Archived - Chapter 7 – Packaging and labelling
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Complete chapter (excluding annexes)
Table of Contents
- 7.1 Introduction
- 7.2 Applicable legislation and references
- 7.3 Types of containers and labels
- 7.4 Request for registration of labels and recipes
- 7.5 Label registration fees
- 7.6 Mandatory requirements for labels of edible meat products in registered establishments
- 7.7 Non-mandatory information on labels for edible meat products in registered establishments
- 7.8 Other labelling requirements
- 7.9 Cutting and labelling requirements of poultry parts
- 7.10 Acceptable methods of labelling meat products in artificial casings
- 7.11 Labelling of volume retail packages
- 7.12 Labelling of shipping containers
- 7.13 Ham nomenclature
- 7.14 Labelling requirements for non-meat food products
- 7.15 Requirements for labels not requiring registration from the Packaging, Labelling and Evaluation Unit
- 7.16 Labelling requirements for non-food products
- 7.17 Custody of labels
- 7.18 Transfer of labels, bearing the Meat Inspection Legend, from one registered establishment to another
- 7.19 Disposal of obsolete labels bearing the Meat Inspection Legend
- 7.20 Authority to reproduce the Meat Inspection Legend
- 7.21 Labelling of imported meat products
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7.22 Meat Standards as prescribed in the Meat Inspection Regulations, 1990
- 7.22.1 Protein requirements
- 7.22.2 Ingredients derived from milk
- 7.22.3 Gums and gelling agents
- 7.22.4 Use of pork or poultry skin
- 7.22.5 Use of mechanically separated meat (MSM)
- 7.22.6 Wiltshire bacon
- 7.22.7 Use and labelling of partially defatted chopped beef and pork
- 7.22.8 Use and labelling of partially defatted chopped beef and pork obtained from a low temperature heating process
- 7.22.9 Use of phosphate salts or water in the preparation of meat products
Annexes
Annex A - Request for Registration of Labels, Markings and Containers
Pre-market registration of labels and recipes for certain meat and processed products no longer required
Annex C - Main Panels on Round Containers (Cans)
Annex E - Registration Stamp
Pre-market registration of labels and recipes for certain meat and processed products no longer required
Annex F - Labelling requirements for shipping cartons
Annex G - Authorization to Reproduce the Meat Inspection Legend
Annex J - Ingredients and Components of Ingredients - Labelling Requirements
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