On December 18, 2024, the Government of Canada published the Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria and Methods of Analysis for Food in the Canada Gazette, Part II. The regulations made amendments to Part B of the Food and Drug Regulations (FDR) and significantly changed its content and appearance.
- Moved references from one division to another division in the FDR
- Transferred references from the FDR to documents that are incorporated by reference into the FDR, including the document titled Canadian Food Compositional Standards (also referred to by the defined term Food Compositional Standards document (FCSD))
- Repealed references from the FDR
To help stakeholders navigate the amendments, this table shows the changes to the regulatory references when the regulations came into force on December 18, 2024. It does not include the repeal of most references to food additives from the FDR under the regulations. For permitted food additives and the foods in which they can be used, refer to Health Canada's Lists of Permitted Food Additives.
Find a regulatory reference
| Description of the regulatory reference | Location of the regulatory reference before December 18, 2024 | Location of the regulatory reference after December 18, 2024 |
|---|---|---|
| Definitions of the terms "gelling agent" and "marketing authorization" | FDR B.01.001(1) | Repealed |
| Exclusion of infant food as supplemented food | FDR B.01.001(1) definition of supplemented food (b)(i) | FDR B.01.001(1) definition of supplemented food (a.1) |
| Labelling of ingredients and components of food colour preparations when added to a food | FDR B.01.009(2) Item 1 of Table | FDR B.01.009(2) Item 8 of Table |
| Labelling of ingredients and components of rennet preparations when added to a food | FDR B.01.009(2) Item 9 of Table | FDR B.01.009(2) Item 8 of Table |
| Mandatory phenylalanine statement on the label of a food with aspartame | FDR B.01.014 | FDR B.16.016 |
| Quantitative declaration of polydextrose in food | FDR B.01.018 | FDR B.16.017 |
| Quantitative declaration of erythritol in food | FDR B.01.021 | FDR B.16.018 |
| Labelling of table-top sweeteners with aspartame, sucralose, acesulfame-potassium or neotame | FDR B.01.023 | FDR B.16.019 |
| Permitted ingredients in food with a standard | FDR B.01.042 | FDR B.01.042, B.01.043 and Division 16 |
| Permitted food additives in food without a standard | FDR B.01.043 | FDR Division 16 |
| "Good Manufacturing Practice" as a food additive limit | FDR B.01.044 | FDR B.16.003(c)(ii) |
| Requirement that food additives meet specifications | FDR B.01.045 | FDR B.16.011 |
| Compositional standard for mixed nuts or mixture of nuts | FDR B.01.070 | FCSD Volume 1, 1.1.1 |
| Foods that are alcoholic beverages | FDR B.02.001 | Repealed |
| Definitions of the terms "absolute alcohol", "grain spirit", "malt spirit", "molasses spirit" and "sweetening agent" | FDR B.02.002 | FCSD Volume 2, 2.0.1 |
| Compositional standard for whisky or whiskey | FDR B.02.010 | FCSD Volume 2, 2.1.1 |
| Compositional standard for malt whisky | FDR B.02.013 | FCSD Volume 2, 2.1.2 |
| Distinctive product provision for Scotch whisky | FDR B.02.016 | Spirit Drinks Trade Act, Section 6 of Schedule |
| Distinctive product provision for Irish whisky | FDR B.02.018 | Spirit Drinks Trade Act, Section 7 of Schedule |
| Compositional standard for Canadian whisky, Canadian rye whisky or rye whisky | FDR B.02.020(1) | FCSD Volume 2, 2.1.3 |
| Compositional standard for Highland whisky | FDR B.02.021 | FCSD Volume 2, 2.1.4 |
| Distinctive product provision for Bourbon whisky | FDR B.02.022(1) | Spirit Drinks Trade Act, Section 10 of Schedule |
| Modification of Bourbon whisky | FDR B.02.022(2) | FDR B.02.022 |
| Distinctive product provision for Tennessee whisky | FDR B.02.022.1(1) | Spirit Drinks Trade Act, Section 11 of Schedule |
| Modification of Tennessee whisky | FDR B.02.022.1(2) | FDR B.02.022.1 |
| Compositional standard for rum | FDR B.02.030 | FCSD Volume 2, 2.2.1 |
| Compositional standard for Hollands, Hollands gin, Geneva, Geneva gin, Genever, Genever gin or Dutch-type gin | FDR B.02.040 | FCSD Volume 2, 2.3.1 |
| Compositional standard for gin | FDR B.02.041 | FCSD Volume 2, 2.3.2 |
| Compositional standard for brandy | FDR B.02.050 | FCSD Volume 2, 2.4.1 |
| Distinctive product provision for Armagnac brandy or Armagnac | FDR B.02.051 | Spirit Drinks Trade Act, Section 8 of Schedule |
| Compositional standard for Canadian brandy | FDR B.02.052 | FCSD Volume 2, 2.4.2 |
| Distinctive product provision for Cognac brandy or Cognac | FDR B.02.053 | Spirit Drinks Trade Act, Section 9 of Schedule |
| Compositional standard for dried fruit brandy | FDR B.02.054 | FCSD Volume 2, 2.4.3 |
| Compositional standard for fruit brandy | FDR B.02.055 | FCSD Volume 2, 2.4.4 |
| Compositional standard for grappa | FDR B.02.056 | FCSD Volume 2, 2.4.5 |
| Compositional standard for lees brandy | FDR B.02.057 | FCSD Volume 2, 2.4.6 |
| Compositional standard for pomace or marc | FDR B.02.058 | FCSD Volume 2, 2.4.7 |
| Compositional standard for liqueur or spirituous cordial | FDR B.02.070 | FCSD Volume 2, 2.5.1 |
| Compositional standard for vodka | FDR B.02.080 | FCSD Volume 2, 2.6.1 |
| Distinctive product provision for Tequila | FDR B.02.090(1) | Spirit Drinks Trade Act, Section 12 of Schedule |
| Modification of Tequila | FDR B.02.090(2) | FDR B.02.090 |
| Distinctive product provision for Mezcal | FDR B.02.091(1) | Spirit Drinks Trade Act, Section 13 of Schedule |
| Modification of Mezcal | FDR B.02.091(2) | FDR B.02.091 |
| Compositional standard for wine | FDR B.02.100 | FCSD Volume 2, 2.7.1 |
| Compositional standard for fruit spirit | FDR B.02.102 | FCSD Volume 2, 2.7.2 |
| Compositional standard for fruit wine or (naming the fruit) wine | FDR B.02.103 | FCSD Volume 2, 2.7.3 |
| Compositional standard for vermouth | FDR B.02.104 | FCSD Volume 2, 2.7.4 |
| Compositional standard for flavoured wine, wine cocktail or aperitif wine | FDR B.02.105 | FCSD Volume 2, 2.7.5 |
| Compositional standard for flavoured (naming the fruit) wine, (naming the fruit) wine cocktail or aperitif (naming the fruit) wine | FDR B.02.105A | FCSD Volume 2, 2.7.6 |
| Compositional standard for honey wine | FDR B.02.106 | FCSD Volume 2, 2.7.7 |
| Compositional standard for may wine | FDR B.02.107 | FCSD Volume 2, 2.7.8 |
| Compositional standard for cider | FDR B.02.120 | FCSD Volume 2, 2.8.1 |
| Compositional standard for Champagne cider | FDR B.02.122 | FCSD Volume 2, 2.8.2 |
| Compositional standard for beer | FDR B.02.130 | FCSD Volume 2, 2.9.1 |
| Qualified common names for extra light beer, light beer, beer, strong beer and extra strong beer | FDR B.02.132 | FCSD Volume 2, 2.9.1(3) |
| Compositional standard for hop extract | FDR B.02.133 | FCSD Volume 2, 2.9.2 |
| Compositional standard for pre-isomerized hop extract | FDR B.02.134 | FCSD Volume 2, 2.9.3 |
| Compositional standard for reduced isomerized hop extract | FDR B.02.135 | FCSD Volume 2, 2.9.4 |
| Definition of the term "acid-reacting material" | FDR B.03.001 | FCSD Volume 3, 3.0.1 |
| Compositional standard for baking powder | FDR B.03.002 | FCSD Volume 3, 3.1.1 |
| Definitions of the terms "chocolate product", "cocoa product", "milk ingredient" and "sweetening ingredient" | FDR B.04.001 | FCSD Volume 4, 4.0.1 |
| Compositional standard for cocoa beans | FDR B.04.002 | FCSD Volume 4, 4.1.1 |
| Compositional standard for cocoa nibs | FDR B.04.003 | FCSD Volume 4, 4.1.2 |
| Compositional standard for cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate or chocolate liquor | FDR B.04.004 | FCSD Volume 4, 4.1.3 |
| Permitted use of pH-adjusting agents, alkalizing agents or neutralizing agents as acidity regulators in cocoa products | FDR B.04.005 | List of Permitted Acidity Regulators and Acid-Reacting Materials |
| Compositional standard for chocolate, bittersweet chocolate, semi-sweet chocolate or dark chocolate | FDR B.04.006 | FCSD Volume 4, 4.1.6 |
| Compositional standard for sweet chocolate | FDR B.04.007 | FCSD Volume 4, 4.1.7 |
| Compositional standard for milk chocolate | FDR B.04.008 | FCSD Volume 4, 4.1.8 |
| Compositional standard for white chocolate | FDR B.04.009 | FCSD Volume 4, 4.1.9 |
| Compositional standard for cocoa or cocoa powder | FDR B.04.010 | FCSD Volume 4, 4.1.4 |
| Compositional standard for low fat cocoa or low fat cocoa powder | FDR B.04.011 | FCSD Volume 4, 4.1.5 |
| Microbiological criteria for Salmonella in cocoa product or chocolate product | FDR B.04.012 | Table of Microbiological Criteria for Food |
| Compositional standard for green coffee, raw coffee or unroasted coffee | FDR B.05.001 | FCSD Volume 5, 5.1.1 |
| Compositional standard for roasted coffee or coffee | FDR B.05.002 | FCSD Volume 5, 5.1.2 |
| Compositional standard for decaffeinated (indicating the type of coffee) | FDR B.05.003 | FCSD Volume 5, 5.1.3 |
| Definitions of the terms "diluent" and "mixture" | FDR B.06.001 | Repealed |
| Definitions of the terms "dye" and "synthetic colour" | FDR B.06.001 | FDR B.16.001 |
| Definition of the term "preparation" | FDR B.06.001 | FDR B.16.015(c) |
| Maximum levels of use of synthetic colours in food, other than synthetic colour, mixture, preparation or flavouring preparation | FDR B.06.002 | List of Permitted Food Colours |
| Labelling and packaging of food colour preparations | FDR B.06.007 | FDR B.16.015(a) and (b) |
| Specifications for the food colour Ponceau SX | FDR B.06.043 | Table of Food Additive Specifications |
| Specifications for the food colour Citrus Red No. 2 | FDR B.06.053 | Table of Food Additive Specifications |
| Requirements for the lake of any water soluble synthetic colour | FDR B.06.061 | FDR B.16.012 |
| Compositional standard for allspice or pimento | FDR B.07.001 | FCSD Volume 6, 6.1.1 |
| Compositional standard for anise or anise seed | FDR B.07.002 | FCSD Volume 6, 6.1.2 |
| Compositional standard for basil or sweet basil | FDR B.07.003 | FCSD Volume 6, 6.1.3 |
| Compositional standard for bay leaves or laurel leaves | FDR B.07.004 | FCSD Volume 6, 6.1.4 |
| Compositional standard for caraway or caraway seed | FDR B.07.005 | FCSD Volume 6, 6.1.5 |
| Compositional standard for cardamom or cardamom seed | FDR B.07.006 | FCSD Volume 6, 6.1.6 |
| Compositional standard for cayenne pepper or cayenne | FDR B.07.007 | FCSD Volume 6, 6.1.7 |
| Compositional standard for celery salt | FDR B.07.008 | FCSD Volume 6, 6.1.8 |
| Compositional standard for celery seed | FDR B.07.009 | FCSD Volume 6, 6.1.9 |
| Compositional standard for celery pepper | FDR B.07.010 | FCSD Volume 6, 6.1.10 |
| Compositional standard for cinnamon or cassia | FDR B.07.011 | FCSD Volume 6, 6.1.11 |
| Compositional standard for Ceylon cinnamon | FDR B.07.012 | FCSD Volume 6, 6.1.12 |
| Compositional standard for cloves | FDR B.07.013 | FCSD Volume 6, 6.1.13 |
| Compositional standard for coriander or coriander seed | FDR B.07.014 | FCSD Volume 6, 6.1.14 |
| Compositional standard for cumin or cumin seed | FDR B.07.015 | FCSD Volume 6, 6.1.15 |
| Compositional standard for curry powder | FDR B.07.016 | FCSD Volume 6, 6.1.16 |
| Compositional standard for dill seed | FDR B.07.017 | FCSD Volume 6, 6.1.17 |
| Compositional standard for fennel or fennel seed | FDR B.07.018 | FCSD Volume 6, 6.1.18 |
| Compositional standard for fenugreek | FDR B.07.019 | FCSD Volume 6, 6.1.19 |
| Compositional standard for garlic salt | FDR B.07.020 | FCSD Volume 6, 6.1.20 |
| Compositional standard for ginger | FDR B.07.021 | FCSD Volume 6, 6.1.21 |
| Compositional standard for mace | FDR B.07.022 | FCSD Volume 6, 6.1.22 |
| Compositional standard for marjoram | FDR B.07.023 | FCSD Volume 6, 6.1.23 |
| Compositional standard for mustard seed | FDR B.07.024 | FCSD Volume 6, 6.1.24 |
| Compositional standard for mustard, mustard flour or ground mustard | FDR B.07.025 | FCSD Volume 6, 6.1.25 |
| Compositional standard for nutmeg | FDR B.07.026 | FCSD Volume 6, 6.1.26 |
| Compositional standard for onion salt | FDR B.07.027 | FCSD Volume 6, 6.1.27 |
| Compositional standard for oregano | FDR B.07.028 | FCSD Volume 6, 6.1.28 |
| Compositional standard for paprika | FDR B.07.029 | FCSD Volume 6, 6.1.29 |
| Compositional standard for black pepper or peppercorn | FDR B.07.030 | FCSD Volume 6, 6.1.30 |
| Compositional standard for white pepper | FDR B.07.031 | FCSD Volume 6, 6.1.31 |
| Compositional standard for poppy seed | FDR B.07.032 | FCSD Volume 6, 6.1.32 |
| Compositional standard for rosemary | FDR B.07.033 | FCSD Volume 6, 6.1.33 |
| Compositional standard for sage | FDR B.07.034 | FCSD Volume 6, 6.1.34 |
| Compositional standard for savory | FDR B.07.035 | FCSD Volume 6, 6.1.35 |
| Compositional standard for sesame seed | FDR B.07.036 | FCSD Volume 6, 6.1.36 |
| Compositional standard for tarragon | FDR B.07.037 | FCSD Volume 6, 6.1.37 |
| Compositional standard for thyme | FDR B.07.038 | FCSD Volume 6, 6.1.38 |
| Compositional standard for turmeric | FDR B.07.039 | FCSD Volume 6, 6.1.39 |
| Compositional standard for mayonnaise, mayonnaise dressing or mayonnaise salad dressing | FDR B.07.040 | FCSD Volume 6, 6.2.1 |
| Compositional standard for French dressing | FDR B.07.041 | FCSD Volume 6, 6.2.2 |
| Compositional standard for salad dressing | FDR B.07.042 | FCSD Volume 6, 6.2.3 |
| Maximum level for C22 monoenoic fatty acids in dressing | FDR B.07.043 | Part 2, Item C.1 of the List of Contaminants and Other Adulterating Substances in Foods |
| Foods that are dairy products | FDR B.08.001 | Repealed |
| Definition of the term "milk product" | FDR B.08.001.1 | FCSD Volume 7, 7.0.1 |
| Definition of the term "ultrafiltered" | FDR B.08.001.1 | FCSD Volume 7, 7.4.0 |
| Clarification of animal for lacteal secretion | FDR B.08.002.1 | FDR B.08.002.1 and FCSD Volume 7, 7.1.0 |
| Compositional standard for milk or whole milk | FDR B.08.003(a) | FCSD Volume 7, 7.1.1 |
| Fortification of milk or whole milk | FDR B.08.003(b) | FDR B.08.003(a) |
| Compositional standard for skim milk | FDR B.08.004(a) | FCSD Volume 7, 7.1.2 |
| Fortification of skim milk | FDR B.08.004(b) and (c) | FDR B.08.005(1) and (2)(a) |
| Compositional standard for partly skimmed milk or partially skimmed milk | FDR B.08.005(a) | FCSD Volume 7, 7.1.3 |
| Fortification of partly skimmed milk or partially skimmed milk | FDR B.08.005(b) and (c) | FDR B.08.005(1) and (2)(b) |
| Compositional standard for milk fat or butter fat | FDR B.08.006 | FCSD Volume 7, 7.1.4 |
| Compositional standard for sterilized milk | FDR B.08.007(c) | FCSD Volume 7, 7.1.5 |
| Fortification of sterilized milk | FDR B.08.007(d) | FDR B.08.003(b) |
| Labelling the percentage of milk fat in dairy products | FDR B.08.008 | FDR B.08.002.3 |
| Compositional standard for condensed milk or sweetened condensed milk | FDR B.08.009 | FCSD Volume 7, 7.1.6 |
| Fortification of condensed milk or sweetened condensed milk | FDR B.08.009 | FDR D.03.002 Table |
| Compositional standard for evaporated milk | FDR B.08.010(a) and (b) | FCSD Volume 7, 7.1.7 |
| Fortification of evaporated milk | FDR B.08.010(c) and (d) | FDR B.08.010 |
| Compositional standard for evaporated skim milk or concentrated skim milk | FDR B.08.011(a) and (b) | FCSD Volume 7, 7.1.8 |
| Fortification of evaporated skim milk or concentrated skim milk | FDR B.08.011(c) to (e) | FDR B.08.011 |
| Compositional standard for evaporated partly skimmed milk or concentrated partly skimmed milk | FDR B.08.012(a) to (c) | FCSD Volume 7, 7.1.9 |
| Fortification of evaporated partly skimmed milk or concentrated partly skimmed milk | FDR B.08.012(d) to (f) | FDR B.08.011 |
| Compositional standard for milk powder, whole milk powder, dry whole milk, or powdered whole milk | FDR B.08.013(a) and (b) | FCSD Volume 7, 7.1.10 |
| Fortification of milk powder, whole milk powder, dry whole milk, or powdered whole milk | FDR B.08.013(c) | FDR B.08.004 |
| Compositional standard for skim milk powder or dry skim milk | FDR B.08.014(a) and (b) | FCSD Volume 7, 7.1.11 |
| Fortification of skim milk powder or dry skim milk | FDR B.08.014(c) and (d) | FDR B.08.006 |
| Microbiological criteria for Salmonella in dairy products | FDR B.08.014A | Table of Microbiological Criteria for Food |
| Compositional standard for (naming the flavour) milk | FDR B.08.016(a), (b) and (d) | FCSD Volume 7, 7.1.12 |
| Fortification of (naming the flavour) milk | FDR B.08.016(c) | FDR B.08.003(c) |
| Microbiological criteria for total aerobic bacteria in (naming the flavour) milk | FDR B.08.016(e) | Table of Microbiological Criteria for Food |
| Compositional standard for (naming the flavour) skim milk | FDR B.08.017(a), (b) and (e) | FCSD Volume 7, 7.1.13 |
| Fortification of (naming the flavour) skim milk | FDR B.08.017(c) and (d) | FDR B.08.005(1) and (2)(c) |
| Compositional standard for (naming the flavour) partly (partially) skimmed milk | FDR B.08.018(a), (b) and (e) | FCSD Volume 7, 7.1.14 |
| Fortification of (naming the flavour) partly (partially) skimmed milk | FDR B.08.018(c) and (d) | FDR B.08.005(1) and (2)(d) |
| Microbiological criteria for total aerobic bacteria in (naming the flavour) partly (partially) skimmed milk | FDR B.08.018(f) | Table of Microbiological Criteria for Food |
| Compositional standard for skim milk with added milk solids | FDR B.08.019(a) to (c) | FCSD Volume 7, 7.1.15 |
| Fortification of skim milk with added milk solids | FDR B.08.019(d) and (e) | FDR B.08.005(1) and (2)(e) |
| Compositional standard for partly skimmed milk with added milk solids or partially skimmed milk with added milk solids | FDR B.08.020(a) and (b) | FCSD Volume 7, 7.1.16 |
| Fortification of partly skimmed milk with added milk solids or partially skimmed milk with added milk solids | FDR B.08.020(c) and (d) | FDR B.08.005(1) and (2)(f) |
| Compositional standard for malted milk or malted milk powder | FDR B.08.021 | FCSD Volume 7, 7.1.17 |
| Compositional standard for (naming the flavour) malted milk or (naming the flavour) malted milk powder | FDR B.08.022 | FCSD Volume 7, 7.1.18 |
| Compositional standard for (naming the flavour) skim milk with added milk solids | FDR B.08.023(a), (b), (c) and (f) | FCSD Volume 7, 7.1.19 |
| Fortification of (naming the flavour) skim milk with added milk solids | FDR B.08.023(d) and (e) | FDR B.08.005(1) and (2)(g) |
| Microbiological criteria for total aerobic bacteria in milk for manufacture into dairy products | FDR B.08.024(a) | Table of Microbiological Criteria for Food |
| Sediment in milk for manufacture into dairy products | FDR B.08.024(b) | FDR B.08.024 and Table of Chemical, Physical and Nutritional Characteristics of Food |
| Purchase of milk for manufacture or manufacture of milk into other dairy products, when the milk does not meet microbiological criteria or sediment content | FDR B.08.025 | Repealed |
| Compositional standard for (naming the flavour) partly (partially) skimmed milk with added milk solids | FDR B.08.026(a), (b), (c) and (f) | FCSD Volume 7, 7.1.20 |
| Fortification of (naming the flavour) partly (partially) skimmed milk with added milk solids | FDR B.08.026(d) and (e) | FDR B.08.005(1) and (2)(h) |
| Microbiological criteria for total aerobic bacteria in (naming the flavour) partly (partially) skimmed milk with added milk solids | FDR B.08.026(g) | Table of Microbiological Criteria for Food |
| Labelling the percentage of milk fat in dairy products | FDR B.08.028(1) | FDR B.08.002.3 |
| Labelling the fat content of dairy products | FDR B.08.028(2) | FDR B.01.301(1)(e) |
| Definition of the term "pickles and relishes" | FDR B.08.030(1) | FCSD Volume 7, 7.4.0 |
| The word "processed" in the common names of dairy products | FDR B.08.030(2) | FCSD Volume 7, 7.4.0 |
| Compositional standard for cheese made from milk of animals other than cow | FDR B.08.031(a) | FCSD Volume 7, 7.4.0 |
| Labelling the source of milk for cheese made from milk of animals other than cow | FDR B.08.031(b) | FDR B.08.031 |
| Labelling the fat content of cheese | FDR B.08.032(3) | FDR B.01.301(1)(e) |
| Compositional standard for (naming the variety) cheese | FDR B.08.033 | FCSD Volume 7, 7.4.2 |
| Compositional standard for cheddar cheese | FDR B.08.034 | FCSD Volume 7, 7.4.3 |
| Compositional standard for cream cheese | FDR B.08.035 | FCSD Volume 7, 7.4.7 |
| Compositional standard for whey cheese or (naming the variety) whey cheese | FDR B.08.036 | FCSD Volume 7, 7.4.4 |
| Compositional standard for cream cheese with (naming the added ingredients) | FDR B.08.037 | FCSD Volume 7, 7.4.8 |
| Compositional standard for cream cheese spread | FDR B.08.038 | FCSD Volume 7, 7.4.9 |
| Compositional standard for cream cheese spread with (naming the added ingredients) | FDR B.08.039 | FCSD Volume 7, 7.4.10 |
| Compositional standard for processed (naming the variety) cheese | FDR B.08.040 | FCSD Volume 7, 7.4.11 |
| Compositional standard for processed (naming the variety) cheese with (naming the added ingredients) | FDR B.08.041 | FCSD Volume 7, 7.4.12 |
| Compositional standard for processed cheese food | FDR B.08.041.1 | FCSD Volume 7, 7.4.13 |
| Compositional standard for processed cheese food with (naming the added ingredients) | FDR B.08.041.2 | FCSD Volume 7, 7.4.14 |
| Compositional standard for processed cheese spread | FDR B.08.041.3 | FCSD Volume 7, 7.4.15 |
| Compositional standard for processed cheese spread with (naming the added ingredients) | FDR B.08.041.4 | FCSD Volume 7, 7.4.16 |
| Compositional standard for cold-pack (naming the variety) cheese | FDR B.08.041.5 | FCSD Volume 7, 7.4.17 |
| Compositional standard for cold-pack (naming the variety) cheese with (naming the added ingredients) | FDR B.08.041.6 | FCSD Volume 7, 7.4.18 |
| Compositional standard for cold-pack cheese food | FDR B.08.041.7 | FCSD Volume 7, 7.4.19 |
| Compositional standard for cold-pack cheese food with (naming the added ingredients) | FDR B.08.041.8 | FCSD Volume 7, 7.4.20 |
| Microbiological criteria for Escherichia coli and Staphylococcus aureus in cheese made from a pasteurized source | FDR B.08.048(1) | Table of Microbiological Criteria for Food |
| Microbiological criteria for Escherichia coli and Staphylococcus aureus in cheese made from an unpasteurized source | FDR B.08.048(2) | Table of Microbiological Criteria for Food |
| Compositional standard for whey | FDR B.08.049 | FCSD Volume 7, 7.4.1 |
| Compositional standard for cottage cheese | FDR B.08.051 | FCSD Volume 7, 7.4.5 |
| Compositional standard for creamed cottage cheese | FDR B.08.052 | FCSD Volume 7, 7.4.6 |
| Microbiological criteria for coliform bacteria in cottage cheese or creamed cottage cheese | FDR B.08.054 | Table of Microbiological Criteria for Food |
| Compositional standard for butter | FDR B.08.056 | FCSD Volume 7, 7.3.1 |
| Compositional standard for whey butter | FDR B.08.057 | FCSD Volume 7, 7.3.2 |
| Compositional standard for ice cream mix | FDR B.08.061(a) to (c) | FCSD Volume 7, 7.5.1 |
| Pasteurization of dairy products in ice cream mix | FDR B.08.061(a) | FDR B.08.071 |
| Compositional standard for ice cream | FDR B.08.062(a) to (c) | FCSD Volume 7, 7.6.1 |
| Microbiological criteria for bacteria and coliform organisms in ice cream | FDR B.08.062(d) | Table of Microbiological Criteria for Food |
| Compositional standard for sherbet | FDR B.08.063 | FCSD Volume 7, 7.6.3 |
| Compositional standard for ice milk mix | FDR B.08.071(a) to (c) | FCSD Volume 7, 7.5.2 |
| Pasteurization of dairy products in ice milk mix | FDR B.08.071(a) | FDR B.08.071 |
| Compositional standard for ice milk | FDR B.08.072(a) to (c) | FCSD Volume 7, 7.6.2 |
| Microbiological criteria for bacteria and coliform organisms in ice milk | FDR B.08.072(d) | Table of Microbiological Criteria for Food |
| Labelling the percentage of milk fat in dairy products | FDR B.08.074(1) | FDR B.08.002.3 |
| Labelling the fat content of dairy products | FDR B.08.074(2) | FDR B.01.301(1)(e) |
| Compositional standard for cream | FDR B.08.075 | FCSD Volume 7, 7.2.1 |
| Labelling the percentage of milk fat in canned cream | FDR B.08.076(1) | FDR B.08.002.3 |
| Labelling of fat content of canned cream | FDR B.08.076(2) | FDR B.01.301(1)(e) |
| Compositional standard for sour cream | FDR B.08.077(a) and (b) | FCSD Volume 7, 7.2.2 |
| Pasteurization of cream in sour cream | FDR B.08.077(a) | FDR B.08.077 |
| Compositional standard for vegetable fats and oils | FDR B.09.001 | FCSD Volume 8, 8.1.1 |
| Compositional standard for animal fats and animal oils | FDR B.09.002 | FCSD Volume 8, 8.2.1 |
| Compositional standard for olive oil or sweet oil | FDR B.09.003 | FCSD Volume 8, 8.1.2 |
| Compositional standard for cotton seed oil | FDR B.09.004 | FCSD Volume 8, 8.1.3 |
| Compositional standard for cocoa butter | FDR B.09.005 | FCSD Volume 8, 8.1.4 |
| Compositional standard for corn oil or maize oil | FDR B.09.006 | FCSD Volume 8, 8.1.5 |
| Compositional standard for peanut oil or arachis oil | FDR B.09.007 | FCSD Volume 8, 8.1.6 |
| Compositional standard for soybean oil, soya bean oil, soja oil or soya oil | FDR B.09.008 | FCSD Volume 8, 8.1.7 |
| Compositional standard for sunflowerseed oil or sunflower oil | FDR B.09.009 | FCSD Volume 8, 8.1.8 |
| Compositional standard for safflowerseed oil or safflower oil | FDR B.09.009A | FCSD Volume 8, 8.1.9 |
| Compositional standard for shortening | FDR B.09.011 | FCSD Volume 8, 8.3.1 |
| Compositional standard for lard | FDR B.09.013 | FCSD Volume 8, 8.2.2 |
| Compositional standard for leaf lard | FDR B.09.014 | FCSD Volume 8, 8.2.3 |
| Compositional standard for suet | FDR B.09.015 | FCSD Volume 8, 8.2.4 |
| Compositional standard for margarine | FDR B.09.016(a), (b)(i), (c)(i) to (iv) and (vi) to (xiii) | FCSD Volume 8, 8.3.2 |
| Fortification of margarine | FDR B.09.016(b)(ii) and (iii) and (c)(v) | FDR B.09.016 |
| Compositional standard for calorie-reduced margarine | FDR B.09.017(a) to (e) | FCSD Volume 8, 8.3.3 |
| Fortification of calorie-reduced margarine | FDR B.09.017(a) | FDR B.09.016 |
| Maximum level for C22 monoenoic fatty acids in fats and oils | FDR B.09.022 | Part 2, Item C.1 of the List of Contaminants and Other Adulterating Substances in Foods |
| Compositional standard for (naming the flavour) extract or (naming the flavour) essence | FDR B.10.003 | FCSD Volume 9, 9.1.1 |
| Compositional standard for artificial (naming the flavour) extract, artificial (naming the flavour) essence, imitation (naming the flavour) extract or imitation (naming the flavour) essence | FDR B.10.004 | FCSD Volume 9, 9.1.2 |
| Compositional standard for (naming the flavour) flavour | FDR B.10.005 | FCSD Volume 9, 9.1.3 |
| Compositional standard for artificial (naming the flavour) flavour or imitation (naming the flavour) flavour | FDR B.10.006 | FCSD Volume 9, 9.1.4 |
| Compositional standard for (naming the fruit) extract naturally fortified, (naming the fruit) essence naturally fortified or (naming the fruit) flavour naturally fortified | FDR B.10.007 | FCSD Volume 9, 9.1.5 |
| Compositional standard for almond essence, almond extract or almond flavour | FDR B.10.009 | FCSD Volume 9, 9.1.6 |
| Compositional standard for anise essence, anise extract or anise flavour | FDR B.10.010 | FCSD Volume 9, 9.1.7 |
| Compositional standard for celery seed essence, celery seed extract or celery seed flavour | FDR B.10.011 | FCSD Volume 9, 9.1.8 |
| Compositional standard for cassia essence, cassia extract, cassia cinnamon essence, cassia cinnamon extract, cassia flavour or cassia cinnamon flavour | FDR B.10.012 | FCSD Volume 9, 9.1.9 |
| Compositional standard for Ceylon cinnamon essence, Ceylon cinnamon extract or Ceylon cinnamon flavour | FDR B.10.013 | FCSD Volume 9, 9.1.10 |
| Compositional standard for clove essence, clove extract or clove flavour | FDR B.10.014 | FCSD Volume 9, 9.1.11 |
| Compositional standard for ginger essence, ginger extract or ginger flavour | FDR B.10.015 | FCSD Volume 9, 9.1.12 |
| Compositional standard for lemon essence, lemon extract or lemon flavour | FDR B.10.016 | FCSD Volume 9, 9.1.13 |
| Compositional standard for nutmeg essence, nutmeg extract or nutmeg flavour | FDR B.10.017 | FCSD Volume 9, 9.1.14 |
| Compositional standard for orange essence, orange extract or orange flavour | FDR B.10.018 | FCSD Volume 9, 9.1.15 |
| Compositional standard for peppermint essence, peppermint extract or peppermint flavour | FDR B.10.019 | FCSD Volume 9, 9.1.16 |
| Compositional standard for rose essence, rose extract or rose flavour | FDR B.10.020 | FCSD Volume 9, 9.1.17 |
| Compositional standard for savory essence, savory extract or savory flavour | FDR B.10.021 | FCSD Volume 9, 9.1.18 |
| Compositional standard for spearmint essence, spearmint extract or spearmint flavour | FDR B.10.022 | FCSD Volume 9, 9.1.19 |
| Compositional standard for sweet basil essence, sweet basil extract or sweet basil flavour | FDR B.10.023 | FCSD Volume 9, 9.1.20 |
| Compositional standard for sweet marjoram essence, sweet marjoram extract, marjoram essence, marjoram extract, sweet marjoram flavour or marjoram flavour | FDR B.10.024 | FCSD Volume 9, 9.1.21 |
| Compositional standard for thyme essence, thyme extract or thyme flavour | FDR B.10.025 | FCSD Volume 9, 9.1.22 |
| Compositional standard for vanilla extract, vanilla essence or vanilla flavour | FDR B.10.026(a) and (b) | FCSD Volume 9, 9.1.23 |
| Added colour in vanilla extract, vanilla essence or vanilla flavour | FDR B.10.026(c) | FDR B.16.010 |
| Compositional standard for wintergreen essence, wintergreen extract or wintergreen flavour | FDR B.10.027 | FCSD Volume 9, 9.1.24 |
| Definition of the term "acid ingredient" | FDR B.11.001 | FCSD Volume 10, 10.0.1 |
| Sulphurous acid or its salt in fresh fruit or vegetable for raw consumption | FDR B.11.001.1 | FDR B.16.008 |
| Compositional standard for canned (naming the vegetable) | FDR B.11.002(a), (c) and (d) | FCSD Volume 10, 10.2.2 |
| Processing and packaging of canned (naming the vegetable) | FDR B.11.002(a) and (b) | FDR B.11.002 |
| Compositional standard for canned mushrooms | FDR B.11.003(a) and (c) | FCSD Volume 10, 10.2.3 |
| Processing and packaging of canned mushrooms | FDR B.11.003(a) and (b) | FDR B.11.003 |
| Compositional standard for frozen mushrooms | FDR B.11.003A | FCSD Volume 10, 10.1.3 |
| Compositional standard for frozen (naming the vegetable) | FDR B.11.004 | FCSD Volume 10, 10.1.2 |
| Compositional standard for tomatoes or canned tomatoes | FDR B.11.005(a) to (c) | FCSD Volume 10, 10.2.4 |
| Processing of tomatoes or canned tomatoes | FDR B.11.005(a) | FDR B.11.005 |
| Compositional standard for tomato juice | FDR B.11.007 | FCSD Volume 10, 10.3.1 |
| Compositional standard for tomato paste | FDR B.11.009 | FCSD Volume 10, 10.2.5 |
| Compositional standard for concentrated tomato paste | FDR B.11.010 | FCSD Volume 10, 10.2.6 |
| Compositional standard for tomato pulp | FDR B.11.011 | FCSD Volume 10, 10.2.7 |
| Compositional standard for tomato puree | FDR B.11.012 | FCSD Volume 10, 10.2.8 |
| Processing of tomato puree | FDR B.11.012 | FDR B.11.011 |
| Compositional standard for tomato catsup, catsup or products whose common names are variants of the word catsup | FDR B.11.014(a) to (c) | FCSD Volume 10, 10.2.9 |
| Processing of tomato catsup, catsup or products whose common names are variants of the word catsup | FDR B.11.014(a) | FDR B.11.012 |
| Mould filaments in canned tomatoes, tomato juice or vegetable juice | FDR B.11.016 | FCSD Volume 10, 10.2.4(c), 10.3.1(b) and 10.3.18 |
| Mould filaments in tomato puree, tomato paste, tomato pulp or tomato catsup | FDR B.11.017 | FCSD Volume 10, 10.2.5(c), 10.2.7(b), 10.2.8(b) and 10.2.9(b) |
| Compositional standard for beans with pork or beans and pork | FDR B.11.040 | FCSD Volume 10, 10.5.4 |
| Compositional standard for beans or vegetarian beans | FDR B.11.041 | FCSD Volume 10, 10.5.5 |
| Compositional standard for olives | FDR B.11.050 | FCSD Volume 10, 10.5.1 |
| Compositional standard for pickles and relishes | FDR B.11.051 | FCSD Volume 10, 10.5.2 |
| Compositional standard for canned (naming the fruit) | FDR B.11.101(a), (c) and (d) | FCSD Volume 10, 10.2.1 |
| Processing and packaging of canned (naming the fruit) | FDR B.11.101(a) and (b) | FDR B.11.101 |
| Compositional standard for frozen (naming the fruit) | FDR B.11.102 | FCSD Volume 10, 10.1.1 |
| Compositional standard for (naming the fruit) juice | FDR B.11.120 | FCSD Volume 10, 10.3.2 |
| Application of fruit juice standards | FDR B.11.121 | FCSD Volume 10, 10.3.3 |
| Compositional standard for apple juice | FDR B.11.123(a) to (d) | FCSD Volume 10, 10.3.4 |
| Fortification of apple juice | FDR B.11.123(b) | FDR D.03.002 Table |
| Compositional standard for grape juice | FDR B.11.124(a) to (d) | FCSD Volume 10, 10.3.5 |
| Fortification of grape juice | FDR B.11.124(d) | FDR D.03.002 Table |
| Compositional standard for grapefruit juice | FDR B.11.125 | FCSD Volume 10, 10.3.6 |
| Compositional standard for lemon juice | FDR B.11.126 | FCSD Volume 10, 10.3.7 |
| Compositional standard for lime juice or lime fruit juice | FDR B.11.127 | FCSD Volume 10, 10.3.8 |
| Compositional standard for orange juice | FDR B.11.128 | FCSD Volume 10, 10.3.9 |
| Compositional standard for pineapple juice | FDR B.11.128A(a) and (b) | FCSD Volume 10, 10.3.10 |
| Fortification of pineapple juice | FDR B.11.128A(b) | FDR D.03.002 Table |
| Compositional standard for carbonated (naming the fruit) juice or sparkling (naming the fruit) juice | FDR B.11.129 | FCSD Volume 10, 10.3.11 |
| Compositional standard for concentrated (naming the fruit) juice | FDR B.11.130(1) and (2) | FCSD Volume 10, 10.3.12 |
| Fortification of concentrated (naming the fruit) juice | FDR B.11.130(1)(b) | FDR D.03.002 Table |
| Compositional standard for (naming the fruits) juice | FDR B.11.131 | FCSD Volume 10, 10.3.13 |
| Compositional standard for apple and (naming the fruit) juice | FDR B.11.132(a) | FCSD Volume 10, 10.3.14 |
| Fortification of apple and (naming the fruit) juice | FDR B.11.132(b) | FDR D.03.002 Table |
| Compositional standard for reconstituted (naming the fruit) juice or (naming the fruit) juice from concentrate | FDR B.11.133 | FCSD Volume 10, 10.3.15 |
| Compositional standard for apricot nectar, peach nectar or pear nectar | FDR B.11.134(a) to (e) | FCSD Volume 10, 10.3.16 |
| Fortification of apricot nectar, peach nectar or pear nectar | FDR B.11.134(e) | FDR D.03.002 Table |
| Compositional standard for (naming the fruit) jam | FDR B.11.201(a) to (d) | FCSD Volume 10, 10.4.1 |
| Processing of (naming the fruit) jam | FDR B.11.201(a) | FDR B.11.201 |
| Compositional standard for (naming the fruit) jam with pectin | FDR B.11.202(a) to (d) | FCSD Volume 10, 10.4.2 |
| Processing of (naming the fruit) jam with pectin | FDR B.11.202(a) | FDR B.11.201 |
| Compositional standard for apple (or rhubarb) and (naming the fruit) jam | FDR B.11.203(a) to (c) | FCSD Volume 10, 10.4.3 |
| Processing of apple (or rhubarb) and (naming the fruit) jam | FDR B.11.203(a) | FDR B.11.201 |
| Compositional standard for (naming the citrus fruit) marmalade | FDR B.11.220 | FCSD Volume 10, 10.4.4 |
| Compositional standard for (naming the citrus fruit) marmalade with pectin | FDR B.11.221(a) to (c) | FCSD Volume 10, 10.4.5 |
| Processing of (naming the citrus fruit) marmalade with pectin | FDR B.11.221(a) | FDR B.11.220 |
| Compositional standard for pineapple marmalade or fig marmalade | FDR B.11.222 | FCSD Volume 10, 10.4.6 |
| Processing of pineapple marmalade or fig marmalade | FDR B.11.222(a) | FDR B.11.221 |
| Compositional standard for pineapple marmalade with pectin or fig marmalade with pectin | FDR B.11.223(a) to (c) | FCSD Volume 10, 10.4.7 |
| Processing of pineapple marmalade with pectin or fig marmalade with pectin | FDR B.11.223(a) | FDR B.11.221 |
| Compositional standard for (naming the fruit) preserve (conserve) | FDR B.11.224 | FCSD Volume 10, 10.4.8 |
| Compositional standard for (naming the fruit) jelly | FDR B.11.240 | FCSD Volume 10, 10.4.9 |
| Compositional standard for (naming the fruit) jelly with pectin | FDR B.11.241(a) to (c) | FCSD Volume 10, 10.4.10 |
| Processing of (naming the fruit) jelly with pectin | FDR B.11.241(a) | FDR B.11.240 |
| Application of jam and jelly standards | FDR B.11.242 | FCSD Volume 10, 10.4.11 |
| Compositional standard for mincemeat, mince meat, mince or fruit mince | FDR B.11.250 | FCSD Volume 10, 10.5.3 |
| Compositional standard for boiled cider | FDR B.11.260 | FCSD Volume 10, 10.3.17 |
| Compositional standard for mineral water or spring water | FDR B.12.001(a), (c) and (d) | FCSD Volume 11, 11.1.1 |
| Source of mineral water or spring water from potable water | FDR B.12.001(a) | FDR B.12.001(1) |
| Microbiological criteria for coliform bacteria in mineral water or spring water | FDR B.12.001(b) | Table of Microbiological Criteria for Food |
| Fortification of mineral water or spring water | FDR B.12.001(d) | FDR B.12.001(2) |
| Microbiological criteria for coliform bacteria and total aerobic bacteria in water in sealed containers, other than mineral water or spring water | FDR B.12.004(a) and (b) | Table of Microbiological Criteria for Food |
| Microbiological criteria for coliform bacteria in prepackaged ice | FDR B.12.005(1)(a) | Table of Microbiological Criteria for Food |
| Naturally occurring and added fluoride in prepackaged ice | FDR B.12.005(1)(b) and (c) | FDR B.12.005 |
| Microbiological criteria for coliform bacteria in water for manufacture of prepackaged ice | FDR B.12.005(2)(a) | Repealed |
| Compositional standard for flour, white flour, enriched flour or enriched white flour | FDR B.13.001(a), (b), (c) and (e) | FCSD Volume 12, 12.1.1 |
| Mandatory fortification of flour, white flour, enriched flour or enriched white flour | FDR B.13.001(d) | FDR B.13.001(1) |
| Voluntary fortification of flour, white flour, enriched flour or enriched white flour | FDR B.13.001(e) and (f) | FDR B.13.001(2) |
| Compositional standard for vitamin B white flour (Canada approved) | FDR B.13.003 | FCSD Volume 12, 12.1.2 |
| Compositional standard for whole wheat flour or entire wheat flour | FDR B.13.005 | FCSD Volume 12, 12.1.3 |
| Compositional standard for graham flour | FDR B.13.006 | FCSD Volume 12, 12.1.4 |
| Compositional standard for gluten flour | FDR B.13.007 | FCSD Volume 12, 12.1.5 |
| Compositional standard for crushed wheat or coarse ground wheat | FDR B.13.008 | FCSD Volume 12, 12.1.6 |
| Compositional standard for cracked wheat | FDR B.13.009 | FCSD Volume 12, 12.1.7 |
| Compositional standard for rice | FDR B.13.010 | FCSD Volume 12, 12.1.8 |
| Compositional standard for corn starch | FDR B.13.011 | FCSD Volume 12, 12.1.9 |
| Official methods for moisture, ash and fineness | FDR B.13.014 | FCSD Volume 12, 12.0.1 |
| Compositional standard for cottonseed flour | FDR B.13.015 | FCSD Volume 12, 12.1.10 |
| Definition of the term "milk solids" | FDR B.13.020 | FCSD Volume 12, 12.0.1 |
| Compositional standard for bread or white bread | FDR B.13.021 | FCSD Volume 12, 12.2.1 |
| Compositional standard for enriched bread or enriched white bread | FDR B.13.022(a), (b) and (d) | FCSD Volume 12, 12.2.2 |
| Mandatory fortification of enriched bread or enriched white bread | FDR B.13.022(b)(ii) | FDR B.13.022(1) |
| Voluntary fortification of enriched bread or enriched white bread | FDR B.13.022(c) | FDR B.13.022(2) |
| Compositional standard for raisin bread | FDR B.13.025 | FCSD Volume 12, 12.2.3 |
| Compositional standard for (naming the percentage) whole wheat bread | FDR B.13.026 | FCSD Volume 12, 12.2.4 |
| Compositional standard for brown bread | FDR B.13.027 | FCSD Volume 12, 12.2.5 |
| Compositional standard for specialty bread | FDR B.13.029 | FCSD Volume 12, 12.2.6 |
| Definition of the term "meat" | FDR B.14.002 | FDR B.14.001 |
| Compositional standard for meat | FDR B.14.002 | FCSD Volume 13, 13.1.1 |
| Definition of the term "meat by-product" | FDR B.14.003 | FDR B.14.001 |
| Compositional standard for meat by-product | FDR B.14.003 | FCSD Volume 13, 13.1.2 |
| Meat by-product from healthy animals | FDR B.14.003 | FDR B.14.002 |
| Adulteration of meat, meat by-products or their preparations with portion of animal | FDR B.14.004(a) | FDR B.14.004 |
| Adulteration of meat, meat by-products or their preparations with preservative or colour | FDR B.14.004(b) and (c) | FDR B.16.002 and B.16.003 |
| Compositional standard for prepared meat and prepared meat by-product | FDR B.14.005 | FCSD Volume 13, 13.3.1 |
| Compositional standard for meat binder or (naming the meat product) binder | FDR B.14.007 | FCSD Volume 13, 13.2.1 |
| Compositional standard for pumping pickle, cover pickle and dry cure | FDR B.14.009 | FCSD Volume 13, 13.2.2 |
| Labelling of enzymes in pumping pickle for cured beef cuts | FDR B.14.009(g) | FDR B.16.020 |
| Compositional standard for regular ground beef | FDR B.14.015 | FCSD Volume 13, 13.1.4 |
| Compositional standard for medium ground beef | FDR B.14.015A | FCSD Volume 13, 13.1.5 |
| Compositional standard for lean ground beef | FDR B.14.015B | FCSD Volume 13, 13.1.6 |
| Definition of the term "solid cut meat" | FDR B.14.020 | FDR B.01.001(1) |
| Compositional standard for solid cut meat | FDR B.14.020 | FCSD Volume 13, 13.1.3 |
| Phosphate salts in solid cut meat | FDR B.14.021(1)(b) | FDR B.14.021(1) |
| Compositional standard for preserved meat or preserved meat by-product | FDR B.14.031 | FCSD Volume 13, 13.3.4 |
| Compositional standard for sausage or sausage meat | FDR B.14.032 | FCSD Volume 13, 13.3.5 |
| Compositional standard for (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) | FDR B.14.032A | FCSD Volume 13, 13.3.2 |
| Total protein content of (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) | FDR B.14.032AA | FCSD Volume 13, 13.3.3 |
| Compositional standard for potted meat, meat paste or meat spread | FDR B.14.033 | FCSD Volume 13, 13.3.6 |
| Processing of potted meat, meat paste or meat spread | FDR B.14.033 | FDR B.14.033(a) |
| Compositional standard for potted meat by-product, meat by-product paste or meat by-product spread | FDR B.14.034(a) and (b) | FCSD Volume 13, 13.3.7 |
| Processing of potted meat by-product, meat by-product paste or meat by-product spread | FDR B.14.034(a) | FDR B.14.033(e) |
| Compositional standard for meat loaf, meat roll, meat lunch or luncheon meat | FDR B.14.035 | FCSD Volume 13, 13.3.8 |
| Processing of meat loaf, meat roll, meat lunch or luncheon meat | FDR B.14.035 | FDR B.14.033(b) to (d) |
| Compositional standard for meat by-product loaf or meat and meat by-product loaf | FDR B.14.036 | FCSD Volume 13, 13.3.9 |
| Processing of meat by-product loaf or meat and meat by-product loaf | FDR B.14.036 | FDR B.14.033(f) and (g) |
| Compositional standard for headcheese | FDR B.14.037(1) and (2) | FCSD Volume 13, 13.3.10 |
| Processing of headcheese | FDR B.14.037(1)(a) | FDR B.14.033(h) |
| Compositional standard for brawn | FDR B.14.038 | FCSD Volume 13, 13.3.11 |
| Processing of brawn | FDR B.14.038 | FDR B.14.033(i) |
| Compositional standard for edible bone meal or edible bone flour | FDR B.14.061 | FCSD Volume 13, 13.6.1 |
| Edible bone meal or edible bone flour from healthy animals | FDR B.14.061 | FDR B.14.002 |
| Compositional standard for gelatin or edible gelatin | FDR B.14.062 | FCSD Volume 13, 13.6.2 |
| Compositional standard for stew meat | FDR B.14.063 | FCSD Volume 13, 13.4.1 |
| Compositional standard for vegetable stew with (naming the meat) | FDR B.14.064 | FCSD Volume 13, 13.4.2 |
| Compositional standard for (naming the meat) stew | FDR B.14.065 | FCSD Volume 13, 13.4.3 |
| Compositional standard for Irish stew | FDR B.14.066 | FCSD Volume 13, 13.4.4 |
| Compositional standard for meat ball stew | FDR B.14.067 | FCSD Volume 13, 13.4.5 |
| Compositional standard for specialty meat stews | FDR B.14.068 | FCSD Volume 13, 13.4.6 |
| Compositional standard for wieners and beans or wieners with beans | FDR B.14.070 | FCSD Volume 13, 13.5.1 |
| Compositional standard for beans and wieners or beans with wieners | FDR B.14.071 | FCSD Volume 13, 13.5.2 |
| Quantitative statement or directions for use for food additive | FDR B.16.001 | FDR B.16.013 |
| Food additive submission | FDR B.16.002 | A Guide for the Preparation of Submissions on Food Additives |
| Notification after the evaluation of a food additive submission | FDR B.16.003 | A Guide for the Preparation of Submissions on Food Additives |
| Exclusion of substances as a food additive | FDR B.16.006 | FDR B.01.001(1) definition of food additive and Division 16 |
| Sale of food containing a food additive | FDR B.16.007 | FDR B.16.002 to B.16.007 |
| Sale of a substance as a food additive | FDR B.16.100 | FDR B.16.009 |
| Compositional standard for salt | FDR B.17.001 | FCSD Volume 14, 14.1.1 |
| Fortification of salt for table or general household use | FDR B.17.003 | FDR B.17.003 and B.17.004 |
| Compositional standard for sugar | FDR B.18.001 | FCSD Volume 15, 15.1.1 |
| Compositional standard for liquid sugar | FDR B.18.002 | FCSD Volume 15, 15.1.2 |
| Compositional standard for invert sugar | FDR B.18.003 | FCSD Volume 15, 15.1.3 |
| Compositional standard for liquid invert sugar | FDR B.18.004 | FCSD Volume 15, 15.1.4 |
| Compositional standard for icing sugar | FDR B.18.006 | FCSD Volume 15, 15.1.5 |
| Compositional standard for brown sugar, yellow sugar or golden sugar | FDR B.18.007 | FCSD Volume 15, 15.1.6 |
| Compositional standard for refined sugar syrup, refiners' syrup or golden syrup | FDR B.18.008 | FCSD Volume 15, 15.1.7 |
| Compositional standard for fancy molasses | FDR B.18.009 | FCSD Volume 15, 15.1.8 |
| Compositional standard for table molasses | FDR B.18.010 | FCSD Volume 15, 15.1.9 |
| Compositional standard for refiners' molasses, blackstrap molasses or cooking molasses | FDR B.18.011 | FCSD Volume 15, 15.1.10 |
| Compositional standard for dextrose anhydrous | FDR B.18.015(1) | FCSD Volume 15, 15.1.11(1) |
| Compositional standard for dextrose monohydrate | FDR B.18.015(2) | FCSD Volume 15, 15.1.11(2) |
| Compositional standard for glucose or glucose syrup | FDR B.18.016 | FCSD Volume 15, 15.1.12 |
| Compositional standard for glucose solids or dried glucose syrup | FDR B.18.017 | FCSD Volume 15, 15.1.13 |
| Compositional standard for (naming the source of the glucose) syrup | FDR B.18.018 | FCSD Volume 15, 15.1.14 |
| Compositional standard for lactose | FDR B.18.019 | FCSD Volume 15, 15.1.15 |
| Compositional standard for honey | FDR B.18.025 | FCSD Volume 15, 15.1.16(1) |
| Compositional standard for honey derived mainly from nectar of blossoms | FDR B.18.026(1) | FCSD Volume 15, 15.1.16(2) |
| Compositional standard for honey derived mainly from nectar of lavender, rubinia, alfalfa, or banksia menziesii | FDR B.18.026(2) | FCSD Volume 15, 15.1.16(3) |
| Compositional standard for honey derived from secretions of living plants or from secretions on living plants | FDR B.18.027 | FCSD Volume 15, 15.1.16(4) |
| Compositional standard for wine vinegar | FDR B.19.003 | FCSD Volume 16, 16.1.1 |
| Compositional standard for spirit vinegar, alcohol vinegar, white vinegar or grain vinegar | FDR B.19.004 | FCSD Volume 16, 16.1.2 |
| Compositional standard for malt vinegar | FDR B.19.005 | FCSD Volume 16, 16.1.3 |
| Compositional standard for cider vinegar or apple vinegar | FDR B.19.006 | FCSD Volume 16, 16.1.4 |
| Compositional standard for blended vinegar | FDR B.19.007 | FCSD Volume 16, 16.1.5 |
| Compositional standard for tea | FDR B.20.001 | FCSD Volume 17, 17.1.1 |
| Compositional standard for black tea | FDR B.20.002 | FCSD Volume 17, 17.1.2 |
| Compositional standard for original unblended black tea | FDR B.20.003 | FCSD Volume 17, 17.1.3 |
| Compositional standard for green tea | FDR B.20.004 | FCSD Volume 17, 17.1.4 |
| Compositional standard for decaffeinated (indicating the type of tea) | FDR B.20.005 | FCSD Volume 17, 17.1.5 |
| Foods that are marine and fresh water animal products | FDR B.21.001 | Repealed |
| Compositional standard for fish | FDR B.21.003 | FCSD Volume 18, 18.1.1 |
| Compositional standard for meat under marine and fresh water animal products | FDR B.21.004 | FCSD Volume 18, 18.1.2 |
| Compositional standard for prepared fish or prepared meat | FDR B.21.006 | FCSD Volume 18, 18.1.3 |
| Compositional standard for fish binder | FDR B.21.007 | FCSD Volume 18, 18.2.1 |
| Ingredients in prepared meat | FDR B.21.020 | FDR B.21.021 |
| Compositional standard for preserved fish or preserved meat | FDR B.21.021 | FCSD Volume 18, 18.1.4 |
| Compositional standard for fish protein | FDR B.21.027(a) | FCSD Volume 18, 18.1.5 |
| Protein content in fish protein | FDR B.21.027(c) | FDR B.21.027 |
| Microbiological criteria for Salmonella in fresh or frozen froglegs | FDR B.21.031 | Table of Microbiological Criteria for Food |
| Definition of the term "poultry meat" | FDR B.22.002 | FDR B.22.001 |
| Compositional standard for poultry meat | FDR B.22.002 | FCSD Volume 19, 19.1.1 |
| Definition of the term "poultry meat by-product" | FDR B.22.003 | FDR B.22.001 |
| Compositional standard for poultry meat by-product | FDR B.22.003 | FCSD Volume 19, 19.1.2 |
| Clean poultry meat by-product | FDR B.22.003 | FDR B.22.002 |
| Compositional standard for giblets | FDR B.22.004 | FCSD Volume 19, 19.1.3 |
| Adulteration of poultry meat, poultry meat by-products or their preparations with any organ or portion of poultry | FDR B.22.005(a) | FDR B.22.005 |
| Adulteration of poultry meat, poultry meat by-products or their preparations with preservatives or colour | FDR B.22.005(b) and (c) | FDR B.16.002 and B.16.003 |
| Compositional standard for prepared poultry meat or prepared poultry meat by-product | FDR B.22.006 | FCSD Volume 19, 19.2.1 |
| Definition of the term "filler" | FDR B.22.008 | Repealed |
| Definition of the term "solid cut poultry meat" | FDR B.22.011 | FDR B.01.001(1) |
| Compositional standard for solid cut poultry meat | FDR B.22.011 | FCSD Volume 19, 19.1.4 |
| Phosphate salts in solid cut poultry meat | FDR B.22.012(1)(b) | FDR B.22.012(1) |
| Dressed poultry carcass placed in chilling tank containing fluids with phosphate salts or lactate salts | FDR B.22.013 and List of Permitted Preservatives | FDR B.22.013 |
| Compositional standard for stew poultry meat | FDR B.22.016 | FCSD Volume 19, 19.3.1 |
| Compositional standard for vegetable stew with (naming the poultry meat) | FDR B.22.017 | FCSD Volume 19, 19.3.2 |
| Compositional standard for (naming the poultry meat) stew | FDR B.22.018 | FCSD Volume 19, 19.3.3 |
| Compositional standard for specialty poultry meat stew | FDR B.22.019 | FCSD Volume 19, 19.3.4 |
| Compositional standard for preserved poultry meat or poultry meat by-product | FDR B.22.021 | FCSD Volume 19, 19.2.2 |
| Compositional standard for canned (naming the poultry) | FDR B.22.022 | FCSD Volume 19, 19.2.3 |
| Compositional standard for broth used in canned (naming the poultry) | FDR B.22.023 | FCSD Volume 19, 19.2.4 |
| Compositional standard for boneless (naming the poultry) | FDR B.22.025 | FCSD Volume 19, 19.2.5 |
| Microbiological criteria for Salmonella in egg products | FDR B.22.033 | Table of Microbiological Criteria for Food |
| Compositional standard for liquid whole egg, dried whole egg or frozen whole egg | FDR B.22.034 | FCSD Volume 19, 19.4.1 |
| Compositional standard for liquid yolk, dried yolk or frozen yolk | FDR B.22.035 | FCSD Volume 19, 19.4.2 |
| Compositional standard for liquid egg-white, (liquid albumen), dried egg-white, (dried albumen) or frozen egg-white (frozen albumen) | FDR B.22.036 | FCSD Volume 19, 19.4.3 |
| Compositional standard for liquid whole egg mix, dried whole egg mix, frozen whole egg mix, liquid yolk mix, dried yolk mix or frozen yolk mix | FDR B.22.037 | FCSD Volume 19, 19.4.4 |
| Acrylonitrile from food package | FDR B.23.008 | FDR B.23.007 |
| Definitions of the terms "infant" and "infant food" | FDR B.25.001 | FDR B.01.001(1) |
| Maximum level for C22 monoenoic fatty acids in infant formula | FDR B.25.054(1)(a)(iii) | Part 2, Item C.1 of the List of Contaminants and Other Adulterating Substances in Foods |
| Food additive in infant food | FDR B.25.062 before Table I | FDR B.16.006 |
| Definition of the term "hermetically sealed container" | FDR B.27.001 | FDR B.01.001(1) |
| Fortification of dairy products, margarine or calorie-reduced margarine | FDR D.01.011.1 | FDR B.08.003, B.08.004, B.08.005(1)(b), B.08.006(b), B.08.010(b), B.08.011(c) and B.09.016(1)(b) |