A person who manufactures, processes, treats, preserves, grades, packages or labels, for inter-provincial trade or export, a fish product and uses a meat product as an ingredient, must ensure that the meat was:
- manufactured, processed, treated, preserved, graded, packaged or labelled in Canada by a person with a Safe Food for Canadians (SFC licence) to conduct those activities, or
- imported by an SFC licence holder in accordance to the requirements outlined in the Overview – Importing meat products.
A person who processes (such as debones, cooks or cures) the meat ingredients they use in their fish product must have a workshift agreement.
- Refer to the Regulatory Requirement: Inspection services for Food Animals and Meat Products for further information on the Safe Food for Canadians Regulations (SFCR) requirements applicable to meat.
Keep in mind!
When applying for an SFC licence to manufacture, process, treat, preserve, package and/or label a fish product containing meat:
- you should select only the commodity "fish and seafood" when the meat ingredient is ready to use or is only trimmed, or cut before use (such as slicing bacon, bacon slabs, cooked boneless ham, cooked roast beef, or cooked boneless chicken)
- you should select both commodities "fish and seafood" and "meat and poultry products" and have a work shift agreement when you process the meat ingredient (such as debone, cook or cure the meat).