Language selection

Search

Descriptive Words, Expressions and Identification Names for Specific Foods

This document is incorporated by reference into the Safe Food for Canadians Regulations (SFCR). Any changes to this document must be made in accordance with the CFIA Incorporation by Reference Policy.

Table 1 – Relative firmness of cheese

The relative firmness of cheese is identified by the expressions in column 1 based on the moisture on a fat-free basis content set out in column 2.

Item Column 1
Expression
Column 2
Moisture on fat-free basis content of cheese
1 "Soft white cheese" and "fromage à pâte fraîche" or "fromage frais" 80% or more
2 "Soft cheese" and "fromage à pâte molle" more than 67% but less than 80%
3 "Semi-soft cheese" and "fromage à pâte demi-molle" or "fromage demi-mou" more than 62% but not more than 67%
4 "Firm cheese" and "fromage à pâte ferme" 50% or more but not more than 62%
5 "Hard cheese" and "fromage à pâte dure" less than 50%
6 "Hard grating Cheese" and "fromage dur à râper" Table Note 1 34% or less

Table Note

Table Note 1

hard cheese that is intended for grating.

Return to table note 1  referrer

Table 2 – Principal ripening characteristic of cheese

The principal ripening characteristic of cheese is identified by the words or expressions in column 1 based on the ripening process set out in column 2.

Item Column 1
Word or expression
Column 2
Ripening process
1 "ripened" and "affiné" develops within the whole body of the cheese
2 "surface ripened" and "affiné en surface" starts from the surface and moves into the body of the cheese
3 "veined" and "à pâte persillée" or "(naming the colour) veined" and "(indiquer la couleur) à pâte persillée" veins of mould occur within the body of the cheese
4 "unripened" and "non affiné" or "Fresh" and "frais" no ripening

Table 3 – Colour of the flesh of tuna in hermetically sealed package

The colour of the flesh of tuna in a hermetically sealed package is described by the expressions in column 1 based on the condition set out in column 2.

Item Column 1
Expression
Column 2
Condition
1 "White Meat Tuna" or "chair de thon blanc" or "White Tuna" or "thon blanc" the tuna is of the species Thunnus alalunga and has a diffuse luminous reflectance of not less than 33.7% of that of magnesium oxide
2 "Light Meat Tuna" or "chair pâle de thon" or "Light Tuna" or "thon pâle" the tuna has a diffuse luminous reflectance of not less than 22.6% of that of magnesium oxide
3 "Dark Meat Tuna" or "chair foncée de thon" or "Dark Tuna" or "thon foncé" the tuna does not meet the requirements of item 2

Table 4 – Salt content and moisture content of prepackaged salted fish

Prepackaged salted fish is described by the expressions in column 1 based on the salt and moisture content indicated in column 2.

Item Column 1
Expression
Column 2
Salt and moisture content
(after salting is complete)
1 "Slack Salted Fish" or "poisson faiblement salé" salt content of not more than 25% by dry weight
2 "Light Salted Fish" or "poisson légèrement salé" salt content of more than 25% but not more than 33% by dry weight
3 "Dried Heavy Salted Fish" or "poisson fortement salé séché" salt content of more than 33% by dry weight and a moisture content of not more than 54%
4 "Green Heavy Salted Fish" or "poisson fortement salé en vert" salt content of more than 33% by dry weight and a moisture content of more than 54% but not more than 65%

Table 5 – Identification names for packaged food in syrup or fruit juice

A food set out in column 1 that is frozen or in a hermetically sealed package, and that has the percentage of soluble solids set out in column 2, is identified with the applicable name set out in column 3.

Item Column 1
Food packaged in syrup or fruit juice (or in fruit juice to which sugar has been added)
Column 2
Percentage of soluble solids
Column 3
Identification name
1

(1) Apricots

(2) Blackberries

(3) Boysenberries

(4) Cherries (sour, pitted)

(5) Crab apples

(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% "Extra Heavy Syrup" or "sirop très épais" or "Extra Heavy Fruit Juice Syrup" or "sirop de jus de fruits très épais"
(b) ≥ 19% but < 25% "Heavy Syrup" or "sirop épais" or "Heavy Fruit Juice Syrup" or "sirop de jus de fruits épais"
(c) ≥ 15% but < 19% "Light Syrup" or "sirop léger" or "Light Fruit Juice Syrup" or "sirop de jus de fruits léger"
(d) ≥ 11% but < 15% "Slightly Sweetened Water" or "eau légèrement sucrée" or "Slightly Sweetened Fruit Juice" or "jus de fruits légèrement sucré"
(e) ≥ 5% "Packaged in (naming the Fruit) Juice" or "emballé dans du jus de (nom du fruit)" or "Packaged in Mixed Fruit Juice" or "emballé dans du jus de fruits mélangés"
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% "Extra Heavy Syrup" or "sirop très épais" or "Extra Heavy Fruit Juice Syrup" or "sirop de jus de fruits très épais"
(b) ≥ 18% but < 23% "Heavy Syrup" or "sirop épais" or "Heavy Fruit Juice Syrup" or "sirop de jus de fruits épais"
(c) ≥ 14% but < 18% "Light Syrup" or "sirop léger" or "Light Fruit Juice Syrup" or "sirop de jus de fruits léger"
(d) ≥ 10% but < 14% "Slightly Sweetened Water" or "eau légèrement sucrée" or "Slightly Sweetened Fruit Juice" or "jus de fruits légèrement sucré"
(e) ≥ 5% "Packaged in (naming the Fruit) Juice" or "emballé dans du jus de (nom du fruit)" or "Packaged in Mixed Fruit Juice" or "emballé dans du jus de fruits mélangés"
3 (1) Maraschino cherries (a) ≥ 40% "Extra Heavy Syrup" or "sirop très épais" or "Extra Heavy Fruit Juice Syrup" or "sirop de jus de fruits très épais"
Date modified: