis

SUBDIVISION J

Post-mortem Programs

160 Application for an authorization

161 Grounds for suspension

162 Suspension

163 Risk of injury to human health

164 Suspension — duration

SUBDIVISION K

Food Animal Information Documents and Document Keeping

165 Required documents

166 Document keeping

SUBDIVISION L

Import and Export

167 Import

168 Export

PART 7

Recognition of Foreign Systems

169 Exception — shellfish

170 Application for recognition of inspection system

171 Application for recognition of system

172 Suspension of recognition — inspection system

173 Cancellation of recognition — inspection system

PART 8

Ministerial Exemptions

174 Application for exemption — test marketing or shortage in supply

175 Application for exemption — inspection legend

176 Additional conditions

177 Period of validity

178 Cancellation

PART 9

Inspection Legends

179 Definition of inspection mark in Act

180 Edible meat products — Figure 1 of Schedule 2

181 Processed egg products

182 Fish

183 Number identifying establishment

184 Authorized use

185 Advertising and sale of certain foods

PART 10

Packaging

DIVISION 1

General

186 Requirements for packages

DIVISION 2

Standard Container Sizes

187 Application

188 Table 1 of Schedule 3 — weight or volume requirements

189 Table 2 of Schedule 3 — weight requirements

190 Table 4 of Schedule 3 — volume and dimension requirements

191 Table 5 of Schedule 3 — volume and dimension requirements

192 Exception

193 Certain prepackaged fresh fruits or vegetables

DIVISION 3

Standards of Fill for Processed Fruit or Vegetable Products

194 Application

195 Frozen processed fruit or vegetable products

196 Non-frozen processed fruit or vegetable products

197 Hermetically sealed packages

PART 11

Labelling

DIVISION 1

General

SUBDIVISION A

Interpretation

198 Definitions

SUBDIVISION B

Subsection 6(1) of Act

199 False, misleading or deceptive labelling

200 Inspection — net quantity

SUBDIVISION C

Standards Prescribed for Food

201 Common names

202 Icewine

SUBDIVISION D

Information

203 Compliance with requirements of this Part

204 Use of word “classifié”

SUBDIVISION E

Official Languages

205 Prepackaged food

206 Consumer prepackaged food

207 Modifications

SUBDIVISION F

Legibility and Type Size

208 Legibility

209 Upper or lower case

210 Type size

211 Measurement of type size

DIVISION 2

Requirements Applicable to Prepackaged Food

SUBDIVISION A

Application of this Division

212 Sale, interprovincial trade or import

213 Exception — sections 214 and 217

SUBDIVISION B

Sale and Advertisement

214 Sale — prepackaged food

215 Advertising — consumer prepackaged food

216 Representations relating to net quantity

SUBDIVISION C

Label Required

217 Prepackaged food

SUBDIVISION D

Information

Prepackaged Foods

218 Prepackaged foods — label

219 Exception — common name

220 Exception — name and principal place of business

Consumer Prepackaged Foods

221 Consumer prepackaged food — declaration of net quantity

222 Place of manufacture — label or container

223 Name of importer

224 Flavouring ingredient

SUBDIVISION E

Requirement to Apply or Attach Label

225 Prepackaged food

226 Consumer prepackaged food — container

227 Principal display surface

228 Display card

SUBDIVISION F

Type Size — Specific Information

229 Consumer prepackaged food

SUBDIVISION G

Manner of Showing Declaration of Net Quantity

Legibility

230 Consumer prepackaged food

Declaration by Volume, Weight or Numerical Count

231 General requirements

Metric Units

232 Permitted units of measurement

233 Millilitres, litres, grams and kilograms

234 Number of digits

235 Quantity less than one

Metric Units and Canadian Units

236 Grouping

237 Canadian units of volume

238 Net quantity in advertisement

Individually Packaged Food Sold as One Unit and Servings

239 Individually packaged food sold as one unit

240 Prohibition — representation respecting number of servings

241 Servings

DIVISION 3

Specific Requirements for Certain Foods

SUBDIVISION A

Application of Division

242 Interprovincial trade, import and export

SUBDIVISION B

Declaration of Net Quantity

243 Exception — consumer prepackaged food

244 Declaration of net quantity

SUBDIVISION C

Location of Information

245 Food or container

SUBDIVISION D

Dairy Products

246 Prepackaged dairy products

247 Prepackaged dairy products — not consumer prepackaged

248 Consumer prepackaged dairy products

249 Consumer prepackaged cheese

250 Imported dairy products

251 Exception

252 Exported prepackaged dairy products

253 Type size

SUBDIVISION E

Eggs

254 Graded eggs

255 Size of label of graded egg

256 Imported eggs

257 Eggs to be exported

SUBDIVISION F

Processed Egg Products

258 Prepackaged processed egg products

259 Imported prepackaged processed egg products

260 Prepackaged dried egg blends

SUBDIVISION G

Fish

261 Definitions

262 Prepackaged fish

263 Prepackaged fish placed in a second container

264 Prepackaged fish — common name

265 Fish in hermetically sealed package

266 Imported prepackaged fish

267 Prepackaged whitefish

SUBDIVISION H

Fresh Fruits or Vegetables

268 Prepackaged fresh fruits or vegetables

269 Imported prepackaged fresh fruits or vegetables

270 Type size

271 Reusable plastic container

SUBDIVISION I

Processed Fruit or Vegetable Products

272 Prepackaged processed fruit or vegetable products

273 Identification name

274 Name of foreign state

SUBDIVISION J

Honey

275 Prepackaged honey

276 Graded Canadian honey

277 Imported prepackaged honey

278 Honey packaged from imported honey

279 Blend of Canadian and imported honey

SUBDIVISION K

Maple Products

280 Net quantity

281 Imported maple products

SUBDIVISION L

Edible Meat Products

282 Inspection legend — non-prepackaged edible meat products

283 Label — non-prepackaged edible meat products

284 Exception — omission or substitution of an ingredient or ingredient component

285 Definitions

286 Prepackaged edible meat products

287 Inspection legend — prepackaged edible meat products

288 Edible meat products

289 Animal species

290 Ready-to-eat edible meat products

291 Uncooked meat products

292 Prepackaged poultry carcass

293 Consumer prepackaged poultry carcass

294 Poultry carcass — not individually packaged

295 Word “ham”

296 Label of edible meat products — exception

297 Imported edible meat products

298 Imported consumer prepackaged poultry carcasses

DIVISION 4

Exceptions

299 Consumer prepackaged food

300 Declaration of net quantity

301 Raspberries or strawberries

302 Individually measured food

303 Individually packaged food sold as one unit

PART 12

Grades and Grade Names

DIVISION 1

Interpretation

304 Definitions

DIVISION 2

Grade Names

305 Definition grade name in Act

DIVISION 3

Grading

306 Mandatory grading

307 Optional grading

308 Authorized application or use

309 Imported foods — no prescribed grade name

310 Authorized reproduction

311 Advertising or sale

DIVISION 4

Packaging and Labelling

SUBDIVISION A

General

312 Labelling of grade name — consumer prepackaged food

313 Illustration of grade name

SUBDIVISION B

Eggs

314 Grade name — prepackaged eggs

315 Type size

316 Eggs — Canada A

SUBDIVISION C

Fish

317 Prepackaged fish

318 Second container

319 Type size

SUBDIVISION D

Fresh Fruits or Vegetables

320 Grade name — prepackaged fresh fruits or vegetables

321 Size designation

SUBDIVISION E

Processed Fruit or Vegetable Products

322 Size designation

SUBDIVISION F

Honey

323 Grade name — prepackaged honey

324 Colour class

SUBDIVISION G

Maple Syrup

325 Colour class

SUBDIVISION H

Livestock Carcasses

326 Prepackaged cut of beef

327 Beef — Canada AAA

328 Livestock carcass — removal of marking

329 Livestock carcass — additional marks

SUBDIVISION I

Poultry Carcasses

330 Grade name — poultry carcass

331 Packaging in same container

DIVISION 5

Conditions for Grading of Certain Foods

SUBDIVISION A

Grading of Eggs

332 Conditions for grading

333 Ungraded eggs

SUBDIVISION B

Grading of Livestock Carcasses

334 Request for grading

335 Conditions for grading

336 Adequate facilities

337 Weighing before trimming

SUBDIVISION C

Grading of Poultry Carcasses

338 Conditions for grading — dressed carcass

DIVISION 6

Grading Certificates

339 Conditions for issuance

PART 13

Organic Products

DIVISION 1

Interpretation

340 Definitions

341 Definition food commodity in Act

DIVISION 2

Packaging and Labelling

342 Packaging and labelling

DIVISION 3

Percentage of Organic Products

343 Determination of percentage of organic products

DIVISION 4

Certification

SUBDIVISION A

Organic Certification of Food Commodities

344 Application for organic certification

345 Certification

346 Requirement to provide information

SUBDIVISION B

Certification of Packaging and Labelling

347 Application for certification

348 Certification

SUBDIVISION C

Suspension and Cancellation

349 Suspension

350 Cancellation

SUBDIVISION D

General

351 Documents

352 Changes affecting certification

DIVISION 5

Labelling and Advertising

353 Expressions

354 Additional information

355 Official languages

DIVISION 6

Interprovincial Trade and Import

356 Interprovincial trade

357 Import

DIVISION 7

Product Legend

358 Definition inspection mark in Act

359 Application or use of product legend

DIVISION 8

Conformity Verification Bodies and Certification Bodies

360 Application for accreditation

361 Accreditation

362 Refusal

363 Review

364 Suspension

365 Cancellation

PART 14

Seizure and Detention

366 Detention tag

367 Prohibition — removal of detention tag

368 Notice of detention

369 Storage conditions

370 Notice of release

PART 15

Transitional Provisions

371 18-month delay

372 Fresh fruits or vegetables — 12-month delay

373 Aquaculture products — 24-month delay

374 Food commodities deemed to meet applicable requirements

375 Certificates, authorizations, exemptions, certifications and accreditations

376 Subsection 36(3) of Consumer Packaging and Labelling Regulations

377 Foreign systems deemed to be recognized

PART 16

Consequential Amendments, Repeals and Coming into Force

Consequential Amendments

Canadian Dairy Commission Act

378 EEC Aged Cheddar Cheese Export Regulations

Consumer Packaging and Labelling Act

379 Consumer Packaging and Labelling Regulations

Criminal Code

391 Regulations Excluding Certain Indictable Offences from the Definition of “Designated Offence”

Feeds Act

392 Feeds Regulations, 1983

Food and Drugs Act

393 Food and Drug Regulations

Seeds Act

401 Seeds Regulations

Health of Animals Act

403 Health of Animals Regulations

Controlled Drugs and Substances Act

407 Industrial Hemp Regulations

Customs Tariff

408 Determination of Country of Origin for the Purposes of Marking Goods (NAFTA Countries) Regulations

Repeals

Fish Inspection Act

409

Meat Inspection Act

410

Canada Agricultural Products Act

411

Coming into Force

412 S.C. 2012, c. 24

SCHEDULE 1

SCHEDULE 2

SCHEDULE 3

SCHEDULE 4

SCHEDULE 5

SCHEDULE 6

SCHEDULE 7

SCHEDULE 8

SCHEDULE 9

Safe Food for Canadians Regulations

PART 1

Interpretation

Definitions

1 The following definitions apply in these Regulations.

Act means the Safe Food for Canadians Act. (Loi)

carcass means the body of a dead animal. (carcasse)

catch-weight food means a food that because of its nature cannot normally be portioned to a predetermined fixed quantity and is, as a result, usually sold in containers of varying quantities. (aliment à poids variable)

close proximity, in respect of an item of information that is shown on a label, means immediately adjacent to the item of information and without any intervening printed, written or graphic material. (à proximité)

commercially sterile has the same meaning as in section B.27.001 of the Food and Drug Regulations. (stérilité commerciale)

common name, in respect of a food, means

Compendium means the document entitled Canadian Grade Compendium, prepared by the Agency and published on its website, as amended from time to time. (Recueil)

consumer prepackaged, in respect of a food, means packaged in a container in the manner in which the food is ordinarily sold to or used or purchased by an individual — or in which the food may reasonably be expected to be obtained by an individual — without being repackaged, to be used for non-commercial purposes. (de consommation préemballé)

container means an outer receptacle or covering that is used or to be used in connection with a food. It includes a wrapper and a confining band but does not include a conveyance or any container that is an integral part of a conveyance. (contenant)

contaminated, in respect of a food, means that the food contains any micro-organism, chemical substance, extraneous material or other substance or thing that may render the food injurious to human health or unsuitable for human consumption, including those that are not permitted under the Food and Drugs Act or those that do not comply with any limits or levels provided under that Act. (contaminé)

dairy product means milk or a food that is derived from milk, alone or combined with another food, and that contains no oil and no fat other than that of milk. (produit laitier)

dress means to dress a carcass in accordance with section 145. (habiller)

drug has the same meaning as in section 2 of the Food and Drugs Act. (drogue)

egg means an egg of a domestic chicken of the species Gallus domesticus or, in respect of a processed egg product, means that egg or an egg of a domestic turkey of the species Meleagris gallopavo. It does not include a balut. (œuf)

egg carton means a package that is capable of being closed and of containing not more than 30 eggs in separate compartments. (boîte à œufs)

eviscerate means

fish includes shellfish, crustaceans and other marine animals, and any of their parts, products and by-products. (poisson)

food has the same meaning as in section 2 of the Food and Drugs Act. (aliment)

food additive has the same meaning as in subsection B.01.001(1) of the Food and Drug Regulations. (additif alimentaire)

food animal means a bird or mammal, other than a marine mammal, from which an edible meat product may be derived. (animal pour alimentation humaine)

foreign state includes a WTO Member as defined in subsection 2(1) of the World Trade Organization Agreement Implementation Act. (État étranger)

game animal means a wild ruminant, pig or bird — including a ruminant, pig or bird that lives in an enclosed territory under conditions of freedom similar to those of wild animals — that is a food animal and that is hunted for commercial use under an authorization issued by a competent authority. (gibier)

hermetically sealed package means a package that, due to its design, is secure against the entry of microorganisms, including spores. (emballage hermétiquement scellé)

licence means a licence that is issued under paragraph 20(1)(a) or (b) of the Act. (licence)

livestock carcass means a beef carcass, bison carcass, ovine carcass or veal carcass. (carcasse de bétail)

maple product means a food that is obtained exclusively by the concentration of sap from trees of the genus Acer or the concentration of maple syrup. (produit de l’érable)

meat product means the carcass of a food animal, the blood of a food animal or a product or by-product of its carcass or any food that contains the blood of a food animal or a product or by-product of its carcass. It does not include

organic product means a food commodity that has been certified as organic under subsection 345(1) or certified as organic by an entity accredited by a foreign state that is referred to in subparagraph 357(1)(a)(ii). (produit biologique)

ornamental container means a container that, except on the bottom, does not bear any advertising material, other than a trade-mark or common name, and that, because of any design appearing on its surface or because of its shape or texture, is sold both as a decorative item and as the container of a food. (contenant décoratif)

poultry carcass means the carcass of a turkey, duck, goose, guinea fowl or bird of the species Gallus domesticus. (carcasse de volaille)

prepackaged, in respect of a food, means packaged in a container in the manner in which the food is ordinarily sold to or used or purchased by a person, and includes consumer prepackaged. (préemballé)

President means the President of the Agency. (président)

principal display panel means

principal display surface, in respect of the container of a consumer prepackaged food, means

processed egg product means a food for which a standard is set out in Volume 2 of the Standards of Identity Document. (produit d’œufs transformés)

processed fruit or vegetable product means a food

ready-to-eat, in respect of an edible meat product, means that it has been subjected to a treatment or process that is sufficient to inactivate vegetative pathogenic micro-organisms or their toxins and control spores of food-borne pathogenic bacteria so that the meat product does not require further preparing before consumption except washing or thawing or exposing it to sufficient heat to warm it without cooking it. (prêt à manger)

refrigerated, in respect of a food, means that it is kept at a temperature of 4°C or less, without being frozen. (réfrigéré)

sanitary condition means a condition that does not present a risk of contamination of a food. (conditions hygiéniques)

shellfish means a bivalve mollusc of the class Bivalvia or a carnivorous marine mollusc of the class Gastropoda, or any product that is derived from one of those molluscs. (mollusque)

Standards of Identity Document means the document entitled Canadian Standards of Identity, prepared by the Agency and published on its website, as amended from time to time. (Document sur les normes d’identité)

tray, in respect of eggs, means a package, other than an egg carton, that is capable of containing not more than 30 eggs in separate compartments. (plateau)

wine means an alcoholic beverage that meets the standard set out in section B.02.100 of the Food and Drug Regulations. (vin)

Interpretation — fresh fruits or vegetables

2 (1) For the purposes of any provision of these Regulations that refers to “fresh fruits or vegetables”, other than section 122, any fresh plant or any fresh edible fungus, or any part of such a plant or fungus, that is a food is considered to be a fresh fruit or vegetable.

Exception — subparagraph 11(2)(c)(i)

(2) For the purposes of any provision of these Regulations that refers to “fresh fruits or vegetables”, a food described in subparagraph 11(2)(c)(i) is not considered to be a fresh fruit or vegetable.

Definition prepare in Act

3 For the purposes of the definition prepare in section 2 of the Act, the growing and harvesting of any fresh fruits or vegetables are prescribed activities.

Words and expressions in documents incorporated by reference

4 For the purposes of interpreting any document prepared by the Agency that is incorporated by reference into these Regulations, words and expressions that are used but not defined in that document have the same meaning as in these Regulations.

PART 2

Trade

Subsection 10(1) of Act

5 (1) For the purposes of subsection 10(1) of the Act, any food commodity is a prescribed food commodity that a person is prohibited to send or convey from one province to another — or to import or export — unless the person does so in accordance with these Regulations.

Subsection 10(2) of Act

(2) For the purposes of subsection 10(2) of the Act, any food — other than a food referred to in any of paragraphs 11(2)(a) to (c) of these Regulations — is a prescribed food commodity that a person is prohibited to import unless the person is authorized to do so by a licence.

Subsection 10(3) of Act

(3) For the purposes of subsection 10(3) of the Act, any food commodity is a prescribed food commodity that a person is prohibited to send or convey from one province to another — or to import or export — unless it meets the requirements of these Regulations.

Section 12 of Act

6 For the purposes of section 12 of the Act, any food commodity is a prescribed food commodity that a person is prohibited to have in their possession for the purpose of sending or conveying from one province to another — or for the purpose of exporting — unless it meets the requirements of these Regulations.

Subsection 13(1) of Act

7 (1) For the purposes of subsection 13(1) of the Act, any food commodity is a prescribed food commodity that is to be exported or sent or conveyed from one province to another, and any of the following activities is a prescribed activity that a person is prohibited to conduct in respect of that prescribed food commodity except in accordance with these Regulations:

Subsection 13(2) of Act

(2) For the purposes of subsection 13(2) of the Act, any food — other than a food referred to in paragraph 11(2)(a) or (b) of these Regulations — and any food animal is a prescribed food commodity that is to be exported or sent or conveyed from one province to another, and any of the following activities is a prescribed activity that a person is prohibited to conduct in respect of that prescribed food commodity unless the person is authorized to conduct that activity by a licence:

Interprovincial trade, import and export

8 (1) Any food that is sent or conveyed from one province to another or that is imported or exported

Prohibition — mixing of contaminated food

(2) It is prohibited for a person to mix a contaminated food with other food so that it meets the requirements of subsection (1), unless the person is authorized to do so by the Minister under subsection (3).

Ministerial authorization

(3) The Minister may authorize a person to mix a contaminated food with other food if the Minister is of the opinion that no risk of injury to human health will result.

Compliance with standard

9 (1) Any food that is sent or conveyed from one province to another or that is imported or exported and for which a standard is set out in the Standards of Identity Document must comply with that standard.

Food likely to be mistaken

(2) Any food that is sent or conveyed from one province to another or that is imported or exported and that is likely to be mistaken for a food for which a standard is set out in the Standards of Identity Document must comply with that standard.

Use of food additives and other substances

10 Any person who manufactures, processes, treats or preserves a food that has been imported or that is to be exported or sent or conveyed from one province to another may use, in or on the food, a food additive or other substance unless the use of that food additive or other substance is not permitted by these Regulations or under the Food and Drugs Act or the use does not comply with any limits or levels provided by these Regulations or under that Act.

Import

11 (1) Any food that is imported must have been manufactured, prepared, stored, packaged and labelled in a manner and under conditions that provide at least the same level of protection as that provided by sections 47 to 81.

Exception

(2) Subsection (1) does not apply in respect of

Import — fixed place of business

12 (1) Any person who imports a food, other than a food referred to in any of paragraphs 11(2)(a) to (c), and who does not have, in Canada, a fixed place of business from which they carry on business related to the food must,

Food safety system — Minister’s determination

(2) The Minister must determine whether a foreign state’s food safety system provides at least the same level of protection in relation to an imported food as that provided by the provisions of the Act and these Regulations by taking into account the following:

Exception — certain shellfish

(3) For the purposes of paragraph (1)(a), the reference to “shellfish” does not include the adductor muscles of scallops or the meat of geoducks.

In transit

(4) For the purposes of paragraph (1)(b), if the food passes only in transit through a foreign state, the person is not considered to have sent or conveyed the food directly to Canada from that foreign state.

Import information

13 (1) Any person who imports a food must provide to the Minister, in a form approved by the President, the following information:

Provision of import information

(2) The information referred to in subsection (1), and any documents required by sections 96 and 104 and paragraph 167(d), must be provided before or at the time of the import.

Exception

(3) Despite subsection (2), in the case of a food other than a meat product, the Minister may authorize the person who imports the food, at their written request, to provide the information after the time of import, at the time specified by the Minister.

Meat products

(4) For the purposes of subsection (3), the foods set out in paragraphs 25(a) and (b) are not considered to be meat products.

Import — further inspection

14 (1) If, during an inspection that is conducted at the time of the import, the inspector determines that a further inspection is required,

Meat products

(2) For the purposes of subsection (1), the foods set out in paragraphs 25(a) and (b) are not considered to be meat products.

Interprovincial trade and export

15 (1) Any food that is sent or conveyed from one province to another or that is exported must meet the following requirements:

Exception

(2) Subsection (1) does not apply in respect of the foods referred to in paragraphs 11(2)(a) and (b).

Exception — export of non-compliant food

16 (1) Any person may export a food that does not meet the requirements of these Regulations, other than a requirement of paragraph 8(1)(c) or (d) or subsection 15(1), if a label applied or attached to the food bears the word “Export” or “exportation” and

Retention period — documents

(2) The documents referred to in paragraph (1)(a) and subparagraph (1)(b)(ii) must be kept for two years after the day on which the food is exported.

Additional requirements — meat products

(3) In the case of the export of a meat product under subsection (1), the requirements of paragraphs 168(1)(a) and (b) must also be met.

Application for export certificate

17 (1) An application for the issuance of a certificate or other document referred to in section 48 of the Act must be made to the Minister in a form approved by the President.

Conditions for issuance

(2) The Minister may issue a certificate or other document referred to in section 48 of the Act in respect of a food commodity that is intended for commercial use if the applicant holds a licence to export the food commodity and

Definition of food commodity in Act

(3) For the purposes of paragraph (c) of the definition food commodity in section 2 of the Act, any commodity that is derived from an animal or plant, or any of its parts, is a prescribed food commodity if

Exemption

(4) The prescribed food commodity referred to in subsection (3) is exempted from the application of any provision of the Act and these Regulations that is not necessary to give effect to this section. For greater certainty, the exemption does not include section 6 of the Act.

Inspection before export

(5) The Minister may require that an inspection be conducted of any food commodity in respect of which a person has applied for a certificate or other document referred to in section 48 of the Act, for the purpose of deciding whether to issue the certificate or other document.

Inspection — accessibility

(6) If an inspection of a food commodity is required, the applicant must make the food commodity readily accessible to an inspector at the time of inspection.

Non-compliant food

18 (1) Any person may send or convey from one province to another or import a food that does not meet the requirements of the Act or these Regulations — other than section 189 as that section relates to fresh fruits or vegetables, processed fruit or vegetable products or honey, sections 190 to 193, section 306 as that section relates to fresh fruits or vegetables or processed fruit or vegetable products and Volume 4 of the Standards of Identity Document — if

Exception

(2) Paragraph (1)(a) does not apply in respect of

Licence holder

(3) The activities referred to in paragraph (1)(b), other than the grading of a livestock carcass or a poultry carcass, must be conducted by a licence holder.

Exception — import for export

19 (1) Any person may import a food that does not meet the requirements of the Act or these Regulations — other than section 189 as that section relates to fresh fruits or vegetables, processed fruit or vegetable products or honey, sections 190 to 193, section 306 as that section relates to fresh fruits or vegetables or processed fruit or vegetable products, Part 13 and Volume 4 of the Standards of Identity Document — if

Licence holder

(2) The activities referred to in paragraph (1)(b), other than the grading of a livestock carcass or a poultry carcass, must be conducted by a licence holder.

Exception — person who conveys

20 (1) Subject to subsection (2), the provisions of the Act and these Regulations do not apply to any person who conveys a food commodity if their sole concern, in respect of the food commodity, is its conveyance.

Exception

(2) Sections 122 and 123 and subsection 359(3), and any provisions of the Act and these Regulations that are necessary to give effect to them, apply to the person referred to in subsection (1).

Personal use

21 For the purposes of section 19 of the Act, the sending or conveying from one province to another, or the import or export, of a food is considered to be an activity carried out solely for personal use if the food is not intended for commercial use and if

Exception — return to Canada of exported food

22 (1) The requirements of the Act and these Regulations in relation to import do not apply in respect of a food that is imported after having been exported from Canada if the food is in its exported condition and if

Meat products

(2) For the purposes of subsection (1), the foods set out in paragraphs 25(a) and (b) are not considered to be meat products.

Exception — interprovincial trade, import and export

23 (1) The provisions of the Act and these Regulations do not apply in respect of a food that is sent or conveyed from one province to another or that is imported or exported if

In transit

(2) For the purposes of subparagraph (1)(d)(i), if the food is part of an in bond shipment that passes only in transit through the United States, the food is not considered to have been imported from the United States.

Exception — in bond shipment

24 The provisions of the Act and these Regulations do not apply in respect of a food that is part of an in bond shipment that is sent or conveyed from one foreign state to another if

Exception — meat products

25 Subparagraph 7(2)(a)(ii), subsection 28(2), paragraph 29(1)(d), subsection 31(2), section 42, paragraph 46(1)(b) and sections 69, 167, 168 and 296 do not apply in respect of

PART 3

Licences

DIVISION 1

General

Paragraph 20(1)(a) of Act — import

26 (1) For the purpose of issuing a licence to import under paragraph 20(1)(a) of the Act, any food is a prescribed food commodity.

Paragraph 20(1)(a) of Act — export

(2) For the purpose of issuing a licence to export under paragraph 20(1)(a) of the Act, any of the following is a prescribed food commodity:

Paragraph 20(1)(b) of Act — import

27 (1) For the purpose of issuing a licence under paragraph 20(1)(b) of the Act, any food is a prescribed food commodity that has been imported, and the storing and handling of a food in its imported condition for the purpose of the exercise of an inspector’s powers under the Act are prescribed activities in respect of that prescribed food commodity.

Paragraph 20(1)(b) of Act — interprovincial trade

(2) For the purpose of issuing a licence under paragraph 20(1)(b) of the Act, any food and any food animal are the prescribed food commodities that are to be sent or conveyed from one province to another, and the following activities are prescribed activities in respect of those prescribed food commodities:

Paragraph 20(1)(b) of Act — export

(3) For the purpose of issuing a licence under paragraph 20(1)(b) of the Act, any food, any food animal, any food commodity referred to in paragraph 17(2)(b) and any food commodity referred to in subsection 17(3) are prescribed food commodities that are to be exported, and the following activities are prescribed activities in respect of those prescribed food commodities:

Application for issuance, renewal or amendment

28 (1) An application for the issuance, renewal or amendment of a licence must be made to the Minister in a form approved by the President.

Application — food animals and meat products

(2) An application for the issuance, renewal or amendment of a licence to slaughter a food animal, to manufacture, process, treat, preserve, grade, package or label a meat product or to store and handle an edible meat product in its imported condition must include at least one proposed work shift for each establishment where the activity is conducted.

Work shift

(3) A work shift must be

Conditions — issuance, renewal or amendment

29 (1) The Minister may issue, renew or amend a licence if

Renewal of suspended licence

(2) Despite paragraph (1)(b), the Minister may renew a suspended licence if the requirements of subsection (1), other than any requirements whose contravention forms the grounds of the suspension, are met. However, the suspension of the licence remains in effect.

Refusal — issuance, renewal or amendment

30 The Minister may refuse to issue, renew or amend a licence if

Establishment

31 (1) A licence holder must conduct the activities that are identified in their licence, other than importing and exporting, in the establishment that is identified in the licence for the activities.

Work shift

(2) Subject to subsection (3) and unless otherwise authorized by an inspector, the activities that are conducted in respect of a food animal or meat product must be conducted during a work shift approved by the President and during which inspection services are provided in accordance with Division 2.

Exception — ante-mortem examination

(3) In the case of the slaughtering of a food animal, the ante-mortem examination may be conducted outside a work shift.

Amendment of licence — inability to conduct activity

32 (1) If a licence holder is unable to conduct an activity that is identified in their licence in one of the establishments that are identified in the licence, the Minister may amend the licence to remove the authorization to conduct that activity in that establishment.

Written notice

(2) The Minister must notify the licence holder in writing of the amendment and the date on which it takes effect.

Expiry

33 (1) A licence expires two years after the date of issuance or renewal that is specified in it, unless the licence is cancelled before that date.

Expiry — amendment

(2) If the Minister amends a licence, its expiry date remains unchanged.

Invalidity

34 A licence becomes invalid if the licence holder surrenders the licence to the Minister and it is not subject to a cancellation procedure.

Grounds for suspension

35 The Minister may suspend a licence if

Suspension

36 (1) The Minister must not suspend a licence unless the licence holder

Written notice

(2) The Minister must notify the licence holder in writing of the suspension and the date on which it takes effect.

Risk of injury to human health

37 (1) Despite section 36, if the Minister is of the opinion that a risk of injury to human health may result if the licence holder continues to conduct an activity that is identified in the licence, the Minister may suspend the licence immediately after the licence holder is provided with a written report that sets out the grounds for the suspension.

Written notice

(2) The Minister must notify the licence holder in writing that their licence is suspended and that the suspension takes effect immediately.

Duration of suspension

38 The suspension of a licence must be lifted if the Minister determines that corrective action has been taken.

Grounds for cancellation

39 The Minister may cancel a licence if

Cancellation

40 (1) The Minister must not cancel a licence unless the licence holder was notified of the grounds for cancellation and was provided with an opportunity to be heard in respect of the cancellation.

Written notice

(2) The Minister must notify the licence holder in writing of the cancellation and the date on which it takes effect.

DIVISION 2

Inspection Services — Food Animals and Meat Products

Inspection stations — slaughtering

41 (1) The Minister must determine the number of inspection stations that are required annually during each work shift that has been approved by the President, for each establishment where food animals are slaughtered by a licence holder, taking into account the following factors:

Fixed or unfixed locations

(2) The Minister must determine whether inspection services at an inspection station are to be provided at a fixed or unfixed location in the establishment and, in the case of a fixed location, must specify the location in the establishment.

Additional inspection stations

(3) The Minister may authorize one or more additional inspection stations for a work shift, on an annual or hourly basis, taking into account the factors set out in subsection (1), if the licence holder submits a written request to the President and an inspector is available.

Minimum hours of inspection — meat products

42 The Minister must determine the minimum number of hours of inspection that are required per year during each work shift that has been approved by the President, for each establishment where a meat product is manufactured, processed, treated, preserved, graded, packaged or labelled, or where an edible meat product is stored and handled in its imported condition, by a licence holder, taking into account the following factors:

Inspection services outside work shifts

43 Inspection services may be provided during a period other than a work shift if a licence holder submits a written request to the Minister and an inspector is available.

Notice

44 (1) A licence holder must notify the Minister in writing of any change that affects any of the factors set out in subsection 41(1) or section 42 or if an additional inspection station that is authorized under subsection 41(3) on an annual basis is no longer required.

Adjustment

(2) If the Minister becomes aware of a change referred to in subsection (1), the Minister must reconsider and, as appropriate, adjust the number of inspection stations or minimum number of hours of inspection that are required.

PART 4

Preventive Controls

DIVISION 1

Interpretation and Application

Definitions

45 The following definitions apply in this Part.

acceptable level means a level of a biological, chemical or physical hazard that does not present a risk of contamination of the food. (niveau acceptable)

agronomic input means an input that is used in growing fresh fruits or vegetables, and includes agricultural chemicals, biological controls, pollinators, commercial fertilizers, compost, compost tea, green manure, manure, mulch, row covers, soil amendments and pulp sludge. (intrant agronomique)

control measure means a measure that can be applied to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level. (mesure de contrôle)

critical control point means a step at which the application of a control measure is essential to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level. (point de contrôle critique)

low-acid food means a food of which any component has a pH that is greater than 4.6 and a water activity, as determined by the ratio of the water vapour pressure of the component to the vapour pressure of pure water at the same temperature and pressure, that is greater than 0.85. (aliment peu acide)

operator means

scheduled process means a process in which a treatment is applied to a food to render the food commercially sterile, taking into account the critical physical and chemical factors that affect the treatment’s effectiveness. (traitement programmé)

Application

46 (1) Unless otherwise specified, the requirements of this Part apply in respect of

Exception

(2) Despite subsection (1), in the case of the holder of a licence to import, section 86 applies in respect of any food that is imported.

Application — establishment

(3) The requirements of this Part that refer to an establishment apply in respect of

Establishment — slaughtering game animals

(4) For the purposes of section 50, subsection 56(2) and sections 66, 67 and 71, in the case of an establishment that is identified in a licence to slaughter a game animal, the facility in the establishment is deemed to be the establishment.

Exception — game animals

(5) Section 55, subsection 56(1) and sections 58 and 69 do not apply in respect of an establishment where game animals are slaughtered.

DIVISION 2

Biological, Chemical and Physical Hazards

Identification and analysis of hazards

47 (1) An operator must identify and analyze the biological, chemical and physical hazards that present a risk of contamination of a food.

Prevention, elimination and reduction of hazards

(2) The operator must prevent, eliminate or reduce to an acceptable level the hazards referred to in subsection (1) by using control measures that are shown by evidence to be effective, including any treatment or process and including, in the case of a meat product, the control measures that are set out in the document entitled Preventive Control Requirements for Biological Hazards in Meat Products, prepared by the Agency and published on its website, as amended from time to time.

Imported food

(3) The holder of a licence to import must comply with subsections (1) and (2) in respect of a food that is imported.

DIVISION 3

Treatments and Processes

Application of scheduled process to low-acid food

48 (1) If a low-acid food is in a hermetically sealed package, an operator must apply the scheduled process referred to in subparagraph (3)(a)(i) and, if batch thermal treatment is applied, must use a temperature-sensitive indicator that visually indicates that the package has been thermally treated.

Exception — refrigerated or frozen food

(2) Subsection (1) does not apply if the low-acid food is kept refrigerated or frozen and the expressions “Keep Refrigerated” and “garder réfrigéré”, or “Keep Frozen” and “garder congelé”, as the case may be, are shown on the principal display panel.

Documents

(3) The operator must prepare documents that set out

Retention period of documents

(4) The documents that set out the information referred to in paragraph (3)(a) must be kept for three years after the day of the most recent application of the scheduled process to the low-acid food, and the documents that set out the information referred to in paragraph (3)(b) must be kept for three years after the day of the application of the scheduled process.

DIVISION 4

Maintenance and Operation of Establishment

SUBDIVISION A
Responsibility of Operator

Maintenance and operation

49 An operator must maintain and operate an establishment so that the requirements of sections 50 to 81 are met.

SUBDIVISION B
Sanitation, Pest Control and Non-food Agents

Clean and sanitary condition

50 (1) An establishment, and any conveyance or equipment in it that is used in connection with an activity that is regulated under the Act, must be clean and in a sanitary condition.

Cleaning and sanitation

(2) The cleaning and sanitation of the establishment and of any conveyance or equipment in it that is used in connection with an activity that is regulated under the Act must be conducted in a manner that does not present a risk of contamination of a food.

Animals — establishment

51 (1) An establishment must be protected against the entry of any animal that presents a risk of contamination of a food, except if, in the case of any land that forms part of an establishment, there are no reasonably practicable measures that may be taken to prevent the entry of such animals onto the land.

Animals — facility or conveyance

(2) An animal must not be in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered, unless the animal is

Risk of contamination

(3) Any measures that are taken for the purposes of complying with subsections (1) and (2) must not present a risk of contamination of a food.

Sanitizers, agronomic inputs and non-food chemical agents

52 Any sanitizer, agronomic input or non-food chemical agent that is in an establishment must

SUBDIVISION C
Conveyances and Equipment

Conveyances and equipment — food

53 Any conveyance or equipment that is used in the manufacturing, preparing, storing, packaging or labelling of a food or in the slaughtering of a food animal must

Other conveyances and equipment

54 Any conveyance or equipment in an establishment that is used to handle any contaminated materials, any waste or any other thing that is inedible must, unless that conveyance or equipment does not come into contact with those materials, waste or things,

Equipment — restraining

55 An establishment where food animals are slaughtered must have equipment for restraining food animals during their handling, their assessment, their ante-mortem examination and their inspection.

SUBDIVISION D
Conditions Respecting Establishments

Land

56 (1) If any land that forms part of an establishment presents a risk of contamination of a food, measures must be taken to eliminate the risk.

Location

(2) If an establishment is located near any place or thing that presents a risk of contamination of a food, measures must be taken to eliminate the risk.

Interior of facility or conveyance

57 The interior of any facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be

Slaughtering — separate areas

58 (1) An establishment where food animals are slaughtered must have separate areas for

Inedible meat products area

(2) The establishment must also have an enclosed area for the handling of inedible meat products.

Movement of food animals

(3) Floors, ramps, gangways and chutes that are used by food animals in the establishment must provide secure footing and must not present a risk of injury to the food animals during movement.

Stations for inspections, examinations and screenings

(4) The establishment must be equipped with inspection stations at the fixed locations specified by the President under subsection 41(2) and in the numbers determined by the President under subsection 41(1), and

Design, construction and maintenance — movement

59 (1) A facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be designed, constructed and maintained in such a manner that the movement of persons and things within, into and out of it is controlled.

Movement — no risk of contamination

(2) The movement must not present a risk of contamination of the food.

Incompatible activities

60 Physical or other effective means must be used to separate incompatible activities in order to prevent contamination of a food.

Separation of food

61 Physical or other effective means must be used to separate a food from

Arrival of certain food at establishment

62 (1) Any food that presents a risk of injury to human health, that is exempted under section 22 from the application of the import requirements that are set out in the Act and these Regulations or that does not meet the requirements that are set out in the Act or these Regulations must be identified as such and placed in a designated area when it arrives at an establishment.

Measures to prevent contamination

(2) Any measures that are necessary to prevent the food described in subsection (1) from contaminating any other food that is in the establishment must be taken.

Lighting

63 (1) An establishment must be equipped with natural or artificial lighting that is appropriate for the food or the food animal that is intended to be slaughtered, as the case may be, and for the activity being conducted.

Light fixtures

(2) Any light fixtures in the establishment must

Ventilation system

64 A facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be equipped with a ventilation system that

Temperature and humidity

65 (1) The temperature and humidity level in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be maintained at levels that are appropriate for the food or the food animal, as the case may be, and for the activity being conducted.

Heating, cooling or humidity-control system

(2) If the facility or conveyance is equipped with a heating, cooling or humidity-control system, the system must

Removal and disposal of contaminated materials and waste

66 (1) An establishment must have means for the removal and disposal of contaminated materials and waste and, if necessary to prevent contamination of a food, be equipped with a drainage, sewage and plumbing system that functions as intended.

Frequency and manner

(2) Contaminated materials and waste must be removed and disposed of at a frequency that is sufficient to prevent contamination of a food and in a manner that does not present a risk of contamination of a food.

Cleaning stations, lavatories, etc.

67 (1) If necessary to prevent the contamination of a food, an establishment must be equipped with hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms or change rooms that

Hand cleaning and sanitizing stations

(2) The hand cleaning and sanitizing stations must permit the effective cleaning of hands.

Lavatories

(3) The lavatories must be located and maintained so that they do not present any risk of contamination of a food.

Area for inspector’s use

68 At the request of an inspector, the inspector must be provided with an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of their powers, and the performance of their duties and functions, under the Act.

Office, lockers, etc., for inspector

69 (1) An establishment in which a meat product or processed egg product is manufactured, prepared, stored, packaged or labelled or in which a food animal is slaughtered must provide an inspector with

Private office, change rooms, etc., for inspector

(2) In the case of an establishment in which a food animal is slaughtered, the office referred to in paragraph (1)(a) must be private and the inspector must also be provided with access to a lavatory, a shower and a change room in the establishment.

Water — contact with food

70 (1) Any water that might come into contact with a food must be potable, unless it does not present a risk of contamination of the food, and must be protected against contamination.

Steam and ice — contact with food

(2) Any steam or ice that might come into contact with a food must be made from water that meets the requirements of subsection (1), unless the steam or ice does not present a risk of contamination of the food.

Water — cross-connections

(3) Any system that supplies water that meets the requirements of subsection (1) must not be cross-connected with any other system, unless measures are taken to eliminate any risk of contamination of a food as a result of the cross-connection.

Water given to food animals

(4) Any water or other source of hydration that is provided to food animals that are intended to be slaughtered in an establishment must not present a risk of injury to the health of those animals and must not present a risk of contamination of the meat products that may be derived from those animals.

Supply of water, steam and ice

71 (1) An establishment must be supplied, as appropriate for the food or the food animal that is intended to be slaughtered, as the case may be, and for the activity being conducted, with

Treatment of water, steam or ice

(2) Any treatment of water, steam or ice must be applied in a manner that does not present a risk of contamination of a food.

SUBDIVISION E
Unloading, Loading and Storing

Conveyances

72 Any conveyance that is used to convey a food to or from an establishment and that is unloaded or loaded at the establishment

Unloading and loading

73 Any unloading and loading of a food or of a food animal that is intended to be slaughtered, from or onto a conveyance at an establishment, must be conducted in a manner that does not present a risk of contamination of a food.

Storing — food

74 (1) Any storing of a food must be conducted in a manner that does not present a risk of contamination of the food.

Storing — other

(2) Any storing of conveyances, equipment, sanitizers, agronomic inputs, chemical agents, starter products, packaging material, labels or any other thing that is used in the manufacturing, preparing, storing, packaging or labelling of a food must be conducted in a manner that does not present a risk of contamination of the food.

Definition of starter products

(3) In subsection (2), starter products means the materials that are used to start growing fresh fruits or vegetables and includes seeds, seedlings, plants, cuttings, canes, seed potatoes and nursery stock.

SUBDIVISION F
Competency

Competencies and qualifications

75 Any person who is involved in the manufacturing, preparing, storing, packaging or labelling of a food or in the slaughtering of a food animal must have the competencies and qualifications that are necessary to carry out their duties.

SUBDIVISION G
Hygiene

Clothing, footwear and protective coverings

76 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must wear clothing, footwear and protective coverings, including gloves, a hairnet, a beard net and a smock, that are in good condition, clean and in sanitary condition and that are appropriate for the food and for the activity being conducted.

Personal cleanliness

77 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must maintain personal cleanliness to prevent contamination of the food, including by cleaning and, if necessary, by sanitizing their hands

Spitting, chewing gum and other acts

78 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must refrain from spitting, chewing gum, using tobacco products, eating, having unnecessary contact with the food and doing any other act that presents a risk of contamination of the food.

Objects and substances — risk of contamination

79 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must refrain from wearing or using any object or substance that presents a risk of contamination of the food.

Reporting of disease, illness, symptoms and lesions

80 Any person who works in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered and who has a disease or illness, symptoms of a disease or illness or an open or infected lesion must report them to the operator.

Communicable disease and lesions — risk of contamination

81 The operator must prevent any person who is suffering from, or is a known carrier of, a communicable disease or who has an open or infected lesion from entering or being in an area of an establishment where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered if the person’s condition presents a risk of contamination of the food.

DIVISION 5

Investigation, Notification, Complaints and Recall

Investigation

82 (1) An operator who suspects on reasonable grounds that a food presents a risk of injury to human health or does not meet the requirements of the Act or these Regulations must immediately investigate the matter.

Notification and mitigation of risk

(2) If the investigation establishes that the food presents a risk of injury to human health, the operator must immediately notify the Minister and immediately take action to mitigate the risk.

Complaints procedure

83 (1) An operator must prepare, keep and maintain a document that sets out a procedure for receiving, investigating and responding to complaints that are received in relation to a food.

Complaints

(2) If a complaint is received, the operator must implement the procedure and prepare a document that sets out the details of the complaint, the results of the investigation and the actions taken based on those results and keep it for two years after the day on which the actions are completed.

Recall procedure

84 (1) An operator must prepare, keep and maintain a document that sets out a recall procedure that enables the effective recall of a food, the name of a contact person who is responsible for the procedure and the name of a contact person who is responsible for conducting recalls.

Recall simulation

(2) The operator must, at least once every 12 months,

Recall — notice to Minister

(3) If an operator determines that a food should be recalled because it presents a risk of injury to human health, the operator must immediately notify the Minister.

Recall — implementation

(4) If a food is the subject of a recall because it presents a risk of injury to human health, the operator must

Imported food

85 The holder of a licence to import must comply with sections 82 to 84 in respect of a food that is imported.

DIVISION 6

Preventive Control Plan

Licence holders

86 (1) A licence holder must prepare, keep and maintain a written preventive control plan that meets the requirements of section 89 for any activity identified in their licence that they conduct in respect of a food or food animal.

Exception — food to be exported

(2) Despite subsection (1), a preventive control plan is not required to be prepared, kept or maintained for any activity that the licence holder conducts in respect of a food, other than fish or a meat product, that is exported, unless a certificate or other document referred to in section 48 of the Act is sought in respect of the food.

Exception — sales of $100,000 or less

(3) Despite subsection (1), if a licence holder’s gross sales that are derived from food are $100,000 or less for the 12 months before the day on which they most recently made an application for the issuance, renewal or amendment of a licence, a preventive control plan must be prepared, kept and maintained only for any activity that they conduct in respect of

Growers or harvesters of fresh fruits or vegetables

87 Any person who grows or harvests fresh fruits or vegetables must prepare, keep and maintain a written preventive control plan that meets the requirements of section 89 for any activity that they conduct in respect of those fresh fruits or vegetables if they are

Implementation

88 Any person who is required to prepare, keep and maintain a preventive control plan must implement that plan.

Content of preventive control plan

89 (1) The preventive control plan must include

Retention period of documents

(2) Each document referred to in subparagraphs (1)(c)(vii) and (d)(viii) must be kept for two years after the day on which it is prepared.

Exception — game animals

(3) The preventive control plan of the holder of a licence to slaughter a game animal is not required to include any information specified in subsection (1) other than the information specified in subparagraphs (1)(c)(i) and (d)(i).

Additional content — import

(4) The preventive control plan of the holder of a licence to import must also include the information specified in subparagraphs (1)(c)(i) to (vii) in relation to the requirements of section 11.

Additional content — export

(5) The preventive control plan of the holder of a licence to export must also include the information specified in subparagraphs (1)(c)(i) to (vii) in relation to the requirements of subsection 15(1).

Additional content — post-mortem programs

(6) The preventive control plan of a licence holder who is authorized under subsection 160(3) to conduct a post-mortem examination program or a post-mortem defect management program must also include the information specified in subparagraphs (1)(c)(i) to (vii) and paragraph (1)(e) in relation to that program and must meet the requirements that are set out in

PART 5

Traceability

Documents

90 (1) Any person who sends or conveys a food from one province to another, or who imports or exports it, any holder of a licence to slaughter a food animal, to manufacture, process, treat, preserve, grade, store, package or label a food or to store and handle an edible meat product in its imported condition and any person who grows or harvests fresh fruits or vegetables that are to be sent or conveyed from one province to another or exported must, if they provide the food to another person, prepare and keep documents that set out

Documents — retail sale

(2) Any person who sells a food at retail, other than a restaurant or other similar enterprise that sells the food as a meal or snack, must prepare and keep documents that include the information specified in paragraphs (1)(a), (c) and (d).

Retention period of documents

(3) The documents referred to in subsections (1) and (2) must be kept for two years after the day on which the food was provided to another person or sold at retail, and must be accessible in Canada.

Production of documents

91 (1) Any person who has received a request from the Minister for a document referred to in section 90, or any part of such a document, must provide it to the Minister

Definition of plain text

(2) In paragraph (1)(b), plain text means data that is not encrypted and whose semantic content is available.

Labelling

92 (1) Any person referred to in subsection 90(1) or (2) must ensure that a label that bears the information specified in paragraph 90(1)(a) is applied or attached to any food, or accompanies any food, that is provided to another person.

Consumer prepackaged food

(2) In the case of consumer prepackaged food that is not packaged at retail, the unique identifier referred to in paragraph 90(1)(a) must be a lot code.

Exception

(3) Subsections (1) and (2) do not apply in respect of

Exception — foods described in paragraphs 219(1)(a) and (b)

(4) Despite subsection (1), any food described in paragraph 219(1)(a) or (b) is not required to be labelled with the common name of the food at the time of its sale at retail.

Exception — foods described in section 220

(5) Despite subsection (1), any food described in section 220 is not required to be labelled with the name and principal place of business of the person by or for whom the food was manufactured, prepared, produced, stored, packaged or labelled.

PART 6

Commodity-specific Requirements

DIVISION 1

Application

Application — import, interprovincial trade and export

93 (1) The requirements of this Part apply in respect of

Application — food animals

(2) The requirements of sections 128 to 136 apply in respect of food animals that are in an establishment that is identified in a licence to slaughter.

DIVISION 2

Dairy Products

Preparation

94 Any milk or cream that is used in preparing a dairy product that is to be sent or conveyed from one province to another or exported must meet the applicable requirements of the legislation of the province in which the dairy product is prepared.

DIVISION 3

Eggs

Pasteurization

95 (1) A licence holder may pasteurize eggs in the shell only if they are graded Canada A or Grade A.

Import — eggs pasteurized in shell

(2) Eggs that are pasteurized in the shell and that are imported must have been graded Grade A before pasteurization.

Import — foreign official document

96 The holder of a licence to import may import eggs only if the licence holder provides an inspector with an official document issued by the foreign state, in a form approved by the President, that states that the eggs meet the requirements that are set out in the Act and these Regulations.

Import — Grade C or Grade Nest Run

97 A licence holder who imports eggs that are graded Grade C or Grade Nest Run must deliver them directly to an establishment where eggs are processed and treated by a licence holder.

Import — ungraded eggs

98 (1) Despite subsection 306(1), a licence holder may import ungraded eggs if they

Removal — imported ungraded eggs

(2) Any imported ungraded eggs delivered to an establishment referred to in paragraph (1)(c) may be removed from that establishment if

Interprovincial trade

99 (1) Any person who sends or conveys any of the following from one province to another must deliver them to an establishment where eggs are processed and treated by a licence holder:

Interprovincial trade — Canada Nest Run

(2) Any person who sends or conveys eggs that are graded Canada Nest Run from one province to another must deliver them to an establishment where either eggs are graded or eggs are processed and treated by a licence holder.

Interprovincial trade — ungraded eggs

(3) Despite subsection 306(1), any person may send or convey from one province to another ungraded eggs, other than eggs that are rejected in accordance with subsection 333(1) or eggs that are imported in accordance with subsection 98(1), if the person

Ink

100 If a licence holder applies ink to an egg’s shell, the ink must be fast-drying and indelible and it must not present a risk of injury to human health.

Trays

101 Before sending plastic trays to an egg producer, a licence holder must clean, sanitize and dry them.

DIVISION 4

Processed Egg Products

Processing and treating eggs

102 (1) A licence holder may process and treat eggs only if they

Processing and treating processed egg products

(2) A licence holder may process and treat processed egg products only if they are derived from eggs that meet the requirements of paragraphs (1)(a) to (g).

Temperature

103 (1) A processed egg product that is to be sent or conveyed from one province to another or exported and that is processed or treated in an establishment that is identified in a licence must have been chilled to 4°C or less before being removed from the establishment, if it is a

Exception

(2) Despite subsection (1), the Minister may, in writing, authorize any person to remove a processed egg product that has not been chilled to 4°C or less if the Minister is of the opinion that no risk of injury to human health will result.

Import — foreign official document

104 The holder of a licence to import may import a processed egg product only if the licence holder provides an inspector with an official document issued by the foreign state, in a form approved by the President, that states that the processed egg product meets the requirements that are set out in the Act and these Regulations.

DIVISION 5

Fish

Prohibition — import of mitten crab or puffer fish

105 (1) It is prohibited for a person to import

Exception — personal use

(2) Section 19 of the Act does not apply in respect of an import referred to in subsection (1).

Import of live or raw shellfish

106 (1) The holder of a licence to import may import live or raw shellfish only if

Exception

(2) The conditions in paragraphs (1)(a) to (c) do not apply in respect of the import of the adductor muscles of scallops or the meat of geoducks.

Shellfish

107 (1) A licence holder may manufacture, prepare, store, package or label shellfish that is to be exported or sent or conveyed from one province to another only if the shellfish is harvested in an area

Exception

(2) The conditions in paragraphs (1)(a) and (b) do not apply in respect of the manufacturing, preparing, storing, packaging or labelling of the adductor muscles of scallops or the meat of geoducks.

Frozen fish

108 A licence holder must protect from dehydration and oxidation all frozen fish that is stored in a conveyance.

DIVISION 6

Fresh Fruits or Vegetables

SUBDIVISION A
Interpretation and Application

Definitions

109 The following definitions apply in this Division.

apple means a fresh apple for which a grade is prescribed by these Regulations. (pomme)

onion means a fresh onion for which a grade is prescribed by these Regulations. (oignon)

potato means a fresh potato for which a grade is prescribed by these Regulations. (pomme de terre)

Fresh fruits or vegetables packaged together

110 The requirements of sections 113 to 121 and 269 — as well as any requirements under Division 2 of Part 10 and Part 12 that apply in respect of fresh fruits or vegetables — do not apply in respect of consumer prepackaged fresh fruits or vegetables if the container contains more than one type of fresh fruit or vegetable but no other food and if

Fresh fruits or vegetables packaged with other food

111 The requirements of sections 113 to 121 and 269 — as well as any requirements under Division 2 of Part 10 and Part 12 that apply in respect of fresh fruits or vegetables — do not apply in respect of consumer prepackaged fresh fruits or vegetables if the container contains more than one type of fresh fruit or vegetable together with other food and if

SUBDIVISION B
Import

Whole fresh fruits or vegetables

112 The requirements of this Subdivision apply in respect of any fresh fruits or vegetables that are whole.

Imported potatoes

113 (1) Potatoes that are imported must meet the requirements for the grade Canada No. 1 that are set out in the Compendium.

Presumption — potatoes from United States

(2) Potatoes that are imported from the United States are considered to meet the requirements for the grade Canada No. 1 that are set out in the Compendium if the potatoes have been graded in the United States and meet the applicable requirements that are set out in the document entitled Grade Standard Requirements for Fresh Fruits or Vegetables Imported from the United States, prepared by the Agency and published on its website, as amended from time to time.

Apples from foreign state other than United States

114 (1) Apples that are imported from a foreign state other than the United States must meet the requirements for the grade Canada Extra Fancy, Canada Fancy or Canada Commercial that are set out in the Compendium.

Apples from United States

(2) Apples that are imported from the United States must meet the requirements for the grade Canada Extra Fancy or Canada Fancy that are set out in the Compendium.

Presumption — apples from United States

(3) Apples that are imported from the United States are considered to meet the requirements for the grade Canada Extra Fancy or Canada Fancy that are set out in the Compendium if the apples have been graded in the United States and meet the applicable requirements that are set out in the document entitled Grade Standard Requirements for Fresh Fruits or Vegetables Imported from the United States, prepared by the Agency and published on its website, as amended from time to time.

Presumption — general

115 Fresh fruits or vegetables, other than potatoes or apples, that are imported from the United States are considered to meet the applicable requirements that are set out in the Compendium if the fruits or vegetables have been graded in the United States and meet the applicable requirements that are set out in the document entitled Grade Standard Requirements for Fresh Fruits or Vegetables Imported from the United States, prepared by the Agency and published on its website, as amended from time to time.

Foreign states — onions, potatoes and apples

116 Onions and potatoes that are imported from a foreign state other than the United States, and apples that are imported from a foreign state other than the United States and New Zealand, must meet and be certified by the Minister as meeting the following requirements:

Onions, potatoes and apples from United States

117 (1) Onions, potatoes and apples that are imported from the United States must

Endorsement

(2) The certificate and evidence referred to in paragraph (1)(a) must be endorsed with the expression “Meets Canadian Import Requirements for Grades, Packaging, Labelling and Standard Container Size” or “satisfait aux exigences d’importation du Canada visant la classification, l’emballage, l’étiquetage et la taille des contenants normalisés”.

Apples from New Zealand

118 (1) Apples that are imported from New Zealand must

Endorsement

(2) The certificate and evidence referred to in paragraph (1)(a) must be endorsed with the expression “Meets Canadian Import Requirements for Grades, Packaging, Labelling and Standard Container Size” or “satisfait aux exigences d’importation du Canada visant la classification, l’emballage, l’étiquetage et la taille des contenants normalisés”.

Exception

119 Sections 116 to 118 do not apply in respect of onions, potatoes or apples that are part of a shipment that consists of not more than

In transit

120 For the purposes of sections 113 to 119, if fresh fruits or vegetables are sent or conveyed to Canada in an in bond shipment from a foreign state other than the United States and pass only in transit through the United States, the fresh fruits or vegetables are not considered to have been imported from the United States.

Application for certificate

121 (1) An application for the issuance of a certificate referred to in section 116 or paragraph 117(1)(b) or 118(1)(b) must be made to the Minister in a form approved by the President.

Inspection

(2) The Minister may require an inspection for the purpose of deciding whether to issue the certificate.

Inspection — accessibility

(3) If an inspection is required, the applicant must make the onions, potatoes or apples readily accessible to an inspector at the time of inspection.

SUBDIVISION C
Trade of Fresh Fruits or Vegetables

Prohibition

122 (1) It is prohibited for a person to

Exception — persons

(2) Subsection (1) does not apply in respect of

Exception — nuts, wild fruit and wild vegetables

(3) Subsection (1) does not apply in respect of nuts, wild fruit and wild vegetables.

Damaged or defective fresh fruits or vegetables

123 (1) If a claim is made that all or part of a shipment of fresh fruits or vegetables that is imported or sent or conveyed from one province to another has arrived at its destination in a damaged or defective condition, any person who has a financial interest in that shipment may make a request to the Minister for

Request for report or notice

(2) The request for a report or notice referred to in subsection (1) must be made to the Minister in a form approved by the President.

Inspection — accessibility

(3) The person who makes the request for a report regarding the condition of fresh fruits or vegetables must make the fresh fruits or vegetables readily accessible to an inspector at the time of inspection.

Disposition of fresh fruit or vegetable

(4) The person who makes the request for a notice regarding the disposition of damaged or defective fresh fruits or vegetables must ensure that their disposition is witnessed by an inspector.

DIVISION 7

Meat Products and Food Animals

SUBDIVISION A
Interpretation

Definitions

124 The following definitions apply in this Division.

on-farm food safety program means a program in respect of food animals that is operated on a farm or at a similar place and under which hazards relating to the safety of meat products that may be derived from those food animals are identified, analyzed and controlled. (programme de salubrité des aliments à la ferme)

specified risk material has the same meaning as in section 6.1 of the Health of Animals Regulations. (matériel à risque spécifié)

split means to cut a carcass lengthwise along the median line. (fendre)

veterinary inspector means a person who is designated as a veterinary inspector under subsection 13(3) of the Canadian Food Inspection Agency Act for the purposes of the Act. (inspecteur vétérinaire)

SUBDIVISION B
Edible Meat Products

Identification of meat products as edible

125 (1) A licence holder may identify a meat product as edible only if

Certain meat products — additional requirements

(2) Despite (1), a licence holder must not identify as edible any of the following:

Natural casings

126 A urinary bladder, an intestine or any part of a urinary bladder or intestine may be used as a natural casing for an edible meat product if

SUBDIVISION C
Humane Treatment

Avoidable death — clarification

127 For greater certainty, a reference to an avoidable death in these Regulations does not include the slaughtering of a food animal in accordance with these Regulations or the humane killing of a food animal.

Avoidable suffering, injury or death

128 A licence holder must handle a food animal at the establishment in a manner that does not cause it avoidable suffering, injury or death and must not subject it to any condition that may cause such suffering, injury or death.

Hitting

129 (1) A licence holder must not hit a food animal with a whip, prod or, except for the purposes of section 141, any other object.

Electric prod

(2) A licence holder must not apply an electric prod to a food animal unless

Assessing

130 (1) A licence holder must assess whether a food animal is showing signs of suffering or injury on its arrival at the establishment.

Monitoring

(2) After a food animal’s arrival, the licence holder must monitor it on a regular basis, including assessing the conditions to which the food animal is subjected in the establishment that may cause avoidable suffering, injury or death.

Corrective action

(3) If the licence holder determines that conditions exist that may cause avoidable suffering, injury or death to a food animal, the licence holder must immediately take corrective action.

Suffering – immediate measures

(4) If a food animal is showing signs of suffering, the licence holder must immediately

Exception — game animals

(5) This section does not apply in respect of a game animal.

Game animals

131 A licence holder who has direct control over a game animal must

Segregation and isolation

132 A licence holder must

Overcrowding

133 A licence holder must provide a food animal with sufficient space to prevent the suffering of, injury to or death of the animal.

Ventilation

134 A licence holder must provide a food animal with sufficient ventilation to prevent the suffering of, injury to or death of the animal.

Handling

135 (1) A licence holder who handles a food animal, including by handling a crate containing a food animal, during any activity they conduct in the establishment, must

Areas of establishment and equipment

(2) A licence holder must, during any activity conducted by the licence holder, use only areas of an establishment and equipment for the handling of a food animal that are designed, constructed and maintained in such a manner that they will not cause avoidable suffering, injury or death to the food animal.

Water and feed

136 (1) A licence holder must provide a food animal — other than a food animal that is confined in a crate — that is unloaded from a conveyance at an establishment with

In crate

(2) In the case of a food animal that is confined in a crate, the licence holder must provide the food animal with water or another source of hydration and with feed within 24 hours after it arrives at the establishment.

SUBDIVISION D
Removal and Keeping

Removal

137 (1) A licence holder must notify a veterinary inspector before a food animal is removed from an establishment.

Keeping

(2) A licence holder must notify a veterinary inspector before keeping a food animal in an establishment for more than seven days.

SUBDIVISION E
Ante-mortem Examination and Inspection

Ante-mortem examination

138 (1) Within 24 hours before the slaughter of a food animal and in accordance with the document entitled Ante-mortem Examination and Presentation Procedures for Food Animals, prepared by the Agency and published on its website, as amended from time to time, a licence holder must conduct an ante-mortem examination of the food animal or of a sample from the shipment that the food animal is part of, which must include, in the case an equine or a bird other than one that is a game animal or an ostrich, a rhea or an emu, the examination of the documents referred to in subsection 165(1).

Deviations

(2) If the licence holder, in the course of the ante-mortem examination or at any other time before slaughter, suspects that the food animal shows a deviation from normal behaviour, physiology or appearance, the licence holder must hold it for an inspection by a veterinary inspector, unless otherwise authorized by a veterinary inspector.

Ante-mortem inspection

139 (1) Within 24 hours before the slaughter of a food animal other than a game animal and in accordance with the document entitled Ante-mortem Examination and Presentation Procedures for Food Animals, prepared by the Agency and published on its website, as amended from time to time, a licence holder must, for the purpose of an ante-mortem inspection, present the food animal or a sample from the shipment that the food animal is part of and, in the case an equine or a bird other than an ostrich, a rhea or an emu, the documents referred to in subsection 165(1) to a veterinary inspector or to an inspector under the supervision of a veterinary inspector.

Deviations

(2) If an inspector who is not a veterinary inspector suspects that the food animal shows a deviation from normal behaviour, physiology or appearance, the licence holder must hold it for an inspection by a veterinary inspector.

Condemnation

140 If a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after an inspection that any meat product that would be derived from a food animal could not be identified as edible under section 125 and condemns the food animal, a licence holder must

SUBDIVISION F
Slaughtering and Dressing

Requirement before bleeding

141 Before bleeding a food animal, other than a game animal, a licence holder must render it unconscious in a manner that prevents it from regaining consciousness before death or slaughter it by

Requirement after bleeding starts

142 A licence holder must not cut the carcass of a food animal after bleeding has started if it shows signs of sensibility that may indicate a potential return to consciousness.

Requirement before suspending

143 (1) A licence holder must not suspend a food animal before it is rendered unconscious or slaughtered in accordance with section 141, before it is ritually slaughtered in accordance with section 144 or before it is humanely killed.

Exception — certain birds

(2) Despite subsection (1), a licence holder may suspend a bird, other than an ostrich, rhea or emu, by its legs immediately before it is rendered unconscious or slaughtered in accordance with section 141 or immediately before it is humanely killed.

Ritual slaughter

144 Despite section 141, a licence holder who ritually slaughters a food animal to comply with Judaic or Islamic law must

Dressing

145 (1) After a food animal is bled, a licence holder must dress the carcass by doing the following:

Partial dressing

(2) Despite subsection (1) and at the request of the licence holder, the Minister must authorize the licence holder to partially dress a carcass if

Blood clots, bone splinters and extraneous matter

146 A licence holder must remove any blood clot, bone splinter and extraneous matter from the carcass of a food animal and the parts of the carcass, and must identify what was removed as inedible.

Processing of blood

147 A licence holder must process a food animal’s blood in the inedible products area described in subsection 58(2) unless the licence holder

Identification and correlation

148 A licence holder must identify the blood of a food animal that is collected to be processed as an edible meat product and the parts of the carcass of the food animal in a manner that enables the correlation of the blood and the parts with the carcass from which they were removed until the completion of the post-mortem inspection or examination.

SUBDIVISION G
Post-mortem Inspection and Examination

Post-mortem inspection

149 (1) A licence holder must, during the course of dressing or partially dressing a carcass, present the carcass, its parts, and any blood of the food animal that is collected to be processed as an edible meat product to a veterinary inspector, or an inspector under the supervision of a veterinary inspector, for a post-mortem inspection.

Deviations

(2) A licence holder, other than a licence holder who is authorized to conduct a post-mortem defect management program, must not, before the post-mortem inspection is completed, remove from the carcass any part that shows a deviation from normal appearance unless authorized to do so by a veterinary inspector.

Deviations — post-mortem defect management program

(3) In the case of a licence holder who is authorized to conduct a post-mortem defect management program, the licence holder must not, before the post-mortem inspection begins, remove from the carcass any part that shows a deviation from normal appearance unless authorized to do so by a veterinary inspector.

Exception — post-mortem examination program

(4) This section does not apply to a licence holder who is authorized to conduct a post-mortem examination program under subsection 160(3).

Post-mortem examination

150 (1) During the course of dressing or partially dressing a carcass, a licence holder who is authorized to conduct a post-mortem examination program under subsection 160(3) must, under the supervision of a veterinary inspector, conduct a post-mortem examination of the carcass, its parts and the blood of the food animal that has been collected to be processed as an edible meat product.

Post-mortem defect management program

(2) During the course of dressing or partially dressing a carcass, a licence holder who is authorized to conduct a post-mortem defect management program under subsection 160(3) must, under the supervision of a veterinary inspector, do the following:

Inspection legend applied before refrigeration

151 In the case of an edible dressed or partially dressed whole carcass or an edible dressed carcass side, other than a carcass or carcass side of a domesticated rabbit or a bird that is not an ostrich, rhea or emu, the inspection legend must be applied after the post-mortem inspection or examination and before refrigeration

SUBDIVISION H
Inedible Meat Products

Condemnation

152 If a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after a post-mortem inspection that any meat product that would be derived from a carcass, any of its parts or the blood of the food animal could not be identified as edible under section 125 and condemns the carcass, its parts or the blood of the food animal, a licence holder must identify any meat product that is derived from the condemned carcass, parts or blood as inedible.

Identification

153 A licence holder must identify as inedible

Meat products treated as inedible

154 (1) A licence holder may treat as inedible any meat product that

Identification

(2) The licence holder must identify as inedible any meat product that the licence holder treats as inedible.

Inedible products area

155 (1) When a meat product is condemned or identified as inedible, a licence holder must move it directly to the inedible products area described in subsection 58(2).

Labelling and disposal

(2) The licence holder must take one of the following measures in respect of a meat product that is moved to the inedible products area:

Specified risk material

(3) Despite subsection (2), the licence holder must keep a meat product that is a specified risk material, contains a specified risk material or is derived from a specified risk material in a separate area of the inedible products area and must handle and destroy it in accordance with Part I.1 of the Health of Animals Regulations.

SUBDIVISION I
Treatment

Contaminated meat product

156 A licence holder must take one of the following measures in respect of a contaminated meat product:

Trichinella spp. — pork

157 A licence holder may identify as edible a meat product that is derived from a pig and that does not require further preparation before consumption, other than washing or thawing or exposing it to sufficient heat to warm it without cooking it, only if the conditions for identifying the meat product as edible under section 125 are met and

Trichinella spp. — equine

158 A licence holder may identify as edible a meat product that is derived from an equine only if the conditions for identifying the meat product as edible under section 125 are met and the equine’s carcass tests negative for the detection of Trichinella spp. larvae using a method that is shown by evidence to be effective.

Bovine cysticercosis

159 A licence holder may identify as edible a meat product that is derived from a bovine whose carcass is affected by or shows evidence of bovine cysticercosis only if the conditions for identifying the meat product as edible under section 125 are met and the licence holder has

SUBDIVISION J
Post-mortem Programs

Application for an authorization

160 (1) The holder of a licence to slaughter may apply in writing to the Minister for an authorization to conduct

Contents of application

(2) The application must include

Authorization

(3) The Minister must authorize the licence holder to conduct a post-mortem examination program or a post-mortem defect management program if

Grounds for suspension

161 The Minister may suspend a licence holder’s authorization to conduct a post-mortem examination program or a post-mortem defect management program if

Suspension

162 (1) The Minister must not suspend a licence holder’s authorization to conduct a post-mortem examination program or a post-mortem defect management program unless the licence holder

Written notice

(2) The Minister must notify the licence holder in writing of the suspension and the date on which it takes effect.

Risk of injury to human health

163 (1) Despite section 162, if the Minister is of the opinion that a risk of injury to human health may result if the licence holder continues to conduct the post-mortem examination program or post-mortem defect management program, the Minister may suspend the authorization immediately after the licence holder is provided with an inspection report that sets out the grounds for the suspension.

Written notice

(2) The Minister must notify the licence holder in writing that their authorization is suspended and that the suspension takes effect immediately.

Suspension — duration

164 The suspension of an authorization to conduct a post-mortem examination program or post-mortem defect management program must be lifted if the Minister determines that corrective action has been taken.

SUBDIVISION K
Food Animal Information Documents and Document Keeping

Required documents

165 (1) Before slaughtering a food animal that is an equine or a bird, the holder of a licence to slaughter must obtain, from the person who owned or had the possession, care or control of the food animal before its arrival at the establishment where it is intended to be slaughtered, documents that include the following information:

Exception — equines and birds

(2) Despite subsection (1) and subsections 138(1) and 139(1), the licence holder may slaughter the equine or bird without having first obtained the documents referred to in subsection (1) if they notify an inspector before slaughtering the equine or bird and if, subsequent to the slaughter, the meat product that is derived from the equine or bird

Exception — game animal, ostrich, rhea and emu

(3) Subsection (1) does not apply in respect of a game animal or an ostrich, rhea or emu.

Retention period of documents

(4) The documents referred to in subsection (1) must be kept for one year after the day on which the food animal arrives at the establishment.

Document keeping

166 (1) The holder of a licence to slaughter must prepare and keep documents that set out the following:

Retention period of documents

(2) The documents referred to in subsection (1) must be kept for one year after the day on which the food animal arrives at the establishment.

SUBDIVISION L
Import and Export

Import

167 The holder of a licence to import may import an edible meat product only if

Export

168 (1) A licence holder may export an edible meat product only if

Exception — removal notice

(2) Subsection (1) does not apply in respect of a meat product that is subject to a notice ordering its removal from Canada under subsection 32(1) of the Act.

PART 7

Recognition of Foreign Systems

Exception — shellfish

169 This Part does not apply in respect of the adductor muscles of scallops and the meat of geoducks.

Application for recognition of inspection system

170 (1) A foreign state may make an application to the Minister in writing for the recognition of its inspection system for meat products or live or raw shellfish.

Contents of application

(2) The application must include the following information:

Recognition by Minister

(3) The Minister must recognize the inspection system in respect of which the application is made if the system provides at least the same level of protection as that provided by the provisions of the Act and these Regulations, taking into account the following:

Application for recognition of system

171 (1) If a foreign state’s inspection system for meat products is recognized, the foreign state may make an application to the Minister in writing for the recognition of the system of manufacturing, processing, treating, preserving, handling, testing, grading, coding, slaughtering, storing, packaging or labelling that is used in an establishment and that is subject to that inspection system.

Contents of application

(2) The application must include the following information:

Recognition by Minister

(3) The Minister must recognize a system of manufacturing, processing, treating, preserving, handling, testing, grading, coding, slaughtering, storing, packaging or labelling in respect of which an application is made if

Suspension of recognition — inspection system

172 (1) The Minister must suspend the recognition of a foreign state’s inspection system that is referred to in section 170 if

Suspension of recognition — system used in establishment

(2) The Minister must suspend the recognition of a system of manufacturing, processing, treating, preserving, handling, testing, grading, coding, slaughtering, storing, packaging or labelling that is referred to in section 171 if

Notice

(3) The Minister must notify the foreign state in writing of the suspension under subsection (1) or (2), the grounds for the suspension and the date on which it takes effect.

Effective date

(4) The suspension takes effect on the day on which the notice is issued.

Reinstatement of recognition

(5) The Minister must notify the foreign state in writing that the recognition is no longer suspended if

Cancellation of recognition — inspection system

173 (1) The Minister must cancel the recognition of a foreign state’s inspection system referred to in section 170 if

Cancellation of recognition — system used in establishment

(2) The Minister must cancel the recognition of a system of manufacturing, processing, treating, preserving, handling, testing, grading, coding, slaughtering, storing, packaging or labelling referred to in section 171 if

Notice

(3) The Minister must notify the foreign state in writing of the cancellation under subsection (1) or (2), the grounds for the cancellation and the date on which it takes effect.

Effective date

(4) The cancellation takes effect on the day on which the notice is issued.

PART 8

Ministerial Exemptions

Application for exemption — test marketing or shortage in supply

174 (1) Any person may apply, in a form approved by the President, for an exemption from the application of a provision of the Act or these Regulations for the purpose of test marketing a food or of alleviating a shortage in Canada in the available supply of a food that is manufactured, processed or produced in Canada.

Exemption

(2) The Minister may, in writing, grant the exemption if

Application for exemption — inspection legend

175 (1) The holder of a licence to slaughter food animals and to process meat products may apply, in a form approved by the President, for an exemption from the application of section 151 in respect of a carcass or carcass side.

Exemption

(2) The Minister may, in writing, grant the exemption if

Conditions

(3) The exemption granted under subsection (2) is subject to the following conditions:

Additional conditions

176 The Minister may, at any time, make any exemption referred to in subsection 174(2) or 175(2) subject to conditions.

Period of validity

177 An exemption referred to in subsection 174(2) or 175(2) is valid until the expiry date that is specified in the exemption or, if no date is specified, until the end of the period that is two years after the day on which the exemption is granted.

Cancellation

178 The Minister may cancel an exemption if

PART 9

Inspection Legends

Definition of inspection mark in Act

179 The inspection legends that are set out in Figures 1 and 2 of Schedule 2 are prescribed for the purposes of the definition inspection mark in section 2 of the Act.

Edible meat products — Figure 1 of Schedule 2

180 (1) A licence holder or an inspector is authorized to apply the inspection legend that is set out in Figure 1 of Schedule 2 to, and use it in connection with, an edible meat product, whether prepackaged or not, if the following conditions are met:

Edible meat products — Figure 2 of Schedule 2

(2) A licence holder or an inspector is authorized to apply the inspection legend that is set out in Figure 2 of Schedule 2 to, and use it in connection with, an edible prepackaged meat product if the conditions set out in subsection (1) are met and the container of the meat product

Exception — export under section 16

(3) In the case of the export of a meat product under subsection 16(1), the requirements of subsections (1) and (2) must be met except any requirement that is set out in paragraph (1)(f) in the case where it is the unmet requirement referred to in subsection 16(1).

Exception — dressed beef carcass side

(4) Despite paragraph (1)(f), a licence holder is authorized to apply, after the post-mortem inspection or examination and before refrigeration, in the manner set out in paragraph 151(a) or (b), the inspection legend set out in Figure 1 of Schedule 2 to a dressed beef carcass side containing dorsal root ganglia if the carcass side has been clearly marked to identify it as containing dorsal root ganglia. The dorsal root ganglia must be removed from the carcass side before any meat product derived from it is identified as edible.

Processed egg products

181 A licence holder or an inspector is authorized to apply the inspection legend that is set out in Figure 1 of Schedule 2 to, and use it in connection with, a prepackaged processed egg product if the following conditions are met:

Fish

182 A licence holder or an inspector is authorized to apply the inspection legend that is set out in Figure 1 or 2 of Schedule 2 to, and use it in connection with, prepackaged fish if the following conditions are met:

Number identifying establishment

183 A licence holder or an inspector who applies or uses the inspection legend that is set out in Figure 1 of Schedule 2 must replace the numbers “00” with the number identifying the licence holder’s establishment.

Authorized use

184 (1) The following persons are authorized to use the inspection legends that are set out in Figures 1 and 2 of Schedule 2:

Advertising and sale

(2) Any person who is authorized under subsection (1) to use an inspection legend is also authorized to advertise the labels, packages, documents and stamps, as the case may be, which bear the inspection legend and to sell them.

Advertising and sale of certain foods

185 Any person is authorized to advertise and sell a meat product, prepackaged processed egg product or prepackaged fish to which an inspection legend has been applied or in connection with which an inspection legend is used, if the inspection legend was applied or is used in accordance with these Regulations. This includes using an inspection legend set out in Figures 1 and 2 of Schedule 2 for advertising the meat product, prepackaged processed egg product or prepackaged fish.

PART 10

Packaging

DIVISION 1

General

Requirements for packages

186 A prepackaged food that is sent or conveyed from one province to another or that is imported or exported must meet the following requirements:

DIVISION 2

Standard Container Sizes

Application

187 The requirements of this Division apply in respect of any food that is sent or conveyed from one province to another, imported, or, except if it is set out in column 1 of Table 1 of Schedule 3 or in column 1 of items 5 to 10 of Table 2 of that Schedule, exported.

Table 1 of Schedule 3 — weight or volume requirements

188 (1) The container of a consumer prepackaged food that is set out in column 1 of Table 1 of Schedule 3 must be of a size that corresponds to a net quantity by weight or by volume that is set out in column 2 or 3.

Exception

(2) Subsection (1) does not apply in respect of a consumer prepackaged food that is

Table 2 of Schedule 3 — weight requirements

189 (1) Subject to subsections (3) and (4) and section 192, the container of a consumer prepackaged food that is set out in column 1 of Table 2 of Schedule 3 must be of a size that corresponds to a net quantity by weight that is set out in column 2.

Table 3 of Schedule 3 — weight requirements

(2) Subject to section 192, the container of a prepackaged food that is set out in column 1 of Table 3 of Schedule 3 must be of a size that corresponds to a net quantity by weight that is set out in column 2.

Exception

(3) Subsection (1) does not apply in respect of a consumer prepackaged food that is set out in column 1 of items 2 to 4 of Table 2 of Schedule 3 if

Exception — volume capacity

(4) The container of a consumer prepackaged food that is set out in column 1 of items 5 to 10 of Table 2 of Schedule 3 may have any volume capacity that is set out in Table 7 of that Schedule, in the case of metric containers, or Table 8 of that Schedule, in the case of imperial containers.

Table 4 of Schedule 3 — volume and dimension requirements

190 Subject to section 192, the container of a prepackaged food that is set out in column 1 of Table 4 of Schedule 3 must be of a size that corresponds to a net quantity by volume that is set out in column 2 or 3 and must have the dimensions that are set out in column 4 or 5 for that net quantity.

Table 5 of Schedule 3 — volume and dimension requirements

191 (1) Subject to section 192, the container of a prepackaged food for which a grade is prescribed by these Regulations and that is set out in column 1 of Table 5 of Schedule 3 must, if the container is a hermetically sealed package, be of a size that corresponds to a net quantity by volume that is set out in column 2 or 3 and, if it is a metal container, it must also have the dimensions that are set out in column 4 or 5 for that net quantity.

Table 6 of Schedule 3 — volume and dimension requirements

(2) Subject to section 192, the container of a prepackaged food for which no grade is prescribed by these Regulations and that is set out in column 1 of Table 6 of Schedule 3 must, if the container is a hermetically sealed package, be of a size that corresponds to a net quantity by volume that is set out in column 2 or 3 and, if it is a metal container, it must also have the dimensions that are set out in column 4 or 5 for that net quantity.

Exception

192 The container of a prepackaged food that is set out in column 1 of items 2 to 11 of Table 3 of Schedule 3 or in column 1 of Table 4, 5 or 6 of that Schedule may be of a size that is greater than the sizes that are required by sections 189 to 191 if

Certain prepackaged fresh fruits or vegetables

193 (1) The container of prepackaged fresh fruits or vegetables, other than consumer prepackaged fresh fruits or vegetables that are set out in column 1 of items 5 to 10 of Table 2 of Schedule 3, for which a grade is prescribed by these Regulations must have a capacity that is not greater than

Exception

(2) Subsection (1) does not apply in respect of fresh fruits or vegetables that are exported.

DIVISION 3

Standards of Fill for Processed Fruit or Vegetable Products

Application

194 The requirements of this Division apply in respect of any foods that are sent or conveyed from one province to another, imported or exported.

Frozen processed fruit or vegetable products

195 At least 90% of the volume capacity of the package of a frozen processed fruit or vegetable product must be filled with the product.

Non-frozen processed fruit or vegetable products

196 The package of a processed fruit or vegetable product that is not frozen

Hermetically sealed packages

197 Despite section 196, a processed fruit or vegetable product that is in a hermetically sealed package must meet the requirements for minimum drained weight and average drained weight that are set out in the document entitled Minimum Drained Weights and Average Drained Weights for Processed Fruit or Vegetable Products in a Hermetically Sealed Package, prepared by the Agency and published on its website, as amended from time to time.

PART 11

Labelling

DIVISION 1

General

SUBDIVISION A
Interpretation

Definitions

198 The following definitions apply in this Part.

Canadian unit means a unit of measurement that is set out in Schedule II to the Weights and Measures Act. (unité canadienne)

metric unit means a unit of measurement that is set out in Schedule I to the Weights and Measures Act. (unité métrique)

SUBDIVISION B
Subsection 6(1) of Act

False, misleading or deceptive labelling

199 (1) For the purposes of subsection 6(1) of the Act, labelling a food in a manner that is false, misleading or deceptive or is likely to create an erroneous impression includes labelling a food with

False, misleading or deceptive selling, importing and advertising

(2) For the purposes of subsection 6(1) of the Act, selling, importing or advertising a food in a manner that is false, misleading or deceptive or is likely to create an erroneous impression includes selling, importing or advertising a consumer prepackaged food that is labelled in the manner set out in paragraph (1)(a) or (b).

Declaration of net quantity — labelling

(3) For the purposes of subsection 6(1) of the Act, labelling a consumer prepackaged food with a declaration of net quantity does not constitute labelling a food in a manner that is false, misleading or deceptive if

Declaration of net quantity — selling, importing or advertising

(4) For the purposes of subsection 6(1) of the Act, selling, importing or advertising a consumer prepackaged food that is labelled with a declaration of net quantity does not constitute selling, importing or advertising a food in a manner that is false, misleading or deceptive if the conditions set out in paragraphs (3)(a) and (b) are met.

Tolerance — paragraph (3)(b)

(5) For the purposes of paragraph (3)(b), the tolerance for a declared net quantity that is set out in column 1 of the applicable table in Schedule 4 is the tolerance that is set out in column 2 or 3 for that net quantity.

Inspection — net quantity

200 (1) An inspection of a lot of food, each unit of which purports to contain the same net quantity, by an inspector for the purpose of determining whether the lot meets the conditions of paragraphs 199(3)(a) and (b) must be conducted by collecting and examining a sample from the lot.

Number of units collected — Schedule 5

(2) Subject to subsection (3), if a lot contains the number of units set out in column 1 of Part 1 of Schedule 5, the inspector must collect from the lot at least the number of units set out in column 2 and the units collected constitute the sample referred to in subsection (1).

Destruction of units

(3) If, for the purpose of determining the net quantity, other than for establishing the weight of the container, it is necessary to destroy a certain number of units in the lot, an inspector must not collect a number of units intended to be destroyed that is more than 10% of the total number of units in the lot or less than one unit, and the units collected constitute the sample referred to in subsection (1).

Determination of inspector

(4) The lot from which a sample was collected and examined by an inspector does not meet the conditions of paragraphs 199(3)(a) and (b) if the inspector determines that

Liquid consumer prepackaged food

(5) In the case of an inspection of a consumer prepackaged food that consists of a liquid, the net quantity of the food must be determined on the basis of the assumption that the liquid is at a temperature of 20°C.

Frozen liquid consumer prepackaged food

(6) In the case of an inspection of a consumer prepackaged food that consists of a frozen liquid food and that is normally sold and consumed in a frozen state, the net quantity of the food must be determined when the food is in a frozen state.

SUBDIVISION C
Standards Prescribed for Food

Common names

201 A food, whether prepackaged or not, that is sent or conveyed from one province to another or that is imported or exported, and whose label bears a common name printed in boldface type, but not in italics, in the Standards of Identity Document must meet any standard that applies in respect of that common name.

Icewine

202 It is prohibited for a person to sell a consumer prepackaged food whose label bears the word or expression “icewine” or “ice wine” or “ice-wine” or “vin de glace” or any similar word or expression, or any abbreviation of, symbol for or phonetic rendering of any of those words or expressions, unless the food meets the standard set out in Volume 8 of the Standards of Identity Document.

SUBDIVISION D
Information

Compliance with requirements of this Part

203 (1) An item of information that is shown on the label of a prepackaged food must meet any requirement of this Part that applies to that item of information, even if these Regulations do not require the food to be labelled with that item of information.

Application

(2) Subsection (1) applies in respect of

Application — paragraphs 218(1)(a) and (b)

(3) In the case of an item of information referred to in paragraphs 218(1)(a) and (b), subsection (1) also applies in respect of any dairy products, eggs, processed egg products, fish, fresh fruits or vegetables, processed fruit or vegetable products, honey, maple products or meat products that are prepackaged and exported.

Use of word “classifié”

204 If a provision of these Regulations requires the word “classifié” to be shown on a label, the word “classé” may be used in its place.

SUBDIVISION E
Official Languages

Prepackaged food

205 (1) Any information that is required by these Regulations to be shown on the label of a prepackaged food, other than a consumer prepackaged food, and that is not information referred to in subsection (3) must be shown on the label in at least one official language.

Exception — words or expressions in quotation marks

(2) For the purposes of subsection 48(2), paragraph 254(b), subsections 256(1) and 257(1), paragraph 286(c) and subsection 333(2), both an English word or expression that appears in quotation marks and a French word or expression that appears in quotation marks must be shown on the label of a prepackaged food except in the case where the label of that food is authorized to show information in only one official language under subsections B.01.012(2) to (10) of the Food and Drug Regulations.

Exception — both official languages

(3) The label of a prepackaged food must bear, in both official languages,

Consumer prepackaged food

206 (1) The information that is required by these Regulations to be shown on the label of a consumer prepackaged food must be shown in both official languages, except in the case where the label of that food is authorized to show information in only one official language under subsections B.01.012(2) to (10) of the Food and Drug Regulations.

Words or expressions in quotation marks

(2) A provision of these Regulations — other than paragraphs 110(a) and 111(a) — that requires a consumer prepackaged food to be labelled with words or expressions that appear in quotation marks must be read to require both an English word or expression and a French word or expression to be shown on the label of the food, except in the case where the label of that food is authorized to show information in only one official language under subsections B.01.012(2) to (10) of the Food and Drug Regulations.

Exception — only one official language

(3) Despite subsection (1), the grade name may be shown on the label of consumer prepackaged fish in only one official language.

Modifications

207 For the purposes of subsections 205(2) and 206(1) and (2),

SUBDIVISION F
Legibility and Type Size

Legibility

208 Any information that a label is required by these Regulations to bear must be clearly and prominently shown and readily discernible and legible to the purchaser under the customary conditions of purchase and use.

Upper or lower case

209 If a word or expression that appears in quotation marks in these Regulations is required to be shown on a label, it may, unless otherwise provided, be shown in upper or lower case, or both, so long as it meets the legibility and character height requirements of these Regulations.

Type size

210 (1) This section applies unless another provision of this Part specifies a character height for a particular item of information.

Consumer prepackaged food

(2) The information that a label of a consumer prepackaged food is required by this Part to bear must be shown in characters that are at least 1.6 mm in height.

Exception

(3) That information, other than the declaration of net quantity, may be shown in characters that are at least 0.8 mm in height if

Measurement of type size

211 The height of the characters in words shown on a label must be determined by measuring

DIVISION 2

Requirements Applicable to Prepackaged Food

SUBDIVISION A
Application of this Division

Sale, interprovincial trade or import

212 (1) The requirements of this Division apply in respect of any prepackaged food that is sold in Canada, sent or conveyed from one province to another or imported.

Export

(2) Section 217, paragraphs 218(1)(a) and (b) and section 225 also apply in respect of any dairy products, eggs, processed egg products, fish, fresh fruits or vegetables, processed fruit or vegetable products, honey, maple products or meat products that are prepackaged and exported.

Exception — sections 214 and 217

213 Sections 214 and 217 do not apply in respect of any prepackaged foods that are

SUBDIVISION B
Sale and Advertisement

Sale — prepackaged food

214 It is prohibited for a person to sell a prepackaged food unless a label that meets the requirements of Divisions 1 and 2 is applied or attached to the prepackaged food in the manner set out in these Regulations.

Advertising — consumer prepackaged food

215 It is prohibited for a person to advertise a consumer prepackaged food unless a label is applied or attached to the food in the manner set out in Divisions 1 and 2.

Representations relating to net quantity

216 It is prohibited for a person, in advertising a consumer prepackaged food, to make any representation with respect to the net quantity of the food except in the manner set out in Divisions 1 and 2.

SUBDIVISION C
Label Required

Prepackaged food

217 A prepackaged food must have a label that meets the requirements of these Regulations applied or attached to it in the manner set out in these Regulations.

SUBDIVISION D
Information

Prepackaged Foods

Prepackaged foods — label

218 (1) Unless otherwise provided by this Part, a label that is applied or attached to a prepackaged food must bear

Exception — name and principal place of business

(2) The information referred to in paragraph (1)(b) may be shown on any part of the label that is applied or attached to the bottom of the container if that information is also shown on a part of the label that is not applied or attached to the bottom of the container.

Exception — common name

219 (1) The following foods are not required to be labelled with the common name:

Definition of apple

(2) In paragraph (1)(b), apple means a fresh apple for which a grade is prescribed by these Regulations.

Exception — name and principal place of business

220 Consumer prepackaged fresh fruits or vegetables that are packaged at retail in such a manner that the fresh fruits or vegetables are visible and identifiable in the container are not required to be labelled with the name and principal place of business referred to in paragraph 218(1)(b).

Consumer Prepackaged Foods

Consumer prepackaged food — declaration of net quantity

221 A label that is applied or attached to a consumer prepackaged food must bear on the principal display panel a declaration of net quantity of the food.

Place of manufacture — label or container

222 If the label that is applied or attached to a consumer prepackaged food bears any reference, direct or indirect, to the place of manufacture of the label or container, the reference to that place must be accompanied by an additional statement that indicates that the reference relates only to the place of manufacture of the label or container.

Name of importer

223 (1) If a consumer prepackaged food was wholly manufactured, processed or produced in a foreign state and the name and principal place of business of the person in Canada for whom it was manufactured, processed or produced or the person by whom it was stored, packaged or labelled in Canada is shown on its label, that information must be preceded by the expressions “Imported by” and “importé par” or “Imported for” and “importé pour”, as the case may be, unless the geographic origin of the consumer prepackaged food is shown on the label in accordance with subsection (3).

Food packaged in Canada

(2) If a food that was wholly manufactured, processed, produced in a foreign state is packaged in Canada, other than at retail, and the name and principal place of business of the person in Canada for whom the food was manufactured, processed, produced or packaged is shown on the label that is applied or attached to the resulting consumer prepackaged food, that information must be preceded by the expressions “Imported by” and “importé par” or “Imported for” and “importé pour”, as the case may be, unless the geographic origin of the food is shown on the label in accordance with subsection (3).

Geographic origin

(3) The geographic origin of a food must, subject to the requirements of any other federal or provincial law, be shown

Flavouring ingredient

224 (1) If a flavouring ingredient is added to a consumer prepackaged food, the label that is applied or attached to the consumer prepackaged food must bear a statement that indicates that the flavouring ingredient is imitation, artificial or simulated if

Statement

(2) The statement must be shown

SUBDIVISION E
Requirement to Apply or Attach Label

Prepackaged food

225 The label of a prepackaged food must be applied or attached in such a manner that the label is still applied or attached at the time it is sold.

Consumer prepackaged food — container

226 Subject to section 228, the label of a consumer prepackaged food that is offered for sale must be applied or attached to the container in accordance with section 227.

Principal display surface

227 (1) All or part of the label of a consumer prepackaged food must be applied to the principal display surface.

Ornamental container

(2) Despite subsection (1), in the case of a consumer prepackaged food whose container is an ornamental container, the label may be applied to the bottom of the container or attached to the container.

Display card

228 In the case of a consumer prepackaged food whose container is mounted on a display card, the label may be applied to the surface of the display card that is displayed or visible under customary conditions of sale or use.

SUBDIVISION F
Type Size — Specific Information

Consumer prepackaged food

229 (1) In the case of the label of a consumer prepackaged food, the following must be shown in characters of at least the minimum character height that is set out in column 2 of Schedule 6 for the area of a principal display surface that is set out in column 1:

Container mounted on display card — specific case

(2) For the purposes of subsection (1), in the case of a container that is mounted on a display card, the reference to “Area of Principal Display Surface” in Schedule 6 must be read as “Total Area of the Surface of the Display Card that is Displayed or Visible under Customary Conditions of Sale or Use”, if the information is shown on a label that is applied to all or part of that surface.

Consumer prepackaged wine — specific case

(3) Despite paragraph (1)(a), in the case of consumer prepackaged wine, the numerical quantity in the declaration of net quantity may, if the net quantity is 750 mL, the container is no taller than 360 mm and the area of the principal display surface is greater than 258 cm2, be shown in characters of a height less than the minimum character height that is set out in column 2 of Schedule 6, but must be shown in characters that are at least 3.3 mm in height.

SUBDIVISION G
Manner of Showing Declaration of Net Quantity

Legibility

Consumer prepackaged food

230 The declaration of net quantity that is shown on the label of a consumer prepackaged food must

Declaration by Volume, Weight or Numerical Count

General requirements

231 The declaration of net quantity of a consumer prepackaged food must be shown

Metric Units

Permitted units of measurement

232 The declaration of net quantity of a consumer prepackaged food must be shown in metric units, unless otherwise provided by these Regulations.

Millilitres, litres, grams and kilograms

233 (1) The metric units that must be shown in a declaration of net quantity of a consumer prepackaged food must be in

Half-litre or half-kilogram

(2) Despite paragraphs (1)(a) and (c), 500 mL may be shown as 0.5 L and 500 g may be shown as 0.5 kg.

Decimal fraction

(3) In the case referred to in paragraph (1)(c), the net weight may be shown as a decimal fraction of a kilogram if the food is packaged from bulk at retail or is a catch-weight food that is sold by a retailer.

Number of digits

234 (1) If the declaration of net quantity of a consumer prepackaged food is shown in metric units, it must be shown in the decimal system to three figures.

Net quantity below 100 g or mL

(2) Despite subsection (1), if the net quantity is below 100 g or 100 mL, it may be shown to two figures.

Zero as final decimal

(3) Despite subsections (1) and (2), any final zero appearing to the right of the decimal point is not required to be shown.

Quantity less than one

235 If the declaration of net quantity of a consumer prepackaged food is shown in metric units and the quantity is less than one metric unit, the quantity must be shown

Metric Units and Canadian Units

Grouping

236 If the declaration of net quantity of a consumer prepackaged food is shown in metric units and Canadian units, those units must be grouped together, except that any symbol or pictogram that is shown in accordance with the Canada Consumer Product Safety Act or any regulations made under that Act may be shown between those units.

Canadian units of volume

237 (1) If the declaration of net quantity of a consumer prepackaged food whose volume is less than one gallon includes Canadian units, those units must be in fluid ounces, except that 20 fluid ounces may be shown as one pint, 40 fluid ounces as one quart, 60 fluid ounces as three pints, 80 fluid ounces as two quarts or as one-half gallon and 120 fluid ounces as three quarts.

Oysters

(2) Despite subsection (1), in the case of oysters that are sold in the shell, other than those in a hermetically sealed package, the declaration of net quantity must, if shown by volume, be shown in bushels or pecks.

Net quantity in advertisement

238 If the declaration of net quantity of a consumer prepackaged food or of a serving of the food is shown in metric units and Canadian units, the net quantity of the food or serving in an advertisement may be shown in either a metric unit or a Canadian unit.

Individually Packaged Food Sold as One Unit and Servings

Individually packaged food sold as one unit

239 If a consumer prepackaged food is sold as one unit but consists of two or more individually packaged foods that are labelled with the information required for a consumer prepackaged food, the declaration of net quantity of the consumer prepackaged food being sold as one unit must show

Prohibition — representation respecting number of servings

240 It is prohibited for a person to apply or attach to any consumer prepackaged food a label that bears any representation with respect to the number of servings contained in the consumer prepackaged food unless the label bears a declaration of net quantity of each serving in accordance with section 241.

Servings

241 (1) The declaration of net quantity of a serving of a consumer prepackaged food must be shown

Units

(2) The declaration of net quantity of a serving must be shown

Representation — cups or tablespoons

(3) If the representation with respect to the number of servings is made in terms of cups or tablespoons,

DIVISION 3

Specific Requirements for Certain Foods

SUBDIVISION A
Application of Division

Interprovincial trade, import and export

242 The requirements of this Division apply in respect of any food that is sent or conveyed from one province to another, imported or exported.

SUBDIVISION B
Declaration of Net Quantity

Exception — consumer prepackaged food

243 The requirements relating to the declaration of net quantity that are set out in this Division do not apply in respect of a consumer prepackaged food.

Declaration of net quantity

244 Any declaration of net quantity that is required by this Division must be shown by volume, weight or numerical count in accordance with the document entitled Units of Measurement for the Net Quantity Declaration of Certain Foods, prepared by the Agency and published on its website, as amended from time to time.

SUBDIVISION C
Location of Information

Food or container

245 (1) A label that bears the information required by this Division in respect of a food must be applied or attached

Any part of label

(2) The information may be shown on any part of the label, unless otherwise provided by this Division in respect of the food.

Bottom of food or container

(3) Despite subsection (2), if the information is shown on any part of the label that is applied or attached to the bottom of the prepackaged food or container, that information must also be shown

SUBDIVISION D
Dairy Products

Prepackaged dairy products

246 The principal display panel of a prepackaged dairy product must bear

Prepackaged dairy products — not consumer prepackaged

247 The principal display panel of a prepackaged dairy product, other than a consumer prepackaged dairy product, must bear

Consumer prepackaged dairy products

248 The principal display panel of a consumer prepackaged dairy product must bear

Consumer prepackaged cheese

249 (1) The principal display panel of a consumer prepackaged cheese must bear

Exception

(2) Subsection (1) does not apply in respect of

Relative firmness

(3) The relative firmness of the cheese must be identified by the following expressions:

Principal ripening characteristic

(4) The principal ripening characteristic of the cheese must be identified by the following words or expressions:

Imported dairy products

250 (1) The label of the following dairy products must bear the expression “Product of” or “produit de”, followed by the name of the foreign state of origin:

Principal display panel

(2) In the case of the cheese referred to in paragraph (1)(b), the information must be shown on the principal display panel.

Exception

251 Sections 246, 248 and 250 do not apply in respect of an individual portion of a consumer prepackaged dairy product that is sold

Exported prepackaged dairy products

252 The label of a prepackaged dairy product that is exported must bear the expression “Product of Canada” or “produit du Canada”.

Type size

253 The information that is required by sections 250 and 252 must be shown in boldface type in characters that are at least 16 mm in height, in the case of a prepackaged dairy product other than a consumer prepackaged dairy product.

SUBDIVISION E
Eggs

Graded eggs

254 The label of prepackaged eggs that are graded in accordance with these Regulations must bear

Size of label of graded egg

255 The label applied to an egg that is graded Canada A, Canada B, Grade A or Grade B must not cover an area of the egg that is larger than 2.5 cm2.

Imported eggs

256 (1) The label of imported prepackaged eggs must bear the expressions “Product of” and “produit de”, followed by the name of the foreign state of origin.

Location and type size

(2) That information must be shown in characters that are

Eggs to be exported

257 (1) The label of prepackaged eggs that are graded in accordance with these Regulations and that are exported must bear the expressions “Product of Canada” and “produit du Canada”.

Location and type size

(2) That information must be shown in characters that are

SUBDIVISION F
Processed Egg Products

Prepackaged processed egg products

258 The label of a prepackaged processed egg product must bear

Imported prepackaged processed egg products

259 The label of an imported prepackaged processed egg product must also bear the expression “Product of” or “produit de”, followed by the name of the foreign state of origin.

Prepackaged dried egg blends

260 The label of the following prepackaged processed egg products must bear the expression “Product of Canada and” or “produit du Canada et”, followed by the name of the foreign state of origin:

SUBDIVISION G
Fish

Definitions

261 The following definitions apply in this Subdivision.

brine means sea water, with or without the addition of salt, or a solution of salt and fresh water. (saumure)

fillet means a slice of fish flesh of irregular size and shape, whether cut into sections or not, that

minced, in respect of fish, means that particles of skeletal muscle have been separated from a clean, sound fish that has had its head and all its internal organs, bones, skin and discoloured flesh removed. (haché)

salted fish means fish of the Gadidae family that has been preserved by salt and that has a salt content of 12% or more by wet weight and a moisture content of not more than 65%. (poisson salé)

whitefish means fish of the species Coregonus clupeaformis, Coregonus nasus or Prosopium cylindraceum. (poisson blanc)

Prepackaged fish

262 (1) The label of prepackaged fish must bear

Mackerel

(2) In the case of mackerel or mackerel fillets that are packaged without the addition of water, brine or a vinegar solution and that are in a hermetically sealed package, the label must bear the drained weight in addition to the declaration of net quantity, if the drained weight is less than 80% of that quantity.

Descriptive terms — minced fish

(3) The descriptive term referred to in paragraph (1)(e) must be shown in close proximity to the common name and in characters that are at least the height that is the greater of

Prepackaged fish placed in a second container

263 If prepackaged fish that is labelled in accordance with this Part is placed inside of a second container and the resulting product is prepackaged fish, other than consumer prepackaged fish, the second container is not required to be labelled with the declaration of net quantity referred to in paragraph 262(1)(k).

Prepackaged fish — common name

264 If prepackaged fish is of a species that is set out in the document entitled Common Names for Prepackaged Fish, prepared by the Agency and published on its website, as amended from time to time, the common name that is required to be shown on the label is any common name that is set out for that species in that document.

Fish in hermetically sealed package

265 In the case of fish that is in a hermetically sealed package and commercially sterile, the declaration of net quantity referred to in paragraph 262(1)(k) must be shown on the principal display panel.

Imported prepackaged fish

266 The label of imported prepackaged fish must bear the name of the foreign state of origin.

Prepackaged whitefish

267 The label of prepackaged whitefish, other than imported prepackaged whitefish, must bear the name of the lake and province of origin.

SUBDIVISION H
Fresh Fruits or Vegetables

Prepackaged fresh fruits or vegetables

268 (1) The label of prepackaged fresh fruits or vegetables must bear

Prepackaged apples placed in second container

(2) If prepackaged fresh apples that are labelled in accordance with this Part are placed inside of a second container and the resulting product is prepackaged fresh apples, other than consumer prepackaged fresh apples, the second container is not required to be labelled with the name of the variety.

Definition of apple

(3) In paragraph (1)(a) and subsection (2), apple means a fresh apple for which a grade is prescribed by these Regulations.

Declaration of net quantity

(4) Unless the declaration of net quantity is shown by numerical count, it must be shown in metric units or Canadian units, or both, in which case the units must be grouped together.

Imported prepackaged fresh fruits or vegetables

269 (1) The expression “Product of” or “Produce of” or “produit de”, “Grown in” or “cultivé dans” or “Country of Origin” or “pays d’origine”, followed by the name of the foreign state in which the fresh fruits or vegetables were grown, or other words that clearly indicate that foreign state, must be shown on the principal display panel of imported prepackaged fresh fruits or vegetables in close proximity to the declaration of net quantity or the grade name.

Prepackaged fresh fruits or vegetables placed in second container

(2) If prepackaged fresh fruits or vegetables that are labelled in accordance with this Part are placed inside of a second container and the resulting product is prepackaged fresh fruits or vegetables, other than consumer prepackaged fresh fruits or vegetables, the second container is not required to be labelled with the information referred to in subsection (1) if that information is readily discernible and legible without having to open the second container and that information is not obscured by the container.

Subsequent repackaging

(3) This section applies whether or not the imported prepackaged fresh fruits or vegetables are subsequently repackaged in Canada.

Type size

270 (1) The information that is required by section 269 must be shown in boldface type in characters of at least the minimum character height that is set out in column 2 of Schedule 6 for the area of a principal display surface that is set out in column 1.

Exception

(2) Subsection (1) does not apply in respect of consumer prepackaged fresh fruits or vegetables that are packaged from bulk at retail or that are catch-weight foods sold by a retailer.

Reusable plastic container

271 Despite subsection 270(1), in the case of prepackaged fresh fruits or vegetables, other than consumer prepackaged fresh fruits or vegetables, whose container is a reusable plastic container, the characters must be at least 1.6 mm in height.

SUBDIVISION I
Processed Fruit or Vegetable Products

Prepackaged processed fruit or vegetable products

272 (1) The label of a prepackaged processed fruit or vegetable product must bear

Definition of sweetening ingredient

(2) In paragraph (1)(f), sweetening ingredient means white sugar, brown sugar, yellow sugar, golden sugar, liquid sugar, invert sugar, honey, cane sugar, maple sugar, maple syrup, molasses, refined sugar syrup, refiner’s syrup, golden syrup, corn syrup, glucose, dextrose, fructose or any combination of those substances in dry or liquid form.

Identification name

273 A food that is set out in column 1 of Schedule 7 that is frozen or in a hermetically sealed package, that is packaged in syrup or fruit juice, or in fruit juice to which sugar has been added, and that has a percentage of soluble solids that is set out in any of paragraphs (a) to (e) of column 2 must be labelled with the identification name that is set out for that percentage in column 3.

Name of foreign state

274 (1) The label of an imported prepackaged processed fruit or vegetable product must bear the name of the foreign state where the processed fruit or vegetable product was packaged.

Type size

(2) The name must be shown in characters that are at least 1.6 mm in height.

Product packaged for Canadian importer

(3) Despite subsection (2), if the product was packaged for a Canadian importer under the importer’s private label, the name must be shown in characters that are

SUBDIVISION J
Honey

Prepackaged honey

275 (1) The label of prepackaged honey that is graded must bear

Location

(2) In the case of consumer prepackaged honey, the information referred to in paragraph (1)(b) must be shown on the principal display panel.

Graded Canadian honey

276 The label of prepackaged honey that is produced in Canada and graded in accordance with these Regulations must bear the expression “Product of Canada” or “produit du Canada” or “Canadian Honey” or “miel canadien”.

Imported prepackaged honey

277 (1) The label of imported prepackaged honey must bear the expression “Product of” or “produit de” followed by the name of the foreign state of origin.

Type size

(2) In the case of imported prepackaged honey, other than consumer prepackaged honey, that information must be shown in characters that are at least 9.5 mm in height.

Honey packaged from imported honey

278 The label of consumer prepackaged honey that was packaged from imported honey and graded in accordance with these Regulations must bear the expressions “Product of” and “produit de” followed by the name of the foreign state of origin.

Blend of Canadian and imported honey

279 (1) The label of prepackaged honey that is a blend of imported honey and Canadian honey and that is graded in accordance with these Regulations must bear the expression “A Blend of Canadian and (naming the foreign state or states of origin) Honey” or “mélange de miel canadien et de miel (indication de l’État étranger ou des États étrangers d’origine)” or “A Blend of (naming the foreign state or states of origin) Honey and Canadian Honey” or “mélange de miel (indication de l’État étranger ou des États étrangers d’origine) et de miel canadien”.

Sources of honey

(2) The states of origin, Canadian or foreign, must be shown in descending order of the proportion of honey from each state.

SUBDIVISION K
Maple Products

Net quantity

280 (1) The label of a prepackaged maple product must bear a declaration of net quantity in metric units.

Exception

(2) Subsection (1) does not apply in respect of maple syrup unless it is graded in accordance with these Regulations.

Imported maple products

281 The label of the following maple products must bear the name of the foreign state of origin:

SUBDIVISION L
Edible Meat Products

Inspection legend — non-prepackaged edible meat products

282 (1) An edible meat product that is not prepackaged must bear

Size of inspection legend

(2) If an inspection legend or official inspection mark of a foreign state is applied directly on an edible meat product, the transverse axis passing through the centre of the legend or mark must be at least 25 mm in length.

Label — non-prepackaged edible meat products

283 (1) A label must be applied or attached to an edible meat product that is not prepackaged, and must bear

Exception

(2) If one or more components of an ingredient is shown in a list of ingredients, the ingredient is not required to be shown in the list if all of the components of the ingredient are shown in the list by their common names and in accordance with paragraph (1)(b) as if they were ingredients.

Exception — omission or substitution of an ingredient or ingredient component

284 (1) In the case where it is an acceptable manufacturing practice for a licence holder to omit, from an edible meat product, any food that is ordinarily an ingredient of the meat product or a component of the ingredient, or substitute in whole or in part, in a meat product, any food for a food that is ordinarily an ingredient or a component of the ingredient, the list of ingredients on the label of the meat product may, for the 12-month period beginning at the time the label is applied or attached to the edible meat product, show as ingredients of the meat product or components of the ingredients the food that may be omitted or substituted, if

Exception — varying proportions

(2) In the case where it is an acceptable manufacturing practice for a licence holder to vary the proportions of ingredients of an edible meat product or components of the ingredients, the list of ingredients on the label of the edible meat product may, for the 12-month period beginning at the time the label is applied or attached to the meat product, show the ingredients or components in the same proportions throughout the 12-month period, if

Definitions

285 The following definitions apply in sections 283 and 284.

component means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an ingredient. (constituant)

ingredient means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an integral unit of food that is an edible meat product. (ingrédient)

Prepackaged edible meat products

286 The label of a prepackaged edible meat product must bear on the principal display panel

Inspection legend — prepackaged edible meat products

287 (1) The label of a prepackaged edible meat product must also bear

Principal display panel

(2) In the case of a prepackaged edible meat product, other than a consumer prepackaged meat product, the principal display panel must bear the inspection legend or the official inspection mark of the foreign state of origin.

Tamper-resistant seal

(3) Despite subsection (2), in the case of a prepackaged edible meat product, other than a consumer prepackaged meat product, the inspection legend or the official inspection mark of the foreign state of origin may be shown on the tamper-resistant seal, if such a seal is used, unless that seal is applied to the bottom of the container.

Edible meat products

288 (1) The label of an edible meat product may bear a word or expression that is set out in quotation marks in column 1 of Schedule 8 only if the edible meat product meets the requirements that are set out in column 2.

Location

(2) If such a word or expression is shown on the label, it must be shown in close proximity to the common name.

Animal species

289 The label of an edible meat product may describe the meat product as, or as being derived from, a carcass or part of a carcass or a cut, organ or tissue of a food animal only if the label bears the name of the animal species, as it is commonly known, from which the meat product was derived.

Ready-to-eat edible meat products

290 The label of an edible meat product may bear a word or expression that indicates or suggests that it is a ready-to-eat product only if the requirements of section 47 are met in respect of the edible meat product.

Uncooked meat products

291 The principal display panel of a prepackaged edible meat product that is not a ready-to-eat product but could be mistaken for one must bear

Prepackaged poultry carcass

292 In the case of a prepackaged poultry carcass, if the carcass is dressed or partially dressed and has been graded, the common name must be shown on

Consumer prepackaged poultry carcass

293 In the case of a consumer prepackaged poultry carcass, if the carcass is dressed or partially dressed and has been graded in accordance with these Regulations, the label must bear

Poultry carcass — not individually packaged

294 In the case of a prepackaged poultry carcass, if the carcass is dressed or partially dressed and has been graded, but it is not individually packaged, a tag must be attached to the V of the wishbone of the poultry carcass that bears

Word “ham”

295 The label of an edible meat product may bear the word “Ham” or “jambon” only if the product is derived from the hind leg of a dressed swine carcass above the tarsal joint.

Label of edible meat products — exception

296 (1) An edible meat product whose label does not meet the requirements of these Regulations may be sent or conveyed from an establishment that is identified in a licence if

Tamper-resistant seal

(2) The tamper-resistant seal on the prepackaged meat product or conveyance must not be broken until after the meat product arrives at the other establishment.

Imported edible meat products

297 (1) The label of an imported edible meat product must bear the expression “Product of” or “produit de”, followed by the name of the foreign state of origin, in close proximity to the common name.

Type size

(2) The information must, whether or not the edible meat product is a consumer prepackaged meat product, be shown in characters of the height required by subsections 210(2) and (3).

Subsequent packaging or labelling

(3) This section applies whether or not the imported edible meat product is subsequently packaged or labelled in Canada without being manufactured or prepared in Canada.

Imported consumer prepackaged poultry carcasses

298 In the case of an imported consumer prepackaged poultry carcass, if the carcass is dressed or partially dressed and has been graded in accordance with these Regulations, the information required by subsection 297(1) must be shown in the same colour as the grade name.

DIVISION 4

Exceptions

Consumer prepackaged food

299 Sections 199, 200, 216, 221 to 224 and 228 to 241 do not apply in respect of a consumer prepackaged food that is

Declaration of net quantity

300 The following consumer prepackaged foods are not required to be labelled with the declaration of net quantity referred to in section 221:

Raspberries or strawberries

301 Sections 216, 221 and 240 do not apply in respect of consumer prepackaged raspberries or consumer prepackaged strawberries that are packaged in the field in a container that has a capacity of 1.14 L or less.

Individually measured food

302 (1) A declaration of net quantity of a consumer prepackaged food that is an individually measured food is not required to meet the legibility and character height requirements of subsection 210(2), paragraph 229(1)(a), subsections 229(2) and (3) and paragraph 230(b).

Food packaged from bulk

(2) The declaration of net quantity of a consumer prepackaged food, other than an individually measured food, that is packaged from bulk at retail and that is clearly shown on the principal display panel in Canadian units, is not required to

Definition of individually measured

(3) In this section, individually measured, in respect of a food, means that the food is measured and packaged in a manner other than in accordance with a predetermined fixed quantity and, as a result, is sold in varying quantities.

Individually packaged food sold as one unit

303 A label of a consumer prepackaged food is not required to meet the requirements of sections 221, 239 and 240 if

PART 12

Grades and Grade Names

DIVISION 1

Interpretation

Definitions

304 The following definitions apply in this Part.

beef carcass has the same meaning as in the Grades Document. (carcasse de bœuf)

bison carcass has the same meaning as in the Grades Document. (carcasse de bison)

grader means a person designated as a grader under subsection 13(3) of the Canadian Food Inspection Agency Act for the purposes of the Act. (classificateur)

grade roller means a tool that is used to apply a roller brand on each side of a livestock carcass. (rouleau à estampiller)

Grades Document means the document entitled Beef, Bison and Veal Carcass Grade Requirements, prepared by the Canadian Beef Grading Agency and published on its website, as amended from time to time. (Document de classification)

grade stamp means a mark that is applied to a livestock carcass and that shows the grade name and the grader’s code. (cachet de classification)

grade stamp applicator means a tool that is used to apply a grade stamp or a yield stamp to a livestock carcass. (applicateur de cachet de classification)

grading stand means a platform that is used for grading livestock carcasses. (plate-forme de classification)

identification code means a distinct code that is applied to a food animal before slaughter and grading to enable the food animal to be traced. (code d’identification)

knife-rib means to cut the left side, or the left and right sides, of a beef carcass or bison carcass in the following locations by severing the vertebrae and cutting 15 cm or more beyond the longissimus muscles in order to expose those muscles for evaluation by a grader:

lot means a group of food animals or a quantity of livestock carcasses that, for any reason, is considered together for inspection. (lot)

marketing agency means a board or commission that is established under an Act of a province that regulates the marketing of bovine or ovine animals. (office de commercialisation)

meat inspection stamp means

musculature means the size and shape of the muscles of a livestock carcass. (musculature)

ovine carcass has the same meaning as in the Compendium. (carcasse d’ovin)

primal cut means

producer means any person who sells livestock for slaughter. (producteur)

provincial establishment means an establishment

roller brand means the mark that is applied to a beef carcass and that shows the grade name and the number that is assigned to the establishment where the livestock carcass is graded. (marque d’estampillage)

sub-primal cut means a cut of meat that is greater than 125 cm3 and that is derived from a beef carcass or a primal cut of a beef carcass. (coupe sous-primaire)

trim means to remove all or part of the external fat from a livestock carcass. (parer)

veal carcass has the same meaning as in the Grades Document. (carcasse de veau)

weighmaster means an employee of an establishment that is identified in a licence or of a provincial establishment who is trained to operate a scale that is approved under section 3 of the Weights and Measures Act. (peseur)

yield class has the same meaning as in the Compendium or the Grades Document. (catégorie de rendement)

yield stamp has the same meaning as in the Compendium or the Grades Document. (cachet de rendement)

DIVISION 2

Grade Names

Definition grade name in Act

305 For the purposes of the definition grade name in section 2 of the Act, the grade names that are set out in the Compendium and in the Grades Document are prescribed in respect of foods.

DIVISION 3

Grading

Mandatory grading

306 (1) Any eggs, fish, fresh fruits or vegetables, processed fruit or vegetable products, honey, maple syrup or beef carcass in respect of which grades are prescribed by these Regulations that are sent or conveyed from one province to another or that are imported or exported must

Exception — subsection (1)

(2) Subsection (1) does not apply in respect of

Exception — paragraphs (1)(b) and (c)

(3) Paragraphs (1)(b) and (c) do not apply in respect of

Exception — paragraph (1)(c)

(4) Paragraph 1(c) does not apply in respect of

Optional grading

307 The following foods for which grades are prescribed by these Regulations, if they are graded and sent or conveyed from one province to another, or imported or exported, must meet the requirements that are set out in the Compendium or the Grades Document in respect of the applicable grade of that food and must be labelled, in accordance with the Compendium or Grades Document, with the applicable grade name that is set out in the Compendium or Grades Document:

Authorized application or use

308 (1) Subject to subsection (2), a licence holder is authorized to apply a grade name to, and use a grade name in connection with, a food that is identified in their licence if

Livestock carcass or poultry carcass

(2) In the case of a livestock carcass or a poultry carcass that is dressed or partially dressed, only the persons who are referred to in the Compendium or the Grades Document are authorized, under the circumstances set out in the Compendium or the Grades Document, to apply a grade name to, or use a grade name in connection with, a food in accordance with this Part.

Imported foods — no prescribed grade name

309 A food that is imported and in respect of which no grade name is prescribed by these Regulations may be labelled with the grade designation that is established by the foreign state of origin if

Authorized reproduction

310 The following persons are authorized to reproduce a grade name:

Advertising or sale

311 Any person is authorized to use a grade name in the advertising or sale of a food if the food is labelled with the grade name in accordance with these Regulations.

DIVISION 4

Packaging and Labelling

SUBDIVISION A
General

Labelling of grade name — consumer prepackaged food

312 In the case of a consumer prepackaged food, the grade name must be shown

Illustration of grade name

313 A grade name that is applied to a beef carcass, bison carcass, ovine carcass, veal carcass, poultry carcass that is dressed or partially dressed, dairy product or egg must be shown as illustrated in the Compendium or the Grades Document.

SUBDIVISION B
Eggs

Grade name — prepackaged eggs

314 (1) The grade name on prepackaged eggs must be shown

Exception — paragraph (1)(a)

(2) The grade name is not required to be shown on trays with an overwrap or on egg cartons that are packaged inside of a second container if the grade name is shown on the second container and the second container is sent or conveyed to an establishment where eggs are graded, packaged and labelled by a licence holder.

Exception — paragraph (1)(b)

(3) If consumer prepackaged eggs in a container other than a tray with an overwrap or an egg carton are packaged inside of a second container, the grade name is not required to be shown on the second container if the grade name is readily discernable and legible without opening the second container and the grade name is not obscured by the second container.

Type size

315 The grade name on prepackaged eggs must be shown in characters that are at least the following height:

Eggs — Canada A

316 Eggs that are graded Canada A must be labelled with any applicable size designation that is set out in the Compendium. The size designation must be shown on the container in close proximity to the grade name.

SUBDIVISION C
Fish

Prepackaged fish

317 Prepackaged fish that is sent or conveyed from one province to another or that is imported or exported must be labelled with any applicable class and size designation that is set out in the Compendium. The class name or size designation must be shown in close proximity to the grade name and in characters that are at least 3.2 mm in height.

Second container

318 If consumer prepackaged fish that is labelled in accordance with these Regulations is placed inside of a second container and the resulting product is consumer prepackaged fish, the second container is not required to be labelled with the grade name.

Type size

319 The grade name of prepackaged fish must be shown in characters that are at least 3.2 mm in height if the declaration of net quantity is 900 g or less.

SUBDIVISION D
Fresh Fruits or Vegetables

Grade name — prepackaged fresh fruits or vegetables

320 (1) The grade name of prepackaged fresh fruits or vegetables, other than consumer prepackaged fresh fruits or vegetables, must be shown

Exception — type size

(2) Despite subsection (1), the grade name of prepackaged fresh fruits or vegetables, other than consumer prepackaged fresh fruits or vegetables, may, if the container is a reusable plastic container, be in characters that are at least 1.6 mm in height.

Exception — second container

(3) If prepackaged fresh fruits or vegetables that are labelled in accordance with these Regulations are placed inside of a second container and the resulting product is prepackaged fresh fruits or vegetables, other than consumer prepackaged fresh fruits or vegetables, the second container is not required to be labelled with the grade name if the grade name is readily discernible and legible without having to open the second container and the grade name is not obscured by the second container.

Size designation

321 Fresh fruits or vegetables that are sent or conveyed from one province to another or imported must be labelled with the applicable size designation that is set out in the Compendium, if any. The size designation must

SUBDIVISION E
Processed Fruit or Vegetable Products

Size designation

322 (1) A processed fruit or vegetable product that is sent or conveyed from one province to another or that is imported or exported must be labelled with any applicable size designation that is set out in the Compendium. The size designation must be shown in close proximity to the grade name in characters that are at least 1.6 mm in height.

Exception

(2) Despite subsection (1), green or wax beans, peas, lima beans, asparagus tips or spears, whole white potatoes, whole carrots or cut carrots-whole style that are in a hermetically sealed package and have not been size graded or that are not all of the same size may be labelled, as the case may be, with the expression

SUBDIVISION F
Honey

Grade name — prepackaged honey

323 The grade name of prepackaged honey, other than consumer prepackaged honey, must be shown

Colour class

324 Honey that is sent or conveyed from one province to another or that is imported or exported must be labelled with any applicable colour class that is set out in the Compendium. The colour class must be shown on the container, in close proximity to the grade name,

SUBDIVISION G
Maple Syrup

Colour class

325 Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with the applicable colour class that is set out in the Compendium. The colour class must be shown on the container in characters of at least the minimum character height that is set out in column 2 of Schedule 6 for the area of a principal display surface that is set out in column 1.

SUBDIVISION H
Livestock Carcasses

Prepackaged cut of beef

326 A grade name that is applied to a prepackaged primal cut or sub-primal cut of a beef carcass must correspond to the grade of the beef carcass from which it is cut.

Beef — Canada AAA

327 A cut from a beef carcass that is graded Canada AAA and that is exported in a container may be labelled with the expression “Canada Choice” or “Choix Canada” instead of the grade name.

Livestock carcass — removal of marking

328 (1) A grade stamp, roller brand or yield stamp must not be removed from a livestock carcass or a primal cut of a livestock carcass unless the removal is at the direction of and under the supervision of a grader or the livestock carcass or primal cut is being trimmed for further processing.

Removal of marked fat

(2) If fat that is marked with a grade stamp, roller brand or yield stamp is removed from a livestock carcass or a primal cut, the fat must be disposed of under a grader’s supervision unless the fat is

Beef carcass — rib

(3) If the carcass referred to in paragraph (2)(b) is a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime, the fat must be applied to the rib of the carcass.

Livestock carcass — additional marks

329 A livestock carcass or primal cut of a livestock carcass that is marked with a grade stamp, roller brand or yield stamp may bear another mark only if

SUBDIVISION I
Poultry Carcasses

Grade name — poultry carcass

330 (1) The grade name of a poultry carcass must be shown

Type size

(2) The grade name of a poultry carcass must be shown in characters that are

Packaging in same container

331 Only graded poultry carcasses that are dressed or partially dressed and that have the same common name may be packaged in the same container.

DIVISION 5

Conditions for Grading of Certain Foods

SUBDIVISION A
Grading of Eggs

Conditions for grading

332 (1) A licence holder may grade an egg only if the egg

Exception

(2) Despite paragraph (1)(e), a licence holder may grade and apply the grade name Canada C to an egg that has a particle of the oviduct or a blood spot neither of which exceeds 3 mm in diameter.

Ungraded eggs

333 (1) Ungraded eggs that are received at an establishment where eggs are graded by a licence holder must be graded and labelled with the applicable grade name that is set out in the Compendium or, if they do not meet the requirements in respect of any grade that are set out in these Regulations, they must be rejected.

Rejected eggs

(2) Eggs that are rejected must be destroyed or be placed in a container that is labelled with the words “Rejects” and “rejetés”.

SUBDIVISION B
Grading of Livestock Carcasses

Request for grading

334 A grader may grade a livestock carcass in an establishment that is identified in a licence or in a provincial establishment if one of the following persons has requested in writing that the carcass be graded:

Conditions for grading

335 A grader may grade a livestock carcass if

Adequate facilities

336 (1) If more than 400 livestock carcasses are graded per hour in an establishment that is identified in a licence or in a provincial establishment, more than one grading stand is required for the purposes of paragraph 335(f).

Grading stand — requirements

(2) For the purposes of paragraph 335(f), a grading stand must be easily adjustable for height and must

Weighing before trimming

337 A livestock carcass that is graded must be weighed before it is trimmed, unless an inspector or grader directs that it be trimmed before it is weighed.

SUBDIVISION C
Grading of Poultry Carcasses

Conditions for grading — dressed carcass

338 (1) A grader may grade a poultry carcass that has been dressed if

Conditions for grading — partially dressed carcass

(2) A grader may grade a poultry carcass that has been partially dressed if

Grading in an establishment

(3) A poultry carcass must not be graded in any place other than in an establishment that is identified in a licence or in a provincial establishment.

DIVISION 6

Grading Certificates

Conditions for issuance

339 (1) A grader — or a licence holder, the operator of a provincial establishment or a marketing agency under the direction of a grader — may issue a grading certificate in respect of a livestock carcass or a lot of livestock carcasses if

Contents of certificate

(2) The grading certificate must be signed by the grader and include the following information:

Recording of information

(3) The information referred to in subsection (2) may be recorded on the grading certificate by the licence holder, the operator or the marketing agency referred to in subsection (1).

PART 13

Organic Products

DIVISION 1

Interpretation

Definitions

340 The following definitions apply in this Part.

aquaculture product has the same meaning as in CAN/CGSB-32.312. (produit aquacole)

CAN/CGSB-32.310 means the Canadian General Standards Board standard CAN/CGSB-32.310, entitled Organic production systems — General principles and management standards, as amended from time to time. (norme CAN/CGSB-32.310)

CAN/CGSB-32.311 means the Canadian General Standards Board standard CAN/CGSB-32.311, entitled Organic production systems — Permitted substances lists, as amended from time to time. (norme CAN/CGSB-32.311)

CAN/CGSB-32.312 means the Canadian General Standards Board standard CAN/CGSB-32.312, entitled Organic production systems — Aquaculture — General principles, management standards and permitted substances lists, as amended from time to time. (norme CAN/CGSB-32.312)

certification body means any person who is accredited as a certification body under section 361 or 363 and who is responsible for the organic certification of food commodities and for the certification of packaging or labelling of organic products. (organisme de certification)

conformity verification body means any person who, having complied with the requirements that are set out in ISO/IEC 17011, has entered into an agreement with the Agency under subsection 14(1) of the Canadian Food Inspection Agency Act to assess, recommend for accreditation and monitor certification bodies. (organisme de vérification de la conformité)

ISO/IEC 17011 means the International Organization for Standardization standard ISO/IEC 17011, entitled Conformity assessment — General requirements for accreditation bodies accrediting conformity assessment bodies, as amended from time to time. (norme ISO/IEC 17011)

ISO/IEC 17065 means the International Organization for Standardization standard ISO/IEC 17065, entitled Conformity assessment — Requirements for bodies certifying products, processes and services, as amended from time to time. (norme ISO/IEC 17065)

Definition food commodity in Act

341 (1) For the purposes of paragraph (c) of the definition food commodity in section 2 of the Act, the following are prescribed food commodities:

Feed

(2) For the purposes of paragraph (1)(a), a reference to “livestock” in the definition feed in section 2 of the Feeds Act must be read to include livestock that is an aquaculture product.

Exemption

(3) A food commodity that is not included in paragraph (a) or (b) of the definition food commodity in section 2 of the Act is exempted from the application of any provision of the Act and of these Regulations that is not necessary to give effect to this Part. For greater certainty, the exemption does not include section 6 of the Act.

DIVISION 2

Packaging and Labelling

Packaging and labelling

342 The packaging and labelling of an organic product that is to be sent or conveyed from one province to another may only be conducted by a person who holds a certificate that is granted under section 345 or 348.

DIVISION 3

Percentage of Organic Products

Determination of percentage of organic products

343 The percentage of the contents of a multi-ingredient food commodity that are organic products must be determined in accordance with CAN/CGSB-32.310.

DIVISION 4

Certification

SUBDIVISION A
Organic Certification of Food Commodities

Application for organic certification

344 (1) Any person who wishes to obtain the organic certification of a food commodity must apply in writing to a certification body.

Contents of application

(2) The application must include

Time of application

(3) In the case of an application for the organic certification of a food commodity, the application must be filed within 12 months before the day on which the food commodity is expected to be sold or, in the case of an application for the organic certification of any of the following food commodities, at least 15 months before that day:

Certification

345 (1) A certification body must conduct an on-site verification and certify a food commodity as organic if it determines that

Certificate

(2) The certification body must provide the applicant with a certificate that confirms the organic certification of the food commodity and that indicates the name of the food commodity, whether CAN/CGSB-32.310 or CAN/ CGSB-32.312 is applicable, and, in the case of a multi-ingredient food commodity, whether at least 70% of its contents are organic products or whether at least 95% of its contents are organic products.

Requirement to provide information

346 (1) The holder of the certificate referred to in subsection 345(2) must provide to the certification body the information that is set out in subsection 344(2) once every 12-month period beginning on the day on which the certificate is issued and no later than the day that is six months before the end of that period.

On-site verification

(2) After receiving the information from the certificate holder under subsection (1), the certification body must, no later than the end of the 12-month period referred to in that subsection, conduct an on-site verification to determine whether the requirements that are set out in subsection 345(1) are met.

SUBDIVISION B
Certification of Packaging and Labelling

Application for certification

347 (1) Any person who wishes to package or label an organic product, other than a product in respect of which they hold a certificate granted under section 345, must apply in writing to a certification body for certification of the activity.

Contents of application

(2) The application must include

Certification

348 (1) A certification body must conduct an on-site verification and certify the activity in respect of the packaging or labelling of an organic product if it determines that

Certificate

(2) The certification body must provide the applicant with a certificate that confirms the certification of the packaging or labelling of the organic product and that indicates the type of organic product to which it applies and the period of validity referred to in subsection (3).

Period of validity

(3) The certification of the packaging or labelling of an organic product is valid for 12 months beginning on the day on which it is granted under subsection (1).

SUBDIVISION C
Suspension and Cancellation

Suspension

349 (1) Subject to subsection (2), the certification body must suspend a certification that is granted under section 345 or 348 if

Conditions

(2) The certification body must not suspend a certification unless the holder of the certificate

Extension of period

(3) The certification body may grant an extension of the period in which corrective action must be taken only once.

Written notice

(4) The certification body must notify the holder of the certificate in writing of the suspension and the date on which it takes effect.

Duration of suspension

(5) The suspension of a certification must be lifted if the certification body determines that corrective action has been taken.

Cancellation

350 (1) The certification body must cancel a certification if

Conditions

(2) The certification body must not cancel a certification unless the holder of the certificate was notified in writing of the grounds for the cancellation and was provided with an opportunity to be heard in respect of the cancellation.

Written notice

(3) The certification body must notify the holder of the certificate in writing of the cancellation and the date on which it takes effect.

SUBDIVISION D
General

Documents

351 The holder of a certificate must prepare, keep and maintain the documents that are set out in the following standards, in accordance with those standards:

Changes affecting certification

352 The holder of a certificate must immediately notify the certification body in writing of any change that could affect the certification and of any complaint that they receive in relation to the organic integrity of the organic product referred to in the certification.

DIVISION 5

Labelling and Advertising

Expressions

353 (1) The expressions “organic” or “biologique” or “organique”, “organically grown” or “cultivé biologiquement”, “organically raised” or “élevé biologiquement” and “organically produced” or “produit biologiquement” and any similar expressions, including abbreviations of, symbols for and phonetic renderings of those expressions, may be shown on the label or used in the advertisement of a food commodity that is sent or conveyed from one province to another if

Expression “Organic ingredients”

(2) Despite subsection (1), if a multi-ingredient food commodity is an organic product but less than 95% of its contents are organic products, it may be labelled with or advertised using the expression “organic ingredients” or “d’ingrédients biologiques” if that expression is

Multi-ingredient food commodities

(3) Despite subsection (1), the list of ingredients that is shown on the label of a multi-ingredient food commodity that is not an organic product may indicate which of the ingredients are organic products.

Additional information

354 If an expression that is referred to in subsection 353(1) or (2) is shown on the label of a food commodity, the label must also bear

Official languages

355 (1) Subject to subsection (2), the expressions that are referred to in subsections 353(1) and (2) and paragraph 354(d) and the information that is referred to in paragraph 354(c) must be shown on the label of a food commodity in both official languages.

Exception

(2) Those expressions and that information may be shown on the label of a food commodity in only one official language if the food commodity is any of the following:

Feed

(3) For the purposes of paragraph (2)(a), a reference to “livestock” in the definition feed in section 2 of the Feeds Act must be read to include livestock that is an aquaculture product.

DIVISION 6

Interprovincial Trade and Import

Interprovincial trade

356 (1) A food commodity that is sent or conveyed from one province to another and that is labelled with or advertised using an expression that is referred to in subsection 353(1) or (2) must

Multi-ingredient food commodities

(2) In the case of a multi-ingredient food commodity that is not an organic product and that is sent or conveyed from one province to another, the list of ingredients that is shown on the label of the food commodity may indicate which of the ingredients are organic products.

Import

357 (1) A food commodity that is imported and that is labelled with or advertised using an expression that is referred to in subsection 353(1) or (2) must

Multi-ingredient food commodities

(2) In the case of a multi-ingredient food commodity that is not an organic product and that is imported, the list of ingredients that is shown on the label of the food commodity may indicate which of the ingredients are organic products.

Demonstration

(3) The person who imports the organic product must be able to demonstrate that the product meets one of the requirements of paragraph (1)(a) by providing, at the request of the Minister or an inspector, a certificate that confirms the organic certification of the product.

Retention period of certificate

(4) The certificate referred to in subsection (3) must be kept for five years after the day on which the organic product is imported.

DIVISION 7

Product Legend

Definition inspection mark in Act

358 For the purposes of the definition inspection mark in section 2 of the Act, the product legend that is set out in Schedule 9 is prescribed.

Application or use of product legend

359 (1) A person is authorized to apply the product legend that is set out in Schedule 9 to and use it in connection with a food commodity if

Advertisement and sale

(2) A person is authorized to advertise and sell a food commodity that has on it the product legend that is set out in Schedule 9, or a food commodity in connection with which that product legend is used, if

Application or use — other than food commodity

(3) A person is authorized, for advertisement or information purposes, to apply the product legend that is set out in Schedule 9 to, and use it in connection with, any item to which the Act applies other than a food commodity.

DIVISION 8

Conformity Verification Bodies and Certification Bodies

Application for accreditation

360 Any person who wishes to be accredited as a certification body must apply for the accreditation, in writing, to a conformity verification body and must undergo an assessment, in accordance with ISO/IEC 17011, to verify

Accreditation

361 (1) On the recommendation of a conformity verification body, accompanied by supporting documents, the Minister must accredit the applicant, provide them with an accreditation number and notify them in writing of the period of validity referred to in subsection (2).

Period of validity

(2) The accreditation of a certification body is valid for five years beginning on the day on which the Minister accredits the applicant.

Refusal

362 If the conformity verification body refuses to recommend the applicant’s accreditation, it must send them a written notice by registered mail that states the reasons for the decision and notifies the applicant of their right to make a request, within 30 days after the day on which they receive the notice, to the Minister for a review of the decision. The conformity verification body must also send a copy of the notice to the Minister.

Review

363 The Minister must, at the written request of the applicant, review the decision referred to in section 362 and, if the Minister decides to confirm it, must provide a copy of his or her decision with reasons to the applicant. If the Minister does not confirm the decision, the Minister must accredit the applicant, provide them with an accreditation number and notify them in writing of the period of validity referred to in subsection 361(2).

Suspension

364 (1) Subject to subsection (2), on the recommendation of a conformity verification body, the Minister must suspend the accreditation of a certification body if it does not comply with any provision of the Act, this Part or ISO/IEC 17065.

Conditions

(2) The Minister must not suspend an accreditation unless the certification body

Extension of period

(3) The conformity verification body may grant an extension of the period in which corrective action must be taken only once.

Written notice

(4) The Minister must notify the certification body in writing of the suspension and the date on which it takes effect.

Provision of lists

(5) The certification body must provide the Minister, within 15 days after the day on which the suspension takes effect, with a list of the holders of the certificates that it has granted and a list of pending applications for certification.

Duration of suspension

(6) The suspension of an accreditation must be lifted if the Minister determines, on the recommendation of the conformity verification body, that corrective action has been taken.

Cancellation

365 (1) On the recommendation of a conformity verification body, the Minister must cancel an accreditation if the certification body

Conditions

(2) The Minister must not cancel a certification unless the certification body was notified in writing of the grounds for the cancellation and was provided with an opportunity to be heard in respect of the cancellation.

Written notice

(3) The Minister must notify the certification body in writing of the cancellation and the date on which it takes effect.

PART 14

Seizure and Detention

Detention tag

366 An inspector who seizes and detains a thing under section 25 of the Act must apply or attach a detention tag to it which bears the following:

Prohibition — removal of detention tag

367 It is prohibited for a person to remove a detention tag from a thing that has been seized and detained unless authorized to do so by an inspector.

Notice of detention

368 (1) As soon as feasible after a thing has been seized and detained, an inspector must provide a notice of detention to its owner or to the person having possession, care or control of it at the time of its seizure.

Content of notice of detention

(2) The notice of detention must indicate that the thing was seized and detained under section 25 of the Act and set out

Storage conditions

369 Anything that is seized must be stored by the person to whom the notice of detention is provided, under storage conditions that are appropriate for its preservation and at the person’s expense.

Notice of release

370 If a thing is released under section 30 of the Act, an inspector must provide a notice of release to the person to whom the notice of detention was provided.

PART 15

Transitional Provisions

18-month delay

371 (1) Subsections 5(2) and 7(2), section 11, paragraphs 15(1)(a) and (b), subsections 18(3) and 19(2) and Parts 4 and 5 do not apply, for the 18-month period that begins on the day on which these Regulations come into force, in respect of foods other than dairy products, eggs, processed egg products, fish, fresh fruits or vegetables, processed fruit or vegetable products, honey, maple products and meat products.

Additional delay — four employees or less

(2) Section 11 and Part 4 do not apply to any person who did not have more than four employees at any one time during the last 12 months of the period referred to in subsection (1) in respect of foods other than dairy products, eggs, processed egg products, fish, fresh fruits or vegetables, processed fruit or vegetable products, honey, maple products and meat products for 12 months after the last day of the period referred to in that subsection.

Additional delay — $100,000 or less

(3) Sections 11 and 45 to 85 do not apply to any person whose gross sales derived from food were $100,000 or less for the last 12 months of the period referred to in subsection (1) in respect of foods other than dairy products, eggs, processed egg products, fish, fresh fruits or vegetables, processed fruit or vegetable products, honey, maple products and meat products for 12 months after the last day of the period referred to in that subsection.

Fresh fruits or vegetables — 12-month delay

372 For the 12-month period that begins on the day on which these Regulations come into force, section 11 and Part 4 do not apply in respect of fresh fruits or vegetables and Part 5 does not apply in respect of fresh fruits or vegetables to any person who grows or harvests fresh fruits or vegetables unless the person is the holder of a licence to conduct an activity in respect of those fresh fruits or vegetables.

Aquaculture products — 24-month delay

373 (1) Part 13 does not apply in respect of aquaculture products — other than seaweed in respect of which a certification has been issued under section 13 of the Organic Products Regulations, 2009 — for the 24-month period that begins on the day on which these Regulations come into force.

Exception

(2) However, during that period, an application referred to in section 344 or 347 may be made in respect of any aquaculture product, including seaweed, and a certification in respect of the aquaculture product may be granted under section 345 or 348. If such a certification is granted, Part 13 applies in respect of any aquaculture product referred to in the certification.

Food commodities deemed to meet applicable requirements

374 (1) A food commodity that, immediately before the day on which these Regulations come into force, meets the requirements that apply in respect of that food commodity under the Consumer Packaging and Labelling Act, the Fish Inspection Act, the Food and Drugs Act, the Meat Inspection Act and the Canada Agricultural Products Act is deemed, as of the day on which these Regulations come into force, to meet the requirements that apply under these Regulations with respect to the manufacturing, preparing, storing, packaging and labelling of that food commodity if those activities are conducted before that day.

Reference to Act

(2) In paragraph 29(1)(a), subparagraph 30(a)(ii) and paragraph 39(c), a reference to “the Act” must be read to include a reference to any provisions of the Consumer Packaging and Labelling Act that apply in respect of a food, the Fish Inspection Act, the Meat Inspection Act, and the Canada Agricultural Products Act, as they read immediately before the coming into force of these Regulations.

Inspection legends

(3) For the purposes of sections 179 to 183, subsection 184(1), section 185, paragraphs 258(a), 282(1)(a) and 287(1)(a), the following are deemed to be an inspection legend that is set out in Figure 1 or 2 of Schedule 2, for the 36-month period that begins on the day on which these Regulations come into force:

Certificates, authorizations, exemptions, certifications and accreditations

375 (1) A certificate, authorization, exemption, certification or accreditation that is set out in column 1 of the table to this section and that is valid immediately before the day on which these Regulations come into force is deemed to have been issued or obtained under the provision of the Act or these Regulations that is set out in column 2.

Period of validity

(2) Subject to subsection (3), unless it is suspended or cancelled under these Regulations, the certificate, authorization, exemption, certification or accreditation remains valid until the end of the period for which it was issued or obtained.

Period of validity — seaweed

(3) An organic certification of seaweed granted under section 13 of the Organic Products Regulations, 2009 ceases to be valid on the expiry of the 24-month period that begins on the day on which these Regulations come into force.

Suspensions

(4) A certificate, authorization, exemption, certification or accreditation that was suspended before the day on which these Regulations come into force and that continues to be suspended on that day is deemed to be suspended under these Regulations.

Applications for certificates, authorizations, exemptions, certifications or accreditations

(5) An application for a certificate, authorization, exemption, certification or accreditation that is set out in column 1 of the table to this section that was made before the day on which these Regulations come into force and in respect of which no decision has been made is deemed to be an application made under these Regulations for the certificate, authorization, exemption, certification or accreditation referred to in the provision of the Act or these Regulations that is set out in column 2.

TABLE

Item

Column 1

Certificates, Authorizations, Exemptions, Certifications and Accreditations

Column 2


Provisions of the Act or these Regulations

1

Certificate issued under section 24 of the Egg Regulations in respect of eggs for export

Section 48 of the Act

2

Authorization obtained under subsection 29.1(5) of the Meat Inspection Regulations, 1990

Subsection 160(3) of these Regulations

3

Exemption obtained under section 2.2 of the Fresh Fruit and Vegetable Regulations

Subsection 174(2) of these Regulations

4

Authorization obtained under subsection 2.3(2) of the Fresh Fruit and Vegetable Regulations

Subsection 174(2) of these Regulations

5

Authorization obtained under subsection 29(4) of the Honey Regulations

Subsection 174(2) of these Regulations

6

Authorization issued under subsection 9.1(5) of the Processed Products Regulations

Subsection 174(2) of these Regulations

7

Exemption obtained under section 59.2 of the Processed Products Regulations

Subsection 174(2) of these Regulations

8

Exemption obtained under section 63 of the Processed Products Regulations

Subsection 174(2) of these Regulations

9

Certification issued under section 13 of the Organic Products Regulations, 2009

Section 345 of these Regulations

10

Certification issued under section 15 of the Organic Products Regulations, 2009

Section 348 of these Regulations

11

Accreditation issued under section 6 or 8 of the Organic Products Regulations, 2009

Section 361 or 363 of these Regulations

Subsection 36(3) of Consumer Packaging and Labelling Regulations

376 (1) Every exemption referred to in subsection 36(3) of the Consumer Packaging and Labelling Regulations in respect of a test market product that is valid immediately before the day on which these Regulations come into force is deemed to be an exemption granted under subsection 174(2) of these Regulations.

Period of validity

(2) Unless cancelled under these Regulations, the exemption remains valid until the product ceases to be a test market product under subsection 6(6) of the Consumer Packaging and Labelling Regulations, as they read immediately before the day on which these Regulations come into force.

Request for exemption

(3) A notice of intention that is filed under subsection 36(3) of the Consumer Packaging and Labelling Regulations before the day on which these Regulations come into force and in respect of which no decision has been made before that day is deemed to be a request for an exemption under subsection 174(1) of these Regulations.

Foreign systems deemed to be recognized

377 (1) The following systems are deemed to be recognized under Part 7:

Suspension and cancellation

(2) For greater certainty, the recognition of any system referred to in subsection (1) may be suspended or cancelled in accordance with Part 7.

PART 16

Consequential Amendments, Repeals and Coming into Force

Consequential Amendments

Canadian Dairy Commission Act
EEC Aged Cheddar Cheese Export Regulations

378 The definition aged cheddar cheese in section 2 of the EEC Aged Cheddar Cheese Export Regulations footnote 1 is replaced by the following:

aged cheddar cheese means Canadian-produced cheddar cheese that is graded Canada 1 under the Safe Food for Canadians Regulations and aged for a period of not less than nine months; (fromage cheddar fort)

Consumer Packaging and Labelling Act
Consumer Packaging and Labelling Regulations

379 The definition wine in subsection 2(1) of the Consumer Packaging and Labelling Regulations footnote 2 is repealed.

380 Section 4 of the Regulations and the heading before it are replaced by the following:

Exemptions from Sections 4, 5, 6 and 10 of the Act

4 Prepackaged products that are subject to regulations respecting packaging, labelling and marking under the Feeds Act, Fertilizers Act, Seeds Act or Pest Control Products Act are exempt from sections 4, 5, 6 and 10 of the Act.

381 (1) Paragraph 5(1)(a) of the Regulations is repealed.

(2) Paragraph 5(2)(a) of the Regulations is repealed.

(3) Paragraph 5(3)(a) of the Regulations is repealed.

382 The definition specialty product in subsection 6(1) of the Regulations is replaced by the following:

specialty product means a prepackaged product that is an imported product

383 Subsection 14(5) of the Regulations is repealed.

384 Section 18 of the Regulations and the heading before it are repealed.

385 (1) The definition individually measured commodity in subsection 19(1) of the Regulations is repealed.

(2) Subsections 19(2) to (4) of the Regulations are replaced by the following:

(2) Prepackaged products that are packaged from bulk on a retail premises, other than wallpaper or floor covering, are exempt from paragraph 4(1)(b) of the Act and from section 14 of these Regulations, if the net quantity of the product is clearly shown on the principal display panel of its label in terms of a Canadian unit.

386 Section 22 of the Regulations is replaced by the following:

22 The declaration of net quantity of a prepackaged product that is packed for dispensing in aerosol form shall show the net quantity of the product by weight.

387 Subsection 28(2) of the Regulations is replaced by the following:

(2) Despite subsection (1), if a prepackaged product referred to in that subsection consists of less than seven identical products that are packaged separately and those products are labelled to show all of the information required by the Act and these Regulations and that information is clearly visible at the time of sale, no information is required to be shown on the prepackaged product being sold as one unit and the prepackaged product is exempt from sections 4 and 10 of the Act.

388 The heading before section 32 and sections 32 to 34 of the Regulations are repealed.

389 Subsections 36(1) and (2) of the Regulations are replaced by the following:

36 (1) Subject to subsection (3), a prepackaged product consisting of facial tissue, that is manufactured before January 1, 1997, may only be sold in a container whose size corresponds to a net quantity of product

(2) Subject to subsection (3), the net quantity of a prepackaged product referred to in subsection (1) shall be shown in terms of numerical count.

390 Section 40 of the Regulations is replaced by the following:

40 If a prepackaged product consisting of liquid is inspected, the net quantity of the prepackaged product shall be determined on the basis of the assumption that the liquid is at a temperature of 20°C (68°F).

Criminal Code
Regulations Excluding Certain Indictable Offences from the Definition of “Designated Offence”

391 (1) Paragraph 1(b) of the Regulations Excluding Certain Indictable Offences from the Definition of “Designated Offence” footnote 3 is repealed.

(2) Paragraph 1(k) of the Regulations is repealed.

(3) Section 1 of the Regulations is amended by striking out “and” at the end of paragraph (m) and by adding the following after that paragraph:

Feeds Act
Feeds Regulations, 1983

392 Subparagraph 19(1)(d.2)(ii) of the Feeds Regulations, 1983 footnote 4 is replaced by the following:

Food and Drugs Act
Food and Drug Regulations

393 (1) The definition principal display panel in subsection B.01.001(1) of the Food and Drug Regulations footnote 5 is replaced by the following:

principal display panel means, despite the meaning assigned to that term in section A.01.010,

(2) Paragraph (a) of the definition common name in subsection B.01.001(1) of the Regulations is replaced by the following:

394 Section B.01.302 of the Regulations is replaced by the following:

B.01.302 If the label of a multiple-serving prepackaged product indicates that the product contains or, if prepared as directed in or on the package, provides a specified number of servings or portions, that information must be based on the serving of stated size set out in the nutrition facts table for the product.

395 Subsection B.01.402(8) of the Regulations is repealed.

396 Paragraphs B.01.502(2)(b) and (c) of the Regulations are replaced by the following:

397 The portion of subsection B.01.513(2) of the Regulations before the table is replaced by the following:

(2) Subsection (1) does not apply to the statement or claim “light” or “léger” when it is used with respect to rum.

398 (1) Paragraphs B.14.018(1)(a) and (b) of the Regulations are replaced by the following:

(2) Paragraph B.14.018(1)(d) of the Regulations is replaced by the following:

399 Paragraph B.27.002(2)(a) of the Regulations is replaced by the following:

400 The Regulations are amended by replacing “section 14 of the Consumer Packaging and Labelling Regulations” with “paragraph 229(1)(a) and subsections 229(2) and (3) of the Safe Food for Canadians Regulations” in the following provisions:

Seeds Act
Seeds Regulations

401 (1) The definitions Act and officially recognized laboratory in subsection 2(2) of the Seeds Regulations footnote 6 are replaced by the following:

Act means the Seeds Act; (Loi)

officially recognized laboratory means a seed testing laboratory that is designated by the Minister as an accredited laboratory under section 2.1 of the Act; (laboratoire reconnu officiellement)

(2) Subsections 2(3) and (4) of the Regulations are repealed.

402 Paragraph 13.2(1)(b) of the Regulations is replaced by the following:

Health of Animals Act
Health of Animals Regulations

403 (1) The definition registered processed egg station in section 2 of the Health of Animals Regulations footnote 7 is repealed.

(2) Paragraph (c) of the definition country of origin in section 2 of the Regulations is replaced by the following:

(3) Section 2 of the Regulations is amended by adding the following in alphabetical order:

meat means the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears; (viande)

404 Paragraph 5(3)(a) of the Regulations is replaced by the following:

405 Subsection 34(3) of the Regulations is replaced by the following:

(3) Paragraph (2)(a) does not apply to eggs imported into Canada if they are transported under seal of an inspector direct from the place of entry to a processed egg product establishment approved by the Minister.

(4) In subsection (3), processed egg product establishment means an establishment where eggs or processed egg products are processed, treated or preserved by the holder of a licence that is issued under paragraph 20(1)(b) of the Safe Food for Canadians Act.

406 Subsection 175.1(2) of the Regulations is replaced by the following:

(2) Subsection (1) does not apply in respect of an ovine that is transported directly for slaughter either to an establishment where food animals are slaughtered by the holder of a licence that is issued under paragraph 20(1)(b) of the Safe Food for Canadians Act or to an establishment that is registered under an Act of a province that provides for the inspection of ovine carcasses.

Controlled Drugs and Substances Act
Industrial Hemp Regulations

407 The Industrial Hemp Regulations footnote 8 are amended by replacing “under section 14 of the Canada Agricultural Products Act” with “under section 2.1 of the Seeds Act” in the following provisions:

Customs Tariff
Determination of Country of Origin for the Purposes of Marking Goods (NAFTA Countries) Regulations

408 The note below the heading of Schedule III to the Determination of Country of Origin for the Purposes of Marking Goods (NAFTA Countries) Regulations footnote 9 is replaced by the following:

Note: In accordance with Schedule I to these Regulations, only some goods are required to be marked so as to indicate the country of origin. For the packaging and labelling of food products, the requirements of the Safe Food for Canadians Act continue to apply.

Repeals

Fish Inspection Act

409 The Fish Inspection Regulations footnote 10 are repealed.

Meat Inspection Act

410 The Meat Inspection Regulations, 1990 footnote 11 are repealed.

Canada Agricultural Products Act

411 The following Regulations are repealed:

Coming into Force

S.C. 2012, c. 24

412 These Regulations come into force on the day on which section 1 of the Safe Food for Canadians Act comes into force, but if they are registered after that day, they come into force on the day on which they are registered.

SCHEDULE 1

(paragraph 11(2)(c) and subparagraph 15(1)(a)(ii))

Exclusions — Foods Used as Grain, Oil, Pulse, Sugar or Beverage

SCHEDULE 2

(Sections 179, subsections 180(1), (2) and (4), sections 181 to 183, subsection 184(1), section 185, paragraphs 258(a), 282(1)(a) and 287(1)(a) and subsection 374(3))

Inspection Legends

Figure 1

Legend-Detailed information can be found in the surrounding text.

Figure 2

Legend-Detailed information can be found in the surrounding text.

SCHEDULE 3

(Sections 1 and 187, subsection 188(1), sections 189 to 192 and subsection 193(1))

TABLE 1

Consumer Prepackaged Food (Net Quantity by Weight or Volume)

Item

Column 1

Consumer Prepackaged Food

Column 2

Net Quantity by Weight

Column 3

Net Quantity by Volume

1

Peanut butter

250 g

375 g

500 g

750 g

   

1 kg

   

1.5 kg

   

2 kg

2

Wine

50 mL

100 mL

200 mL

250 mL

375 mL

500 mL

750 mL

1 L

1.5 L

2 L

3 L

4 L

3

Glucose syrup and refined sugar syrup

125 mL

250 mL

375 mL

500 mL

750 mL

1 L

1.5 L

2 L

   

More than 2 L, in increments of 1 L

TABLE 2

Consumer Prepackaged Food (Net Quantity by Weight)

Item

Column 1

Consumer Prepackaged Food

Column 2

Net Quantity by Weight

1

Honey that is graded in accordance with these Regulations

150 g or less

250 g

375 g

500 g

750 g

1 kg

   

1.5 kg

   

2 kg

   

3 kg

   

5 kg

2

Sliced bacon

100 g or less, in increments of 1 g

250 g

375 g

500 g

1 kg

3

Sliced ready-to-eat meat products and potted meat products

100 g or less, in increments of 1 g

125 g

150 g

175 g

200 g

250 g

300 g

375 g

400 g

500 g

600 g

700 g

900 g

1 kg

4

Sausages and sausage meat

100 g or less, in increments of 1 g

125 g

175 g

225 g

250 g

300 g

375 g

450 g

500 g

600 g

675 g

750 g

900 g

1 kg

5

Fresh carrots for which a grade is prescribed by these Regulations

1.36 kgnote1 or less

2.27 kgnote2

4.54 kgnote3

11.3 kgnote4

22.7 kgnote5

6

Fresh potatoes for which a grade is prescribed by these Regulations

1.36 kgnote1 or less

2.27 kgnote2

4.54 kgnote3

9.07 kgnote6

22.7 kgnote5

34 kgnote7

45.4 kgnote8

7

Fresh beets for which a grade is prescribed by these Regulations

1.36 kgnote1 or less

2.27 kgnote2

4.54 kgnote3

11.3 kgnote4

22.7 kgnote5

8

Fresh onions for which a grade is prescribed by these Regulations

1.36 kgnote1 or less

2.27 kgnote2

4.54 kgnote3

11.3 kgnote4

22.7 kgnote5

9

Fresh parsnips for which a grade is prescribed by these Regulations

1.36 kgnote1 or less

4.54 kgnote3

9.07 kgnote6

11.3 kgnote4

22.7 kgnote5

10

Fresh rutabagas for which a grade is prescribed by these Regulations

1.36 kgnote1 or less

2.27 kgnote2

4.54 kgnote3

11.3 kgnote4

22.7 kgnote5

TABLE 3

Prepackaged Food (Net Quantity by Weight)

Item

Column 1

Prepackaged Food

Column 2

Net Quantity by Weight

1

Honey that is graded in accordance with these Regulations, other than consumer prepackaged honey that is graded in accordance with these Regulations

7 kg

15 kg

30 kg

More than 30 kg, in increments of 1 kg

2

Frozen fruits for which a grade is prescribed by these Regulations, with added sugar, syrup, fruit juice or fruit juice from concentrate

225 g

425 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

3

Frozen fruits for which a grade is prescribed by these Regulations, dry pack or pie pack, unsweetened, no sugar added

300 g

600 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

4

Frozen peas, frozen whole kernel corn and frozen lima beans, for which a grade is prescribed by these Regulations

350 g or less

500 g

750 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

5

Frozen spinach for which a grade is prescribed by these Regulations

300 g or less

500 g

750 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

6

Frozen mixed vegetables or macédoine, frozen peas and carrots and frozen whole, diced or sliced carrots, for which a grade is prescribed by these Regulations

300 g or less

500 g

750 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

7

Frozen special blends or combination mixed vegetables, if the blends or mixed vegetables contain one or more vegetables that are graded in accordance with these Regulations

300 g or less

500 g

750 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

8

Other frozen vegetables— including asparagus, broccoli, Brussels sprouts, cauliflower and green and wax beans — for which a grade is prescribed by these Regulations

300 g or less

500 g

750 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

9

Frozen cooked squash and frozen diced uncooked squash for which a grade is prescribed by these Regulations

400 g or less

750 g

1 kg

1.25 kg

1.5 kg

1.75 kg

2 kg

10

Frozen french-fried potatoes for which a grade is prescribed by these Regulations

225 g or less, in increments of 25 g

250 g

500 g

1 kg

1.25 kg

1.5 kg

1.75 kg

   

2 kg

   

More than 2 kg but not more than 20 kg

11

Glace fruits, glace pineapple, cut oranges, lemon and citron peel, cut mixed peel and cut mixed fruit

100 g

225 g

450 g

TABLE 4

Prepackaged Food (Net Quantity by Volume and Container Dimensions)

Item

Column 1

Column 2

Column 3

Column 4

Column 5

Prepackaged Food

Net Quantity by Volume

Container Dimensionsnote1

Millilitres/Litres

Fluid Ounces

Millimetres

Inchesnote2

1

Frozen concentrated apple juice or frozen apple juice concentrate for which a grade is prescribed by these Regulations

177 mL

6.25

54 × 98

202 × 314

355 mL

12.5

68 × 123

211 × 414

909 mL

32

103 × 142

401 × 510

1.36 L

48

107 × 177

404 × 700

TABLE 5

Food for Which a Grade Is Prescribed by These Regulations if the Container Is a Hermetically Sealed Package (Net Quantity by Volume and Metal Container Dimensions)

Item

Column 1

Column 2

Column 3

Column 4

Column 5

 

Net Quantity by Volume

Metal Container Dimensionsfootnote1

Prepackaged Food

Millilitres/Litres

Fluid Ounces

Millimetres

Inchesfootnote2

1

Fruits packaged with or without water, fruit juice and fruit juice from concentrate, syrup or any combination, heavy pack or solid pack

142 mL

5

68 x 56

211 x 203.5

   

284 mL

10

68 x 101

211 x 400

 

398 mL

14

76 x 112
or 87 x 90

300 x 407
or 307 x 309

 

540 mL

19

87 x 115

307 x 409

 

796 mL

28

103 x 119

401 x 411

   

1.36 L

48

107 x 177

404 x 700

   

2.84 L

100

157 x 177

603 x 700

2

Vegetables other than vegetables for which specific provision is made in this Table

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112
or 87 × 90

300 × 407
or 307 × 309

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

3

Fruit and vegetable juices but not including concentrated apple juice or apple juice concentrate, carbonated juices or juices that are packaged with nitrogen

200 mL or less

7 or less

Any dimensions

Any dimensions

250 mL

8.8

Any dimensions

Any dimensions

284 mL

10

62 × 118
or 68 × 101

207.5 × 410.5
or 211 × 400

398 mL

14

76 × 112

300 × 407

500 mL

17.6

Any dimensions

Any dimensions

540 mL

19

87 × 115

307 × 409

750 mL

26.4

Any dimensions

Any dimensions

796 mL

28

103 × 119

401 × 411

1 L

35.2

Any dimensions

Any dimensions

1.36 L

48

107 × 177

404 × 700

1.5 L

52.8

Any dimensions

Any dimensions

1.82 L

64

Any dimensions

Any dimensions

2 L

70.4

Any dimensions

Any dimensions

4

Asparagus

341 mL

12

68 x 115

211 x 409

540 mL

19

87 x 115

307 x 409

796 mL

28

103 x 119

401 x 411

1.36 L

48

107 x 177

404 x 700

   

2.84 L

100

157 x 177

603 x 700

5

Corn, vacuum pack

199 mL

7

68 × 82

211 × 304

341 mL

12

87 × 85

307 × 306

540 mL

19

87 × 115

307 × 409

2.13 L

75

157 × 152

603 × 600

6

Mushrooms in brine

128 mL

4.5

68 × 50

211 × 200

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112

300 × 407

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

7

Tomato paste

156 mL

5.5

54 × 88

202 × 308

369 mL

13

76 × 101

300 × 400

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

3.58 L

126

157 × 222

603 × 812

8

Tomato pulp, tomato puree and concentrated tomato juice or tomato juice concentrate

341 mL

12

68 × 115

211 × 409

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

3.58 L

126

157 × 222

603 × 812

9

Maraschino, creme de menthe and cocktail cherries

125 mL

Any dimensions

Any dimensions

250 mL

Any dimensions

Any dimensions

375 mL

Any dimensions

Any dimensions

2 L

Any dimensions

Any dimensions

4 L

Any dimensions

Any dimensions

10

Sweet potatoes, cut

227 mL

8

68 x 82

211 x 304

540 mL

19

87 x 115

307 x 409

796 mL

28

103 x 119

401 x 411

1.36 L

48

107 x 177

404 x 700

2.84 L

100

157 x 177

603 x 700

11

Sweet potatoes, whole

597 mL

21

107 x 87

404 x 307

12

Tomato catsup, catsup, tomato ketchup or ketchup

375 mL

Any dimensions

Any dimensions

540 mL

19

87 × 115

307 × 409

575 mL

Any dimensions

Any dimensions

750 mL

Any dimensions

Any dimensions

1 L

Any dimensions

Any dimensions

   

1.25 L

Any dimensions

Any dimensions

   

1.5 L

Any dimensions

Any dimensions

TABLE 6

Food for Which No Grade Is Prescribed by These Regulations if the Container Is a Hermetically Sealed Package (Net Quantity by Volume and Metal Container Dimensions)

Item

Column 1

Column 2

Column 3

Column 4

Column 5

Prepackaged Food

Net Quantity by Volume

Metal Container Dimensionsnote1

Millilitres/Litres

Fluid Ounces

Millimetres

Inchesnote2

1

Beans with pork or beans and pork, beans or vegetarian beans

128 mL

4.5

68 × 50

211 × 200

227 mL

8

68 × 82

211 × 304

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112
or 103 × 69

300 × 407
or 401 × 212

540 mL

19

87 × 115
or 103 × 85

307 × 409
or 401 × 306

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

2

Infant and junior foods that are processed fruit or vegetable products

128 mL

4.5

54 × 72

202 × 213.5

213 mL

7.5

68 × 76

211 × 300

3

Vegetable soups, condensed

284 mL

10

68 × 98
or 68 × 101

211 × 314
or 211 × 400

398 mL

14

76 × 112

300 × 407

540 mL

19

87 × 115

307 × 409

   

796 mL

28

103 × 119

401 × 411

   

1.36 L

48

107 × 177

404 × 700

   

2.84 L

100

157 × 177

603 × 700

4

Vegetable soups, ready-to-serve

227 mL

8

68 × 82

211 × 304

   

284 mL

10

68 × 98
or 68 × 101

211 × 314
or 211 × 400

   

398 mL

14

76 × 112

300 × 407

   

540 mL

19

87 × 115

307 × 409

   

796 mL

28

103 × 119

401 × 411

   

1.36 L

48

107 × 177

404 × 700

   

2.84 L

100

157 × 177

603 × 700

5

Spaghetti in tomato sauce

128 mL

4.5

68 × 50

211 × 200

227 mL

8

68 × 82

211 × 304

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112

300 × 407

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

6

Pineapple, sliced, crushed, tidbits or chunks

142 mL

5

68 × 56

211 × 203.5

227 mL

8

87 × 52

307 × 201.25

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112
or 87 × 90

300 × 407
or 307 × 309

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

7

Grapefruits, oranges and grapefruit and orange sections

142 mL

5

68 × 56

211 × 203.5

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112
or 87 × 90

300 × 407
or 307 × 309

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

8

Fruit juices, including citrus and pineapple juices, but not including lemon, lime, grape, cherry, black currant or raspberry juices, the juices of other berries, carbonated juices or juices that are packaged with nitrogen

200 mL or less

7 or less

Any dimensions

Any dimensions

   

250 mL

8.8

Any dimensions

Any dimensions

   

284 mL

10

62 × 118
or 68 × 101

207.5 × 410.5
or 211 × 400

   

398 mL

14

76 × 112

300 × 407

   

500 mL

17.6

Any dimensions

Any dimensions

   

540 mL

19

87 × 115

307 × 409

   

750 mL

26.4

Any dimensions

Any dimensions

   

796 mL

28

103 × 119

401 × 411

   

1 L

35.2

Any dimensions

Any dimensions

   

1.36 L

48

107 × 177

404 × 700

   

1.5 L

52.8

Any dimensions

Any dimensions

   

1.82 L

64

Any dimensions

Any dimensions

   

2 L

70.4

Any dimensions

Any dimensions

9

Bean sprouts and vegetables for chop suey

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112

300 × 407

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

10

Mushrooms, including creamed and stems and pieces in brine

128 mL

4.5

68 × 50 or 54 × 72

211 × 200 or 202 × 213.5

 

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112

300 × 407

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

11

Pie fruits, pie fillers and pie fillings

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112 or 87 × 90

300 × 407 or 307 × 309

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

12

Jams, jellies, marmalades and preserves (conserves), but not including cranberry jelly, jellied cranberries or cranberry sauce

250 mL or less

Any dimensions

Any dimensions

375 mL

Any dimensions

Any dimensions

500 mL

Any dimensions

Any dimensions

750 mL

Any dimensions

Any dimensions

1 L

Any dimensions

Any dimensions

1.5 L

Any dimensions

Any dimensions

2 L

Any dimensions

Any dimensions

3 L

Any dimensions

Any dimensions

4 L

Any dimensions

Any dimensions

13

Mandarin oranges

142 mL

5

68 × 56

211 × 203.5

284 mL

10

75 × 82

215 × 304

2.42 L

85

157 × 155

603 × 602

14

Grape juice, concentrated grape juice or grape juice concentrate and grape juice from concentrate, but not including carbonated juices or juices that are packaged with nitrogen

200 mL or less

7 or less

Any dimensions

Any dimensions

250 mL

8.8

Any dimensions

Any dimensions

284 mL

10

62 × 118

207.5 × 410.5

341 mL

12

Any dimensions

Any dimensions

500 mL

17.6

Any dimensions

Any dimensions

682 mL

24

Any dimensions

Any dimensions

750 mL

26.4

Any dimensions

Any dimensions

1 L

35.2

Any dimensions

Any dimensions

1.14 L

40

Any dimensions

Any dimensions

1.36 L

48

107 × 177

404 × 700

1.5 L

52.8

Any dimensions

Any dimensions

1.82 L

64

Any dimensions

Any dimensions

2 L

70.4

Any dimensions

Any dimensions

15

Pickles, relishes and chutneys

125 mL or less

Any dimensions

Any dimensions

250 mL

Any dimensions

Any dimensions

375 mL

Any dimensions

Any dimensions

500 mL

Any dimensions

Any dimensions

750 mL

Any dimensions

Any dimensions

1 L

Any dimensions

Any dimensions

1.25 L

Any dimensions

Any dimensions

1.5 L

Any dimensions

Any dimensions

2 L

Any dimensions

Any dimensions

2.84 L

100

Any dimensions

Any dimensions

4 L

Any dimensions

Any dimensions

16

Green olives, but not including ripe olives, black olives or California ripe olives

125 mL or less

Any dimensions

Any dimensions

225 mL

Any dimensions

Any dimensions

250 mL

Any dimensions

Any dimensions

375 mL

Any dimensions

Any dimensions

   

398 mL

Any dimensions

Any dimensions

   

500 mL

Any dimensions

Any dimensions

   

625 mL

Any dimensions

Any dimensions

   

750 mL

Any dimensions

Any dimensions

   

1 L

Any dimensions

Any dimensions

   

1.25 L

Any dimensions

Any dimensions

   

1.5 L

Any dimensions

Any dimensions

   

2 L

Any dimensions

Any dimensions

17

Sauerkraut with preservative

284 mL

10

68 × 101

211 × 400

398 mL

14

76 × 112 or 87 × 90

300 × 407 or 307 × 309

540 mL

19

87 × 115

307 × 409

796 mL

28

103 × 119

401 × 411

909 mL

32

Any dimensions

Any dimensions

1.36 L

48

107 × 177

404 × 700

2.84 L

100

157 × 177

603 × 700

18

Horseradish sauce, prepared horseradish and creamed horseradish

125 mL or less

Any dimensions

Any dimensions

250 mL

Any dimensions

Any dimensions

500 mL

Any dimensions

Any dimensions

2 L

Any dimensions

Any dimensions

4 L

Any dimensions

Any dimensions

TABLE 7

Fresh Vegetables — Volume Capacity of Metric Containers

Item

Volume Capacity of Metric Containers

1

500 mL

2

1 L

3

2 L

4

4 L

5

6 L

6

13 L

7

18 L

8

36 L

TABLE 8

Fresh Vegetables — Volume Capacity of Imperial Containers

Item

Volume Capacity of Imperial Containers

1

1 pint (551 mL)

2

1 quart (1.1 L)

3

2 quarts (2.27 L)

4

4 quarts (4.55 L)

5

6 quarts (6.82 L)

6

11 quarts (12.5 L)

7

16 quarts (18.2 L)

8

32 quarts (36.4 L)

SCHEDULE 4

(Subsection 199(5) and paragraphs 200(4)(b) and (c))

TABLE 1

Tolerances for Net Quantities Declared in Metric Units of Mass for Consumer Prepackaged Catch-Weight Food

Item

Column 1

Declared Net Quantity

Column 2

Tolerance (%)

Column 3

Tolerance (g)

1

≤ 60 g

10

2

> 60 g but ≤ 600 g

6

3

> 600 g but ≤ 1 kg

1

4

> 1 kg but ≤ 1.5 kg

10

5

> 1.5 kg but ≤ 3 kg

0.66

6

> 3 kg but ≤ 4 kg

20

7

> 4 kg but ≤ 10 kg

0.5

8

> 10 kg but ≤ 15 kg

50

9

> 15 kg but ≤ 250 kg

0.33

10

> 250 kg but ≤ 500 kg

750

11

> 500 kg

0.15

TABLE 2

Tolerances for Net Quantities Declared in Canadian Units of Mass or Weight for Consumer Prepackaged Catch-Weight Food

Item

Column 1

Declared Net Quantity

Column 2

Tolerance (%)

Column 3

Tolerance (ounces)

1

≤ 2 ounces

10

2

> 2 ounces but ≤ 20 ounces

0.2

3

> 1.25 lb but ≤ 2.2 lb

1

4

> 2.2 lb but ≤ 3.3 lb

0.35

5

> 3.3 lb but ≤ 6.6 lb

0.66

6

> 6.6 lb but ≤ 8.8 lb

0.71

7

> 8.8 lb but ≤ 22 lb

0.5

8

> 22 lb but ≤ 33 lb

1.76

9

> 33 lb but ≤ 550 lb

0.33

10

> 550 lb but ≤ 1 100 lb

26.4

11

> 1 100 lb

0.15

TABLE 3

Tolerances for Net Quantities Declared in Metric Units of Mass or Volume for Consumer Prepackaged Food Other Than Catch-Weight Food

Item

Column 1

Declared Net Quantity

Column 2

Tolerance (%)

Column 3

Tolerance (g or mL)

1

≤ 50 g or mL

9

2

> 50 g or mL but ≤ 100 g or mL

4.5

3

> 100 g or mL but ≤ 200 g or mL

4.5

4

> 200 g or mL but ≤ 300 g or mL

9

5

> 300 g or mL but ≤ 500 g or mL

3

6

> 500 g or mL but ≤ 1 kg or L

15

7

> 1 kg or L but ≤ 10 kg or L

1.5

8

> 10 kg or L but ≤ 15 kg or L

150

9

> 15 kg or L

1

TABLE 4

Tolerances for Net Quantities Declared in Canadian Units of Mass or Weight for Consumer Prepackaged Food Other Than Catch-Weight Food

Item

Column 1

Declared Net Quantity

Column 2

Tolerance (%)

Column 3

Tolerance (ounces)

1

≤ 1.75 ounces

9

2

> 1.75 ounces but ≤ 3.5 ounces

0.16

3

> 3.5 ounces but ≤ 7 ounces

4.5

4

> 7 ounces but ≤ 10.6 ounces

0.32

5

> 10.6 ounces but ≤ 17.6 ounces

3

6

> 1.1 lb but ≤ 2.2 lb

0.53

7

> 2.2 lb but ≤ 22 lb

1.5

8

> 22 lb but ≤ 33 lb

5.28

9

> 33 lb

1

TABLE 5

Tolerances for Net Quantities Declared in Canadian Units of Volume for Consumer Prepackaged Food Other Than Catch-Weight Food

Item

Column 1

Declared Net Quantity

Column 2

Tolerance (%)

Column 3

Tolerance (fluid ounces)

1

≤ 1.75 fluid ounces

9

2

> 1.75 fluid ounces but
≤ 3.5 fluid ounces

0.16

3

> 3.5 fluid ounces but
≤ 7 fluid ounces

4.5

4

> 7 fluid ounces but
≤ 10.6 fluid ounces

0.32

5

> 10.6 fluid ounces but
≤ 17.6 fluid ounces

3

6

> 17.6 fluid ounces but
≤ 35.2 fluid ounces

0.53

7

> 35.2 fluid ounces but
≤ 2.2 gallons

1.5

8

> 2.2 gallons but
≤ 3.3 gallons

5.28

9

> 3.3 gallons

1

TABLE 6

Tolerances for Net Quantities of Consumer Prepackaged Food Declared by Numerical Count

Item

Column 1

Declared Net Quantity (Numerical Count)

Column 2

Tolerance

1

< 50

0

2

≥ 50 but ≤ 100

1

3

> 100, with an individual weight of ≤ 14 g or ≤ 0.5 ounce

0.75% of the declared net quantity, rounded up to the next whole number

4

> 100, with an individual weight of > 14 g or > 0.5 ounce

0.5% of the declared net quantity, rounded up to the next whole number

SCHEDULE 5

(Subsection 200(2) and paragraphs 200(4)(a) and (b))

PART 1

Samples

Item

Column 1

Number of Units in the Lot

Column 2

Minimum Number of Units in the Sample

1

≥ 2 but ≤ 10

All the units in the lot

2

≥ 11 but ≤ 128

25% of the units in the lot, rounded up to the next whole number, but not less than 10

3

≥ 129 but ≤ 4 000

32

4

≥ 4 001 but ≤ 8 000

64

5

≥ 8001 but ≤ 12 000

96

6

> 12 000

125

PART 2

Formula for Determining the Weighted Average Quantity of the Units in a Sample

For the purposes of paragraph 200(4)(a) of these Regulations, the formula for adjusting the sample mean to determine the weighted average quantity of the units in the sample is as follows:

Formula, the description can be found in the surrounding text. footnote23

where

Formula, the description can be found in the surrounding text. is the weighted average quantity of the units in the sample;

Formula, the description can be found in the surrounding text. is the sample mean calculated as follows:

Formula, the description can be found in the surrounding text.

where

∑x is the sum of the net quantities of all units in the sample;

s is the standard deviation of the sample, calculated as follows:

Formula, the description can be found in the surrounding text.

where

Formula, the description can be found in the surrounding text. is the sum of the squared differences between the sample mean and the net quantity of each unit in the sample;

t is the value determined in accordance with Part 3 for the selected sample size; and

n is the number of units in the sample.

PART 3

Table for Values of t and (t ÷ √n)

Column 1

Sample Size

Column 2

tnote1

Column 3

(t ÷ √n)note1

2

63.657

45.01

3

9.925

5.73

4

5.841

2.92

5

4.604

2.06

6

4.032

1.65

7

3.707

1.40

8

3.499

1.24

9

3.355

1.12

10

3.250

1.03

11

3.169

0.955

12

3.106

0.897

13

3.055

0.847

14

3.012

0.805

15

2.977

0.769

16

2.947

0.737

17

2.921

0.708

18

2.898

0.683

19

2.878

0.660

20

2.861

0.640

21

2.845

0.621

22

2.831

0.604

23

2.819

0.588

24

2.807

0.573

25

2.797

0.559

26

2.787

0.547

27

2.779

0.535

28

2.771

0.524

29

2.763

0.513

30

2.756

0.503

31

2.750

0.494

32

2.746

0.485

64

2.657

0.332

96

2.634

0.269

125

2.615

0.234

> 32 but
< 125, except
64 or 96

Value of t to be determined by linear interpolationnote2

Value of (t ÷ √n) to be determined in accordance with Part 2

PART 4

Minimum Number of Units for the Purposes of Paragraph 200(4)(b)

Item

Column 1

Sample Size

Column 2

Minimum Number of Unitsnote1

1

≥ 2 but ≤ 8

1

2

≥ 9 but ≤ 20

2

3

≥ 21 but ≤ 32

3

4

≥ 33 but ≤ 50

4

5

≥ 51 but ≤ 65

5

6

≥ 66 but ≤ 80

6

7

≥ 81 but ≤ 102

7

8

≥ 103 but ≤ 125

8

SCHEDULE 6

(Sections 229, and subsection 270(1), paragraphs 312(b), 320(1)(b), 321(c) and 324(a) and section 325)

Minimum Type Size — Principal Display Surface

Item

Column 1

Area of Principal Display Surface (cm2)

Column 2

Minimum Character Height (mm)

1

≤ 32

1.6

2

> 32 but ≤ 258

3.2

3

> 258 but ≤ 645

6.4

4

> 645 but ≤ 2 580

9.5

5

> 2 580

12.7

SCHEDULE 7

(Section 273)

Identification Names for Food Packaged in Syrup or Fruit Juice

Item

Column 1

Food

Column 2

Percentage of Soluble Solids

Column 3

Identification Names

1

  • (1) Apricots
  • (2) Blackberries
  • (3) Boysenberries
  • (4) Cherries (sour, pitted)
  • (5) Crabapples
  • (6) Currants
  • (7) Gooseberries
  • (8) Lawtonberries
  • (9) Loganberries
  • (10) Raspberries (red and purple)
  • (11) Rhubarb
  • (12) Strawberries
  • (13) Thimbleberries
  • (14) Apples
  • (15) Blueberries
  • (16) Cherries (sweet)
  • (17) Plums and prune plums
  • (18) Grapefruits
  • (a) ≥ 25% but ≤ 35%
  • (b) ≥ 19% but < 25%
  • (c) ≥ 15% but < 19%
  • (d) ≥ 11% but < 15%
  • (e) ≥ 5%
  • (a) Extra Heavy Syrup or Extra Heavy Fruit Juice Syrup
  • (b) Heavy Syrup or Heavy Fruit Juice Syrup
  • (c) Light Syrup or Light Fruit Juice Syrup
  • (d) Slightly Sweetened Water or Slightly Sweetened Fruit Juice
  • (e) Packaged in (naming the Fruit) Juice or Packaged in Mixed Fruit Juice

2

  • (1) Cantaloupes and melons
  • (2) Fruit cocktail
  • (3) Fruit salad and tropical fruit salad
  • (4) Fruits for salad
  • (5) Peaches
  • (6) Pears
  • (7) Pineapples
  • (8) Mandarin oranges
  • (9) Sweet potatoes
  • (a) ≥ 23% but ≤ 35%
  • (b) ≥ 18% but < 23%
  • (c) ≥ 14% but < 18%
  • (d) ≥ 10% but < 14%
  • (e) ≥ 5%
  • (a) Extra Heavy Syrup or Extra Heavy Fruit Juice Syrup
  • (b) Heavy Syrup or Heavy Fruit Juice Syrup
  • (c) Light Syrup or Light Fruit Juice Syrup
  • (d) Slightly Sweetened Water or Slightly Sweetened Fruit Juice
  • (e) Packaged in (naming the Fruit) Juice or Packaged in Mixed Fruit Juice

3

  • (1) Maraschino cherries
  • (a) ≥ 40%
  • (a) Extra Heavy Syrup or Extra Heavy Fruit Juice Syrup

SCHEDULE 8

(Subsection 288(1))

Word or Expression on Label of Edible Meat Product

Item

Column 1

Word or Expression

Column 2

Requirements

1

"Baked" or "cuit au four"

"Oven Roasted" or "rôti au four"

Subjected to dry heat without direct contact with a flame for a time sufficient to produce the characteristics of a baked or roasted meat product, such as a brown crust on the surface, rendering of surface fat or caramelization of sugar. The meat product must be ready-to-eat.

2

"Barbecued" or "rôti B.B.Q."

Cooked with seasoning. The meat product must be ready-to-eat.

3

"Basted" or "arrosé" or "imprégné"

"Deep Basted" or "arrosé en profondeur" or "imprégné en profondeur"

"Pre-basted" or "préarrosé" or "préimprégné"

"Self-basting" or "auto-arrosé" or
"auto-imprégné"

Injected with meat broth that contains at least 15% solid matter, no more than 3% of which is composed of the following ingredients or any combination of them:

  • (a) edible fats or oils of vegetable origin; and
  • (b) butter.

4

"Breaded" or "pané"

Coated with a combination of batter and bread or cracker crumbs.

5

"Cooked" or "cuit"

"Fully Cooked" or "cuit à fond"

Subjected to heat for a time sufficient to produce the characteristics of a cooked meat product in respect of friability, colour, texture and flavour. The meat product must be ready-to-eat.

6

"Corned" or "traité"

Cured by adding salt, together with at least 100 ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination of them, to the meat product.

7

"Dried" or "séché"

"Dry"or "sec"

"Semi-dry"or "semi-sec"

Dehydrated. The meat product must be ready-to-eat.

8

"Freeze-dried" or "séché à froid"

Dehydrated by freeze-drying.

9

"Jellied" or "en gelée"

Has a gelling agent, as defined in subsection B.01.001(1) of the Food and Drug Regulations, added in an amount exceeding 0.25% of the meat product.

10

"Rolled" or "roulé"

Boned, rolled and tied.

11

"Semi-boneless"or "semi-désossé"

At least 45% deboned.

12

"Shankless"or "sans jarret"

In the case of a foreleg, has the forelimb removed at the elbow joint; in the case of a hind leg, has the hind limb removed at the knee joint.

13

"Smoked" or "fumé"

Smoked in accordance with the Food and Drug Regulations.

14

"Stuffed" or "farci"

"Stuffed with" or "farci de"

Stuffed with an edible meat product that has been cooked or dehydrated or stuffed with an edible meat product to which has been added any substance other than any edible meat product, or stuffed with one or more of the following ingredients: bread, grains, fruits, nuts, vegetables or similar ingredients. The edible meat product may contain seasoning and animal or vegetable fat.

15

"With Giblets" or "avec abats" or "avec abattis"

Contains a liver, heart or gizzard or any combination of them from a food animal of the same species.

16

"With Natural Juices" or "avec jus de cuisson"

Packaged in a package that contains the juices that result from the cooking of the edible meat product.

SCHEDULE 9

(Clauses 350(1)(c)(i)(B) and (D), paragraph 354(d) and sections 358 and 359)

Product Legend

Logo - Detailed information can be found in the surrounding text.

The product legend is to appear in black with a white background (as illustrated), in black with a transparent background or in colour. If it appears in colour, the background is white or transparent, the outer and inner borders as well as the hills are green (Pantone no. 368), the maple leaf is red (Pantone no. 186) and the lettering is black. / L’estampille comporte un motif noir sur fond blanc (de la façon indiquée), un motif noir sur fond transparent ou est réalisée en couleurs. L’estampille en couleurs comporte un fond blanc ou transparent, des bordures intérieure et extérieure ainsi que des collines vertes (Pantone no 368), une feuille d’érable rouge (Pantone no 186) et des lettres noires.

REGULATORY IMPACT ANALYSIS STATEMENT

(This statement is not part of the Regulations.)

Executive summary

Issues: Recent decades have seen significant changes in the global food environment. Advances in science and technology, the emergence of highly integrated food supply chains and changing consumer preferences require Canada’s federal food regulatory system to keep pace in order to protect the health of Canadians.

The increasingly global marketplace for food commodities has created more opportunities for the introduction and spread of contaminants that may put Canadian food safety at risk. Food-borne illness continues to impose significant health and economic costs on Canadians and recent food safety incidents in Canada have demonstrated where the current federal food regulatory framework must be strengthened. This framework must also keep pace with prevention-focused international food safety standards so that Canadian food exporters have access to foreign markets and remain competitive internationally. Currently, foods preparedfootnote24 in Canada or imported into Canada are not all subject to the same regulatory requirements, and some food safety requirements do not reflect advances in technology, science and food safety best practices.

Description: The Safe Food for Canadians Regulations (the Regulations or SFCR) will strengthen Canada’s reputation as a leader in food safety by establishing consistent, prevention-focused requirements for food that is imported or prepared for export or interprovincial trade, and will also include some requirements applicable to food that is traded intraprovincially. The Regulations will consolidate 13 food commodity-based regulations plus the food-related provisions of the Consumer Packaging and Labelling Regulations (CPLR) into a single regulation under the Safe Food for Canadians Act (SFCA) that is considered to be outcome-based, which means that the regulation is both safe and responsive — they maintain high standards for health and safety while providing flexibility for industry to innovate and compete globally. Some requirements for certain food sectors will be phased in to reflect business size and different levels of industry readiness. Plain-language tools and guidance will be provided to support small businesses that are involved in importing food, or preparing food for export for interprovincial trade, in meeting the requirements.

Cost-benefit statement: The estimated benefits of the Regulations will have an annualized value of approximately $133.1 million. These benefits will be associated with requirements for traceability of food and licensing people as well as the consolidation of food regulations. In comparison, the estimated costs of the requirements will have an annualized value of approximately $127.6 million. These costs will be associated with the use of preventive controls (i.e. food safety requirements) and preventive control plans, the traceability of food, the licensing of people and the Canadian Food Inspection Agency (CFIA) regulatory implementation. The estimated net annualized benefit (i.e. benefits less costs) of these impacts will be approximately $5.4 million.

There will also be significant qualitative benefits, including a reduction in food safety risk for consumers, a more level playing field for Canadian businesses, increased international and domestic regulatory alignment, and sustained market access for Canadian exports. It will also expand the CFIA’s food safety regulatory coverage, bring a more consistent and more effective approach to inspection and oversight for food safety by the CFIA, and enhance Canada’s reputation as a global food safety leader.

“One-for-One” Rule and small business lens: The “One-for-One” Rule will apply. The estimated total administrative cost increase will have an annualized value of approximately $9 million. The small business lens will apply and the CFIA will provide a flexible option for small businesses that are involved in importing food, or preparing food for export or for interprovincial trade. As a result, the estimated total cost savings for these small businesses from the flexible option will have an annualized value of approximately $67 million.

Domestic and international coordination and cooperation: The Regulations will be well aligned with similar modernization efforts among Canada’s key trading partners. In addition, the Regulations will provide a foundation for consistent federal oversight of food that better reflects internationally recognized food safety practices.

Background

Food safety risks have evolved

Canada has one of the best food safety systems in the world but this system must continue to strengthen the oversight of foods that are increasingly at risk of contamination. These high-risk foods include fresh fruits and vegetables and prepared foods that do not fall under the current commodity-based regulations (i.e. foods from what is known as the non-federally registered sector [NFRS]).

As consumers demand more convenient, ready-to-eat products (e.g. bagged salads), the risk of exposure to hazards also increases since these products are intended to be consumed without further cooking. Consumers also increasingly expect foods to be available year-round, which increases demand for imported foods (especially fresh fruits and vegetables) that are often sourced from countries with underdeveloped food safety systems (e.g. from some countries in South America).

The volume of fresh fruits and vegetables and NFRS foods being imported into Canada has approximately doubled, from $11.7 billion in 2006 to $22.8 billion in 2015. With respect to fresh fruits and vegetables, a 43% increase in imports of these products from South America has been observed from 2012–2016.

Over the same period, an increase in food safety issues has been observed from some domestic and foreign sources. From 2011 to 2016, there were 84 recalls related to fresh fruits and vegetables as well as 1 573 recalls related to food from the NFRS. Together, these represented more than 70% of all recalls over this period.

The new risks associated with fresh fruits and vegetables are of particular concern, as this sector is currently not subject to licencing, preventive controls and traceability requirements in Canada. As a result, identification of a food safety hazard is often only possible after illnesses have been reported, rather than through early detection and intervention prior to the entry of food into the retail market. A 2013 study in the Journal of Food Protection demonstrated that from 2001 to 2009, 27 fresh fruit and vegetable-related outbreaks occurred in Canada and resulted in over 1 500 cases of illness.

The import-related aspect of these new risks was illustrated by an incident that resulted in a Canada-wide Salmonella outbreak in 2014. This outbreak was linked to numerous products derived from imported chia seeds and prepared in Canada. It required the recall of 24 products from 9 different manufacturers, with many of these products being from the NFRS. This comprehensive recall was made more complex because of the absence of licensing, preventive control, and traceability requirements for those who imported and prepared these products. The absence of such requirements made it difficult for the CFIA to identify affected food businesses and ensure that the products were removed from the marketplace.

In addition, high-profile food safety incidents have been associated with food from federally registered establishments and have highlighted other areas where the food safety system could be strengthened. For example, a listeriosis outbreak over the summer and fall of 2008 spanned 5 provinces and resulted in 57 human illnesses and 23 deaths. The costs (including medical costs, non-medical costs, productivity losses and federal government costs) associated with this outbreak were estimated to be approximately $242 million. The outbreak was eventually linked to ready-to-eat meat products and a subsequent independent report on the outbreak contained several recommendations. These included suggestions for simplifying and modernizing regulations in accordance with preventive food safety practices and for requiring regulated parties to make the CFIA aware of food safety issues in a timely manner.

A 2012 E. coli outbreak associated with meat products resulted in the largest beef recall in Canadian history, involving the recall and disposal of 12 million pounds of meat products. There were 18 confirmed illnesses and significant economic effects (costs estimated at between $16 million and $27 million) associated with this outbreak. The recommendations that were generated following this incident highlighted, among other things, the need to strengthen requirements for regulated parties to provide adequate documentation in the event of a significant food safety incident.

These events have highlighted the scale and interconnected nature of current production systems, and have also shown that contamination can occur at any stage along the preparation and distribution chains including imported products. These events also underscore the value of preventive approaches (e.g. licensing, preventive controls, and traceability) and the central role that industry has in producing safe food by preventing incidents before they occur rather than dealing with contaminated food once it is on the market.

In light of these challenges, supporting public health and instilling confidence in Canada’s food system remain key priorities for the CFIA’s Food Safety Program. This program aims to mitigate risks to public health associated with diseases and other health hazards related to the food supply system and to manage food safety emergencies and incidents. The program achieves its objectives by promoting food safety awareness and verifying compliance by industry with science-based regulations. The program also delivers initiatives to ensure that consumers receive food safety and nutrition information, and to mitigate unfair market practices that affect consumers and industry. Collaboration with other governments and stakeholders further enhances the Agency’s ability to track, detect and mitigate risks associated with food and the food supply system, including food-borne illness.

Legislative and regulatory context

Five pieces of legislation govern the CFIA’s Food Safety Program: the Canada Agricultural Products Act (CAPA), the Consumer Packaging and Labelling Act (CPLA), the Food and Drugs Act (FDA), the Fish Inspection Act (FIA), and the Meat Inspection Act (MIA).

The regulatory framework underpinning this program is composed of 13 different regulations (plus 2 additional regulations: the Food and Drug Regulations [FDR] and the Consumer Packaging and Labelling Regulations [CPLR]). These include regulations made under the CAPA, the FIA, and the MIA, which cover nine food commodities (i.e. dairy, fish and seafood, fresh fruits and vegetables, honey, maple products, meat, processed eggs, processed [fruit and vegetable] products, and shell eggs).

For each of these food commodities, the CFIA operates food safety, consumer protection, and inspection programs. With respect to certain foods, there are additional requirements found in the Licensing and Arbitration Regulations (LAR), the Livestock and Poultry Carcass Grading Regulations, the Icewine Regulations, and the Organic Products Regulations, 2009.

When it comes fully into force, the SFCA, which received royal assent on November 22, 2012, will repeal and consolidate the CAPA, the FIA, the MIA and the food-related provisions of the CPLA. Once the SFCA is fully in force, all food in Canada within the mandate of the CFIA will be regulated by two federal legislative regimes — the SFCA and the FDA.

International context

Internationally, the CFIA leads the Government of Canada’s implementation of the World Trade Organization’s Agreement on the Application of Sanitary and Phytosanitary Measures, and plays a significant role in the three official international standard-setting bodies to promote science-based international standards. In the case of food, Codex Alimentarius (Codex) standards provide the foundation for robust domestic regulatory systems and contribute to a predictable trade environment, reducing business risks and facilitating market access.

These international approaches to food safety are changing quickly. Codex maintains food standards, guidelines and codes of practice that promote the use of systems-based, preventive approaches to food safety that include Hazard Analysis and Critical Control Point (HACCP)footnote25 principles, Good Manufacturing Practices (GMPs), and Good Agricultural Practices (GAPs). These approaches address safety and quality along the entire food production and distribution continuum by identifying and controlling hazards in order to prevent food safety and quality problems. These systems-based approaches also recognize that those who prepare or import food have the primary responsibility for the safety of that food and must implement preventive programs to identify and control hazards.

Other countries have made significant progress toward adopting the approaches described by Codex as they modernize their own food safety systems. For example, the United States (U.S.) has enacted the Food Safety Modernization Act (FSMA) and associated regulations that grant new and expanded authorities to the U.S. Food and Drug Administration to enhance the safety of the U.S. food supply. Canada and the United States are working together to harmonize regulatory approaches between the two countries where possible, including approaches on food safety. Under the Regulatory Cooperation Council (RCC), the CFIA has been working with its counterparts in the U.S. Department of Agriculture and the U.S. Food and Drug Administration on a number of food safety initiatives (e.g. an arrangement recognizing that the U.S. and Canadian food safety control systems provide a similar level of public health protection), some of which will be furthered by the Regulations.

Issues

Food-borne illness remains a significant public health concern in Canada that causes approximately four million illnesses annually (one in eight Canadians), which results in approximately 238 deaths and 11 600 hospitalizations. A conservative estimate of the annual economic cost to Canadians, the national economy and the health care system is $2.8 billion.footnote26 Recent food safety incidents have demonstrated that changes in consumer preferences and production and distribution systems have produced new food safety challenges. Today, when problems occur, they can affect more products more quickly, and cross into different sectors, into different countries and affect businesses regardless of their size.

Canada’s current federal food regulatory framework has varying requirements and approaches for nine specific food commodities, and has not been regularly updated or streamlined since the CFIA’s creation in 1997. The current framework has no federal requirements for registration or licensing, preventive controls or traceability for food prepared in or imported into Canada other than for some of these nine specific food commodities. As a result, foods prepared in Canada or imported into Canada are not all subject to the same regulatory requirements, and some food safety requirements do not reflect advances in technology, science and food safety best practices.

For example, all food is subject to the FDA, which contains a broad prohibition against the sale of unsafe food; however, this Act does not require licences or registrations for food businesses. It also does not require all food businesses to put in place preventive controls or preventive control plans that are based on HACCP principles. This means that the large majority of foods prepared in Canada or imported are not subject to preventive approaches. Examples of foods in this category include spices, snack foods, baked goods, fats and oils, and infant formula. In practice, this means that preparation and import of some of these foods, which can be as risky as the preparation of foods of federally registered establishments (e.g. meat), are not subject to the same requirements.

These differing approaches among food sectors pose a significant challenge to the CFIA’s goal of managing risks consistently. Differing approaches also mean that businesses involved with multiple food commodities need to meet varying requirements in different regulations, which places an additional burden on these stakeholders.

Further hindering the creation of a level playing field for all Canadian food businesses is the requirement that food businesses preparing food that incorporates more than one food commodity (e.g. a pepperoni pizza) have to comply with multiple sets of applicable requirements (e.g. requirements for grading, labelling, container sizes and weights) in regulations made under the CAPA, the FIA, the MIA and the CPLA. Also, with respect to many exported food, the CFIA does not have the legislative authority to issue certificates that may be required by foreign countries. This may impede market access for some Canadian businesses.

Canada must also keep pace with international food standards and systems, and changes to the food safety systems of Canada’s trading partners so that Canadian food exporters can continue to enjoy access to foreign markets. Taken together, these factors are hindering the creation of a level playing field for all Canadian food business establishments, and have highlighted areas where the current food regulatory framework could be modernized.

Objectives

The key objectives of the Regulations are to

Description

The Regulations will come into force when Section 1 of the SFCA comes into force on the date fixed in the SFCA Order in Council. The Regulations contain 16 parts and will include requirements respecting the following: Trade; Licences; Preventive Controls; Traceability; Commodity-specific Requirements; Recognition of Foreign Systems; Ministerial Exemptions; Inspection Legends; Packaging; Labelling; Grades and Grade Names; Organic Products; and Seizure and Detention. Some of these requirements will be phased in to reflect different levels of industry readiness and the concerns of small businesses that are involved in importing food, or preparing food for export or for interprovincial trade. When it comes fully into force, the SFCA will repeal and consolidate 13 existing regulations plus the food-related provisions of the CPLR. In addition, the Regulations will make consequential amendments to nine regulations under the purviews of the Minister of Agriculture and Agri-Food, Minister of Finance, Minister of Health and Minister of Justice.

The SFCA also provides for authority to incorporate by reference in the Regulations documents that are internally or externally generated as of a particular date or that may change over time. The flexibility to change an internally generated incorporated document will allow the CFIA to make its regulatory framework more responsive to concerns of industry and consumers by responding more promptly to modern science and innovations linked to a regulatory requirement, and which might otherwise require regulatory change. Before making changes to internally generated incorporated documents that may change from time to time, the CFIA will consult with stakeholders in a similar way as consultations for regulatory changes and in accordance with the CFIA’s Incorporation by Reference (IBR) Policyfootnote27 The Regulations incorporate by reference 17 documents, including 11 internally generated documents and 6 externally generated documents as follows:

Internally Generated:

Externally Generated:

Key food safety elements

The Regulations will establish three key food safety elements:

In addition to these key food safety elements, certain commodity-specific requirements will remain in place where appropriate.

With some exceptions, regulated parties will be required to produce and maintain a written PCP demonstrating how the preventive controls and other requirements (e.g. for packaging and labelling) are met. Where appropriate, regulated parties will have the flexibility to apply the preventive controls and other measures on an outcome-based approach that demonstrates that their activities and food products comply with the Regulations.

The steps related to the preparation of a PCP will be based on HACCP principles and will include, where applicable,

Subject to certain exceptions (described in the subsequent section entitled “Exceptions and exemptions”), a written PCP will be required for

Exceptions and exemptions

Based on an analysis of the food safety risk, exceptions and exemptions are set out in the Regulations.

There is an exception from the written PCP requirements (licensing, preventive controls, and traceability requirements will still apply) for some regulated parties that generate $100,000 or less in annual gross food sales (i.e. very small and micro-sized businesses). This exception will not apply to regulated parties that slaughter food animals from which meat products for export or inter-provincial trade are derived, or that prepare meat products, dairy products, fish, eggs, processed egg products, or processed fruits and vegetables, or if an export certificate is requested.

A licence would not be required for packaging and labelling of fresh fruits or vegetables in the field by the person who grows or harvests them if they are to be sent or conveyed from one province to another to be subsequently manufactured, processed, treated, preserved or graded by a licence holder.

There are also exceptions from licensing, preventive controls, and written PCP requirements, unless an export certificate is requested, for

The Regulations will also include certain exemptions and exceptions similar to those that exist in current federal regulations, such as food for personal use, food carried on any conveyance that is intended for the crew or passengers, or food for analysis, evaluation, research, or a food exhibition provided that the food is part of a shipment that weighs 100 kg or less or, in the case of eggs, is part of a shipment of five or fewer cases. Food that passes only in transit through Canada will also be excepted, provided the shipment travels in bond.

Importation of non-compliant food (other than meat products) or interprovincial trade of non-compliant food to be subsequently brought into compliance (e.g. through relabelling the food) will be permitted provided that the food is imported by a licence holder, is clearly labelled with “For Further Preparation Only” and is brought into compliance within three months from the day on which it was imported or traded interprovincially, unless a longer time period is granted by the Minister.

Export

Under the SFCA, the Minister may issue export certificates. The Regulations will provide the process by which a regulated party may request an export certificate where one is requested to, for example, fulfill a foreign government requirement, or as in the case of exported meat products to meet the requirements of the SFCR. Under the Regulations, there is an exception to meeting certain requirements of the Regulations with respect to the food being exported where there is a different foreign state requirement on the same matter, and the foreign state requirement is substantiated by documentation to have been met. An exception also applies for certain requirements of the Regulations in respect of the food being exported where there is no foreign state requirement provided the foreign customer specifications are met.

Membership requirements for buyers and sellers of fresh fruits and vegetables

The Licensing and Arbitration Regulations will be repealed, and the Regulations will require that buyers and sellers of fresh fruits and vegetables be members of the Fruit and Vegetable Dispute Resolution Corporation (DRC) to obtain an exception from the prohibition to trade fresh fruits or vegetables. The DRC is a non-profit, membership-based organization serving the produce sector that offers dispute resolution services (e.g. mediation and arbitration) to its members. It should be noted that over 80% of fresh fruit and vegetable buyers and sellers are already members of the DRC. In addition, based on discussions with the fresh fruit and vegetable industry, and their comments during pre-publication, regulations pertaining to the inspection of fresh fruits and vegetables by the CFIA for the resolution of buyer/seller disputes relating to a shipment being damaged or defective will be maintained to allow for CFIA’s Destination Inspection Service to continue.

Meat Products

Changes to requirements for meat products will increase alignment with requirements for other foods to the extent possible, while still considering food safety risks specific to meat products. For example, current mandatory inspection requirements for imported meat products will be removed, and replaced with targeted inspection requirements based on risk. Also, mandatory licensing of operators of meat storage establishments will be removed except for persons who handle and store imported meat products for inspection.

The Regulations will also include exceptions to some existing meat product–specific requirements for meat products that contain a mixture of ready-to-eat meat and other non-meat ingredients (e.g. frozen pepperoni pizza). The Regulations will treat these meat products more similarly to all other prepared foods.

Recognition of foreign systems

The Regulations will prescribe the conditions to be met for the Minister to recognize a foreign system of inspection for meat products and shellfish, and to recognize systems for preparing meat and shellfish in establishments. The Regulations will also provide for circumstances in which ministerial recognition are to be suspended or cancelled including suspending recognition of a foreign meat product establishment where there are a specified number of occurrences of non-compliance for imported meat products from the establishment. When the SFCA fully comes into force (i.e. after the making of the Regulations), systems that are recognized under the MIA or FIA will continue to be recognized under the Regulations.

Ministerial exemptions

The authority for the Minister to exempt food from requirements for the purpose of test-marketing a food that is new or of alleviating shortages will be expanded to all foods. There is also the possibility for an exemption for applying an inspection legend before refrigeration under certain conditions in respect of a carcass or carcass side. Ministerial exemptions may be granted only when they would not result in a risk of injury to human health and, with regards to test-market exemptions, when they would not confuse or mislead the public or disrupt the normal trading patterns of industry or the normal patterns of food pricing.

Inspection legends

Only two figures will be prescribed as inspection legends. A licence holder will be authorized to use an inspection legend under certain conditions and the inspection legend will only apply to meat, fish, and processed egg products.

Container sizes and standard weights

Requirements for standard weight and container sizes under the CAPA, the MIA, the FIA and the CPLA will be included in the Regulations.

Labelling and standards of identity

The Regulations will make some changes to requirements relating to labelling and standards of identity provisions. Changes will group similar provisions together and reduce duplication and differences where possible.

Labelling provisions will be included in the body of the Regulations whereas standards of identity will be incorporated by reference in the Regulations and maintained by the CFIA (in accordance with CFIA’s Incorporation by Reference Policy).

Existing requirements of the CPLA and its regulations apply to prepackaged food sold in Canada, including food sold within a province, and have been included in the Regulations.

Grade requirements

Grade requirements in existing regulations will be consolidated into two documents (noted below) that will be incorporated by reference in the Regulations:

  1. The Beef, Bison, and Veal Carcass Grade Requirements will be maintained by the Canadian Beef Grading Agency (CBGA) according to conditions outlined in a Memorandum of Understanding between the CBGA and the CFIA.
  2. The Canadian Grade Compendium will consolidate all other Canadian grade requirements in a single document organized by commodity and maintained by the CFIA.
Organic products

Under the Organic Products Regulations, 2009, only producers of organic products and anyone labelling and packaging organic products were required to be certified. This requirement will be maintained in the SFCR. In addition, the SFCR will give certification bodies the authority to verify compliance of methods and control mechanisms in place as required under the Canadian Organic Standards, as part of the product certification, to allow organic integrity to be maintained along the entire supply chain. In addition, the Regulations will include the organic certification of aquaculture products.

Regulatory and non-regulatory options considered

1. Status quo

The SFCA will not come fully into force and the strengthened authorities provided by the Act will not be put in place. Moreover, the opportunity to streamline and consolidate the existing varying requirements will be lost. Maintaining the status quo will not address new risks facing the Canadian food safety system posed by the continued globalization of the food supply, new products and processing methods, lessons learned from recent food safety incidents, and changing consumer preferences. In addition, the Canadian system will not incorporate new food safety approaches that are internationally accepted and being adopted by Canada’s trading partners which could result in market access issues for Canadian producers.

2. Regulatory option

The regulatory option was chosen, as it is the most effective way to respond to the challenges and opportunities posed to the food safety system as the food industry, global trade in food, food safety risks and food safety risk mitigation approaches all evolve. While this will place additional costs on certain sectors of Canadian industry, the regulatory option is the best means for protecting Canadians from food safety risks while creating a more level playing field for Canadian food businesses.

Benefits and costs

The cost-benefit analysis assessed the potential incremental impacts of the regulatory proposal’s coming into force. The potential impacts (i.e. costs and benefits) represent the incremental differences between the baseline and regulatory scenarios.

The baseline scenario is the situation under the current regulatory framework and what it will look like in the future if the Regulations do not come into force.

The regulatory scenario is the future situation if the Regulations do come into force.

Detailed descriptions of the baseline and regulatory scenario are documented in a cost-benefit analysis report, which is available by request.

Affected stakeholders

Based on the differences between the baseline and regulatory scenarios, the following stakeholders will be affected by the Regulations’ coming into force:

Descriptions of the affected stakeholders have been documented in a cost-benefit analysis report, which is available by request.

Identified benefits and costs

This section provides a list and descriptions of some potential benefits and costs that the significant elements of the Regulations may impose on affected stakeholders. These potential impacts represent incremental benefits and costs (i.e. those above and beyond the baseline).

The listing is divided into categories based on benefits/costs that were monetized or benefits that were described qualitatively by the analysis. It should be noted that all significant costs were monetized by the analysis, so no qualitative costs are documented in the Regulatory Impact Analysis Statement (RIAS).

The descriptions of all of the potential benefits and costs have been documented in a cost-benefit analysis report, which is available by request.

Monetized benefits
Review time of CFIA food safety regulations

In the baseline, there are 13 separate sets of CFIA food regulations that need to be reviewed by the food industry, plus the food-related provisions of the CPLR that may need to be reviewed by the food industry (in addition to the FDR). In comparison, in the regulatory scenario, there will only be a single set of CFIA food regulations to be reviewed. As a result, businesses will only need to review one set of regulations instead of potentially multiple sets (e.g. a meat industry business will no longer need to consult the Meat Inspection Regulations, the Livestock and Poultry Carcass Grading Regulations [if applicable], and the CPLR).

Additionally, the regulatory text will be current, and it is expected that the regulatory review time will be reduced, as some of the current CFIA regulations were drafted decades ago and use regulatory text that is outdated and that differs from regulation to regulation. An example of this is in the Fish Inspection Regulations where, unlike in the Meat Inspection Regulations, the definition of exports also includes interprovincial trade.

No establishment registration applications

All food businesses will require a licence, but establishments that are currently required to be registered under the CAPA, FIA, and MIA regulations will no longer need to be registered in the regulatory scenario. Therefore, establishment managers will no longer have to take the time to register. Registration requirements vary across the current regulations, but generally, establishments are required to renew their registrations annually.

Note that the analysis included currently licensed fish or cheese importers in this benefit.

Streamlined/integrated export certification process

Currently, export certification processes differ across the various food commodities. One commonality is that export certification applications are submitted to the CFIA via fax or email. With the current system, applicants receive application status updates by contacting the CFIA and receive their export documents from the CFIA.

The licensing requirements will be supported by a new automated electronic system that will streamline the export certification process. Licence holder information (e.g. licence number, name of licence holder, address[es] of establishment[s]) will be integrated into an online export certification application form. This will provide consistency and efficiencies for both exporters and the CFIA. Additionally, this integration will allow applicants to receive status updates online and print issued certificates online.

More efficient and effective food safety recalls and investigations

As a result of the traceability requirements, recalls and investigations will be conducted in a more efficient and effective manner, which will minimize economic losses for affected businesses. Traceability information will be more readily available and precise. These factors will reduce the duration of recalls/investigations and food waste through improved targeting of affected products, in comparison with the baseline scenario.

CFIA produce licence no longer required

Under the Regulations, fresh fruit and vegetable dealers will not be required to have a CFIA produce licence. Therefore, these dealers will no longer have to take the time to apply for a licence. However, this benefit will be diminished by the fact that these affected stakeholders will have to apply for DRC membership.

Qualitative benefits
Reduced food safety risk

There are approximately four million cases of food-borne illness annually in Canada. This means that one in eight Canadians is affected by food-borne illness every year. Annually, these illnesses result in 11 600 hospitalizations and 238 deaths. A conservative estimate of the annual economic cost this imposes on Canadians, the national economy and the health care system is $2.8 billion.

The Regulations will have stronger food safety requirements than the current requirements under the CAPA, the FIA and the MIA to mitigate the risk of food-borne illness by actively promoting the prevention of food safety incidents. Some examples of requirements that will help achieve this are requirements for preventive controls and written PCPs in food sectors where none were previously required (e.g. currently the non-federally registered and fresh fruit and vegetable sectors).

While the magnitude of the positive impact that these stronger rules will have on the food safety risk for Canadians is uncertain since there was a lack of sufficient information to conduct a proper risk assessment/analysis, it is reasonable to assume that these measures will reduce the risk to some degree, for the following reasons:

This reduction in risk will mean that the number of food-borne illnesses across Canada will be reduced when comparing the baseline scenario to the regulatory scenario.

This will in turn reduce the costs to

Increased international and domestic regulatory alignment

Major trading partners, such as the United States, require PCPs and traceability in their regulatory approaches. Therefore, businesses that develop PCPs (and/or follow the corresponding food safety HACCP-based requirements) and have traceability requirements due to regulatory implementation will benefit from increased alignment with international food safety requirements. Without the proposed PCP, food safety and traceability requirements, Canada will be out of step with its major trading partners that are moving to a preventive control regulatory approach to food safety, putting market access at risk.

Also, international regulatory alignment will increase as a result of the move from differing prescriptive-based regulatory approaches for each regulated food commodity in the baseline to a single outcome-based (where appropriate) regulatory approach for regulated food commodities.

The increased international regulatory alignment has the potential to increase international trade opportunities for the food industry as it will maintain existing market access opportunities for Canadian businesses and support their expansion.

In addition, the outcome-based approach of the Regulations will support provincial/territorial regulatory alignment with federal requirements. With federal regulatory modernization, the opportunity exists to pursue national approaches to food safety, regulatory consistency and greater collaboration between all levels of government. Furthermore, the Regulations will introduce the authority for recognition of inspection and certification systems, which sets the stage for a more fundamental discussion with the provinces and territories on regulatory equivalence.

Outcome-based regulatory approach (where appropriate)

The current regulations under the CAPA, the FIA and the MIA primarily take a prescriptive approach to food safety, which has the potential to limit the way a food business can operate. In comparison, the Regulations will reduce, where appropriate, the current prescriptive food commodity-specific requirements, by moving to a system of requirements that articulates the expected outcomes as they relate to food safety and humane treatment of food animals.

This outcome-based approach will provide businesses with the opportunity for innovation without having to wait for regulatory changes to allow for it, which could lead to reduced compliance costs (e.g. processing costs) over time as businesses find more efficient/effective methods of compliance.

The Regulations will be supported by guidance that provides assistance in meeting the expected outcomes.

More level playing field for food industry

Currently, some food importers and preparers of food for interprovincial trade or for export have to comply with commodity-specific regulatory requirements while others do not. Also, some of these regulatory requirements, such as establishment registration and food safety plans, vary between different commodities.

With the Regulations, the CFIA will move to a single-food regulatory approach. In general, this will mean that there would be a levelling of the competitive playing field for all regulated parties across commodities. Imported food will be held to the same standards and requirements as domestic food.

Enhanced food safety reputation for Canada

The Regulations will implement stronger food safety rules than are currently in place. The strengthened rules will generally apply, with some exceptions, to importers, and preparers of food for export and interprovincial trade and cover all food commodities.

This will enhance Canada’s international reputation as a global food safety leader, which has the potential to lead to increased international trade opportunities for Canadian food businesses by helping to maintain their access to existing markets and support the development of new market access opportunities.

Reduced production costs for processed egg businesses

The processed egg standards of identity will require less egg solid in processing than is currently required. This will reduce production costs for a business that prepares processed egg products.

Additionally, this change will assist in improving the industry’s international trade competitiveness.

Improved CFIA knowledge of food industry

Currently, the CFIA is knowledgeable about food establishments that are registered under the CAPA, FIA and MIA regulations, but has limited to no knowledge of food establishments not covered by these Regulations.

As a result of the licensing requirements, the CFIA will have improved knowledge of the entire food industry (subject to certain exceptions). More specifically, the Agency will know who is importing food, preparing food for interprovincial trade or export, or exporters who require export certification. This will provide the CFIA with a means of communicating with all regulated parties (subject to certain exceptions), which will facilitate an improved emergency response when food safety issues occur. Additionally, the CFIA will be able to more strategically and efficiently focus its food safety efforts based on risk as a result of this improved knowledge.

Moreover, the CFIA will have improved knowledge of the food industry, as the PCP requirements will allow for a consistent single-food inspection approach. This will facilitate a more comprehensive assessment of Canadian food safety, as inspection findings from different food commodity sectors will be more comparable.

Monetized costs
Licence applications

In the regulatory scenario, food importers or preparers of food for interprovincial trade or for export will be required to obtain a licence from the CFIA. Additionally, exporters that need export certification will need a licence. In order to obtain this, a business will have to take the time to apply to the Agency. Licences will be required to be renewed every two years. It should be noted that the licensing fee was not included in this cost, as fee charges are considered to be transfer payments and should not be regarded as economic costs, as per Treasury Board of Canada Secretariat (TBS) cost-benefit analysis guidance. footnote 28

Development and documentation of PCPs

All food importers or preparers of food for interprovincial trade, and preparers of meat and fish products for export, subject to certain exceptions, will be required to develop and document a PCP in the regulatory scenario, unless they already have one in place. The analysis assumed that this will be done at the establishment level. Costs associated with this will include the time needed to complete the plan and potentially hiring external expertise for assistance. It is also expected that the costs associated with PCP development and documentation will increase with the volume and the complexity of the activities being carried out by a food business.

When an export certificate is requested, the exporter and the preparer of the food for export will be required to have a PCP.

Implementation of preventive controls and PCPs (i.e. food safety requirements)

For businesses that do not already have a PCP, once one has been developed and documented, it will have to be implemented. Costs that will be associated with this will include implementing new preventive controls, training and education for employees, equipment changes, verification that preventive controls are working and record keeping. As mentioned above, the magnitude of this cost will increase with the volume and complexity of a food business.

Some stakeholders who choose to be exempted from having a written PCP will still be required to have preventive controls (i.e. food safety requirements) in place. These stakeholders will be required to attest to the CFIA as part of the licence application, that they are eligible for an exception from the written PCP requirements and will meet all the requirements of the Regulations, including having preventive controls in place.

The costs for the implementation of preventive controls and PCPs include the annual costs to perform and document food recall simulation.

Maintenance of PCPs

Where a PCP is required, it will need to be maintained in order to comply with regulatory requirements, and adapt to new or changing practices in the context of the licence holder’s activities. It is assumed by the analysis that this will occur on an annual basis.

Development of traceability systems

In the regulatory scenario, persons importing, exporting and inter-provincially trading food, as well as other persons holding a licence issued under the SFCA, will be required to maintain traceability records. Therefore, traceability systems will need to be developed by these businesses. This will include the costs associated with developing traceability procedures and policies, and tools to be used with the system. The magnitude of this cost will be dependent on the current traceability practices of stakeholders and the scale and size of industry operations being considered.

Implementation of traceability systems

To comply with the regulatory requirements on traceability, businesses will have to develop traceability systems, which would generally be implemented in establishments. Implementation means that regulated parties would have to prepare and keep records on the food commodities supplied to them and the food supplied by them, as well as the locations to which they move foods, and incorporated or source food commodities, before supplying a food to another person.

CFIA regulatory implementation

For the CFIA, regulatory implementation will transform and modernize the Agency’s approach to food safety. However, the CFIA will not require any additional food safety program or inspection funding or resources from current levels, as the Regulations will allow the CFIA to operate more efficiently and redistribute its food safety resources more strategically. That said, there will be some additional CFIA resources required for compliance promotion and industry engagement when the Regulations come into force.

Methodology

This section briefly describes the methodology, data sources and key assumptions used to estimate the monetized (and quantified) benefits and costs. The entire methodology has been documented in a cost-benefit analysis report, which is available by request.

Number of affected food businesses and establishments (i.e. businesses that at a minimum will have to review the Regulations)

The following data sources were used to estimate the number of affected businesses:

The estimated number of affected businesses is presented in the table below.

Estimated number of affected businesses by the year the business will have to review the Regulations

Year 1

Year 2

Year 3

Year 4

Year 5

Year 6

Year 7

Year 8

Year 9

Year 10

TOTAL

21,025

7,467

36,791

2,339

2,368

2,398

2,429

2,458

2,489

2,520

82,285

Note: the table presents the results from June 2018 to May 2028.

The analysis estimated that on average there are approximately 1.25 establishments per business.

The estimated number of affected businesses takes into account the delayed coming into force of six months as well as the phased implementation approach of the Regulations (see table entitled “Overview of Phased Implementation Timelines”)

Current industry practices

The analysis had to account for current industry practices in order to estimate the impacts of moving from the baseline to the regulatory scenario. For example, if a business or establishment is already implementing preventive controls and a PCP, then no costs or benefits will be realized by the business or establishment when the preventive control and PCP requirements will come into force.

Accounting for current industry practices was based on data and information from the following:

Note that the analysis only used U.S. data in cases where no Canadian data was available.

Annual growth and turnover in the number of businesses and establishments

CFIA data for registered establishments and licensed importers from 2013 to 2016 was used to estimate the annual growth and turnover in the number of affected businesses and establishments.

Number of small and micro businesses

Data from the Business Register was used to estimate the number of small businesses impacted by the Regulations (i.e. businesses with less than 100 employees). For the estimate of the number of very small and micro businesses (i.e. eligible for exception from the written PCP requirement), where revenue data was not available, it was assumed that these businesses have fewer than five employees.

Model parameters and assumptions

The basic assumptions and parameters that were used in this cost-benefit analysis include the following:

Monetized benefits and costs

These were the general methodological models used to monetize the most significant impacts.

Benefits — More efficient and effective food safety recalls and investigations

The following model was used to monetize this impact: CANRC × RSCOPE × NRC × (1 – TCOMP) = impact

Costs — Development and documentation of PCPs
Costs — Implementation of preventive controls and PCPs
Costs — Maintenance of PCPs

The SCM was used to monetize this impact.

Estimated results

The results for all estimated costs are presented as negative values (e.g. –$1); while results for all estimated benefits are presented as positive values (e.g. $1).

The estimated annualized values of the significant impacts detailed in the Methodological section are presented in the table below.

Estimated annualized values of the significant impacts (in Canadian dollars [CAD], constant year 2012 prices, 2018note 1* present value [PV] base year, 7% discount rate)

Impact Category — Description

Annualized Values

Benefits

Review time of CFIA food safety regulations: Avoided time to review the CAPA, FIA and MIA regulations plus the food-related provisions of the CPLR

$660,627

LICENSING

No establishment registration applications

$141,840

Streamlined / integrated export certification process

$1,131,418

LICENSING TOTAL

$1,273,258

TRACEABILITY

 

More efficient and effective food safety recalls and investigations

$132,278,041

TRACEABILITY TOTAL

$132,278,041

CFIA fresh fruits and vegetables produce licence no longer required

$3,505

Costs

Review time of CFIA food safety regulations: The SFCR

-$1,139,190

LICENSING

 

Licence application

-$149,018

LICENSING TOTAL

-$149,018

TRACEABILITY

 

Development of traceability system

-$15,371

Implementation of traceability system

-$3,531,127

TRACEABILITY TOTAL

-$3,546,498

PREVENTIVE CONTROLS and PCPsnote 1**

 

Development and documentation of PCP

-$2,318,963

Implementation of preventive controls and PCP

-$63,294,336

Preventive controls for businesses exempt from PCPs

-$51,951,671

Maintenance of PCP

-$3,905,121

PREVENTIVE CONTROLS and PCPs TOTALnote 1**

-$121,470,102

CFIA regulatory implementation

-$2,468,809

The table below provides a summary of all of the potential benefits and costs associated with the regulatory proposal.

Cost-benefit statement (in millions of CAD, constant year 2012 prices, 2018note 2* PV base year, 7% discount rate)

Costs, Benefits and Distribution

Year 1

Year 2

Year 5

Year 9

Year 10

Total(PV)

Annualized Value

A.1 Quantified impacts ($) — BENEFITS

Food Industry — Small Businesses

$28.1

$58.3

$160.5

$162.3

$162.7

$914.7

$130.2

Food Industry — Medium/Large Businessesnote 2***

$0.6

$1.3

$3.5

$3.5

$3.5

$19.9

$2.8

CFIA

$0.0

$0.0

$0.0

$0.0

$0.0

$0.0

$0.0

Total Benefitsnote 2**

$28.8

$59.6

$164

$165.8

$166.3

$934.7

$133.1

A.2 Quantified impacts ($) — COSTS

Food Industry — Small Businesses

-$30.6

-$78.4

-$147.8

-$158.1

-$160.9

-$873.6

-$124.4

Food Industry — Medium/Large Businessesnote 2***

-$0.2

-$0.6

-$0.9

-$0.9

-$0.9

-$5.6

-$0.8

CFIA

-$3.3

-$4.2

-$3

-$0.0

-$0.0

-$17.3

-$2.5

Total Costsnote 2**

-$34.2

-$83.2

-$151.7

-$159.0

-$161.8

-$896.5

-$127.6

NET BENEFITS

$38.2

$5.4

B. Quantified impacts (in non-$) — Positive impacts

Small Businesses — Number of new preventive control plans (PCPs) developed annually

3,125

1,598

388

422

431

10,773

1,077

Medium/Large Businesses — Number of new PCPs developed annuallynote 2***

14

13

1

1

1

43

4

TOTAL Number of PCPs developed annually

3,139

1,610

389

423

432

10,816

1,082

C. Qualitative impacts

Consumers

Positive impacts

  • Reduced food safety risk for Canadians, which will reduce occurrences of food-borne illness and thereby reduce costs to Canadians, the national economy and the health care system
  • Increased confidence in the safety of domestic and imported food
  • Increased knowledge of the food industry
  • Increased compliance of imported food labels with Canadian food labelling requirements (e.g. bilingual labels)
  • Increased confidence in organic aquaculture products and potentially increase consumer access to these products

Food Industry

Positive impacts

  • Level playing field regardless of the food commodity or whether it is domestic or imported food
  • Enhanced reputation for Canada as a global food safety leader, which could lead to increased international trade opportunities as well as help maintain existing and support opportunities for new market access
  • Increased international regulatory alignment with major Canadian trading partners (e.g. United States), which will help maintain existing market access and support opportunities for new market access
  • Increased federal regulatory alignment with provincial/territorial food safety regulations in some cases, which has the potential to lead to domestic trade opportunities
  • Increased opportunity for innovation (i.e. find more efficient and effective compliance methods) without having to wait for regulatory changes to permit it
  • Regulatory ability to respond more rapidly to changes in industry and international grade standards
  • Reduced communications with the federal government due to inconsistencies, misalignments, and interpretations of requirements from multiple sets of regulations
  • Increased knowledge and self-awareness of their processes and production
  • Food products that are a mixture of ready-to-eat meat and other non-meat ingredients will not be subject to all federal meat-specific requirements
  • Reduce production costs for preparers of processed egg products
  • Ministerial exemption application process will be streamlined, transparent and use a common approach system
  • Market access could potentially improve for food sectors that could not previously be licensed or have access to formal CFIA export certificates
  • Improved financial protection for fresh fruit and vegetable dealers

Negative impacts

  • Currently the non-federally registered sector will have to label non-compliant food products when they are imported or conveyed to another province and will be brought into compliance through further processing
  • Customs brokers that do not use the Integrated Import Declaration system of the Government of Canada’s Single Window Initiative will have to adjust the Automated Import Reference System (AIRS) codes used to provide information to the CFIA

Federal Government

Positive impacts

  • The CFIA will take a consistent approach to food safety inspection and oversight, which will allow the Agency to be more effective and efficient
  • Expanded food safety regulatory coverage to include all food commodities whether domestic or imported, which will improve the Agency’s knowledge of the entire food industry and its practices
  • The CFIA will be better able to trace and sanction fraudulent and deceptive practices, which can have food safety consequences, and other issues of regulatory non-compliance
  • The Canadian Border Services Agency (CBSA) could benefit from a more streamlined approach at the border for food importers as a result of consistent import requirements
  • Health Canada and Public Health Agency of Canada (PHAC) will receive more accurate and timely information when specific food issue cases arise
  • Reduced communications and discussions for Health Canada with industry and the CFIA due to inconsistencies, misalignments, and interpretations of regulatory requirements

Negative impacts

  • The CBSA will have to assist importers at the border that do not use electronic clearance and do not have a licence

Provincial and Territorial Governments

Positive impacts

  • Increase regulatory alignment with provincial/territorial food safety regulations in some cases

Negative impacts

  • Need to update provincial/territorial regulatory references to CFIA food safety regulations
Sensitivity analysis

A sensitivity analysis is the portion of a cost-benefit analysis that attempts to deal with the uncertainty that is inherent in predicting the future. Sensitivity analysis involves changing key parameters and assumptions and assessing how this affects the costs and benefits of the regulatory proposal.

Given the scope of this cost-benefit analysis, there were many uncertain parameters and assumptions that could be varied for the sensitivity analysis. However, the analysis chose to focus on two key parameters and assumptions that affect basically all of the estimated impacts:

In the case of the food industry growth rate, a higher rate will increase the estimated number of affected businesses, while a lower rate will decrease the number. As for the discount rate, a higher discount rate will place relatively less emphasis on estimated future impacts, while a lower rate will place relatively more emphasis on future impacts.

Note that the medium discount rate and medium food industry growth rates were used to estimate the base results of the cost-benefit analysis (i.e. the results presented in the Cost-Benefit Statement)

Sensitivity analysis — Cost-benefit summary table (CAD, constant year 2012 prices, 2018 PV base year)

Discount Rate

Food Industry Growth Rate

Annualized Benefits

Annualized Costs

Net

Low (3%)

Medium (annual growth rates)

$137,241,936

-$129,299,400

$5,639,357

Medium (7%)

Medium (annual growth rates)

$133,076,241

-$125,280,509

$5,326,923

High (10%)

Medium (annual growth rates)

$129,924,983

-$122,263,698

$5,077,262

Low (3%)

Low (annual growth rates -3 percentage points)

$101,587,815

-$92,435,516

$9,152,299

Medium (7%)

Low (annual growth rates -3 percentage points)

$99,231,723

-$90,241,304

$8,990,418

High (10%)

Low (annual growth rates -3 percentage points)

$97,396,236

-$88,550,733

$8,845,504

Low (3%)

High (annual growth rates +3 percentage points)

$184,813,072

-$179,810,779

$5,002,292

Medium (7%)

High (annual growth rates +3 percentage points)

$177,926,658

-$173,053,774

$4,872,884

High (10%)

High (annual growth rates +3 percentage points)

$172,815,847

-$168,062,304

$4,753,543

The results of the sensitivity analysis suggest that the potential impact of the Regulations will be dependent on industry growth as the net impacts are lower in a low-growth scenario and higher in the medium- and high-growth scenarios.

Additionally, the sensitivity analysis examined the impact on the estimated results based on varying an assumption used for the benefit of more efficient and effective food safety recalls and investigations because of traceability (see table below). The assumption is that affected recalls will be evenly distributed among the risk classifications (i.e. low, medium, high). This assumption was made as food can become unsafe at any point along the food chain and the CFIA does not have information to indicate that the impacts on recalls will vary based on the different risk classifications.

For the sensitivity analysis, the assumption was varied where only low-risk recalls or high-risk recalls will be affected (see table below).

Sensitivity analysis — More efficient and effective food safety recalls and investigations (in millions of CAD, constant year 2012 prices, 2018 PV base year, 7% discount rate)

 

Distribution of Impact on Recallsby Risk Classification

Even Distribution

Only Impacts Low-Risk Recalls

Only Impacts High-Risk (and Some Medium-Risk) Recalls

Net Annualized Value

$5.4

-$124.7

$116.9

This analysis shows how the estimated results are dependent on the assumed distribution. However, it should be noted that it is highly unlikely that all of the affected recalls will be either entirely high- or low-risk. This contributed to the rationale used by the analysis in choosing an even distribution.

Distributional analysis

In addition to the distributional impacts on small business presented in the Cost-Benefit Statement table, the analysis also examined the distribution of costs across the currently registered, fresh fruits and vegetables, and non-federally registered sectors. The annualized costs of the Regulations are estimated to be distributed across these sectors as follows: federally registered sector — 22%, fresh fruits and vegetables sector — 32%, and non-federally registered sector — 46%.

The CFIA has raised the threshold for the exception from the written PCP requirement from the original proposed $30,000 to $100,000. This change will result in an estimated annualized cost savings of approximately $9.8 million for small businesses.

The provincial/territorial distribution of establishments for food manufacturing and fresh fruit and vegetable producers is as follows: Alberta — 7%, British Columbia — 21%, Manitoba — 3%, New Brunswick — 4%, Newfoundland and Labrador — 2%, Nova Scotia — 4%, Ontario — 31%, Prince Edward Island — 3%, Quebec — 22%, Saskatchewan — 3%, and Northwest Territories, Nunavut and Yukon — 0.1%.

Conclusions

By focusing on the significant impacts of the regulatory proposal, the cost-benefit analysis estimated the annualized value of the costs and benefits will be approximately -$127.6 million and $133.1 million, respectively. In addition to the significant impacts that the analysis monetized, there will be numerous qualitative impacts including, but not limited to

The estimated monetized net benefit (i.e. benefits less costs) of the Regulations will have an annualized value of approximately $5.4 million. However, this is a conservative estimate, as the principal benefit of a reduced food safety risk for Canadians was not included as a monetized benefit since there was a lack of sufficient information needed to quantify it. Nevertheless, it will be reasonable to assume that the stronger food safety rules will reduce this risk for Canadians to some degree supporting the prevention of food safety incidents before they occur and supporting more efficient and effective responses when food safety incidents do occur. This change in risk will reduce occurrences of food-borne illness, thereby reducing costs to Canadians, the national economy and the health care system. For example, if the Regulations reduced the occurrences of food-borne illness by

In addition to an expected reduction in the occurrences of food-borne illness, the stronger food safety rules will increase the confidence Canadians have in the safety of domestic and imported food. Also, consumers will start to see an increase in the compliance of imported food labels with Canadian requirements (e.g. bilingual labels). Finally, regulatory organic requirements will be extended to aquaculture, which will increase consumer confidence in organic aquaculture products and potentially increase consumer access to these products through expanded equivalency arrangements for imports.

The significant changes resulting from regulatory implementation will result in significant benefits for affected businesses. The estimated annualized value of these benefits is $133.1 million. The main driver of the benefits is that the traceability requirements will enable food recalls and investigations to be conducted in a more efficient and effective manner, which will minimize economic loss for affected businesses.

While the benefits for affected businesses will be significant with regulatory implementation, businesses will also carry significant costs from the above-mentioned changes. The estimated annualized value of these costs will be approximately -$125.2 million, which represents less than 2% of the $9 billion in net revenues realized in the Canadian food manufacturing subsector.footnote 30 As with any new additional business cost, there is the potential for the business to attempt to “pass along” the cost to buyers (e.g. consumers). For the food industry that will be impacted by the Regulations, it is a competitive industry where a significant portion of businesses are already compliant with the requirements. Furthermore, because Canada is a small open economy in the global market, imported products coming from the United States (where businesses are already meeting the equivalent requirements such as the preventive controls) further intensify competition in the Canadian market. As a result, it is probable that impacted businesses in Canada will rather absorb the additional costs to at least maintain their current market share. These factors will mitigate the potential impact that the business costs will have on consumer prices while increasing the likelihood that a business will have to absorb the majority of the costs.

The main drivers of the costs are the requirements for affected businesses to have a PCP and follow preventive control requirements. The main benefit for businesses that develop PCPs and follow preventive control requirements will be a reduction in the food safety risk of their product, which will contribute to potential purchasers of their food having increased confidence in its safety. Additionally, these businesses will directly benefit from having increased knowledge of their processes and production and increased alignment with international food safety requirements. This will help to maintain existing market access for Canadian businesses and support the development of new market access opportunities. Also, without the broadened application of preventive control and PCP requirements, Canada will be out of step with our major trading partners who are moving to a preventive control regulatory approach to food safety, which will put market access at risk.

Medium/large businesses will be less affected by the Regulations since most are already in compliance with the requirements. Small businesses will be affected to a greater degree by the Regulations if they are involved in importing food, or preparing food for export or for interprovincial trade.

For the CFIA, regulatory implementation will transform and modernize the Agency’s approach to food safety. However, the CFIA will not require any additional food safety funding or resources from current levels as the Regulations will allow the CFIA to operate more efficiently and redistribute its food safety resources more strategically. Therefore, regulatory implementation will essentially be cost neutral for the CFIA with the exception of compliance promotion and industry engagement, which were estimated to be an annualized cost of approximately –$2.5 million. Note that as a result of CFIA compliance promotion and industry engagement the costs of dealing with importers at the border for CBSA will be negligible.

The entire cost-benefit analysis report is available by request.

“One-for-One” Rule

The “One-for-One” Rule applies and the regulatory proposal will be considered an IN under the Rule, since there will be an overall increase in administrative burden. The additional burden will be primarily associated with the licensing application requirements and the record-keeping associated with the PCP and traceability requirements. However, businesses will benefit from some reduced burden (i.e. administrative relief), which will be primarily a result of the CFIA no longer requiring the registration of certain establishments and the integration of the licensing system with the export certification process in the CFIA’s new automated electronic system.

Since 2010, the CFIA has consulted extensively with businesses and industry associations on potential food safety regulations. In general, businesses have been supportive of the preventive control, PCP, and traceability requirements, which are the requirements that will impose the most administrative burden. However, concerns have been expressed related to the knowledge and capacity of some small businesses in meeting the regulatory requirements given the amount of potential burden.

Based on these concerns and the fact that businesses will carry significant additional administrative costs, the CFIA has designed flexibility into the Regulations (e.g. staggered coming-into-force dates for preventive control, PCP, and traceability requirements) and a comprehensive suite of compliance promotion products for small businesses, to reduce the burden they face, while maintaining food safety standards. There will also be an approximately six month delayed coming into force for the SFCR to facilitate businesses’ readiness and compliance.

The following table presents all of the requirements included in the analysis that will impose administrative burden on or provide administrative relief to businesses:

Impact Category

Task Description

Why is it an "Administrative Burden"?

Administrative Burden Imposed or Relief Provided

Overarching

Review time of CFIA food safety regulations

Familiarization with information obligations

Burden imposed

Licensing

Licence applications

Authorizations

Burden imposed

No establishment registration applications

Authorizations

Relief provided

Streamlined/integrated export certification process

Authorizations, filling out forms, compiling data

Relief provided

Preventive controls and PCPs

Implementation of preventive controls and PCPs

Collecting and retaining data

Burden imposed

 

Preventive controls for businesses exempt from PCPs (i.e. costs for attestation and recall simulation documentation)

Authorizations

Burden imposed

Traceability

Implementation of traceability systems

Collecting and retaining data

Burden imposed

Requirements for fresh fruit and vegetable dealers

CFIA produce licence no longer required (includes DRC membership requirement)

Authorizations

Relief provided

The estimated costs of the administrative burden were based on information gathered from a literature review, cost-benefit analyses from other jurisdictions (e.g. the U.S. Food and Drug Administration), reasonable assumptions and consultation with stakeholders and CFIA subject matter experts.

The following assumptions were used to estimate the administrative burden impacts:

Administrative relief — No establishment registration applications

SCM variables used to monetize this relief:

Administrative relief — Streamlined/integrated export certification process

SCM variables used to monetize this relief:

Administrative relief — CFIA fresh fruits and vegetables produce licence no longer required

The SCM plus other costs were used to monetize this impact:

Administrative burden — Review time of CFIA food safety regulations

The SCM was used to monetize this impact:

For the TIME variable, the following table provides CFIA estimates of the time required by a food preparing business (based on employee size) to review a regulation.

Review times for a food preparing business to review a regulation

Business Size

Review Time for a Regulation (Hours) for a Food Preparing Business

Number of Employees

Minimum

Maximum

Average

1 to 4

3

40

21.50

5 to 99

3

40

21.50

100 to 500

3

40

21.50

More than 500

3

40

21.50

The underlying assumption that explains why the times are the same for every business regardless of size was that reviewing (i.e. reading and understanding) a regulation does not include time to develop compliance strategies (e.g. preventive controls) and therefore will not vary due to operational complexities.

These estimated average regulatory review times represent the starting point used to estimate the times required for all food businesses based on the type of operations. In order to make the estimations, the following assumptions were made:

  1. The time required to review a regulation will vary based on the operations of the business
    • Businesses that do not prepare food will take less time to review since their operations are apt to be less complicated and not all of the regulatory provisions will be applicable
    • Compared with the review time for businesses that prepare food, the time will be reduced by
      • 75% for importers and exporters
        • the assumption being that these businesses do not prepare food at all — i.e. simple operations
    • 95% for interprovincial traders
      • the assumption being that these businesses only have to comply with minimal requirements
    • 0% for fresh fruit and vegetable (FFV) primary producers
      • the assumption being that these businesses have complicated operations
  2. For the Regulations, the CFIA will have interpretive guidance, model systems and plain language examples to help reduce review times
    • Additionally, the CFIA will target these documents to specific stakeholder categories (e.g. importer), which will allow stakeholders to only review what will be relevant for them
    • These documents will reduce review times by 50%
  3. For the Regulations, the CFIA has conducted extensive industry consultations on the Regulations, which will help further reduce review times

Based on this, it was assumed that

Based on these assumptions, the following table contains the estimated average review times for a single regulation in the baseline and regulatory scenarios for all stakeholder categories:

Review Time for a Regulation (Hours)

BusinessSize

BASELINE Regulations

The SFCR

Number of Employees

Preparers forinterprovincial trade or export

Importers

Interprovincial traders

Exporters

FFV primary producers

Preparers for interprovincial trade or export

Importers

Interprovincial traders

Exporters

FFV primary producers

1 to 4

21.50

5.38

1.08

5.38

21.50

9.41

2.35

0.47

2.35

9.41

5 to 99

21.50

5.38

1.08

5.38

21.50

9.41

2.35

0.47

2.35

9.41

100 to 500

21.50

5.38

1.08

5.38

21.50

8.06

2.02

0.40

2.02

8.06

More than 500

21.50

5.38

1.08

5.38

21.50

5.38

1.34

0.27

1.34

5.38

It was assumed that the percentage of time required to review the Regulations that will be related to administrative burden requirements will be

For the current regulations, the percentages were assumed to be

Note that for the fish and meat sectors, it was assumed that 10% of the time required to review the current regulations will be related to administrative burden requirements as these regulations have similar requirements as the Regulations (e.g. licensing/registration and record keeping for food safety and traceability). In cases of multi-food businesses that deal with meat and fish, it was assumed that 7.5% of the time will be related to administrative burden.

Administrative burden — Licence applications

The SCM variables used to monetize this burden:

Administrative burden — Implementation of PCPs and preventive control requirements

Only the estimated costs associated with PCP and recall simulation record keeping will impose an administrative burden.

The SCM variables used to monetize this burden:

PCP implementation — Data on administrative burden time by business size (i.e. number of employees)

Description

Less than 20 employees

20 to 99 employees

100 to 499 employees

Greater than 499 employees

Process Controls

Number of processes per facility

2

2

6

10

Average hours to generate calibration records per process (manager level)

0.335

0.335

0.335

0.335

Number of calibration records per process per year

24

24

24

24

Average hours to document monitoring of process controls per record (working level)

0.05

0.05

0.05

0.05

Monitoring records per process per year

365

365

365

365

Average hours to generate verification instrumentation calibration records per process (manager level)

0.335

0.335

0.335

0.335

Number of calibration records per process per year

24

24

24

24

Allergen Controls — label application review

Frequency of review per hour per line

1.5

1.5

1.5

1.5

Hours of operation per day

8

16

24

24

Days of operation per year

357

357

357

357

Hours per application record keeping (working level)

0.013

0.013

0.013

0.013

Number of production lines per facility

3

7

13

18

Sanitation Controls — monitoring and verification

Total hours per year for monitoring record keeping (supervisor level)

11.125

22.375

133.875

133.875

Recall Simulation — document mock recall

Total hours per year for documentation of the mock recall (manager level)

0.5

0.5

0.5

0.5

Administrative burden — Preventive controls for businesses exempt from PCPs (i.e. costs for attestation and recall simulation documentation)

The SCM variables used to monetize this burden:

Administrative burden — Implementation of traceability systems

The SCM variables used to monetize this burden:

In the table below, the results for all estimated new administrative burden (i.e. costs) are presented as negative values (e.g. -$1), while the results for all estimated new administrative relief (i.e. benefits) are presented as positive values (e.g. $1).

Estimated annualized values of administrative impacts for the “One-for-One” Rule (CAD, constant year 2012 prices, 2012 PV base yearnote 3**, 7% discount rate)

Impact Category

Task Description

Annualized Values

Overarching

Review time of CFIA food safety regulations

-$108,150

Licensing

Licence applications

-$99,297

 

No establishment registration applications

$93,052

 

Streamlined and integrated export certification process

$753,912

Preventive controls and PCPs

Implementation of preventive controls and PCPs

-$7,284,288

 

Preventive controls for businesses exempt from PCPs (i.e. costs for attestation and recall simulation documentation)

-$152,889

Traceability

Implementation of traceability systems

-$2,352,939

Requirements for fresh fruit and vegetable dealers

CFIA produce licence no longer required (includes DRC membership requirement)

$2,322

Total annualizednote 3* administrative impact on all businesses

-$9,148,276

Estimated number of affected businesses

82,285

Average annualized administrative impact per affected business

-$111

The estimated total annualized increase in administrative burden to all businesses will be -$9,148,276. This will equate to an average annualized administrative cost per affected business of $111.

Also, when the Regulations come into force the following regulations will be removed:

The entire “One-for-One” Rule analysis is available on request.

Small business lens

Since 2010, the CFIA has consulted extensively with small businesses (including a targeted consultation in 2015), associations that represent small businesses and that serve specific ethnic communities, and organizations that represent and assist small businesses on potential food safety regulations. Feedback has been generally supportive of the regulatory framework; however, concerns were expressed related to the knowledge and capacity of some small businesses in meeting the regulatory framework.

Given these concerns and the fact that small businesses who are subject to the Regulations will carry significant additional administrative and compliance costs due to the Regulations, the CFIA worked on the development of the Regulations and the accompanying compliance promotion products to lower some of the costs faced by small businesses while maintaining food safety standards.

The small business lens compares the estimated costs that will be faced by small businesses in an “initial” regulatory option with a “flexible” (i.e. lower cost) regulatory option. This comparison is made in the Regulatory Flexibility Analysis Statement. Estimates of the costs were based on information gathered from a literature review, cost- benefit analyses from other jurisdictions (i.e. U.S. FDA), reasonable assumptions, and consultation with stakeholders and CFIA staff. For the purposes of the small business lens, the Regulations will represent the flexible option.

This flexible option will include (but will not be limited to)

For the small business lens, the initial option for the design of the Regulations would not have any model systems, plain language guidance, PCP templates or exception from PCP requirements. Additionally, there will be a single coming-into-force date for all regulatory provisions.

In the table below, the results for all estimated costs are presented as negative values (e.g. -$1). Note that the small business lens only analyzes costs (i.e. no benefits are included).

Regulatory Flexibility Analysis Statement (in millions of CAD, constant year 2012 prices, 2018 PV base yearnote 4**, 7% discount rate)

 

Initial Option

Flexible Option

Short description

No model systems provided to businesses

No "plain language" resources provided to businesses

No delayed coming into force for all businesses

A single coming-into-force date

No micro-business exception from PCP requirements

No PCP templates available for businesses

Model systems provided to businesses

"Plain language" resources provided to businesses

Six-month delayed coming into force for all businesses

Staggered coming-into-force dates for certain food sectors

Micro-business exception from PCP requirements

PCP templates available for businesses

Number of small businesses impactednote 4****

83 179

80 923

 

Annualized Value ($)

Present value

Annualized Value ($)

Present value

Compliance costs

Review time of CFIA food safety regulationsnote 4***

-$838,753

-$5,891,053

-$313,959

-$2,205,114

Development of traceability system

-$16,525

-$116,063

-$15,011

-$105,432

Development and documentation of PCP

-$8,764,144

-$61,555,678

-$2,297,537

-$16,136,939

Implementation of preventive controls and PCP

-$138,652,659

-$973,838,260

-$51,810,285

-$363,893,763

Preventive controls for businesses exempted from PCPs

$0

$0

-$51,715,977

-$363,231,382

Maintenance of PCP

-$9,650,149

-$67,778,610

-$3,884,125

-$27,280,472

TOTAL compliance costsnote 4*

-$157,922,231

-$1,109,179,663

-$110,036,934

-$772,853,379

Administrative costs

Review time of CFIA food safety regulations

-$282,749

-$1,985,909

-$160,256

-$1,125,574

Licence application

-$164,828

-$1,157,682

-$141,901

-$996,656

Implementation of traceability system

-$4,225,343

-$29,677,042

-$3,443,235

-$24,183,845

Implementation of PCP

-$29,561,552

-$207,627,973

-$10,836,467

-$76,110,809

Preventive controls (i.e. attestation and recall simulation documentation)

NA

NA

-$229,445

-$1,611,523

TOTAL administrative costs

-$34,234,472

-$240,448,607

-$14,811,660

-$104,030,904

Total costs (all small businesses)

-$192,156,703

-$1,349,628,270

-$124,848,594

-$876,884,283

Total cost per impacted small business

-$2,310

-$16,226

-$1,543

-$10,836

Risk considerations

Having no model systems, plain language tools or PCP templates combined with no delayed coming into force and a single coming-into-force date for all regulatory requirements will make it more difficult for small businesses to comply. This will put food safety at risk.

Model systems, plain language tools and PCP templates combined with staggeredcoming-into-force dates and 6-month delayed coming into force for regulatory requirements will assist small businesses with compliance. This will reduce food safety risk.

Excepted micro-businesses will still have to comply with food safety requirements. Also, the exception will only apply to very small businesses that will typically have less complex food operations (i.e. less risk of food contamination) than small, medium or large businesses.

The flexible option is recommended for the design of the Regulations by the CFIA. It was estimated that this option will reduce the average annualized cost per affected business from approximately $2,310 (i.e. initial option) to $1,543 (i.e. flexible option). This will result in an estimated average annualized savings of $ 767 per affected small business. The total savings for all small businesses will have an annualized value of $67 million.

It is estimated that approximately 11 263 businesses that do not already have a PCP will be eligible for the exception from the PCP requirements.

For small businesses in the food manufacturing sector, the average net profit was +$18,600 in 2014. So the estimated costs per impacted small business will represent about 8.3% profits. That said, in this sector 70% of businesses are profitable versus 30% that are non-profitable. The profitable businesses have an average net profit of $64,000, so the impact of the costs on profit will be less (2.4%). The non-profitable businesses have an average net loss of $85,000 so the additional costs will not significantly increase these losses.

The completed Small Business Lens Checklist is included as an appendix to the RIAS. The entire small business lens analysis is available by request.

Consultation

The CFIA undertook significant engagement with stakeholders as it developed the proposed Regulations. This included hosting two major food safety forums in 2013 and 2014 which were attended by industry, academia, consumer groups, and other stakeholders. In addition, the CFIA held a focused consultation with very small and micro businesses in 2015 which occurred through multiple channels including face-to-face sessions, webinars, and an on-line survey. Also, a version of the draft preliminary regulatory text, as it then read, was released publicly for stakeholder review and comment in April 2015.

The SFCR was prepublished in the Canada Gazette, Part I on January 21, 2017. The CFIA received 1717 submissions from a variety of stakeholders including industry, consumers, provincial governments, and five foreign governments. Of these submissions approximately half were generated by an animal welfare-related write-in campaign. Of the remaining submissions, approximately a quarter were related to the requirements for organic products and a quarter related to other topics.

Following prepublication, the CFIA conducted additional consultations which reached more than 1500 industry, government and consumer stakeholders and over 500 CFIA staff. These events included: 7 value chain round tables, 23 unique industry outreach events, 16 international events, 5 external webinars, 8 internal webinars, 13 sector specific technical sessions and 10 public information sessions in 9 provinces.

Key messages and themes expressed by stakeholders

As was observed in previous consultations in 2013, 2014 and 2015, stakeholders expressed general support for the regulatory approach. In particular, stakeholders supported the proposed use of outcomes-based approaches that are based on science and rooted in international standards. Stakeholders expressed the belief that the Regulations strike an appropriate balance given the diversity of food businesses in Canada, and enable innovation and flexibility, while levelling the playing field between importers and domestic farmers.

Concerns

A number of concerns were highlighted regarding the proposal:

1. Animal Welfare Issues

Some comments submitted by stakeholders indicated that while they appreciated the modifications that the SFCR made to CFIA’s oversight of animal welfare during slaughter and transportation, the submissions requested that the CFIA consider further modifications. These requests included the use of video surveillance, increased training requirements for those handling animals, and restrictions on the use of electric prods.

CFIA Response:

Certain humane treatment provisions were modified based on the feedback received during the prepublication period, which included additional requirements regarding necessary competencies for persons involved in the handling of food animals during any activity including slaughter, new restrictions on the use of electric prods, and new rules for the segregation and isolation of injured or diseased animals. These additional requirements are consistent with requirements of proposed amendments to the Health of Animals Regulations related to humane transport and will contribute to increased animal welfare and thereby food safety within Canada.

2. Requirements for Organic Products

A significant number of stakeholders did not support the mandatory certification requirements for other service providers (such as operators that slaughter, store and/or convey organic products in international and interprovincial trade) in order to enhance the organic integrity along the entire supply chain. It was noted that while this would facilitate exports of these products to some countries, this could negatively affect the competitiveness of domestic businesses.

CFIA Response:

The CFIA removed the requirement for mandatory certification of activities across the supply chain and will retain its current approach of requiring mandatory certification for organic products and packaging and labelling activities only. In order to continue to facilitate exports, the CFIA has included a requirement for certification bodies to verify conformity of the activities with the Canadian Organic Standards as part of the organic product certification. The methods that are used and the control mechanisms that are in place for every organic product must meet the requirements and the general principles of the applicable Canadian Organic Standard.

3. Effects on Small Business:

Some stakeholders noted that the Regulations would be complex and costly to implement. They requested that the phase-in period for the SFCR requirements be extended, or that additional time be granted to small business to understand and comply with the Regulations. In addition, small businesses and farm producers identified the cost of a written preventive control plan as a costly and unnecessary burden that would place small business at a competitive disadvantage. These stakeholders requested that the CFIA raise the $30,000 threshold below which a written preventive control plan is not required. Stakeholders representing larger businesses and industry associations reiterated previous comments asking that any exception threshold be minimized or removed.

CFIA Response:

In order to offer stakeholders with additional time to read and understand the SFCR (and associated guidance) and to implement any new requirements, there will be an approximately six month delayed coming into force of the Regulations after their publication in Canada Gazette, Part II. During this period, all regulated parties will have the opportunity to review and understand the new requirements and apply guidance material that will be incrementally released leading up to the final publication. Certain requirements will continue to be phased in over the next 2.5 years to reflect business size and different levels of industry readiness by sector.

Additionally, the CFIA has raised the threshold for the exception from the written preventive control plan requirement to $100,000. This threshold strikes a balance between stakeholder comments seeking an increase to the threshold and those asking that eligibility for that exception be kept at a minimal level.

4. Technical Comments:

Submissions sought clarification of terms contained within the proposal to better reflect international standards, or to clarify some requirements to better reflect their outcome-based nature. Industry sought these changes to provide additional flexibility in implementing some requirements.

CFIA Response:

The CFIA modified several provisions in light of the comments received. For example, the CFIA modified a requirement in the Preventive Controls section to more closely align with the Codex Alimentarius approach to preventing, eliminating or reducing hazards to an acceptable level. The CFIA also modified a number of Preventive Controls provisions related to facilities, conveyances and equipment to make them more clearly outcome-based and to facilitate their implementation by industry. This included modifying the preventive control relating to “Hand Cleaning and Sanitizing Stations” to accommodate scientifically justified methods of hand cleaning that prevent contamination of food that are not available in certain locations (e.g. the use of hand wipes plus hand sanitizer in fields during harvest of fresh fruit and vegetables where running water may not be available).

5. Scope:

A small number of comments requested that the CFIA expand the scope of the Regulations to explicitly cover all aspects of the food supply chain such as transportation, or to cover new sectors such as retail food service.

CFIA Response:

The CFIA expects that the design of the Preventive Controls and written Preventive Control Plan will address any hazards related to the transportation or receiving of food and ingredients. The regulation of retail food service establishments will be re-evaluated during a future phase of the Regulations.

6. Continuing to Make Implementation Resources Available

Additionally, stakeholders commented that the guidance materials and interactive tools on the CFIA’s website were very useful in understanding the SFCR. These stakeholders requested that the CFIA continue offering this type of support during SFCR implementation.

CFIA Response:

The CFIA will expand its repository of guidance materials and will make them available for industry to review prior to the publication in the Canada Gazette, Part II.

Regulatory cooperation

The Regulations will allow Canada to keep pace with food regulatory modernization initiatives being pursued by its trading partners, in particular with the United States, which is Canada’s largest export market for food. There is good alignment between the approaches in the Regulations and in the FSMA rules. For example, both regulatory frameworks note the importance of broadly applied preventive approaches including the requirement for preventive controls and written preventive control plans, and both frameworks recognize the primary role that industry plays in the preparation and import of safe food. Also, food businesses in both countries will be required to have a licence or registration, have good manufacturing practices, have traceability requirements (which are aligned with Codex), perform hazard analysis, establish preventive controls, and conduct monitoring. Finally, both the United States and Canada will help small businesses in meeting the new food safety requirements of new regulations by providing assistance through plain language guidance documents, interactive decision tools, and phased-in application dates. The concurrent nature of work on FSMA and work on the Regulations has allowed the CFIA to use this as an opportunity to align our approaches with those of the United States or to minimize differences where it was possible and appropriate to do so.

Some differences exist, namely in the scope of the application of the rules. The U.S. rules apply to all food producers — including those whose product remains in the same state or is sold locally. The Regulations will generally only apply to businesses that import food or prepare food for export or interprovincial trade, and will not apply to those food producers that trade solely within a province (with the exception of some provisions) as they are governed by provincial/territorial authorities. The FSMA also does not apply to those products that are regulated by the U.S. Food Safety Inspection Service (FSIS) [FSIS has a mandate only for meat, poultry, and certain egg products], whereas the SFCR will apply to these products that fall under the CFIA’s mandate.

In general, the outcomes of the SFCR and FSIS regulatory frameworks for meat and processed eggs are aligned. Although the U.S. regulations are more prescriptive in how these outcomes must be met, both countries require HACCP based systems for meat. Proposed amendments to the U.S. regulations for processed eggs also include HACCP implementation. Canadian exporters will still have access to the U.S. market as the SFCR provides the ability to meet both domestic and the U.S. requirements but will also provide the flexibility to continuing meeting the U.S. requirements as they modernize their inspection systems as well as meeting the requirements of other major trading partners.

The SFCR and the FSMA’s requirements provide generally similar exemptions. The FSMA provides exemptions for specific business types (e.g. restaurants, food retail establishments, certain farms) and exempts certain products (e.g. alcoholic beverages, certain fresh fruits and vegetables that are rarely consumed raw, and raw agricultural products). These exemptions are generally consistent with those in the SFCR (e.g. alcoholic beverages, food additives, grains, oilseeds).

The FSMA rules offer “modified requirements” to “very small businesses” or facilities that average less than US$500,000 in annual sales and that sell over half of their production to “qualified end-users” (i.e. direct to consumers, restaurants, retail establishments) not more than 275 miles away. In place of a documented PCP, these facilities must attest to the FDA that they have identified hazards and implemented preventive controls, and continue to monitor them and retain appropriate documents.

In defining “very small businesses” the Food and Drug Administration (FDA) noted that the results of its study of the U.S. food processing sector revealed that even in the smallest category of businesses in the U.S. processed food sector (i.e. those with fewer than 20 employees), nearly all had substantial annual sales that exceed $1 million.footnote 31 The FDA noted that its goal in establishing this definition was to exempt only a small percentage of U.S. food from coverage of this rule in order to minimize the risk of food-borne illness. In light of this, the FDA concluded that a “very small business” definition of business with sales under $1 million was appropriate because it exempts less than 1% of the dollar value of food produced in the United States.footnote 32 Thus, the modified requirements are only available to the very smallest businesses and account for 0.6% of annual U.S. food sales.footnote 33

The SFCR is well aligned with this goal of offering the exception to less than 1% of the dollar value of food produced and imported in Canada in order to offer Canadians the same level of food safety protection. In offering an exception from a written PCP to those businesses with sales less than $100,000, the CFIA will be excepting less than 1% of the dollar value of food produced and imported in Canada from the SFCR’s full suite of food safety requirements. If the CFIA were to adopt the U.S. threshold (i.e. $1 million in annual sales), it would exempt more than 1% of the dollar value of food produced and imported in Canada from the full application of the SFCR. This would exceed both the Canadian and U.S. food safety targets and create a misalignment in food safety outcomes between the SFCR and FSMA.

The requirements described in the Regulations will also help to sustain a major achievement under the RCC, the Food Safety Systems Recognition Arrangement. This arrangement between the U.S. FDA, Health Canada, and the CFIA was signed in April 2016 and it recognizes that the U.S. and Canadian food safety control systems provide a similar level of public health protection. By recognizing each other’s systems, the U.S. FDA and Canada are expressing that they have confidence that they can leverage each other’s science-based regulatory systems. For example, the agreement allows the importing country to consider the exporting country’s comparable level of oversight.

The Regulations will also better align Canada with international approaches by increasing the consistency of the application of preventive approaches through preventive controls, preventive control plans and traceability requirements in a way that focuses on preventing food safety incidents and recognizes the primary role that industry plays in the preparation and import of safe food. The more outcome-based nature of the Regulations will set the stage for a more fundamental discussion with the provinces and territories to achieve domestic equivalence.

The changes introduced in the Regulations are important for maintaining this arrangement as they will keep the Canadian and U.S. approaches comparable.

Rationale

Canada has one of the best food safety systems in the world, but this system must continue to adapt and improve as the food safety environment evolves. Approximately 82 000 businesses of all sizes are deeply integrated into supply chains that prepare and import Canada’s food. In these integrated chains, smaller businesses often supply foods used as ingredients by larger businesses and problems can occur at any stage of preparation (e.g. prior to import, during preparation, during distribution). In such a system, when problems do occur they can quickly become widespread geographically and affect multiple sectors. At the same time, consumers are demanding more information in order to make informed decisions about the foods they purchase.

Industry integration is observed in many countries and foreign regulators and international standard-setting bodies (i.e. Codex) are increasingly advocating the use of systems-based, preventive approaches that identify potential hazards to foods and appropriate controls in order to prevent food safety problems before they occur. They are also advocating the adoption of other practices, such as record keeping, to help recall food products from the market quickly in the event of a food safety incident.

The Regulations will address changes to risks and changes in business practices by establishing a modern and robust legislative framework for food that is prepared in Canada or imported into Canada. The Regulations will also provide new authorities to prevent food safety incidents, respond quickly when incidents occur, and maintain market access.

The Regulations will also better align Canada with international approaches by increasing the consistency of the application of these principles and approaches in Canada in a way that focuses on preventing food safety incidents and recognizes the primary role that industry plays in the preparation and import of safe food. For example, Codex-based guidance on traceability will be applied to a broader range of food businesses. This will address the risk from situations where recall is hindered because a business is unable to provide information regarding where that food originated and where it was sent.

Codex guidance suggesting the broad application of preventive approaches is reflected in the requirement for preventive controls and PCPs (subject to certain exceptions) in the Regulations. These requirements will apply to certain food businesses importing food, or preparing food for export or for interprovincial trade. The choice to broadly apply these approaches also recognizes the integrated nature of Canadian food supply chains that integrate businesses conducting activities representing different levels of risk. The requirements in the Regulations also reflect the lessons learned from previous food safety incidents. Other means of carrying out compliance verification and enforcement such as increased sampling and testing, are more intrusive and costly and will reduce industry accountability.

While the non-federally registered food sector and the fresh fruit and vegetable sector have not been subject to preventive control requirements in the past, many within these sectors have already adopted preventive controls and traceability measures through voluntary programs. That said, there is still a significant number that have not and the Regulations will have the greatest effect on these businesses — which are often small.

Small business activities are often simple and have few controls to implement. In these cases it is relatively simple for an inspector to verify that the business poses a lower food safety risk and is meeting its preventive control requirements. As a business increases in size (i.e. as revenues increase), its activities often become more complex (i.e. they conduct more sophisticated operations, increase their volume of production, increase their number of employees). This increased complexity makes it difficult to perform effective inspections without written documentation, such as a PCP. Overall, this community of small businesses has indicated in the CFIA’s 2017 public opinion research that it has high confidence in its ability to implement the requirements of the SFCR (this was expressed by 83% of respondents).

This difference in complexity and its associated risks have led the CFIA to provide an exception to the PCP requirements for certain very small and micro-businesses with gross annual sales of $100,000 or less that sell inter-provincially, import or export. This provides an exception for a number of businesses (i.e. around 11 240 out of approximately 82 000 total food businesses) that does not substantially weaken the effectiveness of the PCP requirement (i.e. increase food safety risks).

In addition, to help mitigate the costs of new requirements and to promote the uptake of industry best practices among small businesses, the CFIA will provide guidance materials to enhance compliance including “model systems,” plain language guidance documents, PCP templates, and staggered coming-into-force dates for certain requirements in certain sectors that will be included in the Regulations.

The Regulations will also streamline existing requirements to reduce the potential for inadvertent differences and duplications. For example, modification of commodity-specific requirements for meat products that are a mix of ready-to-eat meat products and other non-meat ingredients (e.g. frozen pepperoni pizza) will reduce duplicate requirements. In this situation the ready-to-eat meat in the mixture will already have been subject to food safety requirements earlier in the chain of preparation and the mixture will not be subject again to requirements for the ready-to-eat meat product when it is incorporated into the final food. Streamlining will also address non-food safety requirements (e.g. standards of identity) in a more consistent manner that is flexible enough to accommodate new industry practices.

As other countries modernize their food safety requirements, Canada will need to demonstrate that comparable domestic requirements are in place to maintain market access. This is important given that Canada exported approximately $25.4 billion of food in 2013, a 31% increase from 2009, and exports are significant contributors to the Canadian economy and the Canadian food industry, which is valued at approximately $87.9 billion.

Overall, the Regulations will have several benefits. For consumers, a broader range of foods sold in Canada will be subject to requirements that focus on preventing food safety risks and enable a faster response in the event of a food safety emergency. Beyond a more effective and efficient inspection system, the Regulations are expected to yield cost savings to governments and Canadians through a reduction in food-borne illnesses and costs to the health care system. In addition, implementing the Regulations will be the most cost-effective approach for Government as inspectors will be designated under one act, rather than four (i.e. the CAPA, FIA, MIA and CPLA) and will be trained to a consistent inspection approach enabling deployment to the sectors of highest risk.

Finally, industry will benefit from increased consumer confidence in their products, enhanced market access opportunities through regulatory alignment with major trading partners and less-costly or fewer investigations and recalls. Overall, it is estimated that industry will derive a net benefit from the new streamlined licensing system and more targeted efficient recalls.

Implementation, enforcement and service standards

After the approximately six months delayed coming into force, the CFIA will follow a phased-in implementation approach of the Regulations that reflects the different levels of industry readiness and the concerns of small businesses. Table 1 provides an overview of the phased implementation.

Table 1. Overview of phased implementation timelines

 

Meat, Fish, Eggs, Processed Egg, Dairy, Processed Fruit or Vegetable Products, Honey, Maple products

Fresh Fruits or Vegetables

All Other Foods footnote 34

>$100K and ≥5 Employees

>$100K and <5 Employees

≤$100K

Licence footnote 36

Immediately

+ 1.5 years

+ 1.5 years

+ 1.5 years

Traceability

Immediately (+1 year for growers and harvesters of fresh fruits or vegetables)

+ 1.5 years

+ 1.5 years

+ 1.5 years

Preventive controls footnote 36

Immediately

+ 1 year

+ 1.5 years

+ 2.5 years

+ 2.5 years

Written PCP footnote 37

Immediately

+ 1 year

+ 1.5 years

+ 2.5 years

Not required footnote 35

The CFIA will maintain open and transparent communication with stakeholders to facilitate the transition and implementation period for the Regulations through the CFIA website, and through Ask CFIA (a new service offering a single point of entry for stakeholders to ask questions regarding regulatory requirements).

When the SFCA comes fully into force, it will repeal the CAPA, the FIA, the MIA and amend the CPLA to no longer apply to food. Two federal legislative regimes within the CFIA mandate will apply to food in Canada — the FDA and the SFCA. Food prepared for sale only within provinces will continue to be subject to the requirements of the FDA that generally apply to all food in Canada and to some requirements of the SFCA.

Implementation of the Regulations will be supported by the following:

Compliance and enforcement

The CFIA uses a range of tools to verify compliance, including inspections, surveillance, sampling, and testing. When non-compliance is determined, the CFIA may take enforcement action commensurate with the seriousness of the non-compliance. Under the Regulations, the Minister may suspend or cancel a licence. For example, a licence maybe suspended immediately, upon notice, where there is a risk of injury to human health. This enforcement tool may be taken in addition to other compliance and enforcement tools and measures that are available including food product seizure and detention, an order to remove an imported product from Canada, a recall order, and/or penalties such as the issuance of an administrative monetary penalty under the Agriculture and Agri-Food Administrative Monetary Penalties Act.

Performance measurement and evaluation

It is expected that the Regulations will improve the ability of the CFIA and regulated parties to prevent and manage food safety risks, better protect consumers, and maintain and expand market access for Canada. The CFIA is developing a single food program approach to measure how well its activities, processes, and services contribute to these outcomes.

The CFIA is developing performance indicators to measure the performance of the Regulations, once they come into force. These indicators will allow the CFIA to monitor and assess whether the Regulations are achieving the goal of increasing food safety in Canada. To date, the following indicators have been proposed for this purpose:

  1. Increase in the number of CFIA-licensed food manufacturers that have a system in place to promote food safety (target: to be determined) [source: CFIA internal data]; and
  2. Increase in the number of CFIA-licensed food importers that have a system in place to promote food safety (target: to be determined) [source: CFIA internal data].

Contact

Lyzette Lamondin
Executive Director
Food Safety and Consumer Protection Directorate
Canadian Food Inspection Agency
1400 Merivale Road, Tower 1
Ottawa, Ontario
K1A 0Y9
Telephone: 613-773-6189
Email: CFIA-Modernisation-ACIA@inspection.gc.ca

Small Business Lens Checklist

1. Name of the sponsoring regulatory organization:

Canadian Food Inspection Agency

2. Title of the regulatory proposal:

Safe Food for Canadians Regulations

3. Is the checklist submitted with a RIAS for the Canada Gazette, Part I or Part II?

Canada Gazette, Part I ☑ Canada Gazette, Part II

A. Small business regulatory design

I

Communication and transparency

Yes

No

N/A

1.

Are the proposed Regulations or requirements easily understandable in everyday language?

The majority of the provisions of the Regulations are easily understandable in everyday language. Some sections however, are technical in nature. Plain language tools will be developed in everyday, non-technical language and will be targeted to different affected stakeholder groups to explain the regulatory requirements. For example, importers will have guidance tailored to their specific needs, as will businesses who prepare food for interprovincial trade.

2.

Is there a clear connection between the requirements and the purpose (or intent) of the proposed Regulations?

3.

Will there be an implementation plan that includes communications and compliance promotion activities, that informs small business of a regulatory change and guides them on how to comply with it (e.g. information sessions, sample assessments, toolkits, websites)?

4.

If new forms, reports or processes are introduced, are they consistent in appearance and format with other relevant government forms, reports or processes?

II

Simplification and streamlining

Yes

No

N/A

1.

Will streamlined processes be put in place (e.g. through BizPaL, Canada Border Services Agency single window) to collect information from small businesses where possible?

2.

Have opportunities to align with other obligations imposed on business by federal, provincial, municipal or international or multinational regulatory bodies been assessed?

3.

Has the impact of the proposed Regulations on international or interprovincial trade been assessed?

4.

If the data or information, other than personal information, required to comply with the proposed Regulations is already collected by another department or jurisdiction, will this information be obtained from that department or jurisdiction instead of requesting the same information from small businesses or other stakeholders? (The collection, retention, use, disclosure and disposal of personal information are all subject to the requirements of the Privacy Act. Any questions with respect to compliance with the Privacy Act should be referred to the department’s or agency’s ATIP office or legal services unit.)

The data or information, other than personal information, required to comply with the proposed Regulations is not already collected by another department or jurisdiction.

5.

Will forms be pre-populated with information or data already available to the department to reduce the time and cost necessary to complete them? (Example: When a business completes an online application for a licence, upon entering an identifier or a name, the system pre-populates the application with the applicant’s personal particulars such as contact information, date, etc. when that information is already available to the department.)

The type of information currently collected by the CFIA varies by food program and differs from the information that will be required under the regulatory proposal. However, the information will be pre-populated for renewal or in the case of amendment or application for other licences or permissions granted by the CFIA.

6.

Will electronic reporting and data collection be used, including electronic validation and confirmation of receipt of reports where appropriate?

7.

Will reporting, if required by the proposed Regulations, be aligned with generally used business processes or international standards if possible?

8.

If additional forms are required, can they be streamlined with existing forms that must be completed for other government information requirements?

The forms required under the proposed Regulations cannot be streamlined with existing forms required for other government information requirements, as the information required is not currently being collected.

III

Implementation, compliance and service standards

Yes

No

N/A

1.

Has consideration been given to small businesses in remote areas, with special consideration to those that do not have access to high-speed (broadband) Internet?

2.

If regulatory authorizations (e.g. licences, permits or certifications) are introduced, will service standards addressing timeliness of decision making be developed that are inclusive of complaints about poor service?

3.

Is there a clearly identified contact point or help desk for small businesses and other stakeholders?

B. Regulatory flexibility analysis and reverse onus

IV

Regulatory flexibility analysis

Yes

No

N/A

1.

Does the RIAS identify at least one flexible option that has lower compliance or administrative costs for small businesses in the small business lens section?

Examples of flexible options to minimize costs are as follows:

  • Longer time periods to comply with the requirements, longer transition periods or temporary exemptions;
  • Performance-based standards;
  • Partial or complete exemptions from compliance, especially for firms that have good track records (legal advice should be sought when considering such an option);
  • Reduced compliance costs;
  • Reduced fees or other charges or penalties;
  • Use of market incentives;
  • A range of options to comply with requirements, including lower-cost options;
  • Simplified and less frequent reporting obligations and inspections; and
  • Licences granted on a permanent basis or renewed less frequently.

2.

Does the RIAS include, as part of the Regulatory Flexibility Analysis Statement, quantified and monetized compliance and administrative costs for small businesses associated with the initial option assessed, as well as the flexible, lower-cost option?

3.

Does the RIAS include, as part of the Regulatory Flexibility Analysis Statement, a consideration of the risks associated with the flexible option? (Minimizing administrative or compliance costs for small business cannot be at the expense of greater health, security or safety or create environmental risks for Canadians.)

4.

Does the RIAS include a summary of feedback provided by small business during consultations?

V

Reverse onus

Yes

No

N/A

1.

If the recommended option is not the lower-cost option for small business in terms of administrative or compliance costs, is a reasonable justification provided in the RIAS?

The recommended option is the lower-cost option.