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Archived - Chapter 7 – Packaging and labelling
7.1 Introduction

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This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

The purpose of this chapter of the Meat Hygiene Manual of Procedures is to elaborate on the regulatory requirements related to packaging, labelling and recipes of edible meat products prepared in federally registered establishments or imported.

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