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Regulations Respecting Food and Drugs (C.R.C., c. 870)

Enabling Statute: Food and Drugs Act

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Regulation current to November 30th, 2010

Attention: See coming into force provision and notes, where applicable.

Table of Contents Print Version

Food and Drug Regulations

C.R.C., c. 870

FOOD AND DRUGS ACT

Food and Drug Regulations

Regulations Respecting Food and Drugs

PART A

ADMINISTRATION

General

A.01.001. These Regulations may be cited as the Food and Drug Regulations.

A.01.002. These Regulations, where applicable, prescribe the standards of composition, strength, potency, purity, quality or other property of the article of food or drug to which they refer.

A.01.003. [Repealed, SOR/94-289, s. 1]

Interpretation

A.01.010. In these Regulations,

“acceptable method” means a method of analysis or examination designated by the Director as acceptable for use in the administration of the Act and these Regulations; (méthode acceptable)

“Act” means the Food and Drugs Act, except in Parts G and J; (Loi)

“common-law partner”, in relation to an individual, means a person who is cohabiting with the individual in a conjugal relationship, having so cohabited for a period of at least one year; (conjoint de fait)

“cubic centimetre” and its abbreviation “cc.” shall be deemed to be interchangeable with the term “millilitre” and its abbreviation “ml.”; (centimètre cube)

“Director” means the Assistant Deputy Minister, Health Products and Food Branch, of the Department of Health; (Directeur)

“inner label” means the label on or affixed to an immediate container of a food or drug; (étiquette intérieure)

“Lot number” means any combination of letters, figures, or both, by which any food or drug can be traced in manufacture and identified in distribution; (numéro de lot)

“manufacturer” [Repealed, SOR/97-12, s. 1]

“manufacturer” or “distributor” means a person, including an association or partnership, who under their own name, or under a trade-, design or word mark, trade name or other name, word or mark controlled by them, sells a food or drug; (fabricant ordistributeur)

“official method” means a method of analysis or examination designated as such by the Director for use in the administration of the Act and these Regulations; (méthode officielle)

“outer label” means the label on or affixed to the outside of a package of a food or drug; (étiquette extérieure)

“principal display panel” has the same meaning as in the Consumer Packaging and Labelling Regulations; (espace principal)

“security package” means a package having a security feature that provides reasonable assurance to consumers that the package has not been opened prior to purchase. (emballage de sécurité)

SOR/84-300, s. 1(F); SOR/85-141, s. 1; SOR/89-455, s. 1; SOR/97-12, s. 1; SOR/2000-353, s. 1; SOR/2001-272, s. 5; SOR/2003-135, s. 1.

A.01.011. The Director shall, upon request, furnish copies of official methods.

A.01.012. The Director shall, upon request, indicate that a method is acceptable or otherwise upon its submission to him for a ruling.

A.01.013. Where a food, drug, vitamin or cosmetic has more than one name, whether proper or common, a reference in these Regulations to the food, drug, vitamin or cosmetic by any of its names is deemed to be a reference to the food, drug or vitamin by all of its names.

A.01.014. When a lot number is required by these Regulations to appear on any article, container, package or label it shall be preceded by one of the following designations:

(a) “Lot number”;

(b) “Lot No.”;

(d) “(L)”.

A.01.015. (1) Subject to subsection (2), any statement, information or declaration that is required by these Regulations to appear on the label of any drug shall be in either the French or the English language in addition to any other language.

(2) The adequate directions for use required to be shown on the inner and outer labels of a drug pursuant to subparagraph C.01.004(1)(c)(iii) shall be in both the French and English languages if the drug is available for sale without prescription in an open self-selection area.

SOR/85-140, s. 1.

A.01.016. All information required by these Regulations to appear on a label of a food or drug shall be

(a) clearly and prominently displayed on the label; and

(b) readily discernible to the purchaser or consumer under the customary conditions of purchase and use.

Analysts; Inspectors

A.01.020. and A.01.021. [Repealed, SOR/81-935, s. 1]

A.01.022. An inspector shall perform the functions and duties and carry out the responsibilities in respect of foods and drugs prescribed by the Act, and these Regulations.

A.01.023. The authority of an inspector extends to and includes the whole of Canada.

A.01.024. The certificate of designation required pursuant to subsection 22(2) of the Act shall

(a) certify that the person named therein is an inspector for the purpose of the Act; and

(b) be signed by

(i) the Director and the person named in the certificate, in the case of an inspector on the staff of the Department, or

(ii) [Repealed, SOR/2000-184, s. 60]

SOR/80-500, s. 1; SOR/92-626, s. 1; SOR/95-548, s. 5; SOR/2000-184, s. 60.

A.01.025. Where authorized by a regulation made pursuant to the Broadcasting Act, inspectors shall act as representatives of the Canadian Radio-television and Telecommunications Commission for the purpose of enforcing the provisions of regulations made by the Canadian Radio-Television and Telecommunications Commission concerning the advertising of any article to which the Proprietary or Patent Medicine Act or the Food and Drugs Act applies, or concerning recommendations for the prevention, treatment or cure of a disease or ailment.

A.01.026. An inspector may, for the proper administration of the Act or these Regulations, take photographs of

(a) any article that is referred to in subsection 23(2) of the Act;

(b) any place where, on reasonable grounds, he believes any article referred to in paragraph (a) is manufactured, prepared, preserved, packaged or stored; and

(c) anything that, on reasonable grounds, he believes is used or capable of being used for the manufacture, preparation, preservation, packaging or storing of any article referred to in paragraph (a).

SOR/90-814, s. 1.

Importations

A.01.040. Subject to section A.01.044, no person shall import into Canada for sale a food or drug the sale of which in Canada would constitute a violation of the Act or these Regulations.

SOR/92-626, s. 2(F).

A.01.041. An inspector may examine and take samples of any food or drug sought to be imported into Canada.

A.01.042. Where an inspector examines or takes a sample of a food or drug pursuant to section A.01.041, he may submit the food or drug or sample to an analyst for analysis or examination.

A.01.043. Where an inspector, upon examination of a food or drug or sample thereof or on receipt of a report of an analyst of the result of an analysis or examination of the food or drug or sample, is of the opinion that the sale of the food or drug in Canada would constitute a violation of the Act or these Regulations, the inspector shall so notify in writing the collector of customs concerned and the importer.

SOR/84-300, s. 2(E).

A.01.044. (1) Where a person seeks to import a food or drug into Canada for sale and the sale would constitute a violation of the Act or these Regulations, that person may, if the sale of the food or drug would be in conformity with the Act and these Regulations after its relabelling or modification, import it into Canada on condition that

(a) the person gives to an inspector notice of the proposed importation; and

(b) the food or drug will be relabelled or modified as may be necessary to enable its sale to be lawful in Canada.

(2) No person shall sell a food or drug that has been imported into Canada under subsection (1) unless the food or drug has been relabelled or modified within three months after the importation or within such longer period as may be specified by

(a) in the case of a drug, the Director; or

(b) in the case of food, the Director or the President of the Canadian Food Inspection Agency.

SOR/92-626, s. 3; SOR/95-548, s. 5; SOR/2000-184, s. 61; SOR/2000-317, s. 18.

Exports

A.01.045. A certificate referred to in section 37 of the Act shall be signed and issued by the exporter in the form set out in Appendix III.

SOR/80-318, s. 1; SOR/90-814, s. 2.

Sampling

A.01.050. When taking a sample of an article pursuant to paragraph 23(1)(a) of the Act, an inspector shall inform the owner thereof or the person from whom the sample is being obtained of the inspector’s intention to submit the sample or a part thereof to an analyst for analysis or examination, and

(a) where, in the opinion of the inspector, division of the procured quantity would not interfere with analysis or examination

(i) divide the quantity into three parts,

(ii) identify the three parts as the owner’s portion, the sample, and the duplicate sample and where only one part bears the label, that part shall be identified as the sample,

(iii) seal each part in such a manner that it cannot be opened without breaking the seal, and

(iv) deliver the part identified as the owner’s portion to the owner or the person from whom the sample was obtained and forward the sample and the duplicate sample to an analyst for analysis or examination; or

(b) where, in the opinion of the inspector, division of the procured quantity would interfere with analysis or examination

(i) identify the entire quantity as the sample,

(ii) seal the sample in such a manner that it cannot be opened without breaking the seal, and

(iii) forward the sample to an analyst for analysis or examination.

SOR/90-814, s. 3.

A.01.051. Where the owner or the person from whom the sample was obtained objects to the procedure followed by an inspector under section A.01.050 at the time the sample was obtained, the inspector shall follow both procedures set out in that section if the owner or the person from whom the sample was obtained supplies him with a sufficient quantity of the article.

Tariff of Fees

A.01.060. The cost of analysing a sample other than for the purpose of the Act, for a department of the Government of Canada for the purpose of legal action is $15.

Labelling of Food and Drugs in Pressurized Containers

A.01.060.1. In sections A.01.061 and A.01.062,

“flame projection” means the ability of the pressurized contents of an aerosol container to ignite and the length of that ignition, when tested in accordance with official method DO-30, Determination of Flame Projection, dated October 15, 1981; (projection de flamme)

“flashback” means that part of the flame projection that extends from its point of ignition back to the aerosol container when tested in accordance with official method DO-30, Determination of Flame Projection, dated October 15, 1981; (retour de flamme)

“principal display panel” [Repealed, SOR/2000-353, s. 2]

SOR/92-15, s. 1; SOR/2000-353, s. 2; SOR/2001-272, s. 6.

A.01.061. (1) Subject to section A.01.063, in the case of a food or a drug packaged in a disposable metal container designed to release pressurized contents by use of a manually operated valve that forms an integral part of the container, the principal display panel of the inner and outer labels of the food or drug shall display, in accordance with sections 15 to 18 of the Consumer Chemicals and Containers Regulations, as they read on September 30, 2001, the following information:

(a) the hazard symbol set out in Column II of item 10 of Schedule II to those Regulations, accompanied by the signal word “CAUTION / ATTENTION”; and

(b) the primary hazard statement “CONTAINER MAY EXPLODE IF HEATED. / CE CONTENANT PEUT EXPLOSER S’IL EST CHAUFFÉ.”.

(2) Subject to section A.01.063, one panel of the inner and outer labels of a food or drug referred to in subsection (1) shall display, in the size required by paragraph 19(1)(b) of the Consumer Chemicals and Containers Regulations, as they read on September 30, 2001, the following additional hazard statement:

“Contents under pressure. Do not place in hot water or near radiators, stoves or other sources of heat. Do not puncture or incinerate container or store at temperatures over 50°C.

Contenu sous pression. Ne pas mettre dans l’eau chaude ni près des radiateurs, poêles ou autres sources de chaleur. Ne pas percer le contenant, ni le jeter au feu, ni le conserver à des températures dépassant 50 °C.”

(3) The requirements of subsections (1) and (2) do not apply where

(a) in relation to a drug or cosmetic, in the opinion of the Director, or

(b) in relation to a food, in the opinion of the Minister of Consumer and Corporate Affairs,

the design of the container, the materials used in its construction or the incorporation of a safety device eliminate the potential hazard therein.

SOR/81-616, s. 1; SOR/85-1023, s. 1; SOR/92-15, s. 2; SOR/2001-272, s. 7.

A.01.062. (1) Subject to section A.01.063, if a food or drug is packaged in a container described in subsection A.01.061(1) and has a flame projection of a length set out in column I of any of items 1 to 3 of the table to this subsection or a flashback as set out in column I of item 4 of that table, as determined by official method DO-30, Determination of Flame Projection, dated October 15, 1981, the principal display panel of the inner and outer labels of the food or drug shall display, in accordance with sections 15 to 18 of the Consumer Chemicals and Containers Regulations, as they read on September 30, 2001, the following information:

(a) the hazard symbol set out in Column II of the same item;

(b) in both official languages, the signal word set out in Column III of the same item; and

TABLE IS NOT DISPLAYED, SEE SOR/81-616, S. 2; SOR/92-15, S. 3

(2) In addition to the requirements of subsection (1), one panel of the inner label and outer labels of a food or drug referred to in that subsection shall display, in the size required by paragraph 19(1)(b) of the Consumer Chemicals and Containers Regulations, as they read on September 30, 2001, the following additional hazard statement:

“Do not use in presence of open flame or spark.

Ne pas utiliser en présence d’une flamme nue ou d’étincelles.”

SOR/81-616, s. 2; SOR/82-429, s. 1; SOR/85-1023, s. 2; SOR/92-15, s. 3; SOR/2001-272, s. 8.

A.01.063. (1) Where the labelled net contents of a container of a food or drug described in subsection A.01.061(1) or A.01.062(1) does not exceed 60 millilitres or 60 grams, the inner label may show only the information described in paragraph A.01.061(1)(a) or paragraphs A.01.062(1)(a) and (b), as the case may be.

(2) Where the labelled net contents of a container of a food or drug described in subsection A.01.061(1) or A.01.062(1) exceeds 60 millilitres or 60 grams but does not exceed 120 millilitres or 120 grams, the inner label may show only the information described in subsection A.01.061(1) or subsection A.01.062(1), as the case may be.

(3) Where the labelled net quantity, in a container, of a food or drug referred to in subsection A.01.061(1) or A.01.062(1) is less than 30 mL or 30 g, the hazard symbol shall be of such size as to be capable of being circumscribed by a circle with a diameter of at least 6 mm.

(4) Where a container of a food or drug, described in subsection (1) or (2) is sold in a package, the outer label may show only the information described in subsection A.01.061(2) and, where applicable, subsection A.01.062(2).

SOR/81-616, s. 2; SOR/92-15, s. 4.

A.01.064. [Repealed, SOR/93-243, s. 2]

Security Packaging

A.01.065 (1) In this section, “drug for human use” means a drug that is intended for human use, whether the drug is

(a) a mouthwash;

(b) to be inhaled, ingested or inserted into the body; or

(2) Subject to subsection (3), no person shall sell or import a drug for human use that is packaged and available to the general public in a self-service display, unless the drug is contained in a security package.

(3) Subsection (2) does not apply to lozenges.

(4) Subject to subsection (5), a statement or illustration that draws attention to the security feature of the security package referred to in subsection (2) shall be carried

(a) on the inner label of the package; and

(b) if the security feature is a part of the outer package, on the outer label.

(5) Subsection (4) does not apply if the security feature of a security package is self-evident and is an integral part of the immediate product container.

SOR/85-141, s. 2; SOR/88-323, s. 1; SOR/92-664, s. 1.

Exemptions

Application

A.01.066. Sections A.01.067 and A.01.068 do not apply to

(a) a drug included in Schedule I, II, III, IV or V to the Controlled Drugs and Substances Act; or

(b) a drug that is listed or described in Schedule F, other than a drug that is listed or described in Part II of that Schedule and that is

(i) in a form not suitable for human use, or

(ii) labelled in the manner prescribed by paragraph C.01.046(b).

SOR/2007-288, s. 1.

Advertising

A.01.067. A drug is exempt from subsection 3(1) of the Act with respect to its advertisement to the general public as a preventative, but not as a treatment or cure, for any of the diseases, disorders or abnormal physical states referred to in Schedule A to the Act.

SOR/2007-288, s. 1.

Sale

A.01.068. A drug is exempt from subsection 3(2) of the Act with respect to its sale by a person where the drug is represented by label or is advertised by that person to the general public as a preventative, but not as a treatment or cure, for any of the diseases, disorders or abnormal physical states referred to in Schedule A to the Act.

SOR/2007-288, s. 1.

PART B

FOODS

Division 1

General

B.01.001. (1) In this Part,

“agricultural chemical” means any substance that is used, or represented for use, in or on a food during its production, storage or transport, and whose use results, or may reasonably be expected to result, in a residue, component or derivative of that substance in or on a food and includes any pest control product as defined in subsection 2(1) of the Pest Control Products Act, plant growth regulator, fertilizer or any adjuvant or carrier used with that substance. This definition does not include any

(a) food additive that is listed in, and used in accordance with, the tables to section B.16.100,

(b) nutritive substance that is used, recognized or commonly sold as food or as an ingredient of food,

(d) essential oil, flavouring preparation, natural extractive, oleoresin, seasoning or spice,

(e) food packaging material or any substance of which that material is composed, or

(f) drug recommended for administration to animals that may be consumed as food; (produit chimique agricole)

“available display surface”, in respect of a prepackaged product, means

(a) the bottom of an ornamental container or the total surface area of both sides of a tag attached to the ornamental container, whichever is greater,

(b) the total surface area of both sides of a tag attached to a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase, and

(c) the total surface area of any other package, excluding the bottom if the contents of the package leak out or are damaged when the package is turned over,

but does not include

(d) any area of a package on which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase,

(e) any part of a package that is intended to be destroyed when it is opened, other than a package of a food that is intended to be consumed by one person at a single eating occasion, or

(f) the area occupied by the universal product code; (surface exposée disponible)

“close proximity” means, with reference to the common name, immediately adjacent to the common name without any intervening printed, written or graphic matter; (à proximité)

“common name” means, with reference to a food,

(a) the name of the food printed in boldface type in these Regulations,

(b) the name prescribed by any other regulation, or

“component” means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an ingredient; (constituant)

“daily value” means

(a) in respect of a vitamin or mineral nutrient referred to in the definition “recommended daily intake”, the recommended daily intake for that vitamin or mineral nutrient, and

(b) in respect of a nutrient referred to in the definition “reference standard”, the reference standard for that nutrient; (valeur quotidienne)

“durable life” means the period, commencing on the day on which a prepackaged product is packaged for retail sale, during which the product, when it is stored under conditions appropriate to that product, will retain, without any appreciable deterioration, its normal wholesomeness, palatability, nutritional value and any other qualities claimed for it by the manufacturer; (durée de conservation)

“durable life date” means the date on which the durable life of a prepackaged product ends; (date limite de conservation)

“energy value” means, in respect of a food, the amount of energy made available to a person’s body when the chemical constituents of the food, including protein, fat, carbohydrate and alcohol, are metabolized following ingestion of the food by the person; (valeur énergétique)

“extended meat product” means a meat product to which a meat product extender has been added; (produit de viande avec allongeur)

“extended poultry product” means a poultry product to which a poultry product extender has been added; (produit de volaille avec allongeur)

“fish product” means fish or prepared fish; (produit de poisson)

“flavouring preparation” includes any food for which a standard is provided in Division 10; (préparation aromatisante)

“food additive” means any substance the use of which results, or may reasonably be expected to result, in it or its by-products becoming a part of or affecting the characteristics of a food, but does not include

(a) any nutritive material that is used, recognized or commonly sold as an article or ingredient of food;

(b) vitamins, mineral nutrients and amino acids, other than those listed in the tables to Division 16,

(d) agricultural chemicals, other than those listed in the tables to Division 16,

(e) food packaging materials and components thereof; and

(f) drugs recommended for administration to animals that may be consumed as food; (additif alimentaire)

“food colour” means those colours permitted for use in or upon food by Division 6; (colorant alimentaire)

“gelling agent” means gelatin, agar and carrageenan; (agent gélatinisant)

“ingredient” means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an integral unit of food that is sold as a prepackaged product; (ingrédient)

“meal replacement” means a formulated food that, by itself, can replace one or more daily meals; (substitut de repas)

“meat product” means meat, meat by-product, prepared meat or prepared meat by-product; (produit de viande)

“meat product extender” means a food that is a source of protein and that is represented as being for the purpose of extending meat products; (allongeur de produit de viande)

“monounsaturated fatty acids”, “monounsaturated fat”, “monounsaturates” or “monounsaturated” means cis-monounsaturated fatty acids; (acides gras monoinsaturés, graisses monoinsaturées, gras monoinsaturés, lipides monoinsaturés oumonoinsaturés)

“nutritional supplement” means a food sold or represented as a supplement to a diet that may be inadequate in energy and essential nutrients; (supplément nutritif)

“nutrition facts table” means the nutrition facts table that is required by subsection B.01.401(1) to be carried on the label of a prepackaged product; (tableau de la valeur nutritive)

“omega-3 polyunsaturated fatty acids”, “omega-3 polyunsaturated fat”, “omega-3 polyunsaturates”, “omega-3 polyunsaturated” or “omega-3” means

(a) 9-cis, 12-cis, 15-cis octadecatrienoic acid or α-linolenic acid,

(b) 8-cis, 11-cis, 14-cis, 17-cis eicosatetraenoic acid,

(d) 7-cis, 10-cis, 13-cis, 16-cis, 19-cis docosapentaenoic acid, or

(e) 4-cis, 7-cis, 10-cis, 13-cis, 16-cis, 19-cis docosahexaenoic acid or DHA; (acides gras polyinsaturés oméga-3, graisses polyinsaturées oméga-3, gras polyinsaturés oméga-3, lipides polyinsaturés oméga-3, polyinsaturés oméga-3 ouoméga-3)

“omega-6 polyunsaturated fatty acids”, “omega-6 polyunsaturated fat”, “omega-6 polyunsaturates”, “omega-6 polyunsaturated” or “omega-6” means

(a) 9-cis, 12-cis octadecadienoic acid or linoleic acid,

(b) 6-cis, 9-cis, 12-cis octadecatrienoic acid,

(d) 5-cis, 8-cis, 11-cis, 14-cis eicosatetraenoic acid or arachidonic acid,

(e) 7-cis, 10-cis, 13-cis, 16-cis docosatetraenoic acid, or

(f) 4-cis, 7-cis, 10-cis, 13-cis, 16-cis docosapentaenoic acid; (acides gras polyinsaturés oméga-6, graisses polyinsaturées oméga-6, gras polyinsaturés oméga-6, lipides polyinsaturés oméga-6, polyinsaturés oméga-6 ouoméga-6)

“ornamental container” means a container that, except on the bottom, does not have any promotional or advertising material thereon, other than a trade mark or common name and that, because of any design appearing on its surface or because of its shape or texture, appears to be a decorative ornament and is sold as a decorative ornament in addition to being sold as the container of a product; (emballage décoratif)

“overage” means the amount of a vitamin or mineral nutrient that is, within the limits of good manufacturing practice, added to a food in excess of the amount declared on the label, in order to ensure that the amount of the vitamin or mineral nutrient declared on the label is maintained throughout the durable life of the food; (surtitrage)

“parts per million” [Repealed, SOR/2010-94, s. 1]

“parts per million” or “p.p.m.” means parts per million by weight unless otherwise stated; (parties par million oup.p.m.)

“per cent” or “%” means per cent by weight, unless otherwise stated; (pour cent)

“polyunsaturated fatty acids”, “polyunsaturated fat”, “polyunsaturates” or “polyunsaturated” means cis-methylene interrupted polyunsaturated fatty acids; (acides gras polyinsaturés, graisses polyinsaturées, gras polyinsaturés, lipides polyinsaturés oupolyinsaturés)

“poultry product” means poultry meat, prepared poultry meat, poultry meat by-product or prepared poultry meat by-product; (produit de volaille)

“poultry product extender” means a food that is a source of protein and that is represented as being for the purpose of extending poultry products; (allongeur de produit de volaille)

“prepackaged meal” means a prepackaged selection of foods for one individual that requires no preparation other than heating and that contains at least one serving, as described in Canada’s Food Guide to Healthy Eating, published in 1992 by the Department of Supply and Services by authority of the Minister of National Health and Welfare, of

(a) meat, fish, poultry, legumes, nuts, seeds, eggs or milk or milk products other than butter, cream, sour cream, ice-cream, ice milk and sherbet; and

(b) vegetables, fruit or grain products; (repas préemballé)

“prepackaged product” means any food that is contained in a package in the manner in which it is ordinarily sold to or used or purchased by a person; (produit préemballé)

“principal display panel” means, despite the meaning assigned to that term in section A.01.010,

(a) in the case of a label applied to a prepackaged product that is subject to the Consumer Packaging and Labelling Act the principal display panel as defined in the Consumer Packaging and Labelling Regulations,

(b) in the case of a label applied to a prepackaged product that is not subject to the Consumer Packaging and Labelling Act, that part of the label applied to all or part of the side or surface of the container that is displayed or visible under normal or customary conditions of sale or use, and where the container does not have such a side or surface, that part of the label applied to any part of the container, except the bottom, if any, and

(c) in the case of a label applied to a food that is not a prepackaged product, that part of the label applied to all or part of the side or surface of the food that is displayed or visible under normal or customary conditions of sale or use; (espace principal)

“reasonable daily intake”, in respect of a food set out in Column I of an item of Schedule K, means the amount of that food set out in Column II of that item; (ration quotidienne raisonnable)

“recommended daily intake”, in respect of a vitamin or mineral nutrient set out in column I of Table I to Division 1 of Part D or in column I of Table I to Division 2 of Part D, means

(a) in the case of a prepackaged product intended solely for children under two years of age, the quantity set out in column III, and

(b) in any other case, the quantity set out in column II; (apport quotidien recommandé)

“reference amount”, in respect of a food set out in column 1 of Schedule M, means the amount of that food set out in column 2; (quantité de référence)

“reference standard”, in respect of a nutrient set out in column 1 of the table to section B.01.001.1, means the amount set out in column 2; (norme de référence)

“saturated fatty acids”, “saturated fat”, “saturates” or “saturated” means all fatty acids that contain no double bonds; (acides gras saturés, graisses saturées, gras saturés, lipides saturés ousaturés)

“simulated meat product” means any food that does not contain any meat product, poultry product or fish product but that has the appearance of a meat product; (simili-produit de viande)

“simulated poultry product” means any food that does not contain any poultry product, meat product or fish product but that has the appearance of a poultry product; (simili-produit de volaille)

“sugars” means all monosaccharides and disaccharides; (sucres)

“sweetener” means any food additive listed as a sweetener in Table IX to section B.16.100; (édulcorant)

“sweetening agent” includes any food for which a standard is provided in Division 18, but does not include those food additives listed in the tables to Division 16; (agent édulcorant)

“trans fatty acids”, “trans fat” or “trans” means unsaturated fatty acids that contain one or more isolated or non-conjugated double bonds in a trans-configuration; (acides gras trans, graisses trans, gras trans, lipides trans outrans)

“unstandardized food” means any food for which a standard is not prescribed in this Part; (aliment non normalisé)

“weighted recommended nutrient intake”, in respect of a vitamin or mineral nutrient set out in column I of Table II to Division 1 of Part D or in column I of Table II to Division 2 of Part D, means the amount set out in column III; (apport nutritionnel recommandé pondéré)

“yolk-replaced egg” means a food that

(a) does not contain egg yolk but contains fluid, dried or frozen egg albumen or mixtures thereof,

(b) is intended as a substitute for whole egg, and

(2) The definitions in this subsection apply for the purposes of the Act.

“agricultural chemical” has the same meaning as in subsection (1). (produit chimique agricole)

“food additive” has the same meaning as in subsection (1). (additif alimentaire)

SOR/78-403, s. 1(F); SOR/79-23, s. 1; SOR/81-83, s. 1; SOR/81-617, s. 1; SOR/88-336, s. 1; SOR/88-559, s. 1; SOR/89-175, s. 1; SOR/91-124, s. 1; SOR/91-527, s. 1; SOR/93-276, s. 1; SOR/95-474, s. 1; SOR/98-580, s. 1(F); SOR/2000-353, s. 3; SOR/2003-11, s. 1; err.(E), Vol. 137, No. 5; SOR/2005-98, s. 1; SOR/2008-181, s. 1; SOR/2008-182, s. 1; SOR/2010-94, s. 1.

B.01.001.1 (1) In this section, “fat” means all fatty acids expressed as triglycerides.

(2) The reference standard for a nutrient set out in column 1 of the table to this section is the amount set out in column 2.

TABLE

REFERENCE STANDARDS

	Column 1	Column 2
Item	Nutrient	Amount
1.	Fat	65 g
2.	The sum of saturated fatty acids and trans fatty acids	20 g
3.	Cholesterol	300 mg
4.	Carbohydrate	300 g
5.	Fibre	25 g
6.	Sodium	2400 mg
7.	Potassium	3500 mg

SOR/2003-11, s. 2.

B.01.002. Each provision in this Part in which the symbol [S] appears between the provision number and the name of the food described in that provision prescribes the standard of composition, strength, potency, purity, quality or other property of that food and a provision in which the symbol does not appear does not prescribe a standard for a food.

SOR/79-752, s. 1.

B.01.002A. (1) For the purposes of this Part, a serving of stated size of a food shall be

(a) based on the food as offered for sale; and

(b) expressed

(i) in grams, if

(A) the net quantity of the food is declared on the label by weight or by count, or

(B) the food is set out in column 1 of item 78, 149 or 150 of Schedule M, and

(ii) in millilitres, if the net quantity of the food is declared on the label by volume, except in the case of a food referred to in clause (i)(B).

(2) A serving of stated size shall be the net quantity of the food in the package if

(a) the quantity of food can reasonably be consumed by one person at a single eating occasion;

(b) the reference amount of the food is less than 100 g or 100 mL and the package contains less than 200% of that reference amount; or

(c) the reference amount of the food is 100 g or 100 mL or more and the package contains 150% or less of that reference amount.

SOR/88-559, s. 2; SOR/2003-11, s. 3.

B.01.003. (1) The following foods shall carry a label when offered for sale:

(a) all prepackaged products other than

(i) prepackaged confections, commonly known as one bite confections, that are sold individually, and

(ii) prepackaged products consisting of fresh fruits or fresh vegetables that are packaged in a wrapper or confining band of less than 1/2 inch in width;

(b) meat and meat by-products that are barbecued, roasted or broiled on the retail premises;

(d) horse-meat or horse-meat by-product;

(e) any substance or mixture of substances for use as a food additive or food additive preparation; and

(f) flour and whole wheat flour that has been treated with gamma radiation from Cobalt 60 Source.

(2) [Repealed, SOR/79-23, s. 2]

SOR/79-23, s. 2.

B.01.004. (1) All or part of the label referred to in section B.01.003 shall be applied

(a) in the case of a prepackaged product, to the container in which the prepackaged product is sold; and

(b) in the case of a food that is not a prepackaged product, to the food itself.

(2) The label shall be applied in such a manner that the container of the prepackaged product or the food, as the case may be, will bear the label at the time it is sold.

SOR/84-300, s. 3.

B.01.005. (1) Subject to subsections (2) to (5), the information required to be shown on a label shall not be shown on that part of the label, if any, that is applied to the bottom of a food or container.

(2) The information required to be shown on a label may be shown on that part of the label, if any, that is applied to the bottom of a food or to the bottom of a container if such information is also shown in those parts of the label that are not applied to the bottom of the food or container.

(3) Notwithstanding subsection (2), where the container of a prepackaged product is an ornamental container and the label is applied to the bottom of the container, the information required to be shown may be shown on the label that is applied to the bottom of the container.

(4) Notwithstanding subsection (2), the information required by subparagraph B.01.007(1.1)(b)(i) or paragraph B.24.103(g) or B.25.057(1)(f) or (2)(f) may be shown on that part of the label that is applied to the bottom of the package if a clear indication of the location of the required information appears elsewhere on the label.

(5) Notwithstanding subsection (2), the nutrition facts table may be shown on that part of the label that is applied to the bottom of the food or container if the available display surface includes the bottom.

SOR/79-529, s. 1; SOR/92-626, s. 4; SOR/2003-11, s. 4.

B.01.006. (1) The common name of the food shall be shown on the principal display panel.

(2) Notwithstanding subsection (1), the common name of a fresh fruit or fresh vegetable that is prepackaged in such a manner that the fruit or vegetable is visible and identifiable in the package is not required to be shown on the label.

SOR/79-23, s. 3; SOR/92-626, s. 5.

B.01.007. (1) In this section, “packaging date” means

(a) the date on which a food is placed for the first time in a package in which it will be offered for sale to a consumer; or

(b) the date on which a prepackaged product is weighed by a retailer in a package in which it will be offered for sale for the first time to a consumer.

(1.1) The following information shall be shown on any part of the label:

(a) the identity and principal place of business of the person by or for whom the food was manufactured or produced;

(b) where a prepackaged product having a durable life of 90 days or less is packaged at a place other than the retail premises from which it is to be sold,

(i) the durable life date, and

(ii) instructions for the proper storage of the prepackaged product if it requires storage conditions that differ from normal room temperature; and

(c) where a prepackaged product having a durable life of 90 days or less is packaged on the retail premises from which it is to be sold,

(i) the packaging date, and

(ii) the durable life of the food, except when the durable life appears on a poster next to the food.

(1.2) The packaging date referred to in paragraph (1.1)(c) shall be shown in the form and manner prescribed for the durable life date by subsections (4) and (5) and the terms “best before” and “meilleur avant” on the label shall be replaced by the terms “packaged on” and “empaqueté le”.

(2) Paragraph (1.1)(a) does not apply to fresh fruits or fresh vegetables that are prepackaged on retail premises in such a manner that the fruits or vegetables are visible and identifiable in the package.

(3) Paragraphs (1.1)(b) and (c) do not apply to

(a) prepackaged products consisting of fresh fruits or fresh vegetables;

(b) prepackaged individual portions of food that are served by a restaurant or other commercial enterprise with meals or snacks;

(c) prepackaged individual servings of food that are prepared by a commissary and sold by automatic vending machines or mobile canteens; or

(d) prepackaged donuts.

(4) The durable life date shall be shown in the following manner:

(a) the words “best before” and “meilleur avant” shall be shown grouped together with the durable life date unless a clear explanation of the significance of the durable life date appears elsewhere on the label;

(b) where, for the sake of clarity, it is necessary to show the year in which the durable life date occurs, the year shall be shown first and shall be expressed by at least the last two numbers of the year;

(c) the month shall be shown in words after the year, if the year is shown, and may be abbreviated as prescribed by subsection (5); and

(d) the day of the month shall be shown after the month and shall be expressed in numbers.

(5) The month of the durable life date, when abbreviated, shall be abbreviated as follows and only one such abbreviation shall be used for the English language and the French language:

JA	for JANUARY	JL	for JULY
FE	for FEBRUARY	AU	for AUGUST
MR	for MARCH	SE	for SEPTEMBER
AL	for APRIL	OC	for OCTOBER
MA	for MAY	NO	for NOVEMBER
JN	for JUNE	DE	for DECEMBER

(6) Except as otherwise provided in these Regulations, no person shall use a durable life date marking system on the label of a prepackaged product or in advertising a prepackaged product other than the marking system set out in this section.

(7) Paragraph (1.1)(b) does not apply to prepackaged fresh yeast, if

(a) the date on which it is estimated that the product has lost its effectiveness is shown on the label in the form and manner prescribed for the durable life date by subsections (4) and (5); and

(b) the terms “best before” and “meilleur avant” are replaced by the terms “use by” and “employez avant”.

SOR/79-23, s. 4; SOR/79-529, s. 2; SOR/88-291, s. 1; SOR/92-626, s. 6.

B.01.008. (1) The following information shall be shown grouped together on any part of the label:

(a) any information required by these Regulations, other than the information required to appear on the principal display panel or the nutrition facts table and the information required by sections B.01.007, B.01.301, B.01.305, B.01.311, B.01.503, B.01.513 and B.01.601; and

(b) where a prepackaged product consists of more than one ingredient, a list of all ingredients, including, subject to section B.01.009, components, if any.

(2) Paragraph (1)(b) does not apply to

(a) prepackaged products packaged from bulk on retail premises, except prepackaged products that are a mixture of nuts;

(b) prepackaged individual portions of food that are served by a restaurant or other commercial enterprise with meals or snacks;

(c) prepackaged individual servings of food that are prepared by a commissary and sold by automatic vending machines or mobile canteens;

(d) prepackaged meat and meat by-products that are barbecued, roasted or broiled on the retail premises;

(e) prepackaged poultry, poultry meat or poultry meat by-products that are barbecued, roasted or broiled on the retail premises;

(f) Bourbon whisky and prepackaged products subject to compositional standards in Division 2; or

(g) prepackaged products subject to compositional standards in Division 19.

(3) Ingredients shall be shown in descending order of their proportion of the prepackaged product or as a percentage of the prepackaged product and the order or percentage shall be the order or percentage of the ingredients before they are combined to form the prepackaged product.

(4) Notwithstanding subsection (3), the following ingredients may be shown at the end of the list of ingredients in any order:

(a) spices, seasonings and herbs, except salt;

(b) natural and artificial flavours;

(d) food additives, except ingredients of food additive preparations or mixtures of substances for use as a food additive;

(e) vitamins;

(f) salts or derivatives of vitamins;

(g) mineral nutrients; and

(h) salts of mineral nutrients.

(5) Components shall be shown

(a) immediately after the ingredient of which they are components in such a manner as to indicate that they are components of that ingredient; and

(b) in descending order of their proportion of the ingredient.

(6) Notwithstanding paragraph (1)(b) and subsection (5), but subject to section B.01.009, where one or more components of an ingredient are required by these Regulations to be shown in the list of ingredients on the label of a prepackaged product, the ingredient that contains the components is not required to be shown in the list if all components of that ingredient are listed by their common names with the other ingredients of the product

(a) in descending order of their proportion of the product, or

(b) as a percentage of the product,

the order or percentage, as the case may be, being based

(c) in the case of components, on the total amount of each of the components before they are combined to form ingredients in the product; and

(d) in the case of ingredients, on the amount of each of the ingredients before they are combined to form the product.

(7) Notwithstanding paragraph (1)(b), wax coating compounds and their components are not required to be shown on the label of a prepackaged fresh fruit or fresh vegetable as an ingredient or component thereof.

(8) Notwithstanding paragraph (1)(b), sausage casings are not required to be shown on the label of prepackaged sausages as an ingredient or component thereof.

(9) Notwithstanding paragraph (1)(b), hydrogen, when used for hydrogenation purposes, is not required to be shown on the label of any prepackaged product as an ingredient or component thereof.

(10) Notwithstanding paragraph (1)(b), components of ingredients of a sandwich made with bread are not required to be shown in the list of ingredients on the label of the sandwich.

SOR/79-23, s. 5; SOR/88-559, s. 3; SOR/92-626, s. 7; SOR/93-145, s. 1; SOR/2003-11, s. 5.

B.01.009. (1) Components of ingredients or of classes of ingredients set out in the following table are not required to be shown on a label:

TABLE

Item	Ingredient
1.	butter
2.	margarine
3.	shortening
4.	lard
5.	leaf lard
6.	monoglycerides
7.	diglycerides
8.	rice
9.	starches or modified starches
10.	breads subject to compositional standards in sections B.13.021 to B.13.029
11.	flour
12.	soy flour
13.	graham flour
14.	whole wheat flour
15.	baking powder
16.	milks subject to compositional standards in sections B.08.003 to B.08.027
17.	chewing gumbase
18.	sweetening agents subject to compositional standards in sections B.18.001 to B.18.018
19.	cocoa, low-fat cocoa
20.	salt
21.	vinegars subject to compositional standards in sections B.19.003 to B.19.007
22.	Bourbon whisky and alcoholic beverages subject to compositional standards in sections B.02.001 to B.02.134
23.	cheese for which a standard is prescribed in Division 8, if the total amount of cheese in a prepackaged product is less than 10 per cent of that packaged product
24.	jams, marmalades and jellies subject to compositional standards in sections B.11.201 to B.11.241 when the total amount of those ingredients is less than 5 per cent of a prepackaged product
25.	olives, pickles, relish and horse-radish when the total amount of those ingredients is less than 10 per cent of a prepackaged product
26.	one or more vegetable or animal fats or oils for which a standard is prescribed in Division 9, and hydrogenated, modified or interesterified vegetable or animal fats or oils, if the total of those fats and oils as are contained in a prepackaged product is less than 15 per cent of that prepackaged product
27.	prepared or preserved meat, fish, poultry meat, meat by-product or poultry by-product when the total amount of those ingredients is less than 10 per cent of a prepackaged product that consists of an unstandardized food
28.	alimentary paste that does not contain egg in any form or any flour other than wheat flour
29.	bacterial culture
30.	hydrolysed plant protein
31.	carbonated water
32.	whey, whey powder, concentrated whey, whey butter and whey butter oil
33.	mould culture
34.	chlorinated water and fluorinated water
35.	gelatin
36.	toasted wheat crumbs used in or as a binder, filler or breading in or on a food product

(2) Subject to subsection (3), where a preparation or mixture set out in the table to this subsection is added to a food, the ingredients and components of the preparation or mixture are not required to be shown on the label of that food.

TABLE

Item	Preparation/Mixture
1.	food colour preparations
2.	flavouring preparations
3.	artificial flavouring preparations
4.	spice mixtures
5.	seasoning or herb mixtures
6.	vitamin preparations
7.	mineral preparations
8.	food additive preparations
9.	rennet preparations
10.	food flavour-enhancer preparations
11.	compressed, dry, active or instant yeast preparations

(3) Where a preparation or mixture set out in the table to subsection (2) is added to a food, and the preparation or mixture contains one or more of the following ingredients or components, those ingredients or components shall be shown by their common names in the list of the ingredients of the food to which they are added as if they were ingredients of that food:

(a) salt;

(b) glutamic acid or its salts;

(d) aspartame;

(e) potassium chloride; and

(f) any ingredient or component that performs a function in, or has any effect on, that food.

(4) Notwithstanding subsections (1) and (2), where any of the following components is contained in an ingredient set out in the tables to those subsections, that component shall be shown in the list of ingredients:

(a) peanut oil;

(b) hydrogenated or partially hydrogenated peanut oil; and

(5) Notwithstanding subsection B.01.008(10) and item 23 of the table to subsection (1), if lysozyme from egg-white is added to a food described in section B.08.033 or B.08.034, the label of the food shall show “lysozyme from egg-white" in the list of ingredients in the same manner that is required in subsection B.01.008(4) or (5), as applicable.

SOR/78-728, s. 1; SOR/79-23, s. 6; SOR/79-662, s. 1; SOR/88-559, s. 4; SOR/92-626, s. 8; SOR/93-145, s. 2; SOR/93-465, s. 1; SOR/95-548, s. 5(F); SOR/97-263, s. 1; SOR/2000-417, s. 1; SOR/2010-143, s. 39(E).

B.01.010. (1) In this section, “common name” includes a name set out in Column II of the tables to subsection (3).

(2) An ingredient or component shall be shown in the list of ingredients by its common name.

(3) For the purposes of subsection (2),

(a) the ingredient or component set out in Column I of an item of the following table shall be shown in the list of ingredients by the common name set out in Column II of that item:

TABLE

	Column I	Column II
Item	Ingredient or Component	Common Name
1.	any oil, fat or tallow described in section B.09.002 of Division 9, except lard, leaf or suet	the name of the meat from which the oil, fat or tallow is obtained plus oil, fat or tallow
2.	shortening or margarine containing fats or oils, except shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter	shortening or margarine modified by vegetable oil or marine oil or by the common name of the vegetable, animal or marine oil or fat used
3.	shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter	shortening or margarine modified by the common name of the vegetable oil or fat used
4.	meat	the name of the meat
5.	poultry meat	the name of the poultry
6.	fish	the name of the fish
7.	plant protein product	the name of the plant plus protein product
8.	hydrolyzed plant protein produced by the enzymatic process	hydrolyzed plus the name of the plant plus protein
9.	any protein isolate	the name of the source of the protein plus protein or the common name of the protein isolate
10.	any meat by-product described in section B.14.003, other than gelatin	the name of the meat plus by-product or the name of the meat plus the name of the meat by-product
11.	any poultry meat by-product described in section B.22.003	the name of the poultry plus by-product or the name of the poultry plus the name of the poultry meat by-product
12.	any oil or fat referred to in section B.09.002 that has been hydrogenated or partially hydrogenated, including tallow, but not including lard	“hydrogenated” plus the name of the meat from which the oil, fat or tallow is obtained, plus oil, fat or tallow
13.	any oil or fat referred to in section B.09.002 of Division 9, including tallow, that has been modified by the complete or partial removal of a fatty acid	modified plus the name of the meat from which the oil, fat or tallow is obtained, plus oil, fat or tallow
14.	one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been hydrogenated or partially hydrogenated	hydrogenated vegetable oil or hydrogenated vegetable fat or hydrogenated plus the specific name of the oil or fat
15.	coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been hydrogenated or partially hydrogenated	hydrogenated plus the specific name of the oil or fat
16.	one or more marine fats or oils that have been hydrogenated or partially hydrogenated	hydrogenated marine oil or hydrogenated marine fat or hydrogenated plus the specific name of the oil or fat
17.	one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been modified by the complete or partial removal of a fatty acid	modified vegetable oil or modified vegetable fat or modified plus the specific name of the oil or fat
18.	coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been modified by the complete or partial removal of a fatty acid	modified plus the specific name of the oil or fat
19.	one or more marine fats or oils that have been modified by the complete or partial removal of a fatty acid	modified marine oil or modified plus the specific name of the oil or fat

(b) except when one of the ingredients or components set out in column I of the table to this paragraph is shown separately in the list of ingredients by its common name, all of the ingredients or components present in a food set out in column I of an item of that table may be shown collectively in the list of ingredients by the common name set out in column II of that item:

TABLE

	Column I	Column II
Item	Ingredient or Component	Common Name
1.	one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter	vegetable oil or vegetable fat
2.	one or more marine fats or oils	marine oil
3.	one or more of the colours listed in Table III of Division 16, except annatto where used in accordance with paragraph B.14.031(i) or subparagraph B.14.032(d)(xvi)	colour
4.	one or more substances prepared for their flavouring properties and produced from animal or vegetable raw materials or from food constituents derived solely from animal or vegetable raw materials	flavour
5.	one or more substances prepared for their flavouring properties and derived in whole or in part from components obtained by chemical synthesis	artificial flavour, imitation flavour or simulated flavour
6.	one or more spices, seasonings or herbs except salt	spices, seasonings or herbs
7.	any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, skim milk and any other component of milk the chemical composition of which has not been altered and that exists in the food in the same chemical state in which it is found in milk	milk ingredients
7.1	any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk (obtained by the ion-exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk	modified milk ingredients
7.2	one or more ingredients or components set out in item 7 combined with any one or more ingredients or components set out in item 7.1	modified milk ingredients
8.	any combination of disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate	sodium phosphate or sodium phosphates
9.	one or more species of bacteria	bacterial culture
10.	one or more species of mould	mold culture or mould culture
11.	preparation containing rennin	rennet
12.	milk coagulating enzymes from Aspergillus oryzae RET-1 (pBoel777), Endothia parasitica, Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson))or Mucor pusillus Lindt	microbial enzyme
13.	one or more substances the function of which is to impart flavour and that are obtained solely from the plant or animal source after which the flavour is named	the name of the plant or animal source plus the word “flavour”
14.	toasted wheat crumbs made by cooking a dough prepared with flour and water, which may be unleavened or chemically or yeast leavened, and which otherwise complies with the standard prescribed by section B.13.021 or B.13.022	toasted wheat crumbs
15.	that portion of chewing gum, other than the coating, that does not impart sweetness, flavour or colour	gum base
16.	sugar, liquid sugar, invert sugar or liquid invert sugar, singly or in combination	sugar
17.	glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction does not exceed 60 per cent of the sweetener on a dry basis	glucose-fructose
18.	glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction exceeds 60 per cent of the sweetener on a dry basis	fructose syrup
19.	sugar or glucose-fructose, singly or in combination	sugar/glucose-fructose
20.	water to which carbon dioxide is added	carbonated water
21.	one or more of the following food additives, namely, potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite, sodium dithionite, sulphurous acid and sulphur dioxide	sulphiting agents or sulphites
22.	demineralized water or water otherwise treated to remove hardness or impurities, or fluoridated or chlorinated water	water
23.	wine vinegar, spirit vinegar, alcohol vinegar, white vinegar, grain vinegar, malt vinegar, cider vinegar or apple vinegar, singly or in combination	vinegar

(4) Notwithstanding subsection (2) and subsection B.01.008(5), where a food contains ingredients of the same class, those ingredients may be shown by a class name if

(a) they consist of more than one component and are not listed in the table to subsection B.01.009(1); and

(b) their components are shown

(i) immediately after the class name of the ingredients of which they are components, in such a manner as to indicate that they are components of the ingredients, and

(ii) in descending order of their collective proportion of those ingredients.

SOR/79-23, ss. 7, 8(F); SOR/79-529, s. 3; SOR/80-632, s. 1; SOR/84-300, ss. 4(E), 5(F); SOR/91-124, s. 2; SOR/92-626, s. 9; SOR/92-725, s. 1; SOR/93-243, s. 2(F); SOR/93-465, s. 2; SOR/95-548, s. 5(F); SOR/97-516, s. 1; SOR/98-458, ss. 1, 7(F); SOR/2005-98, s. 7; SOR/2007-302, s. 4(F).

B.01.011. (1) Where it is an acceptable manufacturing practice for a manufacturer to

(a) omit from his prepackaged product any food that is ordinarily an ingredient or component, or

(b) substitute in whole or in part in his prepackaged product any other food for a food that is ordinarily an ingredient or component,

the list of ingredients for the 12-month period commencing from the time the label is applied to the prepackaged product may show as ingredients or components the foods that may be omitted and the foods that may be used as substitutes if

(c) all the foods that may be used as ingredients or components throughout the 12-month period are shown in the list of ingredients;

(d) it is clearly stated as part of the list of ingredients that the food shown as an ingredient or component may not be present or that another food may be substituted for a food shown as an ingredient or component; and

(e) the foods that may be omitted or substituted are grouped with the same class of foods that are used as ingredients or components and the foods within each such group are listed in descending order of the proportion in which they will probably be used during the 12-month period.

(2) Where it is an acceptable manufacturing practice for a manufacturer to vary the proportions of ingredients or components of his prepackaged product, the list of ingredients for the 12-month period commencing from the time the label is applied to the prepackaged product may show the ingredients or components in the same proportions throughout the 12-month period if

(a) it is clearly stated as part of the list of ingredients that the proportions indicated are subject to change; and

(b) the ingredients or components are listed in descending order of the proportion in which they will probably be used during the 12-month period.

B.01.012. (1) In this section,

“local government unit” means a city, metropolitan government area, town, village, municipality or other area of local government but does not include any local government unit situated within a bilingual district established under the Official Languages Act; (collectivité locale)

“local food” means a food that is manufactured, processed, produced or packaged in a local government unit and sold only in

(a) the local government unit in which it is manufactured, processed or packaged,

(b) one or more local government units that are immediately adjacent to the one in which it is manufactured, processed, produced or packaged, or

(c) the local government unit in which it is manufactured, processed, produced or packaged and in one or more local government units that are immediately adjacent to the one in which it is manufactured, processed, produced or packaged; (produit alimentaire local)

“mother tongue” means the language first learned in childhood by persons in any area of Canada and still understood by them as ascertained by the decennial census taken immediately preceding the date on which the food referred to in subsection (3) is sold to the consumer; (langue maternelle)

“official languages” means the English language and the French language; (langues officielles)

“specialty food” means a food that

(a) has special religious significance and is used in religious ceremonies; or

(b) is an imported food

(i) that is not widely used by the population as a whole in Canada, and

(ii) for which there is no readily available substitute that is manufactured, processed, produced or packaged in Canada and that is generally accepted as being a comparable substitute; (aliment spécial)

“test market food” means a food that, prior to the date of the notice of intention respecting that food referred to in subsection (5), was not sold in Canada in that form and that differs substantially from any other food sold in Canada with respect to its composition, function, state or packaging form and includes a food referred to in section B.01.054. (produit alimentaire d’essai)

(2) Subject to subsections (9), (10) and (11), all information required by these Regulations to be shown on the label of a food shall be shown in both official languages.

(3) Subject to subsections (4) to (6), subsection (2) does not apply to a local food or test market food if

(a) it is sold in a local government unit in which one of the official languages is the mother tongue of less than 10 per cent of the total number of persons residing in the local government unit; and

(b) the information required by these Regulations to be shown on the label of a food is shown in the official language that is the mother tongue of at least 10 per cent of the total number of persons residing in the local government unit.

(4) Where one of the official languages is the mother tongue of less than 10 per cent of the total number of persons residing in a local government unit and the other official language is the mother tongue of less than 10 per cent of the total number of persons residing in the same local government unit, subsection (3) does not apply.

(5) Subsection (3) does not apply to a test market food unless the person who intends to conduct the test marketing of the food has, six weeks prior to conducting the test marketing, filed with the President of the Canadian Food Inspection Agency a notice of intention in a form acceptable to the President.

(6) A test market food shall, for the purposes of subsection (3), cease to be a test market food upon the expiration of 12 cumulative months after the date on which it was first offered for sale as a test market food but any test market food that was acquired for resale by a person, other than the person who filed the notice of intention referred to in subsection (5), before the expiration of those 12 cumulative months, shall continue to be a test market food for the purposes of subsection (3) until it is sold.

(7) Subsection (2) does not apply to a specialty food if the information required by these Regulations to be shown on the label thereon is shown in one of the official languages.

(8) Where there are one or more surfaces on the label of a food that are of at least the same size and prominence as the principal display panel, the information required by these Regulations to be shown on the principal display panel may be shown in one official language if such information is shown in the other official language on one of those other surfaces.

(9) Subsection (2) does not apply to the identity and principal place of business of the person by or for whom the food was manufactured, processed, produced or packaged for resale if this information is shown in one of the official languages.

(10) Subsection (2) does not apply to the following common names if the common name appears on the principal display panel in the following manner:

Scotch Whisky	Akvavit
Irish Whisky	Aquavit
Highland Whisky	Armagnac
Dry Gin	Marc
Bourbon	Grappa
Tennessee Whisky	Calvados
Tequila	Poire William
Mezcal	Crème de Bleuets
Rye Whisky	Curaçao Orange
Crème de Menthe	Liqueur de Fraise
Crème de Cacao	Mandarinette
Crème de Cassis	Prunelle de Bourgogne
Crème de Banane	Chartreuse
Triple Sec	Pastis
Anisette	Fior d’Alpe
Crème de Noyau	Strega
Brandy	Campari
Sake or Saki	Americano
Advocaat or Advokaat	Apricot Brandy Liqueur
Kirsch	Peach Brandy Liqueur
Slivovitz	Sloe Gin
Ouzo	Manhattan
Cherry Brandy Liqueur	Martini
Kummel

(11) Subsection (2) does not apply to the label of a shipping container destined to a commercial or industrial enterprise or institution, if

(a) the shipping container and its contents are not resold as a one unit prepackaged product to a consumer at the retail level; and

(b) all information required by these Regulations to be shown on a label of a food is shown in one of the official languages.

SOR/79-23, s. 9; SOR/79-529, s. 4; SOR/84-300, s. 6; SOR/93-603, s. 1; SOR/95-548, s. 5; SOR/2000-184, s. 62.

B.01.013. (1) Unless specifically required by the Act or these Regulations, no reference, direct or indirect, to the Act or to these Regulations shall be made on any label of, or in any advertisement for, a food.

(2) Notwithstanding subsection (1), where a food complies with a standard established by these Regulations and the manufacturer of the food has substantiated, by means of the results of tests carried out before the statement is made or by other evidence that exists before the statement is made, that the food so complies, a statement that the food “complies with the standard for (naming the common name of the food in respect of which the claim is made) in the Food and Drug Regulations” may be made on the label of, or in an advertisement for, the food.

SOR/92-626, s. 10; SOR/95-548, s. 5(F).

B.01.014. The label of a food, other than a sweetener, that contains aspartame shall carry the following information:

(a) subject to paragraph (b), a statement on the principal display panel to the effect that the food contains aspartame or is sweetened with aspartame, in letters of at least the same size and prominence as the letters used in the numerical portion of the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) in the case where other sweeteners are used in conjunction with aspartame, a statement on the principal display panel to the effect that the food

(i) contains aspartame and (naming the other sweeteners), or

(ii) is sweetened with aspartame and (naming the other sweeteners),

in letters of at least the same size and prominence as the letters used in the numerical portion of the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(d) a statement setting out the aspartame content expressed in milligrams per serving of stated size.

SOR/81-617, s. 2; SOR/88-559, s. 5; SOR/2003-11, s. 6.

B.01.015. (1) The label of a food that is a sweetener that contains aspartame shall carry the following information:

(a) a statement on the principal display panel to the effect that the food contains aspartame or is sweetened with aspartame, in letters of at least the same size and prominence as the letters used in the numerical portion of the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) a statement on any part of the label to the effect that aspartame contains phenylalanine;

(c) a statement on any part of the label of the sweetness per serving expressed in terms of the amount of sugar required to produce an equivalent degree of sweetness; and

(d) a statement setting out the aspartame content expressed in milligrams per serving of stated size.

(2) [Repealed, SOR/2007-176, s. 1]

SOR/81-617, s. 2; SOR/88-559, s. 6; SOR/2003-11, s. 7; SOR/2007-176, s. 1.

B.01.016. The label of a food, other than a table-top sweetener, that contains sucralose shall carry the following information:

(a) subject to paragraph (b), a statement on the principal display panel to the effect that the food contains sucralose or is sweetened with sucralose, in letters of at least the same size and prominence as the letters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) where sucralose is used in conjunction with another sweetener or a sweetening agent or both, the names thereof shown in a statement on the principal display panel to the effect that the food contains, or is sweetened with, sucralose and the other sweetener or the sweetening agent or both, as the case may be, in letters as described in paragraph (a); and

SOR/91-527, s. 2; SOR/94-625, s. 1; SOR/2003-11, s. 8.

B.01.017. (1) The label of a food that is a table-top sweetener that contains sucralose shall carry the following information:

(a) a statement on the principal display panel to the effect that the food contains sucralose or is sweetened with sucralose, in letters of at least the same size and prominence as the letters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) a statement on any part of the label setting out the sweetness per serving expressed in terms of the amount of sugar required to produce an equivalent degree of sweetness; and

(2) [Repealed, SOR/2007-176, s. 2]

SOR/91-527, s. 2; SOR/94-625, s. 2; SOR/2003-11, s. 9; SOR/2007-176, s. 2.

B.01.018. The label of a food that contains polydextrose shall indicate the amount of polydextrose expressed in grams per serving of stated size.

SOR/93-276, s. 2; SOR/94-779, s. 1; SOR/97-512, s. 1; SOR/2003-11, s. 10.

B.01.019. The label of a food, other than a table-top sweetener, that contains acesulfame-potassium shall carry the following information:

(a) subject to paragraph (b), a statement on the principal display panel to the effect that the food contains acesulfame-potassium or is sweetened with acesulfame-potassium, in letters of at least the same size and prominence as the characters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) where acesulfame-potassium is used in conjunction with another sweetener or a sweetening agent or both, the names thereof shown in a statement on the principal display panel to the effect that the food contains, or is sweetened with, acesulfame-potassium and the other sweetener or the sweetening agent or both, as the case may be, in letters as described in paragraph (a); and

SOR/94-625, s. 3; SOR/2003-11, s. 11.

B.01.020. (1) The label of a food that is a table-top sweetener that contains acesulfame-potassium shall carry the following information:

(a) a statement, on the principal display panel, to the effect that the food contains acesulfame-potassium or is sweetened with acesulfame-potassium, in letters of at least the same size and prominence as the characters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) a statement, on any part of the label, setting out the sweetness per serving, expressed in terms of the amount of sugar required to produce an equivalent degree of sweetness; and

(2) [Repealed, SOR/2007-176, s. 3]

SOR/94-625, s. 3; SOR/2003-11, s. 12; SOR/2007-176, s. 3.

B.01.021. (1) The label of a food that contains erythritol shall carry a statement indicating the amount of erythritol expressed in grams per serving of stated size unless the label carries a nutrition facts table.

(2) The statement of the amount of erythritol shall be grouped together with the statement of the amount of any other sugar alcohols and the amount of polydextrose.

SOR/2004-261, s. 1.

B.01.022. The label of a food, other than a table-top sweetener, that contains neotame shall carry the following information:

(a) subject to paragraph (b), a statement on the principal display panel to the effect that the food contains neotame or is sweetened with neotame, in letters of at least the same size and prominence as the letters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) in the case where other sweeteners or sweetening agents are used in conjunction with neotame, a statement on the principal display panel, in letters of at least the same size and prominence as the letters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations, to the effect that the food

(i) contains neotame and (naming the other sweeteners and the sweetening agents), or

(ii) is sweetened with neotame and (naming the other sweeteners and the sweetening agents);

(c) if the label of the food carries a nutrition facts table, a statement setting out the neotame content expressed in milligrams per serving of stated size; and

(d) if the label of the food does not carry a nutrition facts table, a statement setting out the following energy value and contents of the food, per serving of stated size, grouped together and given equal prominence on any part of the label:

(i) the energy value, expressed in Calories (Calories or Cal) and kilojoules (kilojoules or kJ),

(ii) the protein, fat and carbohydrate content, expressed in grams, and

(iii) the neotame content, expressed in milligrams.

SOR/2007-176, s. 4.

B.01.023. The label of a food that is a table-top sweetener that contains neotame shall carry the following information:

(a) a statement on the principal display panel to the effect that the food contains neotame or is sweetened with neotame, in letters of at least the same size and prominence as the letters used for showing the numerical quantity in the declaration of net quantity as required under section 14 of the Consumer Packaging and Labelling Regulations;

(b) a statement on any part of the label of the sweetness per serving expressed in terms of the amount of sugar required to produce an equivalent degree of sweetness;

(c) if the label of the food carries a nutrition facts table, a statement setting out the neotame content expressed in milligrams per serving of stated size; and

(i) the energy value, expressed in Calories (Calories or Cal) and kilojoules (kilojoules or kJ),

(ii) the protein, fat and carbohydrate content, expressed in grams, and

(iii) the neotame content, expressed in milligrams.

SOR/2007-176, s. 4.

B.01.033. (1) Except in the case of infant formula or a formulated liquid diet, no person shall sell a food represented in any manner as containing hydrolyzed or partially hydrolyzed collagen, hydrolyzed or partially hydrolyzed gelatin or hydrolyzed or partially hydrolyzed casein unless the label carries the following statement on the principal display panel in the same size type used for the common name:

“CAUTION, DO NOT USE AS SOLE SOURCE OF NUTRITION”.

(2) In this section, “formulated liquid diet” means a food that meets the requirements of sections B.24.101 to B.24.103.

SOR/78-65, s. 1.

B.01.034. [Repealed, SOR/88-559, s. 7]

B.01.035. (1) Subject to subsection (8), where an irradiated food referred to in Column I of the table to Division 26 is offered for sale as a prepackaged product, the principal display panel of the label applied to the package shall carry the symbol described in subsection (5).

(2) Where an irradiated food referred to in Column I of the table to Division 26 is not a prepackaged product and is offered for sale, a sign that carries the symbol described in subsection (5) shall be displayed immediately next to the food.

(3) The symbol required pursuant to subsection (1) or (2) shall appear in close proximity on the principal display panel referred to in subsection (1) or on the sign referred to in subsection (2) to one of the following statements or a written statement that has the same meaning:

(a) “treated with radiation”;

(b) “treated by irradiation”; or

(4) No person shall sell a food referred to in Column I of the table to Division 26 that has been irradiated in the manner set out in subsection B.26.003(2) unless the requirements of subsections (1) to (3) are met.

(5) For the purposes of subsections (1) to (3), the symbol that indicates the irradiated food shall

(a) have an outer diameter

(i) in the case referred to in subsection (1), equal to or greater than the height of the numerical quantity prescribed by section 14 of the Consumer Packaging and Labelling Regulations for the declaration of net quantity of the package, and

(ii) in the case referred to in subsection (2), not less than 5 cm; and

(b) be in the following form:

GRAPHIC IS NOT DISPLAYED, SEE SOR/89-172, S. 1

(6) Notwithstanding subsection B.01.009(1), any food referred to in Column I of the table to Division 26 that is an ingredient or component of a prepackaged product and that has been irradiated shall, if the food constitutes 10 per cent or more of the prepackaged product, be included in the list of ingredients and preceded by the statement “irradiated”.

(7) The label attached to a shipping container containing any food referred to in Column I of the table to Division 26 that has been subjected to the maximum permitted absorbed dose set out in Column IV of that table shall carry the statement required by subsection (3) and the statement “Do not irradiate again”.

(8) Where a shipping container constitutes the package of the prepackaged product, the label attached to the shipping container shall carry the statement required by subsection (7) but need not carry the symbol required by subsection (5).

(9) Any advertising of an irradiated food referred to in Column I of the table to Division 26 shall identify the food as having been irradiated.

(10) The statements referred to in subsections (3) and (6) to (8) shall be in both official languages in accordance with subsection B.01.012(2).

SOR/89-172, s. 1.

B.01.037. [Repealed, SOR/88-559, s. 8]

B.01.040. [Repealed, SOR/88-559, s. 9]

B.01.042. Where a standard for a food is prescribed in this Part,

(a) the food shall contain only the ingredients included in the standard for the food;

(b) each ingredient shall be incorporated in the food in a quantity within any limits prescribed for that ingredient; and

(c) if the standard includes an ingredient to be used as a food additive for a specified purpose, that ingredient shall be a food additive set out in one of the tables to section B.16.100 for use as an additive to that food for that purpose.

B.01.043. Subject to section B.25.062, where a standard for a food is not prescribed in this Part,

(a) the food shall not contain any food additives except food additives set out in a table to section B.16.100 for use as additives to that food for the purpose set out in that table; and

(b) each such food additive shall be incorporated in the food in a quantity within any limits prescribed for that food and food additive in that table.

SOR/87-640, s. 1.

B.01.044. Where the limit prescribed for a food additive in a table to section B.16.100 is stated to be “Good Manufacturing Practice”, the amount of the food additive added to a food in manufacturing and processing shall not exceed the amount required to accomplish the purpose for which that additive is permitted to be added to that food.

B.01.045. A food additive shall,

(a) where specifications are set out in this Part for that additive, meet those specifications;

(b) where no specifications are set out in this Part for that additive but specifications are set out for it in the Food Chemicals Codex, Fourth Edition, 1996, published by the National Academy of Sciences, Washington, D.C., United States, as amended from time to time, meet those specifications;

(c) in the case of lactitol and maltitol, meet the specifications established by the Joint FAO/WHO Expert Committee on Food Additives as set out in the Specifications for identity and purity of certain food additives — FAO Food and Nutrition Paper 38, published in 1988 by the Food and Agriculture Organization of the United Nations, Rome;

(d) [Repealed, SOR/2010-142, s. 1]

(e) [Repealed, SOR/97-512, s. 2]

(f) in the case of isomalt, meet the specifications established by the Joint FAO/WHO Expert Committee on Food Additives as set out in the Compendium of food additive specifications, Addendum 4 — FAO Food and Nutrition Paper 52, published in 1996 by the Food and Agriculture Organization of the United Nations, Rome.

(g) [Repealed, SOR/97-512, s. 2]

SOR/82-383, s. 1; SOR/91-527, s. 3; SOR/92-93, s. 1; SOR/92-551, s. 1; SOR/93-276, s. 3; SOR/94-625, s. 4; SOR/94-779, s. 2; SOR/95-172, s. 2; SOR/97-512, s. 2; SOR/2010-142, s. 1.

B.01.046. (1) A food is adulterated if any of the following substances or classes of substances are present therein or have been added thereto:

(a) mineral oil, paraffin wax or petrolatum or any preparation thereof;

(b) coumarin, an extract of tonka beans, the seed of Dipteryx odorata Willd. or Dipteryx oppositifolia Willd.;

(d) cottonseed flour that contains more than 450 parts per million of free gossypol;

(e) fatty acids and their salts containing chick-edema factor or other toxic factors;

(f) dihydrosafrole;

(g) isosafrole;

(h) oil of American sassafras from Sassafras albidum (Nutt). Nees;

(i) oil of Brazilian sassafras from Ocotea cymbarum H.B.K.;

(j) oil of camphor sassafrassy from Cinnamomum camphorum Sieb.;

(k) oil of micranthum from Cinnamomum micranthum Hayata;

(l) safrole;

(m) oil, extract or root of calamus from Acorus calamus L.;

(n) nut and nut products that contain more than 15 parts per billion of aflatoxin;

(o) ethylene thiourea;

(p) chlorinated dibenzo-p-dioxins; or

(q) cinnamyl anthranilate.

(2) For the purpose of paragraph (1)(n), the aflatoxin content of a nut or nut product shall be calculated on the basis of the nut meat portion.

SOR/79-358, s. 1; SOR/80-501, s. 1; SOR/82-1071, s. 1; SOR/83-857, s. 1; SOR/84-300, s. 7; SOR/88-534, s. 1.

B.01.047. Notwithstanding section B.01.046

(a) a food, other than sausage casing, is not adulterated by reason only that it contains 0.3 per cent or less mineral oil, if good manufacturing practice requires the use of mineral oil;

(b) chewing gum is not adulterated by reason only that it contains a paraffin wax base;

(c) fresh fruits and vegetables, except turnips, are not adulterated by reason only that they are coated with not more than 0.3 per cent paraffin wax and petrolatum, if good manufacturing practices require the use of such coating;

(d) turnips and cheese are not adulterated by reason only that they are coated with paraffin wax in accordance with good manufacturing practice;

(e) sausage casing is not adulterated by reason only that it contains five per cent or less mineral oil by weight, if good manufacturing practice requires the use of mineral oil;

(f) fish is not adulterated by reason only that it contains 20 parts per trillion or less of 2,3,7,8-tetrachlorodibenzoparadioxin;

(g) bakery products and confectionery are not adulterated by reason only that they contain 0.15 per cent or less petrolatum, if good manufacturing practice requires the use of petrolatum;

(h) a salt substitute is not adulterated by reason only that it contains 0.6 per cent or less mineral oil, if good manufacturing practice requires the use of mineral oil; and

(i) fruits, vegetables and cereals are not adulterated by reason only that they contain 0.05 parts per million or less of ethylene thiourea.

SOR/81-934, s. 1; SOR/82-122, s. 1; SOR/82-1071, s. 2; SOR/83-932, s. 1; SOR/84-17, s. 1; SOR/92-76, s. 1.

B.01.047.1 (1) The following definitions apply in this section.

“BSE” means Bovine Spongiform Encephalopathy. (ESB)

“specified risk material” means

(a) the skull, brain, trigeminal ganglia, eyes, tonsils, spinal cord and dorsal root ganglia of cattle aged 30 months or older; and

(b) the distal ileum of cattle of all ages. (matériel à risque spécifié)

(2) No person shall sell or import for sale food that contains specified risk material.

(3) Subsection (2) does not apply in respect of food that originates from a country that is designated as being free from BSE in accordance with section 7 of the Health of Animals Regulations.

(4) Subsection (2) does not apply in respect of food that is packaged for sale or imported for sale before the day on which this subsection comes into force.

SOR/2003-265, s. 1.

B.01.048. (1) No person shall sell

(a) any animal intended for consumption as food if any product containing any drug listed in subsection (2) has been administered to the animal;

(b) any meat, meat by-products, eggs or milk intended for consumption as food and derived from an animal if any product containing any drug listed in subsection (2) has been administered to that animal; or

(2) The drugs referred to in subsection (1) are

(a) chloramphenicol and its salts and derivatives;

(b) a 5-nitrofuran compound;

(d) a 5-nitroimidazole compound; and

(e) diethylstilbestrol and other stilbene compounds.

SOR/85-685, s. 1; SOR/87-626, s. 1; SOR/94-568, s. 1; SOR/97-510, s. 1; SOR/2003-292, s. 1.

B.01.049. No person shall use, in labelling, packaging, advertising or selling a food that does not meet the requirements of the kashruth applicable to it, the word “kosher” or any letters of the Hebrew alphabet or any other word, expression, depiction, sign, symbol, mark, device or other representation that indicates or that is likely to create an impression that the food is kosher.

SOR/84-300, s. 8.

B.01.053. No person shall sell a product represented as a ready breakfast or instant breakfast or by any similar designation unless each serving of stated size of the product contains

(a) not less than 4.0 mg. iron;

(b) Vitamin A, thiamine, riboflavin, niacin or niacinamide and Vitamin C;

(d) where consumed as directed, not less than 300 calories.

SOR/2003-11, s. 13.

B.01.054. (1) In order to generate information in support of an amendment to the Regulations, the Director may issue to the manufacturer or distributor of a food, where the food or the packaging, labelling or advertising of the food does not comply with the requirements of these Regulations, a Temporary Marketing Authorization Letter that authorizes the sale of the food described therein or the packaging, labelling or advertising of the food described therein for a specified period of time, within a designated area and in a specified quantity, in the manner specified in the Letter if

(a) the manufacturer or distributor of the food has supplied to the Director the following information:

(i) the purpose for which the temporary marketing authorization of the food is required,

(ii) a description of the food including a sample and proposed label,

(iii) a description of any proposed variation from the requirements of these Regulations,

(iv) adequate data to show that the use of the food will not be detrimental to the health of the purchaser or user,

(v) the proposed quantity of the food to be sold,

(vi) the proposed period of time required for such sale,

(vii) the proposed area designated for such sale, and

(viii) such other data as the Director may require; and

(b) the manufacturer or distributor of the food has agreed to

(i) describe the food on a label or in an advertisement in a manner that is not false, misleading or deceptive,

(ii) use such marks or statements on the label or in any advertisement as the Director may require,

(iii) on request, submit to the Director results of the temporary marketing, and

(iv) on request, withdraw the product from sale where the Director is of the opinion that it is in the public interest to do so.

(2) The Director shall, in any Temporary Marketing Authorization Letter issued pursuant to subsection (1), set out

(a) the common name and description of the food to be sold;

(b) the name and address of the manufacturer or distributor of the food;

(d) the quantity of the food that is authorized for sale;

(d.1) the type of packaging, labelling or advertising authorized in respect of the food where the Letter is intended to authorize a variation from a requirement of any provision of the Regulations respecting packaging, labelling or advertising;

(e) the period of time during which the food may be sold; and

(f) the designated area within which the food may be sold.

SOR/81-566, s. 1; SOR/85-275, s. 1.

B.01.055. (1) A manufacturer or distributor named in a Temporary Marketing Authorization Letter issued pursuant to subsection B.01.054(1) may, for the purpose set out in the Letter, sell the food in the manner authorized in the Letter and package, label or advertise that food in the manner authorized in the Letter for the period of time, within the designated area and in the quantity set out in the Letter.

(2) No provision of these Regulations made pursuant to paragraph 30(1)(b) of the Act applies in respect of a food or the packaging, labelling or advertising of a food for which a Temporary Marketing Authorization Letter has been issued pursuant to subsection B.01.054(1) to the extent that the food, or the packaging, labelling or advertising of the food, as authorized in the Letter, does not comply with that provision.

SOR/81-566, s. 1; SOR/85-275, s. 2; SOR/90-814, s. 4.

B.01.056. (1) This section applies in respect of interim marketing authorizations that the Minister may issue under subsection 30.2(1) of the Act.

(2) In this section, “food for special dietary use” has the same meaning as in section B.24.001.

(3) The manufacturer of a food or of an agricultural chemical, veterinary drug, food additive, vitamin, mineral nutrient or amino acid present in or on a food may submit an application in writing to the Minister for the issuance of an interim marketing authorization in respect of the food that provides for any matter referred to in subsection 30.2(2) of the Act.

(4) The application shall be accompanied by the following information:

(a) the common name and description of the food;

(b) the reasons for which the interim marketing authorization is requested;

(c) a description of every exemption requested in respect of the food from the application, in whole or in part, of sections 5 to 6.1 of the Act and the applicable requirements of these Regulations;

(d) adequate data, including results of tests and scientific analysis, that demonstrate that the food would not be harmful to the health of the purchaser or consumer;

(e) if the application relates to the addition of vitamins, mineral nutrients or amino acids to the food, a statement, with supporting documentation, indicating that the proposed addition is for one or more of the following purposes:

(i) to restore the levels of vitamins or mineral nutrients to the levels that were present in the food before processing or, in the case of amino acids, to provide protein of a nutritional quality that is equivalent to that which was present in the food before processing,

(ii) to make the food that is intended to be sold as a substitute for another food nutritionally equivalent to the food that it is intended to replace in the diet in respect of

(A) the levels of added vitamins or mineral nutrients, or

(B) the quality of protein provided through the addition of amino acids,

(iii) to prevent or correct a deficiency of vitamins or mineral nutrients in the population or specific population groups, or

(iv) to modify the levels of vitamins, mineral nutrients or amino acids in the food for special dietary use; and

(f) if the application relates to the use of a food additive in or on the food, the information described in section B.16.002.

(5) In addition to the matters that may be provided for in accordance with subsections 30.2(2) and (4) of the Act, an interim marketing authorization shall set out

(a) the common name and description of the food;

(b) the reasons for which the interim marketing authorization is issued; and

(6) An interim marketing authorization may be cancelled by the Minister if the Minister determines, after reviewing any additional information that comes to his or her attention, that the food for which the authorization was issued is or may be harmful to the health of the purchaser or consumer.

SOR/97-313, s. 1; SOR/2008-181, s. 2.

B.01.060. to B.01.066. [Repealed, SOR/88-559, s. 10]

B.01.070. [S]. Mixed nuts or a mixture of nuts shall consist of a mixture of nuts in which not less than five per cent by weight of each type of nuts is present in the mixture.

B.01.071. Where a prepackaged product is a mixture of nuts, the percentage and common name of the nut that is present in the product in the greatest amount by weight shall be applied to the principal display panel of the package in close proximity to the common name of the product.

SOR/88-336, s. 3; SOR/92-626, s. 11.

B.01.072. Notwithstanding any requirement prescribed in Part B, a food product that has been subjected to heat in the presence of a vaporized liquid solution of smoke derived from hardwood, hardwood sawdust or corn cobs may be described as “smoked”.

SOR/92-626, s. 11.

B.01.080. (1) In this section, “frozen” means preserved by freezing temperature and does not include any surface freezing that may occur during holding and transportation.

(2) Where meat, meat by-products, poultry meat, poultry by-products or fish, or meat of any marine or fresh water animal, that has been frozen is thawed prior to sale, the words “previously frozen” shall be shown

(a) on the principal display panel in close proximity to the common name of the food and in letters at least as legible and conspicuous as those used in the common name;

(b) anywhere on the principal display panel in letters of not less than 1/4 of an inch (6.4 millimetres) in height; or

(3) Where part of a food referred to in subsection (2) has been frozen and thawed prior to sale, the words “Made from fresh and frozen portions” or “Made from fresh and frozen (naming the food)” shall be shown in the manner described in paragraph (2)(a), (b) or (c).

SOR/88-336, s. 3.

B.01.090. (1) No person shall offer for sale at retail any solid cut meat or solid cut poultry meat to which phosphate salts or water has been added, unless that meat or poultry meat is contained in a package and carries a label.

(2) The label referred to in subsection (1) shall contain a statement of the minimum percentage of meat protein as part of the common name of the product on the principal display panel of the package in type that is as legible and conspicuous as any other type on that display panel, and in letters that are at least one half of the size of the letters used in the common name of the product but that are not less than 1.6 mm in height.

SOR/94-262, s. 1.

B.01.091. The label of any solid cut meat or solid cut poultry meat that has had phosphate salts or water added to it, that is not cured and that is prepackaged at retail shall contain a statement of the ingredients contained in the food in accordance with subsections B.01.008(3) to (5).

SOR/94-262, s. 1; SOR/2003-11, s. 14.

B.01.092. Sections B.01.090 and B.01.091 do not apply in respect of side bacon, Wiltshire bacon, pork jowls, salt pork or salt beef.

SOR/94-262, s. 1.

B.01.100. (1) The common name of a simulated meat product or simulated poultry product shall be the common name of the meat product or poultry product that is simulated, modified by the word “simulated”.

(2) The word “simulated” in the common name of a simulated meat product or simulated poultry product shall be shown in letters of at least the same size and prominence as those used in the remainder of the common name of that product.

(3) Where a simulated meat product or a simulated poultry product is not a prepackaged product, the common name of the product and the other information required by this section to be shown on the label of a simulated meat product or simulated poultry product shall be shown on a sign displayed on or adjacent to the product in letters that are legible and conspicuous to a prospective purchaser.

(4) The words

(a) “contains no meat”, in the case of a simulated meat product, and

(b) “contains no poultry”, in the case of a simulated poultry product,

shall be shown on the principal display panel of the label of a simulated meat product or simulated poultry product in close proximity to the common name and in letters of at least the same size and prominence as those shown in the common name.

(5) to (7) [Repealed, SOR/88-559, s. 11]

SOR/88-336, s. 3; SOR/88-559, s. 11.

B.01.101. (1) For the purposes of this section and section B.01.102, “source of protein” means any food that contains protein, but does not include spices, seasonings, flavours, artificial flavours, flavour enhancers, food additives and similar foods that contain only small amounts of protein.

(2) The common name of a meat product extender shall be the common name of each food in the meat product extender that is a source of protein, plus

(a) the word “meat”, or the common name of the meat product that is to be extended, plus the word “extender”; or

(b) the words “extender for” plus the common name of the meat product that is to be extended.

(3) The common name of a poultry product extender shall be the common name of each food in the poultry product extender that is a source of protein, plus

(a) the word “poultry”, or the common name of the poultry product that is to be extended plus the word “extender”; or

(b) the words “extender for” plus the common name of the poultry product that is to be extended.

(4) Foods that are a source of protein in the meat product extender or poultry product extender shall be shown by their common names in the common name of that meat product extender or poultry product extender

(a) in descending order of their proportion of the meat product extender or poultry product extender; and

(b) in letters of at least the same size and prominence as those used in the remainder of the common name of the meat product extender or poultry product extender.

(5) and (6) [Repealed, SOR/88-559, s. 12]

SOR/88-559, s. 12.

B.01.102. (1) The common name of an extended meat product or an extended poultry product shall be the common name of the meat product or poultry product that is extended, modified by the common name of each of the foods that are sources of protein in the extended meat product or extended poultry product.

(2) Notwithstanding subsection (1),

(a) the word or words “meat”, “meat product”, “poultry”, “poultry meat” or “poultry meat by-product” as the case may be, may be used in the common name of an extended meat product or extended poultry product as the common name of the food therein that is a source of protein derived from a meat product or poultry product; and

(b) where it is an acceptable manufacturing practice for a manufacturer to omit from his meat product extender or poultry product extender any source of protein derived from a plant that is ordinarily an ingredient of that meat product extender or poultry product extender, or to substitute in whole or in part in his meat product extender or poultry product extender any source of protein derived from a plant for a source of protein that is ordinarily an ingredient of that meat product extender or poultry product extender, the word “plant” may be used in the common name of an extended meat product or extended poultry product as the common name of the food therein that is a source of protein derived from a plant.

(3) Foods that are a source of protein in an extended meat product or extended poultry product shall be shown by their common names in the common name of that product

(a) in descending order of their proportion of that product; and

(b) in letters of at least the same size and prominence as those used in the remainder of the common name of that product.

(4) Where an extended meat product or extended poultry product is not a prepackaged product, the common name of that product and the information required by this section to be shown on the label of an extended meat product or extended poultry product shall be shown on a sign displayed on or adjacent to that product in letters that are legible and conspicuous to a prospective purchaser.

(5) to (7) [Repealed, SOR/88-559, s. 13]

SOR/84-300, s. 9; SOR/88-559, s. 13.

B.01.103. (1) The common name of a yolk-replaced egg shall be “yolk-replaced egg”.

(2) to (4) [Repealed, SOR/88-559, s. 14]

SOR/88-559, s. 14.

B.01.300. [Repealed, SOR/2003-11, s. 15]

B.01.301. (1) No person shall, on the label of or in any advertisement for a food, other than in the nutrition facts table, if any, include a declaration of the food’s energy value or the amount of a nutrient contained in the food unless it is declared in the following manner, per serving of stated size:

(a) in the case of the energy value, in Calories;

(b) in the case of a vitamin set out in column I of Table I to Division 1 of Part D or a mineral nutrient set out in column I of Table I to Division 2 of Part D, in the units specified in that column;

(d) in the case of the mineral ion content of prepackaged water or ice, in parts per million; and

(e) in any other case, in grams.

(2) Despite subsection (1), a person may, on the label of a food or in any advertisement for a food, other than in the nutrition facts table, if any, include a declaration of the percentage of the daily value of a nutrient contained in the food if

(a) the nutrient is listed in column 1 of the table to section B.01.401 or the table to section B.01.402;

(b) the percentage of the daily value of the nutrient is required or permitted to be declared in the nutrition facts table; and

(3) A declaration referred to in subsection (1) or (2) that appears on the label of a food shall be

(a) in English and French; or

(b) in one of those languages, if in accordance with subsection B.01.012(3) or (7) the information that is required by these Regulations to be shown on the label of the food may be shown in that language only and is shown on the label in that language.

SOR/88-559, s. 15; SOR/2003-11, s. 16.

B.01.302. to B.01.304. [Repealed, SOR/2003-11, s. 17]

B.01.305. (1) No person shall, on the label of or in any advertisement for a food, make a representation, express or implied, respecting a protein unless the food meets the conditions set out in column 2 of item 8 of the table following section B.01.513 for the subject “source of protein” set out in column 1.

(2) No person shall, on the label of or in any advertisement for a food, make a representation, express or implied, respecting an amino acid unless

(a) the food meets the conditions set out in column 2 of item 8 of the table following section B.01.513 for the subject “source of protein” set out in column 1; and

(b) the label or advertisement includes a declaration of the amount of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine contained in the food, expressed in grams per serving of stated size.

(3) Subsections (1) and (2) do not apply in respect of

(a) a formulated liquid diet, a human milk substitute or a food represented as containing a human milk substitute;

(b) foods represented for use in gluten-free diets, protein restricted diets, low (naming the amino acid) diets and (naming the amino acid) free diets;

(d) the declaration of amino acids in the list of ingredients;

(e) the common names set out in column II of items 7 to 9 of the table to paragraph B.01.010(3)(a), when shown in the list of ingredients in accordance with that paragraph;

(f) the common name of a single amino acid preparation that may be sold as a food;

(g) the statements required by paragraphs B.01.014(c) and B.01.015(1)(b);

(h) a statement or claim set out in column 4 of item 7 of the table following section B.01.513 respecting the subject “low in protein” set out in column 1;

(i) a declaration of the amount of protein in the nutrition facts table;

(j) a statement of the protein content of a food as required by paragraph B.24.103(c), subparagraph B.24.202(a)(ii), paragraph B.24.304(b) or B.25.057(1)(a) or subparagraph B.25.057(2)(c)(i) or (d)(i); or

(k) a statement that a food is not a source of protein.

(4) A representation referred to in subsection (1) or (2) that appears on the label of a food shall be

(a) in English and French; or

SOR/88-559, s. 15; SOR/90-830, s. 3(F); SOR/2003-11, s. 18.

B.01.306. to B.01.310. [Repealed, SOR/2003-11, s. 19]

B.01.311. (1) Subject to subsections (2) and (3), no person shall, on the label of or in any advertisement for a food, make a representation, express or implied, concerning the action or effect of the food’s energy value or of a nutrient contained in the food.

(2) The label of or advertisement for a food may carry a statement or claim set out in column 1 of the table following section B.01.603.

(3) Subject to section B.01.312, the label of or advertisement for a food may carry a statement or claim to the effect that the food’s energy value or a nutrient contained in the food is generally recognized as an aid in maintaining the functions of the body necessary to the maintenance of good health and normal growth and development.

(4) If a statement or claim described in subsection (3) concerns a nutrient not listed in column 1 of the tables to sections B.01.401 and B.01.402, the amount of the nutrient contained in the food must be expressed on any part of the label in grams per serving of stated size.

(5) A statement or claim referred to in subsection (2) or (3) that appears on the label of a food shall be

(a) in English and French; or

SOR/88-559, s. 15; SOR/2003-11, s. 20.

B.01.312. (1) If a statement or claim described in subsection B.01.311(3) is made on the label of or in an advertisement for a food that is not a prepackaged product or in an advertisement for a prepackaged product that is not made or placed by or on the direction of the manufacturer of the product, the label or advertisement shall include a declaration, per serving of stated size, of

(a) the energy value, if the energy value is the subject of the statement or claim; or

(b) the amount of the nutrient, if a nutrient is the subject of the statement or claim.

(2) If the statement or claim is made in an advertisement other than a radio or television advertisement, the declaration referred to in subsection (1) shall be

(a) adjacent to, without any intervening printed, written or graphic material, the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once; and

(b) shown in letters of at least the same size and prominence as those of the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once.

(3) If the statement or claim is made in a radio advertisement or in the audio portion of a television advertisement, the declaration referred to in subsection (1) shall immediately precede or follow the statement or claim.

(4) If the statement or claim is made in a television advertisement, the declaration referred to in subsection (1) shall be communicated

(a) in the audio mode, if the statement or claim is made only in the audio portion of the advertisement or in both the audio and visual portions; or

(b) in the audio or visual mode, if the statement or claim is made only in the visual portion of the advertisement.

(5) If the declaration referred to in subsection (1) is communicated in the visual mode of a television advertisement, it shall

(a) appear concurrently with and for at least the same amount of time as the statement or claim;

(b) be adjacent to, without any intervening printed, written or graphic material, the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once; and

(c) be shown in letters of at least the same size and prominence as those of the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once.

SOR/2003-11, s. 20.

Interpretation

B.01.400. The following definitions apply in sections B.01.401 to B.01.603.

“fat” means all fatty acids expressed as triglycerides. (lipides)

“point” means a unit of measurement for type size that is known as an Anglo-American point and is equal to 0.3514598 mm. (point)

SOR/2003-11, s. 20.

Nutrition Labelling

Core Information

B.01.401. (1) Except as otherwise provided in this section and sections B.01.402 to B.01.406 and B.01.467, the label of a prepackaged product shall carry a nutrition facts table that contains only the information set out in column 1 of the table to this section expressed using a description set out in column 2, in the unit set out in column 3 and in the manner set out in column 4.

(2) Subsection (1) does not apply to a prepackaged product if

(a) all the information set out in column 1 of the table to this section, other than in respect of item 1 (“Serving of stated size”), may be expressed as “0” in the nutrition facts table in accordance with this section;

(b) the product is

(i) a beverage with an alcohol content of more than 0.5%,

(ii) a fresh vegetable or fruit or any combination of fresh vegetables or fruits without any added ingredients, an orange with added food colour or a fresh vegetable or fruit coated with paraffin wax or petrolatum,

(iii) a raw single ingredient meat, meat by-product, poultry meat or poultry meat by-product,

(iv) a raw single ingredient marine or fresh water animal product,

(v) sold only in the retail establishment where the product is prepared and processed from its ingredients, including from a pre-mix if an ingredient other than water is added to the pre-mix during the preparation and processing of the product,

(vi) sold only at a road-side stand, craft show, flea market, fair, farmers’ market or sugar bush by the individual who prepared and processed the product,

(vii) an individual serving that is sold for immediate consumption and that has not been subjected to a process to extend its durable life, including special packaging, or

(viii) sold only in the retail establishment where the product is packaged, if the product is labelled by means of a sticker and has an available display surface of less than 200 cm²; or

(i) a prepackaged confection, commonly known as a one bite confection, that is sold individually,

(ii) a prepackaged individual portion of food that is solely intended to be served by a restaurant or other commercial enterprise with meals or snacks, or

(iii) milk, partly skimmed milk, skim milk, goat’s milk, partly skimmed goat’s milk, skimmed goat’s milk, (naming the flavour) milk, (naming the flavour) partly skimmed milk, (naming the flavour) skim milk or cream sold in a refillable glass container.

(3) Despite paragraphs (2)(a) and (b), subsection (1) applies to a prepackaged product if

(a) the product contains an added vitamin or mineral nutrient;

(b) a vitamin or mineral nutrient is declared as a component of one of the product’s ingredients other than flour;

(d) the product is a meat, meat by-product, poultry meat or poultry meat by-product that is ground; or

(e) the label of the product, or any advertisement for the product that is made or placed by or on the direction of the manufacturer of the product, contains

(i) a reference to the energy value, a nutrient set out in column 1 of the table to this section or in column 1 of the table to section B.01.402 or a constituent of such a nutrient, other than information required by Division 12 or a reference to the common name of an ingredient in the list of ingredients for the product,

(ii) a representation that expressly or implicitly indicates that the product has particular nutritional or health-related properties, including any statement or claim set out in column 4 of the table following section B.01.513 or column 1 of the table following section B.01.603 or referred to in section B.01.311, D.01.006 or D.02.004,

(iii) a health-related name, statement, logo, symbol, seal of approval or mark, or

(iv) the phrase “nutrition facts”, “valeur nutritive” or “valeurs nutritives”.

(4) Subsection (1) does not apply to a formulated liquid diet, a human milk substitute, a food represented as containing a human milk substitute, a meal replacement, a nutritional supplement or a food represented for use in a very low energy diet.

(5) The label of or advertisement for a formulated liquid diet, a human milk substitute, a food represented as containing a human milk substitute, a meal replacement, a nutritional supplement or a food represented for use in a very low energy diet shall not contain a nutrition facts table or the phrase “nutrition facts”, “valeur nutritive” or “valeurs nutritives”.

(6) If, for a prepackaged product other than one intended solely for children under two years of age, the information in respect of seven or more of the energy value and nutrients referred to in column 1 of items 2 to 5 and 7 to 13 of the table to this section may be expressed as “0” in the nutrition facts table in accordance with this section, the nutrition facts table need only include the following information:

(a) the serving of stated size;

(b) the energy value;

(d) the amount of carbohydrate;

(e) the amount of protein;

(f) the amount of any nutrient that is the subject of a representation referred to in subparagraph (3)(e)(ii);

(g) the amount of any sugar alcohol, vitamin or mineral nutrient added to the prepackaged product, other than iodide added to salt for table or general household use or fluoride added to prepackaged water or ice;

(h) the amount of any vitamin or mineral nutrient that is declared as a component of one of the prepackaged product’s ingredients other than flour;

(i) the amount of any nutrient referred to in column 1 of item 4, 5, 7, 8, 10, 11 or 13 of the table to this section that may not be expressed as “0” in the nutrition facts table; and

(j) the statement “Not a significant source of (naming each nutrient that is omitted from the nutrition facts table in accordance with this subsection)” or, if the prepackaged product meets the condition specified in subsection B.01.455(3), the statement “Not a significant source of other nutrients”.

(7) Subsection (1) does not apply to a prepackaged product

(a) that is intended solely for use as an ingredient in the manufacture of other prepackaged products intended for sale to a consumer at the retail level or as an ingredient in the preparation of food by a commercial or industrial enterprise or institution; or

(b) that is a multiple-serving ready-to-serve prepackaged product intended solely to be served in a commercial or industrial enterprise or institution.

TABLE

CORE INFORMATION

	Column 1	Column 2	Column 3	Column 4
Item	Information	Description	Unit	Manner of expression
1.	Serving of stated size	“Serving Size (naming the serving size)”, “Serving (naming the serving size)” or “Per (naming the serving size)”	(1) The size is expressed in one of the following units:	(1) The size when expressed in metric units is rounded off
			(a) in the case of a food that is usually divided into pieces before being consumed (such as cake, pie and pizza), a fraction of the entire food;	(a) if it is less than 10 g or 10 mL, to the nearest multiple of 0.1 g or 0.1 mL; and
			(b) in the case of a food described in subsection B.01.002A(2), the entire container; and	(b) if it is 10 g or more or 10 mL or more, to the nearest multiple of 1 g or 1 mL.
			(c) in all other cases, in a commonly used unit in respect of which the quantity is visibly measurable, such as millilitres, cups, tablespoons or “(naming the unit of food)”.	(2) The size when expressed as a fraction is represented by a numerator and a denominator separated by a line.
			(2) The size expressed in accordance with subitem (1) is followed by the size expressed in grams or millilitres, as specified by paragraph B.01.002A(1)(b).	(3) The size shall include the word “assorted” if the information in the nutrition facts table of a prepackaged product that contains an assortment of foods is set out as a composite value.
2.	Energy value	“Calories”, “Total Calories” or “Calories, Total”	The value is expressed in Calories per serving of stated size.	The value is rounded off
	Energy value			(a) if it is less than 5 Calories
				(i) if the product meets the conditions set out in column 2 of item 1 of the table following section B.01.513 for the subject” free of energy” set out in column 1, to “0” Calorie, and
				(ii) in all other cases, to the nearest multiple of 1 Calorie;
				(b) if it is 5 Calories or more but not more than 50 Calories, to the nearest multiple of 5 Calories; and
				(c) if it is more than 50 Calories, to the nearest multiple of 10 Calories.
3.	Amount of fat	“Fat”, “Total Fat” or “Fat, Total”	The amount is expressed	(1) The amount is rounded off
	Amount of fat	“Fat”, “Total Fat” or “Fat, Total”	(a) in grams per serving of stated size; and	(a) if it is less than 0.5 g
			(b) as a percentage of the daily value per serving of stated size.	(i) if the product meets the conditions set out in column 2 of item 11 of the table following section B.01.513 for the subject “free of fat” set out in column 1 and the amounts of saturated fatty acids and trans fatty acids are declared as “0 g” in the nutrition facts table or are omitted from that table in accordance with subsection B.01.401(6) and no other fatty acids are declared in an amount greater than 0 g, to “0 g”, and
				(ii) in all other cases, to the nearest multiple of 0.1 g;
				(b) if it is 0.5 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
				(2) The percentage is rounded off
				(a) if the amount is declared as “0 g”, to “0%“; and
				(b) in all other cases, to the nearest multiple of 1%.
4.	Amount of saturated fatty acids	“Saturated Fat”, “Saturated Fatty Acids”, “Saturated” or “Saturates”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
	Amount of saturated fatty acids			(a) if it is less than 0.5 g
				(i) if the product meets the conditions set out in column 2 of item 18 of the table following section B.01.513 for the subject “free of saturated fatty acids” set out in column 1, to “0 g”, and
				(ii) in all other cases, to the nearest multiple of 0.1 g;
				(b) if it is 0.5 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
5.	Amount of trans fatty acids	“Trans Fat”, “Trans Fatty Acids” or “Trans”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
		“Trans Fat”, “Trans Fatty Acids” or “Trans”		(a) if it is less than 0.5 g
				(i) if the product meets the conditions set out in column 2 of item 22 of the table following section B.01.513 for the subject “free of trans fatty acids” set out in column 1, to “0 g”, and
				(ii) in all other cases, to the nearest multiple of 0.1 g;
				(b) if it is 0.5 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
6.	The sum of saturated fatty acids and trans fatty acids	“Saturated Fat + Trans Fat”, “Saturated Fatty Acids + Trans Fatty Acids”, “Saturated + Trans” or “Saturates + Trans”	The sum is expressed as a percentage of the daily value per serving of stated size.	The percentage is rounded off
				(a) if the amounts of saturated fatty acids and trans fatty acids are declared as “0 g”, to “0%”; and
				(b) in all other cases, to the nearest multiple of 1%.
7.	Amount of cholesterol	“Cholesterol”	The amount is expressed in milligrams per serving of stated size and may also be expressed as a percentage of the daily value per serving of stated size.	(1) The amount is rounded off
				(a) if the product meets the conditions set out in column 2 of item 27 of the table following section B.01.513 for the subject “free of cholesterol” set out in column 1, to “0 mg”; and
				(b) in all other cases, to the nearest multiple of 5 mg.
				(2) The percentage is rounded off
				(a) if the amount is declared as “0 mg” to “0%”; and
				(b) in all other cases, to the nearest multiple of 1%.
8.	Amount of sodium	“Sodium”	The amount is expressed	(1) The amount is rounded off
			(a) in milligrams per serving of stated size; and	(a) if it is less than 5 mg
			(b) as a percentage of the daily value per serving of stated size.	(i) if the product meets the conditions set out in column 2 of item 31 of the table following section B.01.513 for the subject “free of sodium or salt” set out in column 1, to “0 mg”, and
				(ii) in all other cases, to the nearest multiple of 1 mg;
				(b) if it is 5 mg or more but not more than 140 mg, to the nearest multiple of 5 mg; and
				(c) if it is more than 140 mg, to the nearest multiple of 10 mg.
				(2) The percentage is rounded off
				(a) if the amount is declared as “0 mg”, to “0%”; and
				(b) in all other cases, to the nearest multiple of 1%.
9.	Amount of carbohydrate	“Carbohydrate”, “Total Carbohydrate” or “Carbohydrate, Total”	The amount is expressed	(1) The amount is rounded off
	Amount of carbohydrate		(a) in grams per serving of stated size; and	(a) if it is less than 0.5 g, to “0 g”; and
			(b) as a percentage of the daily value per serving of stated size.	(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
				(2) The percentage is rounded off
				(a) if the amount is declared as “0 g”, to “0%”; and
				(b) in all other cases, to the nearest multiple of 1%.
10.	Amount of fibre	“Fibre”, “Fiber”, “Dietary Fibre” or “Dietary Fiber”	The amount is expressed	(1) The amount is rounded off
	Amount of fibre		(a) in grams per serving of stated size; and	(a) if it is less than 0.5 g, to “0 g”; and
			(b) as a percentage of the daily value per serving of stated size.	(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
				(2) The percentage is rounded off
				(a) if the amount is declared as “0 g”, to “0%”; and
				(b) in all other cases, to the nearest multiple of 1%.
11.	Amount of sugars	“Sugars”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
	Amount of sugars	“Sugars”		(a) if it is less than 0.5 g, to “0 g”; and
				(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
12.	Amount of protein	“Protein”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
	Amount of protein	“Protein”		(a) if it is less than 0.5 g, to the nearest multiple of 0.1 g; and
				(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
13.	Amount of		The amount is expressed as a percentage of the daily value per serving of stated size.	The percentage is rounded off
	(a) vitamin A	(a) “Vitamin A” or “Vit A”		(a) if it is less than 2%
	(b) vitamin C	(b) “Vitamin C” or “Vit C”		(i) if the product contains less than 1% of the daily value per reference amount and per serving of stated size, to “0 %”, and
	(c) calcium	(c) “Calcium”		(ii) in all other cases, to “2%”;
	(d) iron	(d) “Iron”		(b) if it is 2% or more but not more than 10%, to the nearest multiple of 2%;
				(c) if it is more than 10% but not more than 50%, to the nearest multiple of 5%; and
				(d) if it is more than 50%, to the nearest multiple of 10%.

SOR/2003-11, s. 20; SOR/2007-176, s. 5.

Additional Information

B.01.402. (1) The nutrition facts table may also contain information set out in column 1 of the table to this section.

(2) If information set out in column 1 of the table to this section is included in the nutrition facts table, it shall be expressed using a description set out in column 2, in the unit set out in column 3 and in the manner set out in column 4.

(3) The amount of omega-6 polyunsaturated fatty acids, omega-3 polyunsaturated fatty acids and monounsaturated fatty acids shall be in the nutrition facts table if

(a) the amount of any of those groups of fatty acids or the amount of polyunsaturated fatty acids is in the nutrition facts table or is shown on the label of the prepackaged product or in any advertisement for the product that is made or placed by or on the direction of the manufacturer of the product; or

(b) the amount of any specific fatty acid is shown on the label of the prepackaged product or in any advertisement for the product that is made or placed by or on the direction of the manufacturer of the product.

(4) If the label of a prepackaged product, or any advertisement for the product that is made or placed by or on the direction of the manufacturer of the product, contains a representation, express or implied, that includes information that is set out in column 1 of the table to this section, that information shall also be in the nutrition facts table.

(5) The amount of potassium shall be in the nutrition facts table if the prepackaged product contains added potassium salts and the label of the product or any advertisement for the product that is made or placed by or on the direction of the manufacturer of the product contains a statement or claim referred to in column 4 of any of items 31 to 36 of the table following section B.01.513 for the subject “free of sodium or salt”, “low in sodium or salt”, “reduced in sodium or salt”, “lower in sodium or salt”, “no added sodium or salt” or “lightly salted” set out in column 1.

(6) The nutrition facts table shall show the amount of any sugar alcohol, vitamin or mineral nutrient added to the prepackaged product, except in the case of iodide added to salt for table or general household use or fluoride added to prepackaged water or ice.

(7) The nutrition facts table shall show the amount of any vitamin or mineral nutrient that is declared as a component of one of the prepackaged product’s ingredients other than flour.

(8) Despite subsection (1) and item 1 of the table to this section, the nutrition facts table shall not include information on servings per container if the serving of stated size is expressed in cups or tablespoons.

(9) If information set out in column 1 of the table to this section is included in the nutrition facts table, it shall be shown

(a) in English and French; or

(b) in one of those languages, if in accordance with subsection B.01.012(3) or (7) the information that is required by these Regulations to be shown on the label of the product may be shown in that language only and is shown on the label in that language.

TABLE

ADDITIONAL INFORMATION

	Column 1	Column 2	Column 3	Column 4
Item	Information	Description	Unit	Manner of expression
1.	Servings per container	“Servings Per Container” or “(number of units) Per Container”	The quantity is expressed in number of servings.	(1) The quantity is rounded off
	Servings per container		The quantity is expressed in number of servings.	(a) if it is less than 2, to the nearest multiple of 1;
				(b) if it is between 2 and 5, to the nearest multiple of 0.5; and
				(c) if it is more than 5, to the nearest multiple of 1.
				(2) If a quantity is rounded off, it shall be preceded by the word “about”.
				(3) If the product is of a random weight, the quantity may be declared as “varied”.
2.	Energy value	“kilojoules” or “kJ”	The value is expressed in kilojoules per serving of stated size.	The value is rounded off to the nearest multiple of 10 kilojoules.
3.	Energy value from fat	“Calories from Fat” or “Calories from Total Fat”	The value is expressed in Calories per serving of stated size.	The value is rounded off
				(a) if it is less than 5 Calories
				(i) if the amount of fat is declared as “0 g” in the nutrition facts table, to “0” Calorie, and
				(ii) in all other cases, to the nearest multiple of 1 Calorie;
				(b) if it is 5 Calories or more but not more than 50 Calories, to the nearest multiple of 5 Calories; and
				(c) if it is more than 50 Calories, to the nearest multiple of 10 Calories.
4.	Energy value from the sum of saturated and trans fatty acids	“Calories from Saturated + Trans Fat”, “Calories from Saturated + Trans Fatty Acids”, “Calories from Saturated + Trans” or “Calories from Saturates + Trans”	The value is expressed in Calories per serving of stated size.	The value is rounded off
				(a) if it is less than 5 Calories
				(i) if the amounts of saturated fatty acids and trans fatty acids are declared as “0 g” in the nutrition facts table, to “0” Calorie, and
				(ii) in all other cases, to the nearest multiple of Calorie;
				(b) if it is 5 Calories or more but not more than 50 Calories, to the nearest multiple of 5 Calories; and
				(c) if it is more than 50 Calories, to the nearest multiple of 10 Calories.
5.	Amount of polyunsaturated fatty acids	“Polyunsaturated Fat”, “Polyunsaturated Fatty Acids”, “Polyunsaturated” or “Polyunsaturates”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 1 g, to the nearest multiple of 0.1 g;
				(b) if it is 1 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
6.	Amount of omega-6 polyunsaturated fatty acids	(1) If the nutrition facts table includes the amount of polyunsaturated fatty acids: “Omega-6”, “Omega-6 Polyunsaturated Fat”, “Omega-6 Polyunsaturated Fatty Acids”, “Omega-6 Polyunsaturates” or “Omega-6 Polyunsaturated”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 1 g, to the nearest multiple of 0.1 g;
				(b) if it is 1 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
		(2) In all other cases: “Omega-6 Polyunsaturated Fat”, “Omega-6 Polyunsaturated Fatty Acids”, “Omega-6 Polyunsaturates” or “Omega-6 Polyunsaturated”
7.	Amount of omega-3 polyunsaturated fatty acids	(1) If the nutrition facts table includes the amount of polyunsaturated fatty acids: “Omega-3”, “Omega-3 Polyunsaturated Fat”, “Omega-3 Polyunsaturated Fatty Acids”, “Omega-3 Polyunsaturates” or “Omega-3 Polyunsaturated”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 1 g, to the nearest multiple of 0.1 g;
				(b) if it is 1 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
		(2) In all other cases: “Omega-3 Polyunsaturated Fat”, “Omega-3 Polyunsaturated Fatty Acids”, “Omega-3 Polyunsaturates” or “Omega-3 Polyunsaturated”		(c) if it is more than 5 g, to the nearest multiple of 1 g.
8.	Amount of monounsaturated fatty acids	“Monounsaturated Fat”, “Monounsaturated Fatty Acids”, “Monounsaturates” or “Monounsaturated”	The amount is expressed in grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 1 g, to the nearest multiple of 0.1 g;
				(b) if it is 1 g or more but not more than 5 g, to the nearest multiple of 0.5 g; and
				(c) if it is more than 5 g, to the nearest multiple of 1 g.
9.	Amount of potassium	“Potassium”	The amount is expressed	(1) The amount is rounded off
			(a) in milligrams per serving of stated size; and	(a) if it is less than 5 mg
			(b) as a percentage of the daily value per serving of stated size.	(i) if the product contains less than 5 mg of potassium per reference amount and per serving of stated size, to “0 mg”, and
				(ii) in all other cases, to the nearest multiple of 1 mg;
				(b) if it is 5 mg or more but not more than 140 mg, to the nearest multiple of 5 mg; and
				(c) if it is more than 140 mg, to the nearest multiple of 10 mg.
				(2) The percentage is rounded off
				(a) if the amount is declared as “0 mg”, to “0%”; or
				(b) in all other cases, to the nearest multiple of 1%.
10.	Amount of soluble fibre	“Soluble Fibre” or “Soluble Fiber”	The amount is expressed as grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 0.5 g, to “0 g”; and
				(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
11.	Amount of insoluble fibre	“Insoluble Fibre” or “Insoluble Fiber”	The amount is expressed as grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 0.5 g, to “0 g”; and
				(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
12.	Amount of sugar alcohol	(1) If the food contains only one type of sugar alcohol: “Sugar Alcohol”, “Polyol” or “(naming the sugar alcohol)”	The amount is expressed as grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 0.5 g, to “0 g”; and
				(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
		(2) In all other cases: “Sugar Alcohols” or “Polyols”		(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
13.	Amount of starch	“Starch”	The amount is expressed as grams per serving of stated size.	The amount is rounded off
				(a) if it is less than 0.5 g, to “0 g”; and
				(b) if it is 0.5 g or more, to the nearest multiple of 1 g.
14.	Amount of		The amount is expressed as a percentage of the daily value per serving of stated size.	The percentage is rounded off
	(a) vitamin D	(a) “Vitamin D” or “Vit D”		(a) if it is less than 2%
	(b) vitamin E	(b) “Vitamin E” or “Vit E”		(i) if the product contains less than 1% of the daily value per reference amount and per serving of stated size, to “0%”, and
	(c) vitamin K	(c) “Vitamin K” or “Vit K”
	(d) thiamine	(d) “Thiamine”, “Thiamin”, “Thiamine (Vitamin B₁)”, “Thiamine (Vit B₁)”, “Thiamin (Vitamin B₁)” or “Thiamin (Vit B₁)”		(ii) in all other cases, to the nearest multiple of 2%;
				(b) if it is 2% or more but not more than 10%, to the nearest multiple of 2%;
				(c) if it is more than 10% but not more than 50%, to the nearest multiple of 5%; and
	(e) riboflavin	(e) “Riboflavin”, “Riboflavin (Vitamin B₂)” or “Riboflavin (Vit B₂)”		(d) if it is more than 50%, to the nearest multiple of 10%.
	(f) niacin	(f) “Niacin”
	(g) vitamin B₆	(g) “Vitamin B₆” or “Vit B₆“
	(h) folate	(h) “Folate”
	(i) vitamin B₁₂	(i) “Vitamin B₁₂“ or “Vit B₁₂”
	(j) biotin	(j) “Biotin”
	(k) pantothenic acid	(k) “Pantothenic Acid” or “Pantothenate”
	(l) phosphorus	(l) “Phosphorus”
	(m) iodide	(m) “Iodide” or “Iodine”
	(n) magnesium	(n) “Magnesium”
	(o) zinc	(o) “Zinc”
	(p) selenium	(p) “Selenium”
	(q) copper	(q) “Copper”
	(r) manganese	(r) “Manganese”
	(s) chromium	(s) “Chromium”
	(t) molybdenum	(t) “Molybdenum”
	(u) chloride	(u) “Chloride”
15.	Basis of the percent daily values	One of the four footnotes to the subheading “% Daily Value” set out in Figures 18.1(E) and (F) of Schedule L		In the version of the footnote that refers to nutrients,
				(a) the daily value for potassium is included only if the amount of potassium is declared in the nutrition facts table; and
				(b) the daily value for cholesterol is included only if the amount of cholesterol is declared in the nutrition facts table as a percentage of the daily value per serving of stated size.
16.	Energy conversion factors	“Calories per gram:”, “Fat 9”, “Carbohydrate 4” and “Protein 4”

SOR/2003-11, s. 20; err., Vol. 137, No. 5; SOR/2005-98, s. 2(F).

Foods for Children under Two Years of Age

B.01.403. (1) This section applies in respect of a prepackaged product intended solely for children under two years of age.

(2) The nutrition facts table of the product shall not contain

(a) the percentage of the daily value of fat, cholesterol, sodium, potassium, carbohydrate or fibre or of the sum of saturated fatty acids and trans fatty acids;

(b) the energy value from fat or from the sum of saturated fatty acids and trans fatty acids; or

(3) The nutrition facts table of the product may omit the amount of saturated fatty acids, trans fatty acids and cholesterol.

(4) Despite subsection (3), if the amount of cholesterol is in the nutrition facts table, the amounts of saturated fatty acids and trans fatty acids shall also be in the nutrition facts table.

(5) If the information in respect of six or more of the energy value and nutrients referred to in column 1 of items 2, 3 and 8 to 13 of the table to section B.01.401 may be expressed as “0” in the nutrition facts table of the product in accordance with that section, the nutrition facts table need only include the following information:

(a) the serving of stated size;

(b) the energy value;

(d) the amount of carbohydrate;

(e) the amount of protein;

(f) the amount of any nutrient that is the subject of a representation referred to in subparagraph B.01.401(3)(e)(ii);

(g) the amount of any sugar alcohol, vitamin or mineral nutrient added to the product, other than fluoride added to prepackaged water or ice;

(h) the amount of any vitamin or mineral nutrient that is declared as a component of one of the product’s ingredients other than flour;

(i) the amount of any nutrient referred to in column 1 of item 8, 10, 11 or 13 of the table to section B.01.401 that may not be expressed as “0” in the nutrition facts table;

(j) except in the case described in paragraph (k), the statement “Not a significant source of (naming each nutrient that is omitted from the nutrition facts table in accordance with this subsection)”, but such a statement may be omitted in respect of saturated fatty acids, trans fatty acids and cholesterol; and

(k) if the product meets the condition specified in subsection B.01.462(3), the statement “Not a significant source of other nutrients” or the statement referred to in paragraph (j).

SOR/2003-11, s. 20.

Food for Use in Manufacturing other Foods

B.01.404. (1) This section applies to a prepackaged product that is intended solely for use as an ingredient in the manufacture of other prepackaged products intended for sale to a consumer at the retail level or as an ingredient in the preparation of food by a commercial or industrial enterprise or institution.

(2) No person shall sell the product unless written nutrition information concerning the product accompanies the product when it is delivered to the purchaser.

(3) The nutrition information

(a) shall include the information that would, but for subsection B.01.401(7), be required by sections B.01.401 and B.01.402 to be included in a nutrition facts table for the product;

(b) may include other information that is permitted by section B.01.402 to be included in that nutrition facts table; and

(c) shall be expressed in accordance with sections B.01.401 and B.01.402, subject to the following modifications, namely,

(i) information for vitamins set out in column I of Table I to Division 1 of Part D and mineral nutrients set out in column I of Table I to Division 2 of that Part shall be expressed in the applicable units referred to in that column,

(A) per gram or 100 grams of the food, if the net quantity of the food is declared on the label by weight or by count, or

(B) per millilitre or 100 millilitres of the food, if the net quantity of the food is declared on the label by volume,

(ii) information for other nutrients and the energy value set out in column 1 of the table to section B.01.401 or in column 1 of the table to section B.01.402 shall be expressed in the units referred to in column 3,

(A) per gram or 100 grams of the food, if the net quantity of the food is declared on the label by weight or by count, or

(B) per millilitre or 100 millilitres of the food, if the net quantity of the food is declared on the label by volume,

(iii) percentages of daily values and information on servings of stated size may be omitted, and

(iv) the nutrition information shall be stated with a degree of precision that corresponds to the accuracy of the analytical methodology used to produce the information.

SOR/2003-11, s. 20.

Foods for Enterprise or Institution

B.01.405. (1) This section applies to a prepackaged product that is a multiple-serving ready-to-serve prepackaged product intended solely to be served in a commercial or industrial enterprise or institution.

(2) No person shall sell the product unless written nutrition information concerning the product accompanies the product when it is delivered to the purchaser.

(3) The nutrition information

(a) shall include the information that would, but for subsection B.01.401(7), be required by sections B.01.401 and B.01.402 to be included in a nutrition facts table for the product;

(b) may include other information that is permitted by section B.01.402 to be included in that nutrition facts table; and

SOR/2003-11, s. 20.

Basis of Information

B.01.406. (1) Subject to subsections (2) to (8), the information in the nutrition facts table shall be set out only on the basis of the prepackaged product as offered for sale.

(2) If a prepackaged product contains separately packaged ingredients or foods that are intended to be consumed together, the information in the nutrition facts table shall be set out for each ingredient or food or for the entire product.

(3) If a prepackaged product contains an assortment of foods of the same type and the typical serving consists of only one of those foods, the information in the nutrition facts table shall be set out

(a) on the basis of each of the foods contained in the product, if the nutrition information set out in column 1 of the table to section B.01.401 for each of those foods is different; or

(b) on the basis of one of the foods contained in the product, if the nutrition information set out in column 1 of the table to section B.01.401 for each of those foods is the same.

(4) If a prepackaged product contains an assortment of foods of the same type and the typical serving consists of more than one of those foods, the information in the nutrition facts table shall be set out for each of the foods contained in the product or as a composite value.

(5) If a prepackaged product contains a food that is to be prepared in accordance with directions provided in or on the package or that is commonly combined with other ingredients or another food or cooked before being consumed, the nutrition facts table may also set out information for the food as prepared, in which case

(a) the nutrition facts table shall set out the following information for the food as prepared, namely,

(i) except in the case described in subparagraph (ii), the amount of the food expressed in a unit specified in column 3 of paragraph 1(1)(a) or (c) of the table to section B.01.401 as “about (naming the serving size)” or “about (naming the serving size) prepared” and, if applicable, in the manner specified in column 4 of subitems 1(1) and (2),

(ii) if the food is commonly served combined with another food, the amount of the other food expressed in a unit specified in column 3 of paragraph 1(1)(c) of the table to section B.01.401 and, if applicable, in the manner specified in column 4 of subitem 1(1),

(iii) the energy value, expressed using a description set out in column 2 of item 2 of the table to section B.01.401, in the unit set out in column 3 and in the manner set out in column 4,

(iv) if it is declared in the nutrition facts table for the food as sold, the energy value from fat, expressed using a description set out in column 2 of item 3 of the table to section B.01.402, in the unit set out in column 3 and in the manner set out in column 4, and

(v) the information set out in column 1 of items 3, 6 to 10 and 13 of the table to section B.01.401 and in column 1 of items 9 and 14 of the table to section B.01.402 that is declared as a percentage of the daily value in the nutrition facts table for the food as sold, expressed using a description set out in column 2, as a percentage of the daily value per serving of stated size and in the manner specified in column 4; and

(b) the nutrition facts table may also set out the following information for the added ingredients or the other food, if it is declared in the nutrition facts table for the food as sold, namely,

(i) the information set out in column 1 of items 3 to 5 and 7 to 12 of the table to section B.01.401, expressed using a description set out in column 2, in milligrams for the information set out in column 1 of items 7 and 8 and in grams for the information set out in column 1 of items 3 to 5 and 9 to 12 and in the manner specified in column 4, and

(ii) the information set out in column 1 of items 5 to 13 of the table to section B.01.402, expressed using a description set out in column 2, in milligrams for the information set out in column 1 of item 9 and in grams for the information set out in column 1 of items 5 to 8 and 10 to 13 and in the manner specified in column 4.

(6) Subsection (5) does not apply in respect of a prepackaged product that is intended solely for children under two years of age.

(7) Subject to subsection (8), the information in the nutrition facts table may also be set out on the basis of other amounts of a food that reflect different uses or different units of measurement of a food, in which case

(a) the nutrition facts table shall set out the following information for each of the other amounts of food, namely,

(i) the amount of the food expressed in a unit specified in column 3 of subitem 1(1) of the table to section B.01.401 and, if applicable, in the manner specified in column 4 of subitems 1(1) and (2),

(ii) the energy value, expressed using a description set out in column 2 of item 2 of the table to section B.01.401, in the unit set out in column 3 and in the manner set out in column 4,

(iii) if it is declared in the nutrition facts table for the first amount of food for which information is declared, the energy value from fat, expressed using a description set out in column 2 of item 3 of the table to section B.01.402, in the unit set out in column 3 and in the manner set out in column 4, and

(iv) the information set out in column 1 of items 3, 6 to 10 and 13 of the table to section B.01.401 and in column 1 of items 9 and 14 of the table to section B.01.402 that is declared as a percentage of the daily value in the nutrition facts table for the first amount of food for which information is declared, expressed using a description set out in column 2, as a percentage of the daily value per serving of stated size and in the manner specified in column 4;

(b) if the nutrition facts table is set out in a version of the dual format specified in section B.01.458, it may also set out the amount of each of the other amounts of food expressed in the unit specified in column 3 of subitem 1(2) of the table to section B.01.401 and in the manner specified in column 4 of subitem 1(1), if that information is declared in the nutrition facts table for the first amount of food for which information is declared; and

(c) if the nutrition facts table is set out in a version of the aggregate format specified in section B.01.459 or B.01.464, it shall also set out the following information for each of the other amounts of food, if that information is declared in the nutrition facts table for the first amount of food for which information is declared, namely,

(i) the amount of the food expressed in the unit specified in column 3 of subitem 1(2) of the table to section B.01.401 and in the manner specified in column 4 of subitem 1(1),

(ii) the information set out in column 1 of items 3 to 5 and 7 to 12 of the table to section B.01.401, expressed using a description set out in column 2, in milligrams for the information set out in column 1 of items 7 and 8 and in grams for the information set out in column 1 of items 3 to 5 and 9 to 12 and in the manner specified in column 4, and

(iii) the information set out in column 1 of items 5 to 13 of the table to section B.01.402, expressed using a description set out in column 2, in milligrams for the information set out in column 1 of item 9 and in grams for the information set out in column 1 of items 5 to 8 and 10 to 13 and in the manner specified in column 4.

(8) If the nutrition facts table of a prepackaged product that is intended solely for children under two years of age sets out information in accordance with subsection (7), it shall set out the information referred to in paragraphs (7)(a) and (c).

SOR/2003-11, s. 20.

[B.01.407 to B.01.449 reserved]

Presentation of Nutrition Facts Table

B.01.450. (1) Subject to subsections (2) to (6), the nutrition facts table shall be presented in accordance with the format specified in the applicable figure in Schedule L, having regard to matters such as order of presentation, dimensions, spacing and the use of upper and lower case letters and bold type.

(2) The characters and rules in the nutrition facts table shall be displayed in a single colour that is a visual equivalent of 100% solid black type on a white background or on a uniform neutral background with a maximum 5% tint of colour.

(3) The characters in the nutrition facts table

(a) shall be displayed in a single standard sans serif font that is not decorative and in such a manner that the characters never touch each other or the rules; and

(b) may be displayed with larger dimensions than those specified in the applicable figure in Schedule L if all the characters in the table are enlarged in a uniform manner.

(4) A rule that is specified in the applicable figure in Schedule L as being a 1 point rule or a 2 point rule may be displayed with larger dimensions in the nutrition facts table.

(5) The information in the nutrition facts table shall be in accordance with sections B.01.400 to B.01.403 and B.01.406.

(6) In a nutrition facts table consisting of a table in both English and French, the order of languages may be reversed from the order shown in the applicable figure in Schedule L.

SOR/2003-11, s. 20.

Location of Nutrition Facts Table

B.01.451. (1) Subject to subsection (2), the nutrition facts table shall be displayed on the label of the prepackaged product

(a) in a table in English and a table in French on the same continuous surface of the available display surface;

(b) in a table in both English and French on a continuous surface of the available display surface; or

(c) in a table in English on a continuous surface of the available display surface and a table in French on another continuous surface of the available display surface that is of the same size and prominence as the first surface.

(2) If in accordance with subsection B.01.012(3) or (7) the information required by these Regulations may be shown on the label of a prepackaged product in English only or in French only and is shown in that language, the nutrition facts table may be displayed on the label of the prepackaged product in a table in that language only on a continuous surface of the available display surface.

SOR/2003-11, s. 20.

Orientation of Nutrition Facts Table

B.01.452. (1) Subject to subsection (2), the nutrition facts table shall be oriented in the same manner as other information appearing on the label of the prepackaged product.

(2) If a version of a nutrition facts table cannot be oriented in the same manner as other information appearing on the label of the prepackaged product, it shall be oriented in another manner if there is sufficient space to do so and the food contained in the package does not leak out and is not damaged when the package is turned over.

(3) Subsection (1) does not apply in respect of a nutrition facts table that is set out on the top or bottom of a prepackaged product.

SOR/2003-11, s. 20.

Application

B.01.453. (1) Sections B.01.454 to B.01.460 apply to prepackaged products other than those that are intended solely for children under two years of age.

(2) Sections B.01.461 to B.01.465 apply to prepackaged products that are intended solely for children under two years of age.

SOR/2003-11, s. 20.

Standard and Horizontal Formats

B.01.454. (1) This section applies to a prepackaged product unless any of sections B.01.455 to B.01.459 applies to the product.

(2) Subject to subsection (3), the nutrition facts table of the prepackaged product shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(3) If it is not possible to display, in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, a nutrition facts table in any of the versions that is listed in column 1 of the table to this section, the nutrition facts table shall be set out in

(a) the bilingual standard format in accordance with Figure 3.5(B), 3.6(B) or 3.7(B) of Schedule L;

(b) the bilingual horizontal format in accordance with Figure 4.3(B), 4.4(B) or 4.5(B) of Schedule L;

(d) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table; or

(e) a manner described in section B.01.466.

(4) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included in that table.

(5) Despite subsections (2) and (3), if the prepackaged product is sold only in the retail establishment where the product is packaged, is labelled by means of a sticker and has an available display surface of 200 cm² or more, its nutrition facts table shall be set out in a version that is listed in column 1 of items 1 to 3 of Parts 1 to 3 of the table to this section, without regard to any condition specified in column 2.

(6) Despite subsections (2) and (3), if the nutrition facts table of the prepackaged product is set out on a tag attached to an ornamental container or a tag attached to a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase, it shall be set out in a version that is described in paragraph (3)(a), (b) or (c) or that is listed in column 1 of the table to this section, without regard to any condition specified in column 2.

TABLE

PART 1 STANDARD FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	1.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	1.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	1.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	1.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	1.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	1.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 NARROW STANDARD FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	2.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	2.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	2.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	2.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

PART 3 BILINGUAL STANDARD FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	3.1(B)
1.	(8 point type with 12 point leading)
2.	3.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	3.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	3.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

PART 4 BILINGUAL HORIZONTAL FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	4.1(B)	The versions in Parts 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
1.	(7 point condensed type with 11 point leading)
2.	4.2(B)	The versions in Parts 1 to 3 and in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Simplified Formats

B.01.455. (1) This section applies to a prepackaged product if it satisfies the condition set out in subsection B.01.401(6) and its nutrition facts table includes only the information referred to in paragraphs B.01.401(6)(a) to (j).

(3) If it is not possible to display, in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, a nutrition facts table containing only the information referred to in paragraphs B.01.401(6)(a) to (j) in any of the versions that is listed in column 1 of the table to this section, the nutrition facts table shall be set out in

(a) the bilingual simplified standard format in accordance with Figure 6.5(B) or 6.6(B) of Schedule L;

(b) the bilingual simplified horizontal format in accordance with Figure 7.3(B) or 7.4(B) of Schedule L;

(d) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table; or

(e) a manner described in section B.01.466.

(4) Despite subsections (2) and (3), if the prepackaged product is sold only in the retail establishment where the product is packaged, is labelled by means of a sticker and has an available display surface of 200 cm² or more, its nutrition facts table shall be set out in a version that is listed in column 1 of items 1 to 3 of Parts 1 and 2 of the table to this section, without regard to any condition specified in column 2.

(5) Despite subsections (2) and (3), if the nutrition facts table of the prepackaged product is set out on a tag attached to an ornamental container or a tag attached to a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase, it shall be set out in a version that is described in paragraph (3)(a), (b) or (c) or that is listed in column 1 of the table to this section, without regard to any condition specified in column 2.

TABLE

PART 1 SIMPLIFIED STANDARD FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	5.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	5.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	5.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	5.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	5.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	5.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL SIMPLIFIED STANDARD FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	6.1(B)
1.	(8 point type with 12 point leading)
2.	6.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	6.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	6.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

PART 3 BILINGUAL SIMPLIFIED HORIZONTAL FORMAT

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	7.1(B)	The versions in Parts 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
1.	(7 point condensed type with 11 point leading)
2.	7.2(B)	The versions in Parts 1 and 2 and in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Dual Format — Foods Requiring Preparation

B.01.456. (1) Subject to subsection (2), if the nutrition facts table of a prepackaged product includes information referred to in subsection B.01.406(5), the nutrition facts table shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(2) If it is not possible to display, in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, a nutrition facts table in any of the versions that is listed in column 1 of the table to this section, the nutrition facts table shall be set out in

(a) the bilingual dual format in accordance with Figure 9.5(B) or 9.6(B) of Schedule L; or

(b) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table.

(3) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included in the table, together with the information referred to in subsection B.01.406(5).

(4) Despite subsections (1) and (2), if the nutrition facts table of the prepackaged product is set out on a tag attached to an ornamental container or a tag attached to a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase, it shall be set out in a version that is described in paragraph (2)(a) or that is listed in column 1 of the table to this section, without regard to any condition specified in column 2.

TABLE

PART 1 DUAL FORMAT — FOODS REQUIRING PREPARATION

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	8.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	8.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	8.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	8.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	8.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	8.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL DUAL FORMAT — FOODS REQUIRING PREPARATION

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	9.1(B)
1.	(8 point type with 12 point leading)
2.	9.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	9.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	9.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Aggregate Format — Different Kinds of Foods

B.01.457. (1) Subject to subsection (2), if the nutrition facts table of a prepackaged product includes separate information for each food or ingredient as provided in subsection B.01.406(2), paragraph B.01.406(3)(a) or subsection B.01.406(4), the nutrition facts table shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(a) in the case of a product described in subsection B.01.406(2) or (4), in

(i) the bilingual aggregate format in accordance with Figure 11.5(B) or 11.6(B) of Schedule L, or

(ii) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table, or

(b) in the case of a product described in paragraph B.01.406(3)(a), in

(i) the bilingual aggregate format in accordance with Figure 11.5(B) or 11.6(B) of Schedule L,

(ii) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table, or

(iii) a manner described in section B.01.466.

(3) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included for each food or ingredient for which separate information is set out in the table.

(4) Despite subsections (1) and (2), if the nutrition facts table of the prepackaged product is set out on a tag attached to an ornamental container or a tag attached to a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase, it shall be set out in a version that is described in subparagraph (2)(a)(i) or that is listed in column 1 of the table to this section, without regard to any condition specified in column 2.

TABLE

PART 1 AGGREGATE FORMAT — DIFFERENT KINDS OF FOODS

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	10.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	10.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	10.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	10.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	10.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	10.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL AGGREGATE FORMAT — DIFFERENT KINDS OF FOODS

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	11.1(B)
1.	(8 point type with 12 point leading)
2.	11.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	11.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	11.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Dual Format — Different Amounts of Food

B.01.458. (1) Subject to subsection (2), if the nutrition facts table of a prepackaged product includes separate information for different amounts of the food as provided in paragraph B.01.406(7)(a) without including the information referred to in paragraph B.01.406(7)(c), the nutrition facts table shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(a) the bilingual dual format in accordance with Figure 13.5(B) or 13.6(B) of Schedule L; or

(b) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table.

(3) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included for each amount of the food for which separate information is set out in the table.

TABLE

PART 1 DUAL FORMAT — DIFFERENT AMOUNTS OF FOOD

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	12.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	12.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	12.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	12.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
	(7 point condensed type with 10 point leading)
5.	12.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	12.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL DUAL FORMAT — DIFFERENT AMOUNTS OF FOOD

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	13.1(B)
1.	(8 point type with 12 point leading)
2.	13.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	13.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	13.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Aggregate Format — Different Amounts of Food

B.01.459. (1) Subject to subsection (2), if the nutrition facts table of a prepackaged product includes separate information for different amounts of the food as provided in paragraphs B.01.406(7)(a) and (c), the nutrition facts table shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(a) the bilingual aggregate format in accordance with Figure 15.5(B) or 15.6(B) of Schedule L; or

(b) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table.

(3) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included for each amount of the food for which separate information is set out in the table.

TABLE

PART 1 AGGREGATE FORMAT — DIFFERENT AMOUNTS OF FOOD

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	14.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	14.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	14.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4,	14.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4,	(7 point condensed type with 10 point leading)
5.	14.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	14.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL AGGREGATE FORMAT — DIFFERENT AMOUNTS OF FOOD

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	15.1(B)
1.	(8 point type with 12 point leading)
2.	15.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	15.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	15.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Presentation of Additional Information

B.01.460. (1) If information referred to in column 1 of the table to section B.01.402 is included in a nutrition facts table that is set out in a version consisting of a table in English and a table in French or a table in English or French, that information shall be displayed

(a) in accordance with the order of presentation, the use of indents and the presentation of footnotes illustrated in Figures 18.1(E) and (F) of Schedule L; and

(b) in respect of matters other than those referred to in paragraph (a), in accordance with the format that is specified in the applicable figure in Schedule L.

(2) If information referred to in column 1 of the table to section B.01.402 is included in a nutrition facts table that is set out in a version consisting of a table in both English and French, that information shall be displayed

(a) in accordance with the order of presentation, the use of indents and the presentation of footnotes illustrated in Figure 19.1(B) of Schedule L; and

(b) in respect of matters other than those referred to in paragraph (a), in accordance with the format that is specified in the applicable figure in Schedule L.

(3) Despite paragraph (1)(a), the use of indents illustrated in Figures 18.1(E) and (F) of Schedule L is not applicable if information referred to in column 1 of the table to section B.01.402 is set out in the linear format referred to in paragraph B.01.454(3)(c) or the simplified linear format referred to in paragraph B.01.455(3)(c).

SOR/2003-11, s. 20.

Standard and Horizontal Formats — Children under Two Years of Age

[SOR/2003-11, s. 20; err.(E), Vol. 137, No. 5]

B.01.461. (1) This section applies to a prepackaged product that is intended solely for children under two years of age unless section B.01.462, B.01.463 or B.01.464 applies to the product.

(a) the bilingual standard format in accordance with Figure 22.5(B), 22.6(B) or 22.7(B) of Schedule L;

(b) the bilingual horizontal format in accordance with Figure 23.3(B) or 23.4(B) of Schedule L;

(d) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table; or

(e) a manner described in section B.01.466.

TABLE

PART 1 STANDARD FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	20.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	20.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	20.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	20.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	20.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	20.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 NARROW STANDARD FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	21.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	21.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	21.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	21.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

PART 3 BILINGUAL STANDARD FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	22.1(B)
1.	(8 point type with 12 point leading)
2.	22.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	22.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	22.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

PART 4 BILINGUAL HORIZONTAL FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	23.1(B)	The versions in Parts 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
1.	(7 point condensed type with 11 point leading)
2.	23.2(B)	The versions in Parts 1 to 3 and in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Simplified Formats — Children under Two Years of Age

B.01.462. (1) This section applies to a prepackaged product that is intended solely for children under two years of age if it satisfies the condition set out in subsection B.01.403(5) and its nutrition facts table includes only the information referred to in paragraphs B.01.403(5)(a) to (k).

(3) If it is not possible to display, in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, a nutrition facts table containing only the information referred to in paragraphs B.01.403(5)(a) to (k) in any of the versions that is listed in column 1 of the table to this section, the nutrition facts table shall be set out in

(a) the bilingual simplified standard format in accordance with Figure 25.5(B) or 25.6(B) of Schedule L;

(b) the bilingual simplified horizontal format in accordance with Figure 26.3(B) or 26.4(B) of Schedule L;

(d) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table; or

(e) a manner described in section B.01.466.

TABLE

PART 1 SIMPLIFIED STANDARD FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	24.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	24.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	24.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	24.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	24.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	24.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL SIMPLIFIED STANDARD FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	25.1(B)
1.	(8 point type with 12 point leading)
2.	25.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	25.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	25.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

PART 3 BILINGUAL SIMPLIFIED HORIZONTAL FORMAT — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	26.1(B)	The versions in Parts 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
1.	(7 point condensed type with 11 point leading)
2.	26.2(B)	The versions in Parts 1 and 2 and in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Aggregate Format — Different Kinds of Foods — Children under Two Years of Age

B.01.463. (1) Subject to subsection (2), if the nutrition facts table of a prepackaged product that is intended solely for children under two years of age includes separate information for each food or ingredient as provided in subsection B.01.406(2), paragraph B.01.406(3)(a) or subsection B.01.406(4), the nutrition facts table shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(a) in the case of a product described in subsection B.01.406(2) or (4), in

(i) the bilingual aggregate format in accordance with Figure 28.5(B) or 28.6(B) of Schedule L, or

(ii) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table, or

(b) in the case of a product described in paragraph B.01.406(3)(a), in

(i) the bilingual aggregate format in accordance with Figure 28.5(B) or 28.6(B) of Schedule L,

(ii) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table, or

(iii) a manner described in section B.01.466.

(3) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included for each food or ingredient for which separate information is set out in the table.

TABLE

PART 1 AGGREGATE FORMAT — DIFFERENT KINDS OF FOODS — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	27.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	27.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	27.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	27.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	27.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	27.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL AGGREGATE FORMAT — DIFFERENT KINDS OF FOODS — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	28.1(B)
1.	(8 point type with 12 point leading)
2.	28.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	28.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	28.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Aggregate Format — Different Amounts of Food — Children under Two Years of Age

B.01.464. (1) Subject to subsection (2), if the nutrition facts table of a prepackaged product that is intended solely for children under two years of age includes separate information for different amounts of the food as provided in subsection B.01.406(8), the nutrition facts table shall be set out in a version that is listed in column 1 of the table to this section and in respect of which the condition specified in column 2 is satisfied.

(a) the bilingual aggregate format in accordance with Figure 30.5(B) or 30.6(B) of Schedule L; or

(b) a version that is listed in column 1 of the table to this section, even though more than 15% of the available display surface would be required to display the nutrition facts table.

(3) For the purpose of this section, in determining whether a version of a nutrition facts table cannot be displayed in accordance with these Regulations on 15% or less of the available display surface of the prepackaged product, the nutrition facts table shall include only the information that is required by these Regulations to be included for each amount of the food for which separate information is set out in the table.

TABLE

PART 1 AGGREGATE FORMAT — DIFFERENT AMOUNTS OF FOOD — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	29.1(E) and (F)
1.	(8 point type with 12 point leading)
2.	29.2(E) and (F)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	29.3(E) and (F)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	29.4(E) and (F)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(7 point condensed type with 10 point leading)
5.	29.5(E) and (F)	The versions in items 1 to 4 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
5.	(6 point condensed type with 10 point leading)
6.	29.6(E) and (F)	The versions in items 1 to 5 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
6.	(6 point condensed type with 9 point leading)

PART 2 BILINGUAL AGGREGATE FORMAT — DIFFERENT AMOUNTS OF FOOD — CHILDREN UNDER TWO YEARS OF AGE

	Column 1	Column 2
Item	Figure in Schedule L (Version)	Condition of use
1.	30.1(B)
1.	(8 point type with 12 point leading)
2.	30.2(B)	The version in item 1 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
2.	(7 point type with 11 point leading)
3.	30.3(B)	The versions in items 1 and 2 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
3.	(7 point condensed type with 11 point leading)
4.	30.4(B)	The versions in items 1 to 3 cannot be displayed in accordance with these Regulations on 15% or less of the available display surface.
4.	(6 point condensed type with 10 point leading)

SOR/2003-11, s. 20.

Presentation of Additional Information — Children under Two Years of Age

B.01.465. (1) This section applies to a prepackaged product that is intended solely for children under two years of age.

(2) If information referred to in column 1 of the table to section B.01.402 is included in a nutrition facts table that is set out in a version consisting of a table in English and a table in French or a table in English or French, that information shall be displayed

(a) in accordance with the order of presentation and the use of indents illustrated in Figures 33.1(E) and (F) of Schedule L; and

(b) in respect of matters other than those referred to in paragraph (a), in accordance with the format that is specified in the applicable figure in Schedule L.

(3) If information referred to in column 1 of the table to section B.01.402 is included in a nutrition facts table that is set out in a version consisting of a table in both English and French, that information shall be displayed

(a) in accordance with the order of presentation and the use of indents illustrated in Figure 34.1(B) of Schedule L; and

(b) in respect of matters other than those referred to in paragraph (a), in accordance with the format that is specified in the applicable figure in Schedule L.

(4) Despite paragraph (2)(a), the use of indents illustrated in Figures 33.1(E) and (F) of Schedule L is not applicable if information referred to in column 1 of the table to section B.01.402 is set out in the linear format referred to in paragraph B.01.461(3)(c) or the simplified linear format referred to in paragraph B.01.462(3)(c).

SOR/2003-11, s. 20.

Alternative Methods of Presentation

B.01.466. (1) Despite section A.01.016, the nutrition facts table of a prepackaged product that meets the condition specified in subsection B.01.454(3) or B.01.455(3), paragraph B.01.457(2)(b), subsection B.01.461(3) or B.01.462(3) or paragraph B.01.463(2)(b) may be set out on

(a) a tag attached to the package;

(b) a package insert;

(d) a fold-out label; or

(e) an outer sleeve, overwrap or collar.

(2) If the nutrition facts table is set out in a manner described in paragraph (1)(b) or (c), the outer side of the label of the package shall indicate in a type size of not less than 8 points where the nutrition facts table is located.

(3) If the nutrition facts table is set out in a manner described in subsection (1), it shall be set out

(a) in the case of a product described in subsection B.01.454(3), in a version that is described in paragraph B.01.454(3)(a), (b) or (c) or that is listed in column 1 of the table to section B.01.454;

(b) in the case of a product described in subsection B.01.455(3), in a version that is described in paragraph B.01.455(3)(a), (b) or (c) or that is listed in column 1 of the table to section B.01.455;

(c) in the case of a product described in paragraph B.01.457(2)(b), in a version that is described in subparagraph B.01.457(2)(b)(i) or that is listed in column 1 of the table to section B.01.457;

(d) in the case of a product described in subsection B.01.461(3), in a version that is described in paragraph B.01.461(3)(a), (b) or (c) or that is listed in column 1 of the table to section B.01.461;

(e) in the case of a product described in subsection B.01.462(3), in a version that is described in paragraph B.01.462(3)(a), (b) or (c) or that is listed in column 1 of the table to section B.01.462; and

(f) in the case of a product described in paragraph B.01.463(2)(b), in a version that is described in subparagraph B.01.463(2)(b)(i) or that is listed in column 1 of the table to section B.01.463.

SOR/2003-11, s. 20.

Small Packages

B.01.467. (1) Despite section A.01.016 and subject to subsection (2), if the available display surface of a prepackaged product is less than 100 cm², the label of the product need not carry a nutrition facts table if the outer side of the label contains an indication of how a purchaser or consumer may obtain the nutrition information that would otherwise be required to be set out in a nutrition facts table on the label of the product.

(2) Subsection (1) does not apply to a prepackaged product that is

(a) described in paragraph B.01.401(3)(a), (b), (c) or (e); or

(b) contained in a package to which a label cannot be physically applied or on which information cannot be legibly set out and easily viewed by the purchaser or consumer under the customary conditions of purchase.

(3) An indication referred to in subsection (1)

(a) shall be set out in a type size of not less than 8 points;

(b) shall include a postal address or a toll-free telephone number; and

(i) in English and French, or

(ii) in one of those languages, if in accordance with subsection B.01.012(3) or (7) the information that is required by these Regulations to be shown on the label of the product may be shown in that language only and is shown on the label in that language.

(4) The manufacturer of the prepackaged product shall provide the information referred to in subsection (1) to a purchaser or consumer on request

(a) without charge;

(b) in the following manner, namely,

(i) in the official language in which the information is requested or, if specified by the purchaser or consumer, in both official languages, or

(ii) in one of the official languages, if in accordance with subsection B.01.012(3) or (7) the information that is required by these Regulations to be shown on the label of the product may be shown in that language only and is shown on the label in that language; and

(i) in a format, other than a horizontal format, that is specified in any of sections B.01.454 to B.01.459 or B.01.461 to B.01.464 and that would otherwise be carried on the label of the product in accordance with these Regulations, and

(ii) in a version of that format that is listed in column 1 of item 1 of any Part of the table to the applicable section referred to in subparagraph (i).

(5) In this section, “official languages” means the English language and the French language.

SOR/2003-11, s. 20.

[B.01.468 to B.01.499 reserved]

Nutrient Content Claims

Interpretation

B.01.500. (1) The following definitions apply in this section and in the table following section B.01.513.

“combination foods” means the category of food to which belong foods that contain as ingredients foods from more than one food group, or foods from one or more food groups mixed with foods from the category of other foods, such as pizza or lasagna. (aliments composés)

“food group” means one of the following categories of foods:

(a) milk products, and milk product alternatives such as fortified plant-based beverages;

(b) meat, poultry and fish, and alternatives such as legumes, eggs, tofu or peanut butter;

(d) vegetables and fruit. (groupe alimentaire)

“other foods” means the category of food to which belong foods that are not part of any food group, including

(a) foods that are mostly fats, such as butter, margarine, oil or lard;

(b) foods that are mostly sugars, such as jam, honey, syrup or confectionery;

(d) beverages, such as water, tea, coffee or soft drinks; and

(e) herbs, spices and condiments, such as pickles, mustard or ketchup. (autres aliments)

“reference food of the same food group” means a food that can be substituted in the diet for the food to which it is compared and that belongs to

(a) the same food group as the food to which it is compared, such as cheese as a reference food for milk, or chicken as a reference food for tofu;

(b) the category of other foods, if the food to which it is compared also belongs to that category, such as pretzels as a reference food for potato chips; or

(c) the category of combination foods, if the food to which it is compared also belongs to that category, such as pizza as a reference food for lasagna. (aliment de référence du même groupe alimentaire)

“similar reference food” means a food of the same type as the food to which it is compared and that has not been processed, formulated, reformulated or otherwise modified in a manner that increases or decreases the energy value or the amount of a nutrient that is the subject of the comparison, such as whole milk as a similar reference food for partly skimmed milk or regular chocolate chip cookies as a similar reference food for fat-reduced chocolate chip cookies. (aliment de référence similaire)

(2) The similar reference food referred to in column 3 of item 45 of the table following section B.01.513, with respect to the subject “light in energy or fat” set out in column 1, shall have a nutrient value that is representative of foods of that type that have not been processed, formulated, reformulated or otherwise modified in a manner that increases the energy value or the amount of fat.

SOR/2003-11, s. 20; SOR/2007-302, s. 4(F).

Languages

B.01.501. The representations provided for in sections B.01.503 to B.01.513 that appear on the label of a food shall be

(a) in English and French; or

SOR/2003-11, s. 20.

Statements or Claims

B.01.502. (1) No person shall, on the label of or in any advertisement for a food, make a representation, express or implied, that characterizes the energy value of the food or the amount of a nutrient contained in the food.

(2) Subsection (1) does not apply to

(a) a representation otherwise provided for in these Regulations;

(b) a representation provided for by section 35 of the Processed Products Regulations;

(d) a representation that characterizes the amount of lactose in a food;

(e) a representation that characterizes the addition of salt to a food, other than any statement or claim set out in column 4 of the table following section B.01.513;

(f) a representation that characterizes the addition of sugars to a food, other than any statement or claim set out in column 4 of the table following section B.01.513;

(g) a representation that characterizes the amount of starch in a food, if the food is intended solely for children under two years of age;

(h) the representations “defatted (naming the food)”, “demineralized (naming the food)” and “high (naming the monosaccharide or disaccharide) (naming the syrup)”;

(i) a representation that characterizes the amount of a fatty acid in a vegetable oil and forms part of its common name;

(j) a representation that characterizes the amount of alcohol in beverages that contain more than 0.5% alcohol;

(k) the representation “light salted” with respect to fish; or

(l) the English representation “lean” with respect to a prepackaged meal represented for use in a weight reduction diet or a weight maintenance diet.

SOR/2003-11, s. 20.

B.01.503. (1) A person may, on the label of or in any advertisement for a food, make a statement or claim set out in column 4 of the table following section B.01.513, with respect to a subject set out in column 1, if

(a) the food meets the applicable conditions set out in column 2;

(b) the label or advertisement meets the conditions, if any, set out in column 3, in accordance with sections B.01.504 to B.01.506; and

(c) in the case of a food that is not a prepackaged product, or a prepackaged product for which an advertisement is not made or placed by or on the direction of the manufacturer of the product, the label or advertisement includes, per serving of stated size, and in accordance with section B.01.505 or B.01.506 if applicable,

(i) the declaration of the energy value, if the energy value is the subject of the statement or claim, or

(ii) the amount of the nutrient, if a nutrient is the subject of the statement or claim.

(2) Despite subsection (1), no person shall, on the label of or in any advertisement for a food that is intended solely for children under two years of age, make a statement or claim set out in column 4 of the table following section B.01.513, unless it is a statement or claim respecting one of the following subjects set out in column 1:

(a) “source of protein”, set out in item 8;

(b) “excellent source of protein”, set out in item 9;

(d) “no added sodium or salt”, set out in item 35; or

(e) “no added sugars”, set out in item 40.

(3) If a statement or claim set out in column 4 of the table following section B.01.513 is made on the label of or in any advertisement for a food, all the words, numbers, signs or symbols that constitute the statement or claim shall be of the same size and prominence.

(4) In the English version of the statements or claims, the word “fibre” may be spelled as “fiber”.

SOR/2003-11, s. 20.

B.01.504. If a statement or claim set out in column 4 of the table following section B.01.513 is made on the label of a food, the information required under the conditions set out in column 3 shall be

(a) adjacent to, without any intervening printed, written or graphic material,

(i) the statement or claim, if the statement or claim is made only once, or

(ii) the most prominent statement or claim on the principal display panel or, if none appears there, the most prominent statement or claim elsewhere on the label, if the statement or claim is made more than once; and

(b) shown in letters of at least the same size and prominence as

(i) those of the statement or claim, if the statement or claim is made only once, or

(ii) those of the most prominent statement or claim on the principal display panel or, if none appears there, the most prominent statement or claim elsewhere on the label, if the statement or claim is made more than once.

SOR/2003-11, s. 20.

B.01.505. If a statement or claim set out in column 4 of the table following section B.01.513 is made in an advertisement for a food, other than a radio or television advertisement, the information required under the conditions set out in column 3 and, if applicable, the information required by paragraph B.01.503(1)(c), shall be

SOR/2003-11, s. 20.

B.01.506. (1) If a statement or claim set out in column 4 of the table following section B.01.513 is made in a radio or television advertisement, the information required under the conditions set out in column 3 and, if applicable, the information required by paragraph B.01.503(1)(c), shall be provided in the advertisement, except for the information required under the condition set out in paragraph (a) of column 3, in respect of the following subjects set out in column 1, which may be on the label:

(a) “reduced in energy”, set out in item 3;

(b) “reduced in fat”, set out in item 13;

(d) “reduced in trans fatty acids”, set out in item 23;

(e) “reduced in cholesterol”, set out in item 29;

(f) “reduced in sodium or salt”, set out in item 33;

(g) “lightly salted”, set out in item 36;

(h) “reduced in sugars”, set out in item 38; and

(i) “light in energy or fat”, set out in item 45.

(2) Despite subsection (1), if the statement or claim is made in a radio or television advertisement that is not made or placed by or on the direction of the manufacturer of the food, the information required under the condition set out in paragraph (a) of column 3 of the table following section B.01.513, in respect of the subjects set out in paragraphs (1)(a) to (i), shall be provided in the advertisement.

(3) If the information required under the conditions set out in column 3 of the table following section B.01.513 and the information required by paragraph B.01.503(1)(c) is provided in a radio advertisement or in the audio portion of a television advertisement, that information shall immediately precede or follow the statement or claim.

(4) In the case of a television advertisement, the information required under the conditions set out in column 3 of the table following section B.01.513 and, if applicable, the information required by paragraph B.01.503(1)(c), shall be communicated

(a) in the audio mode, if the statement or claim is made only in the audio portion of the advertisement or in both the audio and visual portions; or

(b) in the audio or visual mode, if the statement or claim is made only in the visual portion of the advertisement.

(5) If the information required under the conditions set out in column 3 of the table following section B.01.513 and the information required by paragraph B.01.503(1)(c) is communicated in the visual mode of a television advertisement, it shall

(a) appear concurrently with and for at least the same amount of time as the statement or claim;

SOR/2003-11, s. 20.

B.01.507. A person may, on the label of or in any advertisement for a food, make a representation, express or implied, that the food is for use in an energy-reduced diet, if a statement or claim set out in column 4 of the table following section B.01.513, in respect of any of the following subjects set out in column 1, is made on the label of or in the advertisement for the food, in accordance with section B.01.503:

(a) “free of energy”, set out in item 1;

(b) “low in energy”, set out in item 2;

(d) “lower in energy”, set out in item 4; or

(e) “free of sugars”, set out in item 37.

SOR/2003-11, s. 20.

B.01.508. A person may, on the label of or in any advertisement for a food, make a representation, express or implied, that the food is for use in a sodium-restricted diet, if a statement or claim set out in column 4 of the table following section B.01.513, in respect of any of the following subjects set out in column 1, is made on the label of or in the advertisement for the food, in accordance with section B.01.503:

(a) “free of sodium or salt”, set out in item 31;

(b) “low in sodium or salt”, set out in item 32;

(d) “lower in sodium or salt”, set out in item 34.

SOR/2003-11, s. 20.

B.01.509. A person may, on the label of or in any advertisement for a food, make the statement or claim that the food is “unsweetened” if the food meets the conditions set out in column 2 of item 40 of the table following section B.01.513 for the subject “no added sugars” set out in column 1 and the food does not contain a sweetener set out in column I of Table IX to section B.16.100.

SOR/2003-11, s. 20.

B.01.510. A statement or claim set out in column 4 of the table following section B.01.513, respecting the following subjects set out in column 1, that is made on the label of or in an advertisement for a breakfast cereal with milk, shall be accompanied by an indication that it refers to 30 g of the breakfast cereal combined with 125 mL of milk:

(a) “source of protein”, set out in item 8;

(b) “excellent source of protein”, set out in item 9; and

SOR/2003-11, s. 20.

B.01.511. (1) For greater certainty and subject to subsections (2) to (4), a statement or claim set out in column 4 of the table following section B.01.513 that is made on the label of or in any advertisement for a food may be preceded or followed by other words, numbers, signs or symbols, but none of those shall be interposed between the words, numbers, signs or symbols of the statement or claim.

(2) The words “very”, “ultra” and “extra”, and all other words, numbers, signs or symbols that modify the nature of a statement or claim, shall not precede or follow the statement or claim.

(3) A statement or claim that is made on the label of or in any advertisement for a food that has not been processed, formulated, reformulated or otherwise modified to meet the conditions set out in column 2 of the table following section B.01.513 shall not be accompanied by the brand name of the food.

(4) Any words, numbers, signs or symbols preceding or following the statement or claim referred to in subsection (3) shall accompany the statement or claim in such a manner that the statement or claim characterizes all foods of that type, and not only the specific food.

SOR/2003-11, s. 20.

B.01.512. If a food meets the conditions set out in column 2 of the table following section B.01.513 for more than one of the subjects set out in column 1, it is not necessary to repeat the common element of the statements or claims set out in column 4 that are used on the label of or in the advertisement for the food, and the remaining elements may be joined by means of a conjunction or punctuation, as appropriate.

SOR/2003-11, s. 20.

Sensory Characteristic

B.01.513. (1) No person shall, on the label of or in any advertisement for a food, make the statement or claim “light” or “léger” — including any phonetic rendering of that statement or claim — respecting a sensory characteristic of the food unless the following conditions are met:

(a) if the statement or claim “light” or “léger” is made on the label of a food, the sensory characteristic shall be

(i) adjacent to, without any intervening printed, written or graphic material,

(A) the statement or claim, if the statement or claim is made only once, or

(B) the most prominent statement or claim on the principal display panel or, if none appears there, the most prominent statement or claim elsewhere on the label, if the statement or claim is made more than once, and

(ii) shown in letters of at least the same size and prominence as

(A) those of the statement or claim, if the statement or claim is made only once, or

(B) those of the most prominent statement or claim on the principal display panel or, if none appears there, the most prominent statement or claim elsewhere on the label, if the statement or claim is made more than once;

(b) if the statement or claim “light” or “léger” is made in an advertisement for a food, other than a radio or television advertisement, the sensory characteristic shall be

(i) adjacent to, without any intervening printed, written or graphic material, the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once, and

(ii) shown in letters of at least the same size and prominence as those of the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once;

(c) if the statement or claim “light” or “léger” is made in a radio advertisement or in the audio portion of a television advertisement, the sensory characteristic shall immediately precede or follow the statement or claim; and

(d) if the statement or claim “light” or “léger” is made in the visual portion of a television advertisement, the sensory characteristic shall

(i) appear concurrently with and for the same amount of time as the statement or claim,

(ii) be adjacent to, without any intervening printed, written or graphic material, the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once, and

(iii) be shown in letters of at least the same size and prominence as those of the statement or claim, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once.

(2) Subsection (1) does not apply to

(a) the English statement or claim “light” when used in accordance with subsection 12(1) of the Maple Products Regulations; or

(b) the statement or claim “light” or “léger” when used with respect to rum.

TABLE

	Column 1	Column 2	Column 3	Column 4
Item	Subject	Conditions — Food	Conditions — Label or Advertisement	Statement or Claim
1.	Free of energy	The food provides less than 5 Calories or 21 kilojoules per reference amount and serving of stated size.		“energy-free”, “free of energy”, “no energy”, “0 energy”, “zero energy”, “without energy”, “contains no energy”, “Calorie-free”, “free of Calories”, “no Calories”, “0 Calories”, “zero Calories”, “without Calories” or “contains no Calories”
2.	Low in energy	The food provides		“low energy”, “low in energy”, “low source of energy”, “little energy”, “low Calorie”, “low in Calories”, “low source of Calories”, “contains only (number) Calories per serving”, “contains less than (number) Calories per serving” or “few Calories”
		(a) 40 Calories or 167 kilojoules or less per reference amount and serving of stated size and, in the case of a food other than a table-top sweetener, if the reference amount is 30 g or 30 mL or less, per 50 g; or
		(b) 120 Calories or 500 kilojoules or less per 100 g, if the food is a prepackaged meal.
3.	Reduced in energy	(1) The food is processed, formulated, reformulated or otherwise modified so that it provides at least 25% less energy	The following are identified:	“reduced energy”, “reduced in energy”, “energy-reduced”, “less energy”, “lower energy”, “lower in energy”, “reduced Calorie”, “reduced in Calories”, “Calorie-reduced”, “less Calories”, “lower Calories”, “lower in Calories” or “fewer Calories”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
		(2) The similar reference food does not meet the conditions set out in column 2 of item 2 for the subject “low in energy” set out in column 1.	(c) the difference in energy value compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in Calories.
4.	Lower in energy	(1) The food provides at least 25% less energy	The following are identified:	“less energy”, “lower energy”, “lower in energy”, “less Calories”, “lower Calorie”, “lower in Calories” or “fewer Calories”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
		(2) The reference food of the same food group does not meet the conditions set out in column 2 of item 2 for the subject “low in energy” set out in column 1.	(c) the difference in energy value compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in Calories.
5.	Source of energy	The food provides at least 100 Calories or 420 kilojoules per reference amount and serving of stated size.		“source of energy”, “contains energy”, “provides energy”, “source of Calories”, “contains Calories” or “provides Calories”
6.	More energy	The food provides at least 25% more energy, totalling at least 100 more Calories or 420 more kilojoules	The following are identified:	“more Calories”, “contains more Calories”, “higher Calories” or “higher in Calories”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group or the similar reference food; or	(a) the reference food of the same food group or the similar reference food;
		(b) per 100 g, than 100 g of the reference food of the same food group or the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group or the similar reference food being compared, if those amounts are not equal; and
			(c) the difference in energy value compared to the reference food of the same food group or the similar reference food, per serving of stated size, expressed as a percentage or fraction or in Calories.
7.	Low in protein	The food contains no more than 1 g of protein per 100 g of the food.		“low protein”, “low in protein”, “low source of protein”, “contains only (number) g of protein per serving” or “contains less than (number) g of protein per serving”
8.	Source of protein	The food has a protein rating of 20 or more, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981,		“source of protein”, “contains protein”, “good source of protein”, “high protein”, “high in protein” or “provides protein”
		(a) per reasonable daily intake; or
		(b) per 30 g combined with 125 mL of milk, if the food is a breakfast cereal.
9.	Excellent source of protein	The food has a protein rating of 40 or more, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981,		“excellent source of protein”, “very high protein”, “very high in protein” or “rich in protein”
		(a) per reasonable daily intake; or
		(b) per 30 g combined with 125 mL of milk, if the food is a breakfast cereal.
10.	More protein	The food	The following are identified:	“more protein”, “higher protein” or “higher in protein”
		(a) has a protein rating of 20 or more, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981,	(a) the reference food of the same food group or the similar reference food;	“more protein”, “higher protein” or “higher in protein”
		(i) per reasonable daily intake, or	(b) the amounts of the food and the reference food of the same food group or the similar reference food being compared, if those amounts are not equal; and
		(ii) per 30 g combined with 125 mL of milk, if the food is a breakfast cereal; and	(c) the difference in protein compared to the reference food of the same food group or the similar reference food, per serving of stated size, expressed as a percentage or fraction or in grams.
		(b) contains at least 25% more protein, totalling at least 7 g more, per reasonable daily intake than the reference food of the same food group or the similar reference food.
11.	Free of fat	The food contains		“fat-free”, “free of fat”, “no fat”, “0 fat”, “zero fat”, “without fat”, “contains no fat” or “non-fat”
		(a) less than 0.5 g of fat per reference amount and serving of stated size; or
		(b) less than 0.5 g of fat per serving of stated size, if the food is a prepackaged meal.
12.	Low in fat	The food contains		“low fat”, “low in fat”, “low source of fat”, “little fat”, “contains only (number) g of fat per serving” or “contains less than (number) g of fat per serving”
		(a) 3 g or less of fat per reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g; or
		(b) 3 g or less of fat per 100 g with 30% or less of the energy from fat, if the food is a prepackaged meal.
13.	Reduced in fat	(1) The food is processed, formulated, reformulated or otherwise modified so that it contains at least 25% less fat	The following are identified:	“reduced fat”, “reduced in fat”, “fat-reduced”, “less fat”, “lower fat” or “lower in fat”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
		(2) The similar reference food does not meet the conditions set out in column 2 of item 12 for the subject “low in fat” set out in column 1.	(c) the difference in fat compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in grams.
14.	Lower in fat	(1) The food contains at least 25% less fat	The following are identified:	“less fat”, “lower fat” or “lower in fat”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
		(2) The reference food of the same food group does not meet the conditions set out in column 2 of item 12 for the subject “low in fat” set out in column 1.	(c) the difference in fat compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in grams.
15.	100% fat-free	The food		“100% fat-free” or “100% free of fat”
		(a) contains less than 0.5 g of fat per 100 g;		“100% fat-free” or “100% free of fat”
		(b) contains no added fat; and
		(c) meets the conditions set out in column 2 of item 11 for the subject “free of fat” set out in column 1.
16.	(Percentage) fat-free	The food meets the conditions set out in column 2 of item 12 for the subject “low in fat” set out in column 1.	One of the following statements or claims is stated: “low fat” or “low in fat”.	“(percentage) fat-free” or “(percentage) free of fat”
17.	No added fat	(1) The food contains no added fats or oils set out in Division 9, or added butter or ghee, or ingredients that contain added fats or oils, or butter or ghee.		“no fat added”, “no added fat” or “without added fat”
		(2) The similar reference food contains added fats or oils set out in Division 9, or added butter or ghee.
18.	Free of saturated fatty acids	The food contains		“saturated fatty acids-free”, “free of saturated fatty acids”, “no saturated fatty acids”, “0 saturated fatty acids”, “zero saturated fatty acids”, “without saturated fatty acids”, “saturated fat-free”, “free of saturated fat”, “no saturated fat”, “0 saturated fat”, “zero saturated fat”, “without saturated fat”, “saturates-free”, “free of saturates”, “no saturates”, “0 saturates”, “zero saturates” or “without saturates”
	Free of saturated fatty acids	(a) less than 0.2 g saturated fatty acids and less than 0.2 g trans fatty acids per reference amount and serving of stated size; or
		(b) less than 0.2 g saturated fatty acids and less than 0.2 g trans fatty acids per serving of stated size, if the food is a prepackaged meal.
19.	Low in saturated fatty acids	(1) The food contains 2 g or less of saturated fatty acids and trans fatty acids combined		“low saturated fatty acids”, “low in saturated fatty acids”, “low source of saturated fatty acids”, “little saturated fatty acids”, “contains only (number) g of saturated fatty acids per serving”, “contains less than (number) g of saturated fatty acids per serving”, “low saturated fat”, “low in saturated fat”, “low source of saturated fat”, “little saturated fat”, “contains only (number) g of saturated fat per serving”, “contains less than (number) g of saturated fat per serving”, “low saturates”, “low in saturates”, “low source of saturates”, “little saturates”, “contains only (number) g of saturates per serving” or “contains less than (number) g of saturates per serving”
		(a) per reference amount and serving of stated size; or
		(b) per 100 g, if the food is a prepackaged meal.
		(2) The food provides 15% or less energy from the sum of saturated fatty acids and trans fatty acids.
20.	Reduced in saturated fatty acids	(1) The food is processed, formulated, reformulated or otherwise modified, without increasing the content of trans fatty acids, so that it contains at least 25% less saturated fatty acids	The following are identified:	“reduced saturated fatty acids”, “reduced in saturated fatty acids”, “saturated fatty acids-reduced”, “less saturated fatty acids”, “lower saturated fatty acids”, “lower in saturated fatty acids”, “fewer saturated fatty acids”, “reduced saturated fat”, “reduced in saturated fat”, “saturated fat-reduced”, “less saturated fat”, “lower saturated fat”, “lower in saturated fat”, “reduced saturates”, “reduced in saturates”, “saturates-reduced”, “less saturates”, “lower saturates”, “lower in saturates” or “fewer saturates”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
		(2) The similar reference food does not meet the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.	(c) the difference in saturated fatty acids compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in grams.
21.	Lower in saturated fatty acids	(1) The food contains at least 25% less saturated fatty acids and the content of trans fatty acids is not higher	The following are identified:	“less saturated fatty acids”, “lower saturated fatty acids”, “lower in saturated fatty acids”, “fewer saturated fatty acids”, “less saturated fat”, “lower saturated fat”, “lower in saturated fat”, “less saturates”, “lower saturates”, “lower in saturates” or “fewer saturates”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
		(2) The reference food of the same food group does not meet the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.	(c) the difference in saturated fatty acids compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in grams.
22.	Free of trans fatty acids	The food		“trans fatty acids-free”, “free of trans fatty acids”, “no trans fatty acids”, “0 trans fatty acids”, “zero trans fatty acids”, “without trans fatty acids”, “contains no trans fatty acids”, “trans fat-free”, “free of trans fat”, “no trans fat”, “0 trans fat”, “zero trans fat”, “without trans fat”, “contains no trans fat”, “trans-free”, “free of trans”, “no trans”, “0 trans”, “zero trans” or “without trans”
	Free of trans fatty acids	(a) contains less than 0.2 g of trans fatty acids
		(i) per reference amount and serving of stated size, or
		(ii) per serving of stated size, if the food is a prepackaged meal; and
		(b) meets the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.
23.	Reduced in trans fatty acids	(1) The food is processed, formulated, reformulated or otherwise modified, without increasing the content of saturated fatty acids, so that it contains at least 25% less trans fatty acids	The following are identified:	“reduced trans”, “reduced in trans”, “trans-reduced”, “reduced trans fatty acids”, “reduced in trans fatty acids”, “trans fatty acids-reduced”, “less trans fatty acids”, “lower trans fatty acids”, “lower in trans fatty acids”, “fewer trans fatty acids”, “reduced trans fat”, “reduced in trans fat”, “trans fat-reduced”, “less trans fat”, “lower trans fat” or “lower in trans fat”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
		(2) The similar reference food does not meet the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.	(c) the difference in trans fatty acids compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in grams.
24.	Lower in trans fatty acids	(1) The food contains at least 25% less trans fatty acids and the content of saturated fatty acids is not higher	The following are identified:	“less trans fatty acids”, “lower trans fatty acids”, “lower in trans fatty acids”, “fewer trans fatty acids”, “less trans fat”, “lower trans fat”, “lower in trans fat”, “less trans”, “lower trans” or “lower in trans”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
		(2) The reference food of the same food group does not meet the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.	(c) the difference in trans fatty acids compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in grams.
25.	Source of omega-3 poly-unsaturated fatty acids	The food contains		“source of omega-3 polyunsaturated fatty acids”, “contains omega-3 polyunsaturated fatty acids”, “provides omega-3 polyunsaturated fatty acids”, “source of omega-3 polyunsaturated fat”, “contains omega-3 polyunsaturated fat”, “provides omega-3 polyunsaturated fat”, “source of omega-3 polyunsaturates”, “contains omega-3 polyunsaturates” or “provides omega-3 polyunsaturates”
	Source of omega-3 poly-unsaturated fatty acids	(a) 0.3 g or more of omega-3 polyunsaturated fatty acids per reference amount and serving of stated size; or
		(b) 0.3 g or more of omega-3 polyunsaturated fatty acids per 100 g, if the food is a prepackaged meal.
26.	Source of omega-6 poly-unsaturated fatty acids	The food contains		“source of omega-6 polyunsaturated fatty acids”, “contains omega-6 polyunsaturated fatty acids”, “provides omega-6 polyunsaturated fatty acids”, “source of omega-6 polyunsaturated fat”, “contains omega-6 polyunsaturated fat”, “provides omega-6 polyunsaturated fat”, “source of omega-6 polyunsaturates”, “contains omega-6 polyunsaturates” or “provides omega-6 polyunsaturates”
	Source of omega-6 poly-unsaturated fatty acids	(a) 2 g or more of omega-6 polyunsaturated fatty acids per reference amount and serving of stated size; or
		(b) 2 g or more of omega-6 polyunsaturated fatty acids per 100 g, if the food is a prepackaged meal.
27.	Free of cholesterol	The food		“cholesterol-free”, “free of cholesterol”, “no cholesterol”, “0 cholesterol”, “zero cholesterol”, “without cholesterol” or “contains no cholesterol”
		(a) contains less than 2 mg of cholesterol
		(i) per reference amount and serving of stated size, or
		(ii) per serving of stated size, if the food is a prepackaged meal; and
		(b) meets the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.
28.	Low in cholesterol	The food		“low cholesterol”, “low in cholesterol”, “low source of cholesterol”, “little cholesterol”, “contains only (number) mg of cholesterol per serving” or “contains less than (number) mg of cholesterol per serving”
		(a) contains 20 mg or less of cholesterol per
		(i) reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g, or
		(ii) per 100 g, if the food is a prepackaged meal; and
		(b) meets the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.
29.	Reduced in cholesterol	(1) The food is processed, formulated, reformulated or otherwise modified so that it contains at least 25% less cholesterol	The following are identified:	“reduced cholesterol”, “reduced in cholesterol”, “cholesterol-reduced”, “less cholesterol”, “lower cholesterol” or “lower in cholesterol”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
		(2) The similar reference food does not meet the conditions set out in column 2 of item 28 for the subject “low in cholesterol” set out in column 1.	(c) the difference in cholesterol compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in milligrams.
		(3) The food meets the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.
30.	Lower in cholesterol	(1) The food contains at least 25% less cholesterol	The following are identified:	“less cholesterol”, “lower cholesterol” or “lower in cholesterol”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
		(2) The reference food of the same food group does not meet the conditions set out in column 2 of item 28 for the subject “low in cholesterol” set out in column 1.	(c) the difference in cholesterol compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in milligrams.
		(3) The food meets the conditions set out in column 2 of item 19 for the subject “low in saturated fatty acids” set out in column 1.
31.	Free of sodium or salt	The food contains		“sodium-free”, “free of sodium”, “no sodium”, “0 sodium”, “zero sodium”, “without sodium”, “contains no sodium”, “salt-free”, “free of salt”, “no salt”, “0 salt”, “zero salt”, “without salt” or “contains no salt”
		(a) less than 5 mg of sodium per reference amount and serving of stated size; or
		(b) less than 5 mg of sodium per serving of stated size, if the food is a prepackaged meal.
32.	Low in sodium or salt	The food contains		“low sodium”, “low in sodium”, “low source of sodium”, “little sodium”, “contains only (number) mg of sodium per serving”, “contains less than (number) mg of sodium per serving”, “low salt”, “low in salt”, “low source of salt”, “little salt”, “contains only (number) mg of salt per serving” or “contains less than (number) mg salt per serving”
		(a) 140 mg or less of sodium per reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g; or
		(b) 140 mg or less of sodium per 100 g, if the food is a prepackaged meal.
33.	Reduced in sodium or salt	(1) The food is processed, formulated, reformulated or otherwise modified so that it contains at least 25% less sodium	The following are identified:	“reduced sodium”, “reduced in sodium”, “sodium-reduced”, “less sodium”, “lower sodium”, “lower in sodium”, “reduced salt”, “reduced in salt”, “salt-reduced”, “less salt”, “lower salt” or “lower in salt”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
		(2) The similar reference food does not meet the conditions set out in column 2 of item 32 for the subject “low in sodium or salt” set out in column 1.	(c) the difference in sodium content compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in milligrams.
34.	Lower in sodium or salt	(1) The food contains at least 25% less sodium	The following are identified:	“less sodium”, “lower sodium”, “lower in sodium”, “less salt”, “lower salt” or “lower in salt”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
		(2) The reference food of the same food group does not meet the conditions set out in column 2 of item 32 for the subject “low in sodium or salt” set out in column 1.	(c) the difference in sodium content compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in milligrams.
35.	No added sodium or salt	(1) The food contains no added salt, other sodium salts or ingredients that contain sodium that functionally substitute for added salt.		“unsalted”, “without added salt”, “no salt added”, “no added salt”, “without added sodium”, “no sodium added” or “no added sodium”
		(2) The similar reference food does not meet the conditions set out in column 2 of item 32 for the subject “low in sodium or salt” set out in column 1 and contains added salt or other sodium salts.
36.	Lightly salted	(1) The food contains at least 50% less added sodium than the sodium added to the similar reference food.	The following are identified:	“lightly salted” or “salted lightly”
		(2) The similar reference food does not meet the conditions set out in column 2 of item 32 for the subject “low in sodium or salt” set out in column 1.	(a) the similar reference food;
			(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
			(c) the difference in sodium content compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in milligrams.
37.	Free of sugars	The food		“sugar-free”, “free of sugar”, “no sugar”, “0 sugar”, “zero sugar”, “without sugar”, “contains no sugar” or “sugarless”
		(a) contains less than 0.5 g of sugars per reference amount and serving of stated size; and
		(b) with the exception of chewing gum, meets the conditions set out in column 2 of item 1 for the subject “free of energy” set out in column 1.
38.	Reduced in sugars	The food is processed, formulated, reformulated or otherwise modified so that it contains at least 25% less sugars, totalling at least 5 g less,	The following are identified:	“reduced sugar”, “reduced in sugar”, “sugar-reduced”, “less sugar”, “lower sugar” or “lower in sugar”
		(a) per reference amount of the food, than the reference amount of the similar reference food; or	(a) the similar reference food;
		(b) per 100 g, than 100 g of the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
			(c) the difference in sugars compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in grams.
39.	Lower in sugars	The food contains at least 25% less sugars, totalling at least 5 g less,	The following are identified:	“lower sugar”, “lower in sugar” or “less sugar”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group; or	(a) the reference food of the same food group;
		(b) per 100 g, than 100 g of the reference food of the same food group, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and
			(c) the difference in sugars compared to the reference food of the same food group, per serving of stated size, expressed as a percentage or fraction or in grams.
40.	No added sugars	(1) The food contains no added sugars, no ingredients containing added sugars or ingredients that contain sugars that functionally substitute for added sugars.		“no sugar added”, “no added sugar” or “without added sugar”
		(2) The sugars content is not increased through some other means except if the functional effect is not to increase the sugars content of the food.
		(3) The similar reference food contains added sugars.
41.	Source of fibre	(1) The food contains 2 g or more		“source of fibre”, “contains fibre”, “provides fibre”, “made with fibre”, “source of (naming the fibre)”, “contains (naming the fibre)”, “provides (naming the fibre)”, “made with (naming the fibre)”, “source of (naming the fibre source)”, “contains (naming the fibre source)”, “provides (naming the fibre source)”, “made with (naming the fibre source)”, “source of dietary fibre”, “contains dietary fibre”, “provides dietary fibre” or “made with dietary fibre”
		(a) of fibre per reference amount and serving of stated size, if no fibre or fibre source is identified in the statement or claim; or
		(b) of each identified fibre or fibre from an identified fibre source per reference amount and serving of stated size, if a fibre or fibre source is identified in the statement or claim.
		(2) The food contains at least one ingredient that meets one of the conditions set out in subsection (1), if the food is a prepackaged meal.
42.	High source of fibre	(1) The food contains 4 g or more		“high source of fibre”, “high fibre”, “high in fibre”, “high source of (naming the fibre)”, “high (naming the fibre)”, “high in (naming the fibre)”, “high source of (naming the fibre source)”, “high (naming the fibre source)”, “high in (naming the fibre source)”, “high source of dietary fibre”, “high dietary fibre” or “high in dietary fibre”
		(a) of fibre per reference amount and serving of stated size, if no fibre or fibre source is identified in the statement or claim; or
		(b) of each identified fibre or fibre from an identified fibre source per reference amount and serving of stated size, if a fibre or fibre source is identified in the statement or claim.
		(2) The food contains at least one ingredient that meets one of the conditions set out in subsection (1), if the food is a prepackaged meal.
43.	Very high source of fibre	(1) The food contains 6 g or more		“very high source of fibre”, “very high fibre”, “very high in fibre”, “fibre rich”, “rich in fibre”, “very high source of (naming the fibre)”, “very high (naming the fibre)”, “very high in (naming the fibre)”, “(naming the fibre) rich”, “rich in (naming the fibre)”, “very high source of (naming the fibre source)”, “very high (naming the fibre source)”, “very high in (naming the fibre source)”, “(naming the fibre source) rich”, “rich in (naming the fibre source)”, “very high source of dietary fibre”, “very high dietary fibre”, “very high in dietary fibre”, “dietary fibre rich” or “rich in dietary fibre”
	Very high source of fibre	(a) of fibre per reference amount and serving of stated size, if no fibre or fibre source is identified in the statement or claim; or
		(b) of each identified fibre or fibre from an identified fibre source per reference amount and serving of stated size, if a fibre or fibre source is identified in the statement or claim.
		(2) The food contains at least one ingredient that meets one of the conditions set out in subsection (1), if the food is a prepackaged meal.
44.	More fibre	(1) The food contains at least 25% more fibre, totalling at least 1 g more, if no fibre or fibre source is identified in the statement or claim, or at least 25% more of an identified fibre or fibre from an identified fibre source, totalling at least 1 g more, if a fibre or fibre source is identified in the statement or claim	The following are identified:	“more fibre”, “higher fibre”, “higher in fibre”, “more (naming the fibre)”, “higher (naming the fibre)”, “higher in (naming the fibre)”, “more (naming the fibre source)”, “higher (naming the fibre source)”, “higher in (naming the fibre source)”, “more dietary fibre”, “higher dietary fibre” or “higher in dietary fibre”
		(a) per reference amount of the food, than the reference amount of the reference food of the same food group or the similar reference food; or	(a) the reference food of the same food group or the similar reference food;
		(b) per 100 g, than 100 g of the reference food of the same food group or the similar reference food, if the food is a prepackaged meal.	(b) the amounts of the food and the reference food of the same food group or the similar reference food being compared, if those amounts are not equal; and
		(2) The food contains	(c) the difference in fibre compared to the reference food of the same food group or the similar reference food, per serving of stated size, expressed as a percentage or fraction or in grams.
		(a) at least 2 g of fibre per reference amount and serving of stated size if no fibre or fibre source is identified in the statement or claim, or at least 2 g of identified fibre or fibre from an identified fibre source per reference amount and serving of stated size if a fibre or fibre source is identified in the statement or claim; or
		(b) at least one ingredient that meets the conditions set out in column 2 of item 41 for the subject “source of fibre” set out in column 1, if the food is a prepackaged meal.
45.	Light in energy or fat	The food meets the conditions set out in column 2	The following are identified:	“light” or “lite”
		(a) of item 3 for the subject “reduced in energy” set out in column 1; or	(a) the similar reference food;
		(b) of item 13 for the subject “reduced in fat” set out in column 1.	(b) the amounts of the food and the similar reference food being compared, if those amounts are not equal; and
			(c) the difference in energy or fat value compared to the similar reference food, per serving of stated size, expressed as a percentage or fraction or in Calories or grams.
46.	Lean	The food		“lean”
		(a) is meat or poultry that has not been ground, a marine or fresh water animal or a product of any of these; and
		(b) contains 10% or less fat.
47.	Extra lean	The food		“extra lean”
		(a) is meat or poultry that has not been ground, a marine or fresh water animal or a product of any of these; and
		(b) contains 7.5% or less fat.

SOR/2003-11, s. 20; err.(F), Vol. 137, No. 5; SOR/2007-176, s. 6.

[B.01.514 to B.01.599 reserved]

Health Claims

Languages

B.01.600. A statement or claim set out in column 1 of the table following section B.01.603 that appears on the label of a food shall be

(a) in English and French; or

SOR/2003-11, s. 20.

Statements or Claims

B.01.601. (1) A food with a label or advertisement that carries a statement or claim set out in column 1 of the table following section B.01.603 is exempt from the provisions of the Act and its Regulations with respect to drugs, and from subsections 3(1) and (2) of the Act, if

(a) the food meets the applicable conditions set out in column 2;

(b) the label of or the advertisement for the food meets the applicable conditions set out in column 3; and

(i) intended solely for children under two years of age, or

(ii) a food represented for use in a very low energy diet.

(2) Subsection (1) does not apply to a food that comes within the definition of “drug” as defined in section 2 of the Act for a reason other than the fact that its label or advertisement carries a statement or claim referred to in that subsection.

(3) Subsection (1) applies even if the word “graisses” in the French version of the statement or claim is replaced by the word “lipides”.

SOR/2003-11, s. 20.

B.01.602. (1) The information required under the conditions set out in column 3 of the table following section B.01.603 that appears in an advertisement for a food that is not a prepackaged product, or in an advertisement for a prepackaged product that is not made or placed by or on the direction of the manufacturer of the product, shall,

(a) in the case of an advertisement, other than a radio or television advertisement, be

(i) adjacent to, without any intervening printed, written or graphic material, the statement or claim set out in column 1, if the statement or claim is made only once, or the most prominent statement or claim, if the statement or claim is made more than once, and

(b) in the case of a radio advertisement or the audio portion of a television advertisement, immediately precede or follow the statement or claim set out in column 1; or

(i) in the audio mode, if the statement or claim set out in column 1 is made only in the audio portion of the advertisement or in both the audio and visual portions, or

(ii) in the audio or visual mode, if the statement or claim set out in column 1 is made only in the visual portion of the advertisement.

(2) The information that is communicated in the visual mode of a television advertisement in accordance with subparagraph (1)(c)(ii) shall

(a) appear concurrently with and for at least the same amount of time as the statement or claim;

SOR/2003-11, s. 20.

B.01.603. For greater certainty, a statement or claim set out in column 1 of the table following this section that is made on the label of or in any advertisement for a food may be preceded or followed by other words, numbers, signs or symbols, but none of those shall be interposed between the words, numbers, signs or symbols of the statement or claim.

TABLE

	Column 1	Column 2	Column 3
Item	Statement or Claim	Conditions — Food	Conditions — Label or Advertisement
1.	(1) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is sodium-free.” (2) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is low in sodium.” (3) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is a good source of potassium and is sodium-free.” (4) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is a good source of potassium and is low in sodium.” (5) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is high in potassium and is sodium-free.” (6) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Naming the food) is high in potassium and is low in sodium.”	The food (a) other than a vegetable or fruit, does not meet the conditions set out in column 2 of item 2 of the table following section B.01.513 for the subject “low in energy” set out in column 1; (b) contains at least 10% of the weighted recommended nutrient intake of a vitamin or a mineral nutrient (i) per reference amount and per serving of stated size, or (ii) per serving of stated size, if the food is a prepackaged meal; (c) meets the conditions set out in column 2 of item 19 of the table following section B.01.513 for the subject “low in saturated fatty acids” set out in column 1; (d) contains 0.5% or less alcohol; (e) meets the conditions set out in column 2 of item 31 of the table following section B.01.513 for the subject “free of sodium or salt” set out in column 1, if the label of or advertisement for the food carries statement or claim (1), (3) or (5) set out in column 1 of this item; (f) meets the conditions set out in column 2 of item 32 of the table following section B.01.513 for the subject “low in sodium or salt” set out in column 1, if the label of or advertisement for the food carries statement or claim (2), (4) or (6) set out in column 1 of this item; and	(1) If the statement or claim is made on the label of or in the advertisement for a prepackaged product, by or on the direction of the manufacturer of the product, the nutrition facts table shall include the amount of potassium, in accordance with subsection B.01.402(2). (2) If the statement or claim is made on the label of or in the advertisement for a food that is not a prepackaged product, or in the advertisement for a prepackaged product that is not made or placed by or on the direction of the manufacturer of the product, the label or advertisement shall include the amount of sodium and potassium per serving of stated size, in accordance with section B.01.602 if applicable.
		(g) contains 350 mg or more of potassium, if the label of or advertisement for the food carries statement or claim (3), (4), (5) or (6) set out in column 1 of this item, (i) per reference amount and per serving of stated size, or (ii) per serving of stated size, if the food is a prepackaged meal.
2.	(1) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. (Naming the food) is a good source of calcium.” (2) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. (Naming the food) is high in calcium.” (3) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. (Naming the food) is an excellent source of calcium.” (4) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. (Naming the food) is very high in calcium.” (5) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. (Naming the food) is an excellent source of calcium and vitamin D.”	The food (a) other than a vegetable or fruit, does not meet the conditions set out in column 2 of item 2 of the table following section B.01.513 for the subject “low in energy” set out in column 1; (b) contains no more phosphorus, excluding that provided by phytate, than calcium; (c) contains 0.5% or less alcohol; (d) contains, if the label of or advertisement for the food carries statement or claim (1) or (2) set out in column 1 of this item, (i) 200 mg or more of calcium per reference amount and per serving of stated size, or (ii) 300 mg or more of calcium per serving of stated size, if the food is a prepackaged meal; (e) contains, if the label of or advertisement for the food carries statement or claim (3), (4), (5) or (6) set out in column 1 of this item, (i) 275 mg or more of calcium per reference amount and per serving of stated size, or (ii) 400 mg or more of calcium per serving of stated size, if the food is a prepackaged meal; and	(1) If the statement or claim is made on the label of or in the advertisement for a prepackaged product, by or on the direction of the manufacturer of the product, the nutrition facts table shall include the amount of vitamin D and phosphorus, in accordance with subsection B.01.402(2). (2) If the statement or claim is made on the label of or in the advertisement for a food that is not a prepackaged product, or in the advertisement for a prepackaged product that is not made or placed by or on the direction of the manufacturer of the product, the label or advertisement shall include the amount of vitamin D, calcium and phosphorus per serving of stated size, in accordance with section B.01.602 if applicable.
	(6) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. (Naming the food) is very high in calcium and vitamin D.”	(f) contains 1.25 µg or more of vitamin D, if the label of or advertisement for the food carries statement or claim (5) or (6) set out in column 1 of this item, (i) per reference amount and per serving of stated size, or (ii) per serving of stated size, if the food is a prepackaged meal.
3.	(1) “A healthy diet low in saturated and trans fats may reduce the risk of heart disease. (Naming the food) is free of saturated and trans fats.” (2) “A healthy diet low in saturated and trans fats may reduce the risk of heart disease. (Naming the food) is low in saturated and trans fats.”	The food (a) other than a vegetable or fruit, does not meet the conditions set out in column 2 of item 2 of the table following section B.01.513 for the subject “low in energy” set out in column 1; (b) contains at least 10% of the weighted recommended nutrient intake of a vitamin or a mineral nutrient (i) per reference amount and per serving of stated size, or (ii) per serving of stated size, if the food is a prepackaged meal;	If the statement or claim is made on the label of or in the advertisement for a food that is not a prepackaged product, or in the advertisement for a prepackaged product that is not made or placed by or on the direction of the manufacturer of the product, the label or advertisement shall include the amount of saturated fatty acids and trans fatty acids per serving of stated size, in accordance with section B.01.602 if applicable.
		(c) contains 100 mg or less of cholesterol per 100 g of food;
		(d) contains 0.5% or less alcohol;
		(e) if it is a fat or an oil, meets the conditions set out in (i) column 2 of item 25 of the table following section B.01.513 for the subject “source of omega-3 polyunsaturated fatty acids” set out in column 1, (ii) column 2 of item 26 of the table following section B.01.513 for the subject “source of omega-6 polyunsaturated fatty acids” set out in column 1, or (iii) subparagraphs (i) and (ii);
		(f) contains (i) 480 mg or less of sodium per reference amount and per serving of stated size, and per 50 g if the reference amount is 30 g or 30 mL or less, or (ii) 960 mg or less of sodium per serving of stated size, if the food is a prepackaged meal;
		(g) meets the conditions set out in column 2 of item 18 of the table following section B.01.513 for the subject “free of saturated fatty acids” set out in column 1, if the label of or advertisement for the food carries statement or claim (1) set out in column 1 of this item; and
		(h) meets the conditions set out in column 2 of item 19 of the table following section B.01.513 for the subject “low in saturated fatty acids” set out in column 1, if the label of or advertisement for the food carries statement or claim (2) set out in column 1 of this item.
4.	“A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer.”	The food (a) is one of the following vegetables, fruit, or juice, and may contain only sweetening agents, food additives as permitted by these Regulations, salt, herbs, spices, seasonings or water: (i) a fresh, frozen, canned or dried vegetable, (ii) a fresh, frozen, canned or dried fruit, (iii) a vegetable or fruit juice, or (iv) a combination of the foods set out in subparagraphs (i) to (iii);
		(b) is not one of the following: (i) potatoes, yams, cassava, plantain, corn, mushrooms, mature legumes and their juices, (ii) vegetables or fruit used as condiments, garnishes or flavourings, including maraschino cherries, glacé fruit, candied fruit and onion flakes, (iii) jams or jam-type spreads, marmalades, preserves and jellies, (iv) olives, or (v) powdered vegetables or fruit; and (c) contains 0.5% or less alcohol.
5.	(1) “Won’t cause cavities.” (2) “Does not promote tooth decay.” (3) “Does not promote dental caries.” (4) “Non-cariogenic.”	The food is a chewing gum, hard candy or breath freshener product that (a) contains 0.25% or less starch, dextrins, mono-, di- and oligosaccharides or other fermentable carbohydrates combined; or	If the statement or claim is made on the label of or in the advertisement for a prepackaged product, by or on the direction of the manufacturer of the product, the nutrition facts table shall include the amount of sugar alcohols, if present, in accordance with subsection B.01.402(2).
		(b) does not, if it contains more than 0.25% fermentable carbohydrates, lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in “Identification of Low Caries Risk Dietary Components” by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

SOR/2003-11, s. 20; err.(F), Vol. 137, No. 5; SOR/2010-142, s. 2.

Division 2

Alcoholic Beverages

B.02.001. The foods referred to in this Division are included in the term alcoholic beverage.

SOR/93-145, s. 3(F).

B.02.002. In this Division,

“absolute alcohol” means alcohol of a strength of 100 per cent; (alcool absolu)

“age” means the period during which an alcoholic beverage is kept under such conditions of storage as may be necessary to develop its characteristic flavour and bouquet; (âge)

“alcohol” means ethyl alcohol; (alcool)

“flavouring” means, in respect of a spirit, any other spirit or wine, domestic or imported, added as a flavouring to that spirit as authorized under the Excise Act; (substance aromatique)

“grain spirit” means an alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms, and from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; (esprit de grain)

“malt spirit” means an alcoholic distillate, obtained by pot-still distillation from a mash of cereal grain or cereal grain products saccharified by the diastase of malt and fermented by the action of yeast or a mixture of yeast and other micro-organisms; (esprit de malt)

“molasses spirit” means an alcoholic distillate, obtained from sugar-cane or sugar-cane products fermented by the action of yeast or a mixture of yeast and other micro-organisms, from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; (esprit de mélasse)

“small wood” means wood casks or barrels of not greater than 700 L capacity; (petit fût)

“sweetening agent” means glucose-fructose, fructose syrup or any food for which a standard is provided in Division 18, or any combination thereof. (agent édulcorant)

SOR/84-300, s. 10; SOR/93-145, s. 4.

B.02.003. Where an alcoholic beverage contains 1.1 per cent or more alcohol by volume, the percentage by volume of alcohol present in the alcoholic beverage shall be shown on the principal display panel followed by the words “alcohol by volume” or the abbreviation “alc./vol.”.

SOR/88-418, s. 1; SOR/93-145, s. 5(F).

Whisky

B.02.010. [S]. Whisky or Whiskey, other than Malt Whisky, Scotch Whisky, Irish Whisky, Canadian Whisky, Canadian Rye Whisky, Rye Whisky, Highland Whisky, Bourbon Whisky and Tennessee Whisky,

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms; and

(b) may contain caramel and flavouring.

SOR/93-145, s. 6; SOR/93-603, s. 2.

B.02.011. and B.02.012. [Repealed, SOR/93-145, s. 7]

B.02.013. [S]. Malt Whisky

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of a mash of malted grain fermented by the action of yeast or a mixture of yeast and other micro-organisms;

(b) shall possess the aroma, taste and character generally attributed to malt whisky; and

SOR/93-145, s. 8.

B.02.014. and B.02.015. [Repealed, SOR/93-145, s. 9]

B.02.016. [S]. Scotch Whisky shall be whisky distilled in Scotland as Scotch whisky for domestic consumption in accordance with the laws of the United Kingdom.

B.02.017. No person shall blend or modify in any manner any Scotch whisky that is imported in bulk for the purpose of bottling and sale in Canada as Scotch whisky except by

(a) blending with other Scotch whisky,

(b) the addition of distilled or otherwise purified water to adjust to a required strength, or

B.02.018. [S]. Irish Whisky shall be whisky distilled in Northern Ireland or in the Republic of Ireland as Irish whisky for domestic consumption in accordance with the laws of Northern Ireland or the Republic of Ireland.

B.02.019. No person shall blend or modify in any manner any Irish whisky that is imported in bulk for the purpose of bottling and sale in Canada as Irish whisky except by

(a) blending with other Irish whisky,

(b) the addition of distilled or otherwise purified water to adjust to a required strength, or

B.02.020. [S]. (1) Canadian Whisky, Canadian Rye Whisky or Rye Whisky

(a) shall

(i) be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms,

(ii) be aged in small wood for not less than three years,

(iii) possess the aroma, taste and character generally attributed to Canadian whisky,

(iv) be manufactured in accordance with the requirements of the Excise Act and the regulations made thereunder,

(v) be mashed, distilled and aged in Canada, and

(vi) contain not less than 40 per cent alcohol by volume; and

(b) may contain caramel and flavouring.

(2) Subject to subsection (3), no person shall make any claim with respect to the age of Canadian whisky, other than for the period during which the whisky has been held in small wood.

(3) Where Canadian whisky has been aged in small wood for a period of at least three years, any period not exceeding six months during which that whisky was held in other containers may be claimed as age.

SOR/93-145, s. 10; SOR/2000-51, s. 1.

B.02.021. [S]. Highland Whisky

(a) shall be a potable alcoholic beverage blended in Canada from

(i) not less than 25 per cent malt whisky calculated on an absolute alcohol basis, distilled in Canada or Scotland, and

(ii) whisky; and

(b) may, if it contains 51 per cent or more malt whisky distilled in Scotland, be labelled or advertised as containing malt whisky distilled in Scotland.

SOR/93-145, s. 10.

B.02.022. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Bourbon Whisky, or in such a manner that it is likely to be mistaken for Bourbon whisky unless it is whisky manufactured in the United States as Bourbon whisky in accordance with the laws of the United States applicable in respect of Bourbon whisky for consumption in the United States.

(2) A person may modify Bourbon whisky that is imported for the purpose of bottling and sale in Canada as Bourbon whisky by the addition of distilled or otherwise purified water to adjust the Bourbon whisky to a required strength.

SOR/89-59, s. 2; SOR/93-145, s. 11(F).

B.02.022.1. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Tennessee Whisky, or in such a manner that it is likely to be mistaken for Tennessee whisky unless it is a straight Bourbon whisky produced in the State of Tennessee and manufactured in the United States as Tennessee whisky in accordance with the laws of the United States applicable in respect of Tennessee whisky for consumption in the United States.

(2) A person may modify Tennessee whisky that is imported for the purpose of bottling and sale in Canada as Tennessee whisky by the addition of distilled or otherwise purified water to adjust the Tennessee whisky to a required strength.

SOR/93-603, s. 3.

B.02.023. (1) Subject to sections B.02.022 and B.02.022.1, no person shall sell for consumption in Canada any whisky that has not been aged for a period of at least three years in small wood.

(2) Nothing in subsection (1) applies in respect of flavouring contained in whisky, but no person shall sell for consumption in Canada whisky containing any flavouring, other than wine, that has not been aged for a period of at least two years in small wood.

SOR/93-145, s. 12; SOR/93-603, s. 4.

Rum

B.02.030. [S]. Rum

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sugar-cane or sugar-cane products fermented by the action of yeast or a mixture of yeast and other micro-organisms; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 13.

B.02.031. (1) No person shall sell for consumption in Canada any rum that has not been aged for a period of at least one year in small wood.

(2) Nothing in subsection (1) applies in respect of flavouring contained in rum, but no person shall sell for consumption in Canada rum containing any flavouring, other than wine, that has not been aged for a period of at least one year in small wood.

SOR/84-657, s. 1; SOR/93-145, s. 13.

B.02.032. [Repealed, SOR/93-145, s. 14]

B.02.033. No person shall blend or modify in any manner any rum that is imported in bulk for the purpose of bottling and sale in Canada as imported rum except by

(a) blending with other imported rum,

(b) adding distilled or otherwise purified water to adjust the rum to the strength stated on the label applied to the container; or

SOR/89-127, s. 1.

B.02.034. (1) Notwithstanding section B.02.033, no person shall blend or modify in any manner any rum made from sugar cane products of a Commonwealth Caribbean country that has been distilled and fermented in a Commonwealth Caribbean country and imported in bulk from a Commonwealth Caribbean Country for bottling and sale in Canada as Caribbean rum except by

(a) blending with other rum of a Commonwealth Caribbean country;

(b) blending with Canadian rum in proportions that result in one to 1.5 per cent Canadian rum by volume in the final product;

(c) adding distilled or otherwise purified water to adjust the rum to the strength stated on the label applied to the container; or

(d) adding caramel.

(2) In this section, “Commonwealth Caribbean country” means Anguilla, Antigua and Barbuda, Barbados, the Bahamas, Belize, Bermuda, the British Virgin Islands, the Caymen Islands, Dominica, Grenada, Guyana, Jamaica, Montserrat, St. Christopher and Nevis, Saint Lucia, St. Vincent and the Grenadines, Trinidad and Tobago and the Turks and Caicos Islands.

SOR/89-127, s. 2.

Gin

B.02.040. [S]. Hollands, Hollands Gin, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin

(a) shall be a potable alcoholic beverage obtained

(i) by the redistillation of malt spirit with or over juniper berries, or by a mixture of the products of more than one such redistillation,

(ii) by the redistillation of a combination of malt spirit and not more than four times its volume on an absolute alcohol basis of grain spirit with or over juniper berries, or by a mixture of the products of more than one such redistillation, or

(iii) by the blending of malt spirit, redistilled with or over juniper berries, with not more than four times its volume on an absolute alcohol basis of grain spirit or molasses spirit, or by a mixture of the products of more than one such blending;

(b) may contain

(i) other aromatic botanical substances, added during the redistillation process, and

(ii) caramel;

(d) may be labelled or advertised as being distilled, where subparagraph (a)(i) or (ii) is complied with; and

(e) shall be described on the principal display panel of its label and in any advertisements as blended gin, where subparagraph (a)(iii) is complied with.

SOR/93-145, s. 15.

B.02.041. [S]. Gin, other than Hollands, Hollands Gin, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin,

(a) shall be a potable alcoholic beverage obtained

(i) by the redistillation of alcohol from food sources with or over juniper berries, or by a mixture of the products of more than one such redistillation, or

(ii) by the blending of alcohol from food sources, redistilled with or over juniper berries, with alcohol from food sources or by a mixture of the products of more than one such blending;

(b) may contain

(i) other aromatic botanical substances, added during the redistillation process,

(ii) a sweetening agent, and

(iii) a flavouring preparation for the purpose of maintaining a uniform flavour profile; and

SOR/93-145, s. 15.

B.02.042. [Repealed, SOR/93-145, s. 15]

B.02.043. No person shall make any claim for age for gin but gin that has been held in suitable containers may bear a label declaration to that effect.

Brandy

B.02.050. [S]. Brandy, other than Armagnac Brandy or Armagnac, Canadian Brandy, Cognac Brandy or Cognac, Dried Fruit Brandy, Fruit Brandy, Grappa, Lees Brandy and Pomace or Marc,

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/84-300, s. 12; SOR/93-145, s. 16.

B.02.051. [S]. Armagnac Brandy or Armagnac shall be brandy manufactured in the Armagnac district of France in accordance with the laws of the French Republic for consumption in that country.

SOR/93-145, s. 16.

B.02.052. [S]. Canadian Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine that has been fermented in Canada; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 16.

B.02.053. [S]. Cognac Brandy or Cognac shall be brandy manufactured in the Cognac district of France in accordance with the laws of the French Republic for consumption in that country.

SOR/93-145, s. 16.

B.02.054. [S]. Dried Fruit Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sound dried fruit; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 16.

B.02.055. [S]. Fruit Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of

(i) fruit wine or a mixture of fruit wines, or

(ii) a fermented mash of sound ripe fruit other than grapes, or a mixture of sound ripe fruits other than grapes;

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations; and

(c) may be described on its label as “(naming the fruit) brandy” if all of the fruit or fruit wine used to make the brandy originates from the named fruit.

SOR/93-145, s. 16.

B.02.056. [S]. Grappa

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the pomace from sound ripe grapes after the removal of the juice or wine; and

(b) may contain

(i) caramel

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 16.

B.02.057. [S]. Lees Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the lees of wine or fruit wine;

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations; and

(c) may be described on its label as “(naming the fruit) Lees Brandy” if all of the lees used to make the brandy originate from the named fruit.

SOR/93-145, s. 16.

B.02.058. [S]. Pomace or Marc

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the skin and pulp of sound ripe fruit after the removal of the fruit juice, wine or fruit wine;

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations; and

(c) may be described on its label as “(naming the fruit) Pomace” or “(naming the fruit) Marc” if all of the skin and pulp used to make the brandy originate from the named fruit.

SOR/93-145, s. 16.

B.02.059. No person shall blend or modify in any manner any brandy that is imported in bulk for the purpose of bottling and sale in Canada as imported brandy, except by

(a) blending with other imported brandy;

(b) the addition of caramel; and

SOR/93-145, s. 16.

B.02.060. Where brandy is wholly distilled in a country other than Canada, the label shall indicate the country of origin.

SOR/84-300, s. 13(F); SOR/93-145, s. 16.

B.02.061. (1) No person shall sell any brandy that has not been aged for a period of at least one year in wooden containers or at least six months in small wood.

(2) Nothing in subsection (1) applies in respect of flavouring contained in brandy, but no person shall sell brandy containing any flavouring, other than wine, that has not been aged for a period of at least one year in wooden containers or at least six months in small wood.

(3) Nothing in subsection (1) or (2) applies in respect of brandy that meets the standards prescribed by any of sections B.02.051 to B.02.058.

(4) No person shall make any claim with respect to the age of brandy other than for the period during which the brandy has been held in wooden containers or in small wood.

SOR/93-145, s. 16.

Liqueurs and Spirituous Cordials

B.02.070. [S]. Liqueur or Spirituous Cordial

(a) shall be a product obtained by the mixing or distillation of alcohol from food sources with or over fruits, flowers, leaves or other botanical substances or their juices or with extracts derived by the infusion, percolation or maceration of those botanical substances;

(b) shall have added, during the course of manufacture, a sweetening agent in an amount that is not less than 2.5 per cent of the finished product;

(d) may contain

(i) natural and artificial flavouring preparations, and

(ii) colour.

SOR/93-145, s. 16.

Vodka

B.02.080. [S]. Vodka shall be a potable alcoholic beverage obtained by the treatment of grain spirit or potato spirit with charcoal so as to render the product without distinctive character, aroma or taste.

SOR/93-145, s. 16.

Tequila

B.02.090. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Tequila, or in such a manner that it is likely to be mistaken for Tequila unless it is Tequila manufactured in Mexico as Tequila in accordance with the laws of Mexico applicable in respect of Tequila for consumption in Mexico.

(2) A person may modify Tequila that is imported for the purpose of bottling and sale in Canada as Tequila by the addition of distilled or otherwise purified water to adjust the Tequila to a required strength.

SOR/93-603, s. 5.

Mezcal

B.02.091. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Mezcal, or in such a manner that it is likely to be mistaken for Mezcal unless it is Mezcal manufactured in Mexico as Mezcal in accordance with the laws of Mexico applicable in respect of Mezcal for consumption in Mexico.

(2) A person may modify Mezcal that is imported for the purpose of bottling and sale in Canada as Mezcal by the addition of distilled or otherwise purified water to adjust the Mezcal to a required strength.

SOR/93-603, s. 6.

Wine

B.02.100. [S]. Wine

(a) shall be an alcoholic beverage that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them;

(b) may have added to it during the course of the manufacture

(i) yeast,

(ii) concentrated grape juice,

(iii) dextrose, fructose, glucose or glucose solids, invert sugar, sugar, or aqueous solutions of any of them, (iv) yeast foods, in accordance with Table XIV to section B.16.100,

(iv) yeast foods, in accordance with Table XIV to section B.16.100,

(v) calcium sulphate in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0.2 per cent weight by volume calculated as potassium sulphate,

(vi) calcium carbonate in such quantity that the content of tartaric acid in the finished wine shall not be less than 0.15 per cent weight by volume,

(vii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed

(A) 70 parts per million in the free state, or

(B) 350 parts per million in the combined state, calculated as sulphur dioxide,

(viii) any of the following substances:

(A) citric acid, fumaric acid, lactic acid, malic acid, potassium bicarbonate, potassium carbonate, potassium citrate and tartaric acid, at a maximum level of use consistent with good manufacturing practice,

(B) metatartaric acid at a maximum level of use of 0.01 per cent, and

(ix) amylase and pectinase at a maximum level of use consistent with good manufacturing practice,

(x) ascorbic acid or erythorbic acid, or their salts, at a maximum level of use consistent with good manufacturing practice,

(xi) antifoaming agents, in accordance with Table VIII to section B.16.100,

(xii) any of the following fining agents:

(A) activated carbon, albumen, casein, clay, diatomaceous earth, egg-white, isinglass, polyvinylpolypyrrolidone and silicon dioxide,

(B) acacia gum, agar, gelatin and potassium ferrocyanide, at a maximum level of use consistent with good manufacturing practice,

(D) polyvinylpyrrolidone in an amount that does not exceed 2 parts per million in the finished product,

(xiii) caramel at a maximum level of use consistent with good manufacturing practice,

(xiv) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

(xv) any of the following substances:

(A) carbon dioxide and ozone at a maximum level of use consistent with good manufacturing practice, and

(B) oxygen,

(xvi) sorbic acid or salts thereof, not exceeding 500 parts per million calculated as sorbic acid,

(xvii) malolactic bacteria from the genera Lactobacillus, Leuconostoc and Pediococcus,

(xviii) copper sulphate in such a quantity that the content of copper in the finished product shall not exceed 0.0001 per cent,

(xix) nitrogen, and

(xx) oak chips and particles; and

(i) a strongly acid cation exchange resin in the sodium ion form, or

(ii) a weakly basic anion exchange resin in the hydroxyl ion form.

SOR/78-402, s. 1; SOR/81-565, s. 1; SOR/84-300, ss. 14(F), 15(E); SOR/2006-91, s. 1; SOR/2008-142, s. 1(F); SOR/2010-143, s. 39(E).

B.02.101. No person shall sell wine that contains more than 0.24 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

SOR/82-768, s. 2; SOR/2006-91, s. 2.

B.02.102. [S]. Fruit spirit shall be an alcoholic distillate obtained from wine, fruit wine, grape pomace or fruit pomace.

B.02.103. [S]. Fruit Wine, or (naming the fruit) Wine shall be the product of the alcoholic fermentation of the juice of sound ripe fruit other than grape, and in all other respects shall meet the requirements of the standard for wine as prescribed by section B.02.100.

B.02.104. [S]. Vermouth shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

SOR/93-145, s. 17(F).

B.02.105. [S]. Flavoured Wine, Wine Cocktail, Aperitif Wine shall be wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

B.02.105A. [S]. Flavoured (naming the fruit) Wine, (naming the fruit) Wine Cocktail, or Aperitif (naming the fruit) Wine shall be fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

B.02.106. [S]. Honey Wine

(a) shall be the product of the alcoholic fermentation of an aqueous solution of honey; and

(b) may have added to it during the course of manufacture any of the following substances:

(i) yeast;

(ii) yeast foods;

(iii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed

(A) 70 p.p.m. in the free state, or

(B) 350 p.p.m. in the combined state, calculated as sulphur dioxide;

(iv) tartaric or citric acid;

(v) potassium acid tartrate;

(vi) natural botanical flavours;

(vii) fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume;

(viii) caramel;

(ix) carbon dioxide;

(x) activated carbon, clay or tannic acid as fining agents; or

(xi) sorbic acid, and any salts thereof, calculated as sorbic acid, in a quantity such that the content of sorbic acid and its salts in the finished wine does not exceed 500 parts per million.

SOR/96-241, s. 1; SOR/2010-94, s. 9(E).

B.02.107. [S]. May Wine shall be wine to which has been added artificial woodruff flavouring preparation.

B.02.108. A clear indication of the country of origin shall be shown on the principal display panel of a wine.

SOR/84-300, s. 16(E).

Cider

B.02.120. [S]. Cider

(a) shall

(i) be the product of the alcoholic fermentation of apple juice, and

(ii) contain not less than 2.5 per cent and not more than 13.0 per cent absolute alcohol by volume; and

(b) may have added to it during the course of manufacture

(i) yeast,

(ii) concentrated apple juice,

(iii) sugar, dextrose, invert sugar, glucose, glucose solids, or aqueous solutions thereof,

(iv) yeast foods,

(v) sulphurous acid, including salts thereof, in such quantity that its content in the finished cider shall not exceed

(A) 70 parts per million in the free state, or

(B) 350 parts per million in the combined state, calculated as sulphur dioxide,

(vi) tartaric acid and potassium tartrate,

(vii) citric acid,

(viii) lactic acid,

(ix) pectinase and amylase,

(x) ascorbic or erythorbic acid, or salts thereof,

(xi) any of the following fining agents:

(A) activated carbon,

(B) clay,

(D) gelatin,

(E) albumen,

(F) sodium chloride,

(G) silica gel,

(H) casein,

(I) tannic acid not exceeding 200 parts per million, or

(J) polyvinylpyrrolidone not exceeding two parts per million in the finished product,

(xii) caramel,

(xiii) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

(xiv) carbon dioxide,

(xv) oxygen,

(xvi) ozone, or

(xvii) sorbic acid or salts thereof, not exceeding 500 parts per million, calculated as sorbic acid.

SOR/81-565, s. 2; SOR/84-300, s. 17(E).

B.02.122. [S]. Champagne Cider shall be cider that is impregnated with carbon dioxide under pressure by

(a) conducting the afterpart of the fermentation in closed vessels, or

(b) secondary fermentation in closed vessels with or without the addition of sugar, dextrose, invert sugar, glucose or glucose solids or aqueous solutions thereof,

and shall contain not less than seven per cent absolute alcohol by volume.

SOR/84-300, s. 18.

B.02.123. No person shall sell cider or champagne cider that has more than 0.2 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

SOR/82-768, s. 3.

Beer

B.02.130. [S]. Beer

(a) shall be the product of the alcoholic fermentation by yeast of an infusion of barley or wheat malt and hops or hop extract in potable water and shall be brewed in such a manner as to possess the aroma, taste and character commonly attributed to beer; and

(b) may have added to it during the course of manufacture any of the following ingredients:

(i) cereal grain,

(ii) carbohydrate matter,

(iii) salt,

(iv) hop oil,

(v) hop extract, if the hop extract is added to the wort before or during cooking,

(vi) pre-isomerized hop extract,

(vi.1) reduced isomerized hop extract,

(vii) Irish moss seaweed of the species Chondrus crispus,

(viii) carbon dioxide,

(ix) caramel,

(x) dextrin,

(xi) food enzymes,

(xii) stabilizing agents,

(xiii) pH adjusting and water correcting agents,

(xiv) Class I preservatives,

(xv) Class II preservatives,

(xvi) sequestering agent,

(xvii) yeast foods,

(xviii) any of the following fining agents: acacia gum, activated carbon, aluminum silicate, bentonite, calcium silicate, cellulose, China clay, diatomaceous earth, gelatin, isinglass, magnesium silicate, Nylon 66, polyvinylpolypyrrolidone, silica gel and wood shavings derived from beech, cherry, hazelnut and oak wood,

(xix) polyvinylpyrrolidone,

(xx) ammonium persulphate,

(xxi) in the case of wort, dimethylpolysiloxane, and

(xxii) in the case of mash, hydrogen peroxide.

SOR/88-418, s. 2; SOR/92-92, s. 1; SOR/96-483, s. 1; SOR/2006-91, s. 3.

B.02.131. [S]. Ale, Stout, Porter or Malt Liquor

(b) may have added to it during the course of manufacture any of the ingredients referred to in paragraph B.02.130(b).

SOR/88-418, s. 2.

B.02.132. Where a beer, ale, stout, porter or malt liquor contains the percentage of alcohol by volume set out in Column I of an item of the table, the qualified common name or common name set out in Column II of that item shall be used in any advertisement of and on the label of the beer, ale, stout, porter or malt liquor.

TABLE

	Column I	Column II
Item	Percentage alcohol by volume	Qualified common name or Common name
1.	1.1 to 2.5	Extra Light Beer, Extra Light Ale, Extra Light Stout, Extra Light Porter
2.	2.6 to 4.0	Light Beer, Light Ale, Light Stout, Light Porter
3.	4.1 to 5.5	Beer, Ale, Stout, Porter
4.	5.6 to 8.5	Strong Beer, Strong Ale, Strong Stout, Strong Porter, Malt Liquor
5.	8.6 or more	Extra Strong Beer, Extra Strong Ale, Extra Strong Stout, Extra Strong Porter, Strong Malt Liquor

SOR/88-418, s. 2.

B.02.133. [S]. In this Division, “hop extract” means an extract derived from hops by a process employing the solvent

(a) hexane, methanol, or methylene chloride in such a manner that the hop extract does not contain more than 2.2 per cent of the solvent used; or

(b) carbon dioxide or ethyl alcohol in an amount consistent with good manufacturing practice.

SOR/86-89, s. 1; SOR/88-418, s. 3.

B.02.134. [S]. (1) In this Division, “pre-isomerized hop extract” means an extract derived from hops by

(a) the use of one of the following solvents:

(i) hexane,

(ii) carbon dioxide, or

(iii) ethanol; and

(b) the subsequent isolation of the alpha acids and their conversion to isomerized alpha acids by means of diluted alkali and heat.

(2) For the purposes of paragraph (1)(b), the residues of hexane shall not exceed 1.5 parts per million per per cent iso-alpha acid content of the pre-isomerized hop extract.

SOR/88-418, s. 4.

B.02.135. [S]. In this Division, “reduced isomerized hop extract” means

(a) tetrahydroisohumulones derived from hops

(i) by isomerization and reduction of humulones (alpha-acids) by means of hydrogen and a catalyst, or

(ii) by reduction of lupulones (beta-acids) by means of hydrogen and a catalyst, followed by oxidation and isomerization;

(b) hexahydroisohumulones derived from hops by reduction of tetrahydroisohumulones by means of sodium borohydride; and

SOR/96-483, s. 2; SOR/2000-352, s. 1.

Division 3

Baking Powder

B.03.001. In this Division, “acid-reacting material” means one or any combination of

(a) lactic acid or its salts;

(b) tartaric acid or its salts;

(d) acid compounds of aluminum.

B.03.002. [S]. Baking Powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material, may contain an anticaking agent and shall yield not less than 10 per cent of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder, October 15, 1981.

SOR/82-768, s. 4; SOR/92-626, s. 12.

Division 4

Cocoa And Chocolate Products

B.04.001. The definitions in this section apply in this Division.

“chocolate product” means a product derived from one or more cocoa products and includes chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate and white chocolate. (produit de chocolat)

“cocoa product” means a product derived from cocoa beans and includes cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low fat cocoa, cocoa powder and low fat cocoa powder. (produit du cacao)

“milk ingredient” means one or any combination of

(a) the following products for which a standard is prescribed in this Part, namely,

(i) milk or whole milk,

(ii) skim milk,

(iii) partly skimmed milk or partially skimmed milk,

(iv) sterilized milk,

(v) condensed milk or sweetened condensed milk,

(vi) evaporated milk,

(vii) evaporated skim milk or concentrated skim milk,

(viii) evaporated partly skimmed milk or concentrated partly skimmed milk,

(ix) milk powder or whole milk powder or dry whole milk or powdered whole milk,

(x) skim milk powder or dry skim milk,

(xi) skim milk with added milk solids,

(xii) partly skimmed milk with added milk solids or partially skimmed milk with added milk solids,

(xiii) malted milk or malted milk powder,

(xiv) butter, and

(xv) cream; and

(b) the following products for which a standard is not prescribed by this Part, namely

(i) reconstituted milk or whole milk,

(ii) reconstituted skim milk,

(iii) reconstitued partly skimmed milk,

(iv) partly skimmed milk powder,

(v) buttermilk,

(vi) butter oil, and

(vii) reconstituted cream. (ingrédient laitier)

“sweetening ingredient” means any one or any combination of sweetening agents, except for icing sugar. (ingrédient édulcorant)

SOR/97-263, s. 2.

B.04.002. [S]. Cocoa Beans shall be the seeds of Theobroma cacao L. or a closely related species.

SOR/97-263, s. 2.

B.04.003. [S]. Cocoa Nibs shall be the product prepared by removing the shell from cleaned cocoa beans, of which the residual shell content may not exceed 1.75 per cent by mass, calculated to an alkali free basis if the nibs or the cocoa beans from which the nibs were prepared have been processed with alkali, as determined by the method prescribed in the Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Ed. (1975), sections 13.010 to 13.014, under the heading “Shell in Cacao Nibs—Official Final Action”, published by the Association of Official Analytical Chemists, in Washington.

SOR/97-263, s. 2.

B.04.004. [S]. Cocoa Liquor, Cocoa Mass, Unsweetened Chocolate, Bitter Chocolate or Chocolate Liquor shall

(a) be the product obtained from the mechanical disintegration of the cocoa nib with or without removal or addition of any of its constituents; and

(b) contain not less than 50 per cent cocoa butter.

SOR/97-263, s. 2.

B.04.005. (1) Cocoa products may be processed with one or more of the following pH-adjusting or alkalizing agents:

(a) hydroxides of ammonia, carbonates of ammonia, bicarbonates of ammonia, hydroxides of sodium, carbonates of sodium, bicarbonates of sodium, hydroxides of potassium, carbonates of potassium or bicarbonates of potassium;

(b) carbonates of magnesium or hydroxides of magnesium; and

(2) The quantity of any one pH-adjusting agent referred to in paragraphs (1)(a) to (c) shall not exceed the maximum level of use for that agent set out in column III of an item of Table X to section B.16.100.

(3) The total mass of the pH-adjusting agents referred to in paragraphs (1)(a) to (c) shall not be greater in neutralizing value, calculated from the respective masses of those agents, than the neutralizing value of five parts by mass of anhydrous potassium carbonate for each 100 parts by mass of cocoa product, calculated on a fat-free basis.

(4) Cocoa products may be processed with one or more of the following pH-adjusting or neutralizing agents, added as such or in aqueous solution:

(a) phosphoric acid;

(b) citric acid; and

(5) The total mass of pH-adjusting agents referred to in subsection (4) shall not exceed in neutralizing value, calculated from the respective masses of those agents, the appropriate maximum levels of use set out in column III of Table X to section B.16.100.

(6) For the purpose of subsection (5),

(a) the total quantity of phosphoric acid shall not be greater than 0.5 part by mass, expressed as P₂O₅, for each 100 parts by mass of cocoa product, calculated on a fat-free basis; and

(b) the total quantity, singly or in combination, of citric acid and L-tartaric acid shall not be greater than 1.0 part by mass for each 100 parts by mass of cocoa product, calculated on a fat-free basis.

SOR/97-263, s. 2.

B.04.006. [S]. Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate

(a) shall be one or more of the following combined with a sweetening ingredient, namely,

(i) cocoa liquor,

(ii) cocoa liquor and cocoa butter, and

(iii) cocoa butter and cocoa powder;

(b) shall contain not less than 35 per cent total cocoa solids, of which

(i) not less than 18 per cent is cocoa butter, and

(ii) not less than 14 per cent is fat-free cocoa solids; and

(i) less than 5 per cent total milk solids from milk ingredients,

(ii) spices,

(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

(iv) salt, and

(v) any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of chocolate product, namely,

(A) mono-glycerides and mono- and diglycerides,

(B) lecithin and hydroxylated lecithin,

(D) polyglycerol esters of interesterified castor oil fatty acids, and

(E) sorbitan monostearate.

SOR/79-664, s. 2; SOR/97-263, s. 2.

B.04.007. [S]. Sweet Chocolate

(a) shall be one or more of the following combined with a sweetening ingredient, namely,

(i) cocoa liquor,

(ii) cocoa liquor and cocoa butter, and

(iii) cocoa butter and cocoa powder;

(b) shall contain not less than 30 per cent total cocoa solids, of which

(i) 18 per cent is cocoa butter, and

(ii) 12 per cent is fat-free cocoa solids; and

(i) less than 12 per cent total milk solids from milk ingredients,

(ii) spices,

(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

(iv) salt, and

(A) mono-glycerides and mono- and diglycerides,

(B) lecithin and hydroxylated lecithin,

(D) polyglycerol esters of interesterified castor oil fatty acids, and

(E) sorbitan monostearate.

SOR/97-263, s. 2.

B.04.008. [S]. Milk Chocolate

(a) shall be one or more of the following combined with a sweetening ingredient, namely,

(i) cocoa liquor,

(ii) cocoa liquor and cocoa butter, and

(iii) cocoa butter and cocoa powder;

(b) shall contain not less than

(i) 25 per cent total cocoa solids, of which

(A) not less than 15 per cent is cocoa butter, and

(B) not less than 2.5 per cent is fat-free cocoa solids,

(ii) 12 per cent total milk solids from milk ingredients, and

(iii) 3.39 per cent milk fat; and

(i) less than 5 per cent whey or whey products,

(ii) spices,

(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

(iv) salt, and

(A) mono-glycerides and mono- and diglycerides,

(B) lecithin and hydroxylated lecithin,

(D) polyglycerol esters of interesterified castor oil fatty acids, and

(E) sorbitan monostearate.

SOR/97-263, s. 2

B.04.009. [S]. White Chocolate

(a) shall contain the following combined together, namely,

(i) not less than 20 per cent cocoa butter,

(ii) not less than 14 per cent total milk solids from milk ingredients, and

(iii) not less than 3.5 per cent milk fat; and

(b) may contain

(i) less than 5 per cent whey or whey products,

(ii) spices,

(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

(iv) salt, and

(A) mono-glycerides and mono- and diglycerides,

(B) lecithin and hydroxylated lecithin,

(D) polyglycerol esters of interesterified castor oil fatty acids, and

(E) sorbitan monostearate.

SOR/97-263, s. 2.

B.04.010. [S]. Cocoa or Cocoa Powder

(a) shall be the product that

(i) is obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and

(ii) contains not less than 10 per cent cocoa butter; and

(b) may contain

(i) spices,

(ii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

(iii) salt, and

(iv) any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of cocoa product, namely,

(A) mono-glycerides and mono- and diglycerides,

(B) lecithin and hydroxylated lecithin, and

SOR/82-768, s. 5; SOR/97-263, s. 2.

B.04.011. [S]. Low Fat Cocoa or Low Fat Cocoa Powder

(a) shall be the product that:

(i) is obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and

(ii) contains less than 10 per cent cocoa butter; and

(b) may contain

(i) spices,

(ii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour,

(iii) salt, and

(A) mono-glycerides and mono- and diglycerides,

(B) lecithin and hydroxylated lecithin, and

SOR/82-768, s. 6; SOR/97-263, s. 2.

B.04.012. No person shall sell a cocoa product or a chocolate product unless it is free from bacteria of the genus Salmonella as determined by official method MFO-11, Microbiological Examination of Cocoa and Chocolate, November 30, 1981.

SOR/97-263, s. 2.

Division 5

Coffee

B.05.001. [S]. Green Coffee, Raw Coffee or Unroasted Coffee shall be the seed of Coffee arabica L., C. liberica Hiern, or C. robusta Chev., freed from all but a small portion of its spermoderm.

B.05.002. [S]. Roasted Coffee or Coffee shall be roasted green coffee, and shall contain not less than 10 per cent fat, and may contain not more than six per cent total ash.

B.05.003. [S]. Decaffeinated (indicating the type of coffee)

(a) shall be coffee of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than

(i) 0.1 per cent caffeine, in the case of decaffeinated raw coffee and decaffeinated coffee, or

(ii) 0.3 per cent caffeine, in the case of decaffeinated instant coffee; and

(b) may have been decaffeinated by means of extraction solvents set out in Table XV to Division 16.

SOR/90-443, s. 1.

Division 6

Food Colours

B.06.001. In this Division,

“diluent” means any substance other than a synthetic colour present in a colour mixture or preparation; (diluant)

“dye” means the principal dye and associated subsidiary and isomeric dyes contained in a synthetic colour; (pigment)

“mixture” means a mixture of two or more synthetic colours or a mixture of one or more synthetic colours with one or more diluents; (mélange)

“official method FO-7” means official method FO-7, Determination of Dye Content of Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-7))

“official method FO-8” means official method FO-8, Determination of Water Insoluble Matter in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-8))

“official method FO-9” means official method FO-9, Determination of Combined Ether Extracts in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-9))

“official method FO-10” means official method FO-10, Determination of Subsidiary Dyes in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-1003))

“official method FO-11” means official method FO-11, Determination of Intermediates in Synthetic Food Colours, March 15, 1984; ((méthode officielle FO-11))

“official method FO-12” means official method FO-12, Determination of Volatile Matter in Citrus Red No. 2, March 15, 1984; ((méthode officielle FO-12))

“official method FO-13” means official method FO-13, Determination of Sulphated Ash in Citrus Red No. 2, March 15, 1984; ((méthode officielle FO-13))

“official method FO-14” means official method FO-14, Determination of Water Soluble Matter in Citrus Red No. 2, March 15, 1984; ((méthode officielle FO-14))

“official method FO-15” means offical method FO-15, Determination of Carbon Tetrachloride Insoluble Matter in Citrus Red No. 2, March 15, 1984; ((méthode officielle))

“preparation” means a preparation of one or more synthetic colours containing less than three per cent dye and sold for household use; (préparation)

“synthetic colour” means any organic colour, other than caramel, that is produced by chemical synthesis and has no counterpart in nature and for which a standard is prescribed in sections B.06.041 to B.06.053. (colorant synthétique)

SOR/80-500, s. 2; SOR/84-440, s. 1.

B.06.002. No person shall sell a food, other than a synthetic colour, mixture, preparation or flavouring preparation, that contains, when prepared for consumption according to label directions, more than

(a) 300 parts per million of Allura Red, Amaranth, Erythrosine, Indigotine, Sunset Yellow FCF or Tartrazine or any combination of those colours unless a higher maximum level of use is specified in column III of item 3 of Table III to section B.16.100;

(b) 100 parts per million of Fast Green FCF or Brilliant Blue FCF or any combination of those colours;

(c) 300 parts per million of any combination of the synthetic colours named in paragraphs (a) and (b) within the limits set by those paragraphs; or

(d) 150 parts per million of Ponceau SX.

SOR/80-500, s. 2; SOR/84-440, s. 2; SOR/86-178, s. 1(F); SOR/2007-75, s. 1.

B.06.003. No person shall sell a colour for use in or upon food that contains more than

(a) three parts per million of arsenic, calculated as arsenic, as determined by official method FO-4, Determination of Arsenic in Food Colours, October 15, 1981;

(b) 10 parts per million of lead, calculated as lead, as determined by official method FO-5, Determination of Lead in Food Colours, October 15, 1981; or

(c) 40 parts per million of heavy metals, except in the case of iron oxide, titanium dioxide, aluminum metal and silver metal.

SOR/80-500, s. 2; SOR/82-768, s. 7.

B.06.004. No person shall sell a synthetic colour for use in or upon food unless

(a) the label carries the lot number and common name of the synthetic colour and the words “Food Colour”;

(b) the Director, or an agency acceptable to the Director, has certified that each lot meets the requirements of section B.06.003 and the standard for such colour as prescribed in sections B.06.041 to B.06.053; and

(c) where the synthetic colour is certified by an agency, a copy of the certificate has been submitted to and accepted by the Director.

SOR/80-500, s. 2.

B.06.005. No person shall import a synthetic colour for use in or upon food unless

(a) the Director, or an agency acceptable to the Director, has certified that each lot meets the requirements of section B.06.003 and the standard for such colour as prescribed in sections B.06.041 to B.06.053; and

(b) where the synthetic colour is certified by an agency, a copy of the certificate has been submitted to and accepted by the Director.

SOR/80-500, s. 2.

B.06.006. No person shall sell a mixture for use in or upon food unless the label carries the lot number of the mixture and the words “Food Colour”.

SOR/80-500, s. 2.

B.06.007. No person shall sell a preparation for use in or upon food unless

(a) the label carries the words “Food Colour Preparation” on its principal display panel; and

(b) in the case of a liquid preparation, the container has a capacity of 60 ml or less and will permit dropwise discharge only.

SOR/80-500, s. 2.

B.06.008. No person shall import or sell a mixture or preparation for use in or upon food unless

(a) the Director, or an agency acceptable to the Director, has certified that any synthetic colour contained therein meets the requirements of section B.06.003 and the standard for such colour as prescribed in sections B.06.041 to B.06.053; or

(b) any synthetic colour contained therein has been previously certified and the certificate has been accepted as required by sections B.06.004 and B.06.005.

SOR/80-500, s. 2.

B.06.009. to B.06.013. [Repealed, SOR/80-500, s. 2]

Natural Colours

B.06.021. [S]. Oil-soluble Annatto, Annatto Butter Colour, or Annatto Margarine Colour

(a) shall be the extractives of Bixa orellana seeds

(i) dissolved in vegetable oil, castor oil, monoglycerides and diglycerides, propylene glycol or propylene glycol monoesters and diesters of fat-forming fatty acids, with or without one per cent potassium hydroxide, or

(ii) suspended upon sugar, lactose, starch or hydrated calcium silicate, with or without calcium phosphate, potassium aluminum sulphate, sodium bicarbonate or salt; and

(b) shall contain not less than 0.30 per cent total pigments calculated as natural (cis-) bixin, which pigments shall consist of not less than 40 per cent natural (cis-) bixin.

B.06.022. [S]. ß-Carotene shall be the food colour chemically known as ß-carotene that is manufactured synthetically and shall conform to the following specifications:

(a) one per cent solution in chloroform .......clear;

(b) loss of weight on drying .......not more than 0.2 per cent;

(d) assay (spectrophotometric) .......96 to 101 per cent.

B.06.023. [S]. ß-Apo-8′-Carotenal shall be the food colour chemically known as ß-apo-8′-carotenal and shall conform to the following specifications:

(a) one per cent solution in chloroform .......clear;

(b) melting point (decomposition) .......136°C. to 140°C (corrected);

(d) residue on ignition .......not more than 0.2 per cent; and

(e) assay (spectrophotometric) .......96 to 101 per cent.

B.06.024. [S]. Canthaxanthin shall be the food colour chemically known as canthaxanthin and shall conform to the following specifications:

(a) one per cent solution in chloroform .......clear;

(b) loss of weight on drying .......not more than 0.2 per cent;

B.06.025. [S]. Ethyl ß-apo-8′-carotenoate shall be the food colour chemically known as ethyl ß-apo-8′-carotenoate and shall conform to the following specifications:

(a) one per cent solution in chloroform .......clear

(b) loss of weight on drying .......not more than 0.2 per cent, and

SOR/84-300, s. 19(F).

Inorganic Colours

B.06.031. [S]. Carbon black shall be carbon prepared from natural gas by the “channel” or “impingement” process and shall contain no higher aromatic hydrocarbons or tarry materials as determined by official method FO-6, Determination of Higher Aromatic Hydrocarbons or Tarry Materials in Carbon Black and Charcoal, October 15, 1981.

SOR/82-768, s. 8.

B.06.032. [S]. Charcoal shall be carbon prepared by the incomplete combustion of vegetable matter and shall contain no higher aromatic hydrocarbons or tarry materials as determined by official method FO-6, Determination of Higher Aromatic Hydrocarbons or Tarry Materials in Carbon Black and Charcoal, October 15, 1981.

SOR/82-768, s. 8.

B.06.033. [S]. Titanium Dioxide shall be the chemical substance known as titanium dioxide and shall contain not less than 99 per cent titanium dioxide, and notwithstanding section B.06.006, shall contain not more than 50 parts per million of total antimony expressed as the metal and as determined by an acceptable method.

Synthetic Colours

B.06.041. [S]. Amaranth shall be the trisodium salt of 1-(4-sulpho-1-naphthylazo)-2-naphthol-3,6-disulphonic acid, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.2 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 9; SOR/84-440, s. 3.

B.06.042. [S]. Erythrosine shall be the disodium salt of 2,4,5,7-tetraiodofluorescein, shall contain not less than 85 per cent dye calculated as the monohydrate, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.2 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 9; SOR/84-440, s. 3.

B.06.043. [S]. Ponceau SX shall be the disodium salt of 2-(5-sulpho-2,4-xylylazo)-1-naphthol-4-sulphonic acid, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.2 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 9; SOR/84-440, s. 3.

B.06.044. [S]. Allura Red shall be the disodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulphophenyl)azo]-2-naphthalene sulphonic acid, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.2 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/84-440, s. 3.

B.06.045. [S]. Tartrazine shall be the trisodium salt of 3-carboxy-5-hydroxy-1-p-sulphophenyl-4-p-sulphophenyl-azopyrazole, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.2 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 10; SOR/84-440, s. 3.

B.06.046. [S]. Sunset Yellow FCF shall be the disodium salt of 1-p-sulphophenylazo-2-naphthol-6-sulphonic acid, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.2 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 10; SOR/84-440, s. 3.

B.06.049. [S]. Fast Green FCF shall be the disodium salt of 4,4′-di(N-ethyl-m-sulphobenzylamino)-2″-sulpho-4″-hydroxytriphenylmethanol anhydride, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.4 per cent combined ether extracts, as determined by official method FO-9;

(d) 1.0 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 11; SOR/84-440, s. 3.

B.06.050. [S]. Indigotine shall be the disodium salt of indigotine-5,5′-disulphonic acid, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.4 per cent combined ether extracts, as determined by official method FO-9;

(d) 0.5 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 11; SOR/84-440, s. 3.

B.06.051. [S]. Brilliant Blue FCF shall be the disodium salt of 4,4′-di (N-ethyl-m-sulphobenzylamino)-2″-sulphotriphenylmethanol anhydride, shall contain not less than 85 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.2 per cent water insoluble matter, as determined by official method FO-8;

(b) 0.4 per cent combined ether extracts, as determined by official method FO-9;

(d) 2.0 per cent intermediates, as determined by official method FO-11.

SOR/82-768, s. 11; SOR/84-440, s. 3.

B.06.053. [S]. Citrus Red. No. 2 shall be 1-(2,5-dimethoxyphenylazo)-2-naphthol, shall contain not less than 98 per cent dye, as determined by official method FO-7, and may contain not more than

(a) 0.5 per cent volatile matter (at 100°C), as determined by official method FO-12;

(b) 0.3 per cent sulphated ash, as determined by official method FO-13;

(d) 0.5 per cent carbon tetrachloride insoluble matter, as determined by official method FO-15;

(e) 0.05 per cent uncombined intermediates; and

(f) 2.0 per cent subsidiary dyes.

SOR/82-768, s. 12; SOR/84-440, s. 3.

B.06.061. The lake of any water soluble synthetic colour for which a standard is provided in sections B.06.041, B.06.042, B.06.043, B.06.044, B.06.045, B.06.046, B.06.049, B.06.050 or B.06.051 shall be the calcium or aluminum salt of the respective colour extended on alumina.

SOR/82-1071, s. 3; SOR/84-300, s. 20; SOR/87-640, s. 2.

B.06.062. [Repealed, SOR/82-768, s. 13]

Division 7

Spices, Dressings And Seasonings

B.07.001. [S]. Allspice or Pimento, whole or ground, shall be the dried, full but unripe whole berries of Pimenta dioica (L) Merr. and shall contain

(a) not more than

(i) 25 per cent crude fibre,

(ii) 5.5 per cent total ash,

(iii) 0.4 per cent ash insoluble in hydrochloric acid, and

(iv) 12 per cent moisture; and

(b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.002. [S]. Anise or Anise Seed, whole or ground, shall be the dried fruit of Pimpinella anisum L. and shall contain

(a) not more than

(i) nine per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) 10 per cent moisture; and

(b) not less than two millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.003. [S]. Basil or Sweet Basil, whole or ground, shall be the dried leaves of Ocimum basilicum L. and shall contain

(a) not more than

(i) 15 per cent total ash,

(ii) two per cent ash insoluble in hydrochloric acid, and

(iii) nine per cent moisture; and

(b) not less than 0.2 millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.004. [S]. Bay Leaves or Laurel Leaves, whole or ground, shall be the dried leaves of Laurus nobilis L. and shall contain

(a) not more than

(i) 4.5 per cent total ash,

(ii) 0.5 per cent ash insoluble in hydrochloric acid, and

(iii) seven per cent moisture; and

(b) not less than one millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.005. [S]. Caraway or Caraway Seed, whole or ground, shall be the dried fruit of the caraway plant, Carum carvi L. and shall contain

(a) not more than

(i) eight per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) 11.5 per cent moisture; and

(b) not less than two millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.006. [S]. Cardamom or Cardamom Seed, bleached or green, whole or ground, shall be the dried ripe fruit of Elettaria cardamomum Maton and shall contain

(a) not more than

(i) eight per cent total ash,

(ii) three per cent ash insoluble in hydrochloric acid, and

(iii) 13 per cent moisture; and

(b) not less than three millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.007. [S]. Cayenne Pepper or Cayenne, whole or ground,

(a) shall be the dried ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or other small-fruited species of Capsicum and shall contain not more than

(i) 1.5 per cent starch,

(ii) 28 per cent crude fibre,

(iii) 10 per cent total ash,

(iv) 1.5 per cent ash insoluble in hydrochloric acid, and

(v) 10 per cent moisture; and

(b) may contain silicon dioxide as an anti-caking agent in an amount not exceeding 2.0 per cent.

SOR/79-659, s. 1; SOR/84-17, s. 2.

B.07.008. [S]. Celery Salt

(a) shall be a combination of

(i) ground celery seed or ground dehydrated celery, and

(ii) salt in an amount not exceeding 75 per cent; and

(b) may contain silicon dioxide as an anticaking agent in an amount not exceeding 0.5 per cent.

SOR/79-659, s. 1.

B.07.009. [S]. Celery Seed, whole or ground, shall be the dried ripe fruit of Apium graveolens L. and shall contain

(a) not more than

(i) 12 per cent total ash,

(ii) two per cent ash insoluble in hydrochloric acid, and

(iii) 10 per cent moisture; and

(b) not less than 1.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.010. [S]. Celery Pepper

(a) shall be a combination of

(i) ground celery seed or ground dehydrated celery, and

(ii) ground black pepper in an amount not exceeding 70 per cent; and

(b) may contain silicon dioxide as an anticaking agent in an amount not exceeding 0.5 per cent.

SOR/79-659, s. 1.

B.07.011. [S]. Cinnamon or Cassia, whole or ground, shall be the dried bark of trees of the genus Cinnamomum of Species C. burmanni Blume, C. loureirii Nees or C. Cassia Blume and shall contain

(a) not more than

(i) six per cent total ash,

(ii) two per cent ash insoluble in hydrochloric acid, and

(iii) 13 per cent moisture; and

(b) not less than 1.2 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.012. [S]. Ceylon Cinnamon, whole or ground, shall be cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.

SOR/79-659, s. 1.

B.07.013. [S]. Cloves, whole or ground, shall be the dried unopened flower buds of Eugenia caryophyllus (Spreng) and shall contain

(a) not more than

(i) five per cent clove stems,

(ii) six per cent total ash,

(iii) 0.5 per cent ash insoluble in hydrochloric acid,

(iv) 10 per cent crude fibre, and

(v) eight per cent moisture; and

(b) not less than 13 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.014. [S]. Coriander or Coriander Seed, whole or ground, shall be the dried fruit of Coriandrum sativum L. and shall contain

(a) not more than

(i) seven per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) nine per cent moisture; and

(b) not less than 0.3 millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.015. [S]. Cumin or Cumin Seed, whole or ground, shall be the dried seeds of Cuminum cyminum L. and shall contain

(a) not more than

(i) 9.5 per cent total ash,

(ii) 1.5 per cent ash insoluble in hydrochloric acid, and

(iii) nine per cent moisture; and

(b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.016. [S]. Curry Powder shall be any combination of

(a) turmeric with spices and seasoning; and

(b) salt in an amount not exceeding five per cent.

SOR/79-659, s. 1.

B.07.017. [S]. Dill Seed, whole or ground, shall be the dried fruit of Anethum graveolens L., or Anethum sowa D.C. and shall contain

(a) not more than

(i) 10 per cent total ash,

(ii) two per cent ash insoluble in hydrochloric acid, and

(iii) nine per cent moisture; and

(b) not less than two millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.018. [S]. Fennel or Fennel Seed, whole or ground, shall be the dried ripe fruit of Foeniculum vulgare Mill. and shall contain

(a) not more than

(i) 10 per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) 10 per cent moisture; and

(b) not less than one millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.019. [S]. Fenugreek, whole or ground, shall be the dried ripe fruit of Trigonella foenumgraecum L. and shall contain not more than

(a) five per cent total ash;

(b) one per cent ash insoluble in hydrochloric acid; and

SOR/79-659, s. 1.

B.07.020. [S]. Garlic Salt

(a) shall be a combination of

(i) powdered dehydrated garlic, and

(ii) salt in an amount not exceeding 75 per cent; and

(b) may contain one or more of the following anticaking agents in a total amount not exceeding two per cent:

calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicone dioxide in an amount not exceeding one per cent and sodium aluminum silicate.

SOR/79-659, s. 1.

B.07.021. [S]. Ginger whole or ground, shall be the washed and dried or decorticated rhizome of Zingiber officinale Roscoe and shall contain

(a) not more than

(i) seven per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) 12.5 per cent moisture; and

(b) not less than 1.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.022. [S]. Mace, whole or ground, shall be the dried arillus of Myristica fragrans Houttyn and shall contain

(a) not more than

(i) 3.5 per cent total ash,

(ii) 0.5 per cent ash insoluble in hydrochloric acid, and

(iii) eight per cent moisture, and

(b) not less than 11 millilitres volatile oil per 100 grams of spice,

and the total non-volatile extracts obtainable therefrom by

(d) ethyl ether, after preliminary extraction with petroleum ether, shall not exceed five per cent.

SOR/79-659, s. 1.

B.07.023. [S]. Marjoram, whole or ground, shall be the dried leaves, with or without a small proportion of the flowering tops, of Marjorana hortensis Moench and shall contain

(a) not more than

(i) 10 per cent stems and foreign material of plant origin,

(ii) 13.5 per cent total ash,

(iii) 4.5 per cent ash insoluble in hydrochloric acid, and

(iv) 10 per cent moisture; and

(b) not less than 0.7 millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.024. [S]. Mustard Seed shall be the seed of Sinapis alba, Brassica hirta Moench, Brassica juncea (L) Cosson or Brassica nigra and shall contain

(a) not more than

(i) seven per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) 11 per cent moisture; and

(b) not less than 25 per cent non-volatile ether extract.

SOR/79-659, s. 1.

B.07.025. [S]. Mustard, Mustard Flour or Ground Mustard shall be powdered mustard seed

(a) made from mustard seed from which

(i) most of the hulls have been removed, and

(ii) a portion of the fixed oil may have been removed; and

(b) that contains not more than

(i) 1.5 per cent starch, and

(ii) eight per cent total ash, on an oil-free basis.

SOR/79-659, s. 1; SOR/2010-142, s. 3(F).

B.07.026. [S]. Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans Houttyn and may, prior to grinding, have a thin coating of lime and shall contain

(a) not more than

(i) three per cent total ash,

(ii) 0.5 per cent ash insoluble in hydrochloric acid, and

(iii) eight per cent moisture; and

(b) not less than

(i) 25 per cent non-volatile ether extract, and

(ii) 6.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.027. [S]. Onion Salt

(a) shall be a combination of

(i) powdered dehydrated onion, and

(ii) salt in an amount not exceeding 75 per cent; and

(b) may contain one or more of the following anticaking agents in a total amount not exceeding two per cent:

calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide in an amount not exceeding one per cent and sodium aluminum silicate.

SOR/79-659, s. 1.

B.07.028. [S]. Oregano, whole or ground, shall be the dried leaves of Origanum vulgar L. or Origanum Spp. and shall contain

(a) not more than

(i) 10 per cent total ash,

(ii) two per cent ash insoluble in hydrochloric acid, and

(iii) 10 per cent moisture; and

(b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.029. [S]. Paprika shall be the dried, ground ripe fruit of Capsicum annuum L. and

(a) shall contain not more than

(i) 23 per cent crude fibre,

(ii) 8.5 per cent total ash,

(iii) one per cent ash insoluble in hydrochloric acid, and

(iv) 12 per cent moisture; and

(b) may contain silicon dioxide as an anti-caking agent in an amount not exceeding 2.0 per cent.

SOR/79-659, s. 1; SOR/84-17, s. 3.

B.07.030. [S]. Black Pepper or Peppercorn, whole or ground, shall be the dried, immature berry of Piper nigrum L. and shall contain

(a) not more than

(i) seven per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) 12 per cent moisture;

(b) not less than

(i) six per cent non-volatile methylene chloride extract,

(ii) 30 per cent pepper starch, and

(iii) 2.0 millilitres volatile oil per 100 grams of spice; and

SOR/79-659, s. 1.

B.07.031. [S]. White Pepper, whole or ground, shall be the dried, mature berry of Piper nigrum L., from which the outer coating is and the inner coating may be removed and shall contain

(a) not more than

(i) five per cent crude fibre,

(ii) 2.5 per cent total ash,

(iii) 0.3 per cent ash insoluble in hydrochloric acid, and

(iv) 15 per cent moisture; and

(b) not less than

(i) six per cent non-volatile methylene chloride extract,

(ii) 52 per cent pepper starch, and

(iii) one millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.032. [S]. Poppy seed shall be the dried seed of Papaver somniferum L. and shall contain

(a) not more than

(i) seven per cent total ash, and

(ii) one per cent ash insoluble in hydrochloric acid; and

(b) not less than 40 per cent non-volatile ether extract.

SOR/79-659, s. 1.

B.07.033. [S]. Rosemary, whole or ground, shall be the dried leaves of Rosemarinus officinalis L. and shall contain

(a) not more than

(i) 7.5 per cent total ash,

(ii) one per cent ash insoluble in hydrochloric acid, and

(iii) nine per cent moisture; and

(b) not less than 1.2 millilitres volatile oil per 100 grams of spice.

SOR/78-637, s. 1; SOR/79-659, s. 1.

B.07.034. [S]. Sage, whole or ground, shall be the dried leaves of the sage plant Salvia officinalis L., Salvia triloba L. or Salvia lavandulaefolia Vahl. and shall contain

(a) not more than

(i) 12 per cent stems excluding petioles and foreign material of plant origin,

(ii) 10 per cent total ash,

(iii) one per cent ash insoluble in hydrochloric acid, and

(iv) 10 per cent moisture; and

(b) not less than one millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.035. [S]. Savory, whole or ground, shall be the dried leaves and flowering tops of Satureja hortensis L. or Satureja montana L. and shall contain

(a) not more than

(i) 11 per cent total ash,

(ii) two per cent ash insoluble in hydrochloric acid, and

(iii) 14 per cent moisture; and

(b) not less than 0.8 millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.036. [S]. Sesame Seed shall be the dried hulled seed of Sesamum indicum L. and shall contain

(a) not more than eight per cent moisture; and

(b) not less than 50 per cent non-volatile ether extract.

SOR/79-659, s. 1; SOR/2010-142, s. 4(F).

B.07.037. [S]. Tarragon, whole or ground, shall be the dried leaves and flowering tops of Artemisia dracunculus L. and shall contain

(a) not more than

(i) 15 per cent total ash,

(ii) 1.5 per cent ash insoluble in hydrochloric acid, and

(iii) 10 per cent moisture; and

(b) not less than 0.3 millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.038. [S]. Thyme, whole or ground, shall be the dried leaves and flowering tops of the thyme plant Thymus vulgaris L. or Thymus zygis L. and shall contain

(a) not more than

(i) 12 per cent total ash,

(ii) five per cent ash insoluble in hydrochloric acid, and

(iii) nine per cent moisture; and

(b) not less than 0.9 millilitre volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.039. [S]. Turmeric, whole or ground, shall be the dried rhizome of Curcuma longa L. and shall contain

(a) not more than

(i) seven per cent total ash,

(ii) 1.5 per cent ash insoluble in hydrochloric acid, and

(iii) 10 per cent moisture; and

(b) not less than 3.5 millilitres volatile oil per 100 grams of spice.

SOR/79-659, s. 1.

B.07.040. [S]. Mayonnaise, Mayonnaise Dressing or Mayonnaise Salad Dressing

(a) shall be a combination of

(i) vegetable oil,

(ii) whole egg or egg yolk, in liquid, frozen or dried form, and

(iii) vinegar or lemon juice;

(b) may contain

(i) water,

(ii) salt,

(iii) a sweetening agent,

(iv) spice or other seasoning except turmeric or saffron,

(v) citric, tartaric or lactic acid, and

(vi) a sequestering agent; and

SOR/79-659, s. 1.

B.07.041. [S]. French Dressing

(a) shall be a combination of

(i) vegetable oil, and

(ii) vinegar or lemon juice;

(b) may contain

(i) water,

(ii) salt,

(iii) a sweetening agent,

(iv) spice, tomato or other seasoning,

(v) an emulsifying agent,

(vi) whole egg or egg yolk, in liquid, frozen or dried form,

(vii) citric, tartaric or lactic acid, and

(viii) a sequestering agent; and

SOR/79-659, s. 1.

B.07.042. [S]. Salad Dressing

(a) shall be a combination of

(i) vegetable oil,

(ii) whole egg or egg yolk, in liquid, frozen or dried form,

(iii) vinegar or lemon juice, and

(iv) starch, flour, rye flour or tapioca flour or any combination thereof;

(b) may contain

(i) water,

(ii) salt,

(iii) a sweetening agent,

(iv) spice or other seasoning,

(v) an emulsifying agent,

(vi) citric, tartaric or lactic acid, and

(vii) a sequestering agent; and

SOR/79-659, s. 1.

B.07.043. No person shall sell a dressing that contains more than five per cent C₂₂ Monoenoic Fatty Acids calculated as a proportion of the total fatty acids contained in the dressing.

SOR/79-659, s. 1.

Division 8

Dairy Products

B.08.001. The foods referred to in this Division are dairy products.

B.08.001.1 The following definitions apply in this Division.

“milk product” means

(a) with respect to butter or whey butter, any of the following products, namely,

(i) partly skimmed milk, skim milk, cream, buttermilk and whey cream, and

(ii) milk in concentrated, dried or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried or reconstituted form;

(b) with respect to cheese, any of the following products, namely,

(i) partly skimmed milk, skim milk, cream, buttermilk, whey and whey cream,

(ii) milk in concentrated, dried, frozen or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried, frozen or reconstituted form,

(iii) butter, butter oil and whey butter,

(iv) any constituent of milk — other than water — singly or in combination with other constituents of milk, and

(v) whey protein concentrate;

(c) with respect to cold-pack cheese food, cold-pack cheese food with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread or processed cheese spread with (naming the added ingredients), any of the following products, namely,

(i) butter, whey butter and whey,

(ii) whey protein concentrate, and

(iii) any product referred to in subparagraph (i) in concentrated or dried form; and

(d) with respect to ice milk mix, ice cream mix or sherbet, any of the products referred to in subparagraph (a)(i) or (ii) or (c)(i) or (ii). (produit du lait)

“ultrafiltered”, in relation to milk, partly skimmed milk or skim milk, means that the milk, partly skimmed milk or skim milk has been subjected to a process in which it is passed over one or more semi-permeable membranes to partially remove water, lactose, minerals and water-soluble vitamins without altering the whey protein to casein ratio and that results in a liquid product. (ultrafiltré)

SOR/92-400, s. 1. SOR/97-543, s. 1(F); SOR/98-580, s. 1(F); SOR/2007-302, s. 1; SOR/2010-94, s. 2.

B.08.002. Except as provided in these Regulations, a dairy product that contains a fat other than milk fat is adulterated.

B.08.002.1. Sections B.08.003 to B.08.028 do not apply to a lacteal secretion obtained from the mammary gland of any animal other than a cow, genus Bos, or a product or derivative of such secretion.

SOR/85-623, s. 1.

B.08.002.2 (1) Subject to subsection (2), no person shall sell the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos, or of any other animal, or sell a dairy product made with any such secretion, unless the secretion or dairy product has been pasteurized by being held at a temperature and for a period that ensure the reduction of the alkaline phosphatase activity so as to meet the tolerances specified in official method MFO-3, Determination of Phosphatase Activity in Dairy Products, dated November 30, 1981.

(2) Subsection (1) does not apply to

(a) cheese; or

(b) any food that is sold for further manufacturing or processing in order to pasteurize it in the manner described in subsection (1).

SOR/91-549, s. 1; SOR/95-499, s. 1.

Milk

B.08.003. [S]. Milk or Whole Milk

(a) shall be the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos; and

(b) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

SOR/95-499, s. 2.

B.08.004. [S]. Skim Milk

(a) shall be milk that contains not more than 0.3 per cent milk fat;

(b) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

(c) shall contain vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

SOR/78-656, s. 1.

B.08.005. [S]. Partly Skimmed Milk or Partially Skimmed Milk

(a) shall be derived from milk that has had its fat content reduced by mechanical separation or adjusted by the addition of cream, milk, partly skimmed milk or skim milk, either singly or in combination;

(b) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

(c) shall contain vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

SOR/78-656, s. 2.

B.08.006. [S]. Milk Fat or Butter Fat shall be the fat of cow’s milk, and shall have

(a) a specific gravity of not less than 0.905 at a temperature of 40°,

(b) a tocopherol content not greater than 50 micrograms per gram, as determined by official method FO-16, Determination of Tocopherol in Milk Fat or Butter Fat, October 15, 1981,

(d) a Polenske number not exceeding 10 per cent of the Reichert-Meissl number and in no case shall the Polenske number exceed 3.5, and

where the tocopherol content is greater than 50 micrograms per gram or the Polenske number exceeds 10 per cent of the Reichert-Meissl number, there shall be deemed to have been an addition to the milk fat of fat other than that of cow’s milk.

SOR/82-768, s. 14.

B.08.007. [S]. Sterilized Milk

(a) and (b) [Repealed, SOR/97-148, s. 1]

(i) 11.75 per cent milk solids, and

(ii) 3.25 per cent milk fat; and

(d) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

SOR/97-148, s. 1.

B.08.008. The percentage of milk fat contained in

(a) partly skimmed milk or partially skimmed milk,

(b) partly skimmed milk with added milk solids or partially skimmed milk with added milk solids, or

shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

B.08.009. [S]. Condensed Milk or Sweetened Condensed Milk shall be milk from which water has been evaporated and to which has been added sugar, dextrose, glucose, glucose solids or lactose, or any combination thereof, may contain added vitamin D and shall contain not less than

(a) 28 per cent milk solids; and

(b) eight per cent milk fat.

B.08.010. [S]. Evaporated Milk

(a) shall be milk from which water has been evaporated;

(b) shall contain not less than

(i) 25.0 per cent milk solids, and

(ii) 7.5 per cent milk fat;

(c) shall, notwithstanding sections D.01.009 to D.01.011, contain added vitamin C in such an amount that a reasonable daily intake of the milk contains not less than 60 milligrams and not more than 75 milligrams of vitamin C;

(d) shall contain vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D; and

(e) may contain

(i) added disodium phosphate or sodium citrate, or both, and

(ii) an emulsifying agent.

SOR/78-656, s. 3; SOR/92-400, s. 2.

B.08.011. [S]. Evaporated Skim Milk or Concentrated Skim Milk

(a) shall be milk that has been concentrated to at least one-half of its original volume by the removal of water;

(b) shall contain

(i) not more than 0.3 per cent milk fat, and

(ii) not less than 17.0 per cent milk solids other than fat;

(c) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A;

(d) shall, notwithstanding sections D.01.009 to D.01.011, contain added vitamin C in such an amount that a reasonable daily intake of the milk contains not less than 60 milligrams and not more than 75 milligrams of vitamin C;

(e) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D; and

(f) may contain added disodium phosphate or sodium citrate, or both.

B.08.012. [S]. Evaporated Partly Skimmed Milk or Concentrated Partly Skimmed Milk

(a) shall be milk from which part of the milk fat has been removed;

(b) shall be concentrated to at least one-half its original volume by the removal of water;

(d) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A;

(e) shall, notwithstanding sections D.01.009 to D.01.011, contain added vitamin C in such an amount that a reasonable daily intake of the milk contains not less than 60 milligrams and not more than 75 milligrams of vitamin C;

(f) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D; and

(g) may contain

(i) an emulsifying agent, and

(ii) added disodium phosphate or sodium citrate, or both.

B.08.013. [S]. Milk Powder, Whole Milk Powder, Dry Whole Milk, or Powdered Whole Milk

(a) shall be dried milk;

(b) shall contain not less than

(i) 95 per cent milk solids, and

(ii) 26 per cent milk fat;

(c) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D; and

(d) may contain the emulsifying agent lecithin in an amount not exceeding 0.5 per cent.

SOR/78-656, s. 4; SOR/83-932, s. 2.

B.08.014. [S]. Skim Milk Powder or Dry Skim Milk

(a) shall be dried skim milk;

(b) shall contain not less than 95 per cent milk solids; and

(d) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D; and

(e) may contain an anti-foaming agent.

SOR/78-656, s. 5; SOR/80-501, s. 2(F).

B.08.014A. No person shall sell milk powder, whole milk powder, dry whole milk, powdered whole milk, skim milk powder or dry skim milk unless it is free from bacteria of the genus Salmonella, as determined by official method MFO-12, Microbiological Examination of Milk Powder, November 30, 1981.

SOR/78-656, s. 6; SOR/82-768, s. 15.

B.08.015. No person shall sell milk, skim milk, partly skimmed milk, (naming the flavour) milk, (naming the flavour) skim milk, (naming the flavour) partly skimmed milk, skim milk with added milk solids, partly skimmed milk with added milk solids, (naming the flavour) skim milk with added milk solids, (naming the flavour) partly skimmed milk with added milk solids, condensed milk, evaporated milk, evaporated skim milk, evaporated partly skimmed milk, milk powder or skim milk powder, in which the vitamin content has been increased by either irradiation or addition unless

(a) in the case of the addition of vitamin D, the menstruum containing the vitamin D contributes not more than 0.01 per cent fat foreign to milk; and

(b) in cases where the vitamin D content is increased by irradiation, the principal display panel of the label carries the statement “Vitamin D Increased” immediately preceding or following the name of the food, without intervening written, printed or graphic matter.

SOR/88-336, s. 3.

B.08.016. [S]. (naming the flavour) Milk

(a) shall be the product made from

(i) milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof,

(ii) a flavouring preparation, and

(iii) a sweetening agent;

(b) shall contain not less than three per cent milk fat;

(c) shall contain added vitamin D in such an amount that a reasonable intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D;

(d) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch; and

(e) may contain not more than 50,000 total aerobic bacteria per cubic centimetre, as determined by official method MFO-7, Microbiological Examination of Milk, November 30, 1981.

SOR/78-656, s. 7; SOR/82-768, s. 16; SOR/84-762, s. 1.

B.08.017. [S]. (naming the flavour) Skim Milk

(a) shall be the product made from

(i) skim milk, skim milk powder or evaporated skim milk or any combination thereof,

(ii) a flavouring preparation, and

(iii) a sweetening agent;

(b) shall contain not more than 0.3 per cent milk fat;

(e) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch.

SOR/78-656, s. 8; SOR/84-762, s. 2.

B.08.018. [S]. (naming the flavour) Partly (Partially) Skimmed Milk

(a) shall be the product made from

(i) milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof,

(ii) a flavouring preparation, and

(iii) a sweetening agent;

(b) shall contain more than 0.3 per cent and less than 3.0 per cent milk fat;

(d) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D;

(e) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch; and

(f) may contain not more than 50,000 total aerobic bacteria per cubic centimetre, as determined by official method MFO-7, Microbiological Examination of Milk, November 30, 1981.

SOR/78-656, s. 9; SOR/82-768, s. 17; SOR/84-762, s. 3.

B.08.019. [S]. Skim Milk with Added Milk Solids

(a) shall be skim milk to which has been added skim milk powder or evaporated skim milk or both;

(b) shall contain not less than 10 per cent milk solids;

(d) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the dairy product contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A; and

(e) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

SOR/78-656, s. 10.

B.08.020. [S]. Partly Skimmed Milk with Added Milk Solids or Partially Skimmed Milk with Added Milk Solids

(a) shall be partly skimmed milk to which has been added skim milk powder, milk powder, evaporated milk, evaporated partly skimmed milk or evaporated skim milk or any combination thereof;

(b) shall contain not less than 10 per cent milk solids not including fat; and

(d) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D.

B.08.021. [S]. Malted Milk or Malted Milk Powder

(a) shall be the product made by combining milk with the liquid separated from a mash of ground barley malt and meal;

(b) may have added to it, in such manner as to secure the full enzyme action of the malt extract, salt and sodium bicarbonate or potassium bicarbonate;

(d) shall contain

(i) not less than 7.5 per cent milk fat, and

(ii) not more than 3.5 per cent moisture.

B.08.022. [S]. (naming the flavour) Malted Milk or (naming the flavour) Malted Milk Powder

(a) shall be malted milk or malted milk powder containing a flavouring preparation; and

(b) may contain lactase.

SOR/84-762, s. 4.

B.08.023. [S]. (naming the flavour) Skim Milk with Added Milk Solids

(a) shall be the product made from

(i) skim milk, skim milk powder, or evaporated skim milk or any combination thereof,

(ii) a flavouring preparation, and

(iii) a sweetening agent;

(b) shall contain not less than 10 per cent milk solids not including fat;

(f) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch.

SOR/78-656, s. 11; SOR/84-762, s. 5.

B.08.024. No person shall sell milk for manufacture into dairy products if it contains more than

(a) two million total aerobic bacteria per millilitre, as determined by official method MFO-7, Microbiological Examination of Milk, November 30, 1981; or

(b) two milligrams of sediment per 16 fluid ounces, as determined by official method MFO-8, Determination of Sediment in Milk, November 30, 1981.

SOR/82-768, s. 18.

B.08.025. No manufacturer shall purchase milk for manufacture or manufacture milk into other dairy products if he has reason to believe it does not meet the requirements of section B.08.024.

B.08.026. [S]. (naming the flavour) Partly (Partially) Skimmed Milk with Added Milk Solids

(a) shall be the product made from

(i) milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof,

(ii) a flavouring preparation, and

(iii) a sweetening agent;

(b) shall contain not less than 10 per cent milk solids not including fat;

(e) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D;

(f) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch; and

(g) may contain not more than 50,000 total aerobic bacteria per cubic centimetre, as determined by official method MFO-7, Microbiological Examination of Milk, November 30, 1981.

SOR/78-656, s. 12; SOR/82-768, s. 19; SOR/84-300, s. 21(F); SOR/84-762, s. 6.

B.08.027. Notwithstanding anything contained in these Regulations, the following dairy products that are used in or sold for the manufacture of other foods are not required to contain added vitamins: milk; partly skimmed milk; partially skimmed milk; skim milk; sterilized milk; evaporated milk; evaporated skim milk; concentrated skim milk; evaporated partly skimmed milk; concentrated partly skimmed milk; milk powder; dry whole milk; powdered whole milk; skim milk powder; dry skim milk; partly skimmed milk powder; partially skimmed milk powder; skim milk with added milk solids; partly skimmed milk with added milk solids; and partially skimmed milk with added milk solids.

SOR/78-656, s. 13.

B.08.028. (1) The percentage of milk fat contained in

(a) (naming the flavour) milk,

(b) (naming the flavour) partly (partially) skimmed milk,

(d) cream, and

(e) sour cream,

shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

(2) In addition to the statement referred to in subsection (1), a person may, on the label of a food referred to in that subsection, make a declaration of the fat content of the food, expressed in grams per serving of stated size.

SOR/79-23, s. 10; SOR/88-559, s. 16; SOR/2010-94, s. 3(F).

Goat’s Milk

B.08.028.1. A lacteal secretion obtained from themammary gland of any animal other than a cow, genus Bos, and a product or derivative of such secretion shall be labelled so as to identify that animal.

SOR/85-623, s. 2.

B.08.029. (1) Notwithstanding sections D.01.009 to D.01.011, no person shall sell goat’s milk or goat’s milk powder to which vitamin D has been added unless the goat’s milk or goat’s milk powder contains not less than 35 International Units and not more than 45 International Units of vitamin D per 100 mL of the food when ready-to-serve.

(2) Notwithstanding sections D.01.009 to D.01.011, no person shall sell partly skimmed goat’s milk, skimmed goat’s milk, partly skimmed goat’s milk powder or skimmed goat’s milk powder to which vitamins have been added unless the product contains not less than 35 International Units of vitamin D and 140 International Units of vitamin A and not more than 45 International Units of vitamin D and 300 International Units of vitamin A per 100 mL of food when ready-to-serve.

(3) Notwithstanding sections D.01.009 to D.01.011, no person shall sell evaporated goat’s milk to which vitamins have been added unless 100 mL of the evaporated goat’s milk, when reconstituted according to directions for use, contains not less than seven milligrams of vitamin C, 35 International Units of vitamin D and 10 micrograms of folic acid and not more than nine milligrams of vitamin C, 45 International Units of vitamin D and 20 micrograms of folic acid.

(4) Notwithstanding sections D.01.009 to D.01.011, no person shall sell evaporated partly skimmed goat’s milk or evaporated skimmed goat’s milk to which vitamins have been added unless 100 mL of the evaporated partly skimmed goat’s milk or the evaporated skimmed goat’s milk, when reconstituted according to directions for use, contains not less than 140 International Units of vitamin A, seven milligrams of vitamin C, 35 International Units of vitamin D and 10 micrograms of folic acid and not more than 300 International Units of vitamin A, nine milligrams of vitamin C, 45 International Units of vitamin D and 20 micrograms of folic acid.

SOR/85-623, s. 2.

Cheese

B.08.030. (1) In this Division, when used with respect to cheese,

“pasteurized source” means milk, skim milk, cream, reconstituted milk powder, reconstituted skim milk powder or any combination thereof that has been pasteurized by being held at a temperature of not less than 61.6°C for a period of not less than 30 minutes, or for a time and a temperature that is equivalent thereto in phosphatase destruction, as determined by official method MFO-3, Determination of Phosphatase Activity in Dairy Products, November 30, 1981; (matière première pasteurisée)

“pickles and relishes” means foods that meet the standard prescribed in section B.11.051; (cornichons et achards)

“stored” means to have been kept or held at a temperature of 2°C or more for a period of 60 days or more from the date of the beginning of the manufacturing process; (entreposé)

“whole” means of the original size and shape as manufactured. (entier)

(2) The word “process” may be used in the place of the word “processed” in the following common names: processed (naming the variety) cheese, processed (naming the variety) cheese with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread, and processed cheese spread with (naming the added ingredients).

SOR/79-752, s. 2; SOR/82-768, s. 20; SOR/92-400, s. 3.

B.08.031. A cheese made from milk that is the normal lacteal secretion of the mammary gland of animals other than the cow, genus Bos, shall

(a) conform to all requirements in this Division applicable to the variety; and

(b) be labelled to show the source of the milk on the principal display panel.

SOR/79-752, s. 2.

B.08.032. (1) Each of the following foods for which a standard is prescribed, namely,

(a) (naming the variety) cheese,

(b) cheddar cheese,

(d) whey cheese,

(e) (naming the variety) whey cheese,

(f) cream cheese with (naming the added ingredients),

(g) cream cheese spread,

(h) cream cheese spread with (naming the added ingredients),

(i) processed (naming the variety) cheese,

(j) processed (naming the variety) cheese with (naming the added ingredients),

(k) processed cheese food,

(l) processed cheese food with (naming the added ingredients),

(m) processed cheese spread,

(n) processed cheese spread with (naming the added ingredients),

(o) cold-pack (naming the variety) cheese,

(p) cold-pack (naming the variety) cheese with (naming the added ingredients),

(q) cold-pack cheese food, and

(r) cold-pack cheese food with (naming the added ingredients),

shall be labelled to show on the principal display panel a statement of the percentage of milk fat in the food followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”, and the percentage of moisture in the food followed by the word “moisture” or “water”.

(2) Subject to subsection (3), no person shall make any direct or indirect reference on the label of a food referred to in subsection (1) to the milk fat content or moisture content of the food except as required by subsection (1).

(3) In addition to the statements referred to in subsection (1), a person may, on the label of a food referred to in that subsection, make a declaration of the fat content of the food, expressed in grams per serving of a stated size.

SOR/79-752, s. 2; SOR/88-559, s. 17; SOR/94-689, s. 2(E); SOR/2010-94, s. 8(E).

B.08.033. (1) [S]. (Naming the variety) Cheese, other than cheddar cheese, cream cheese, whey cheese, cream cheese with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), processed (naming the variety) cheese, processed (naming the variety) cheese with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread, processed cheese spread with (naming the added ingredients), cold-pack (naming the variety) cheese, cold-pack (naming the variety) cheese with (naming the added ingredients), cold-pack cheese food, cold-pack cheese food with (naming the added ingredients), cottage cheese and creamed cottage cheese,

(a) shall

(i) be the product made by coagulating milk, milk products or a combination thereof with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey,

(i.1) except for feta cheese, have a casein content that is derived from milk or from ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream, rather than from other milk products,that is at least the following percentage of the total protein content of the cheese, namely,

(A) 63 per cent in the case of Pizza Mozzarella cheese and Part Skim Pizza Mozzarella cheese,

(B) 83 per cent, in the case of Brick cheese, Canadian Style Brick cheese, Canadian Style Munster cheese, Colby cheese, Farmer’s cheese, Jack cheese, Monterey (Monterey Jack) cheese, Mozzarella (Scamorza) cheese, Part Skim Mozzarella (Part Skim Scamorza) cheese, Part Skim Pizza cheese, Pizza cheese, Skim milk cheese and any other variety of cheese not referred to in clause (A) or (C), and

(i.2) have a whey protein to casein ratio that does not exceed the whey protein to casein ratio of milk,

(ii) possess the physical, chemical and organoleptic properties typical for the variety,

(iii) where it is a cheese of variety named in the table to this section, contain no more than the maximum percentage of moisture shown in Column II thereof for that variety,

(iv) where it is a cheese of a variety named in Part I of the table to this section, contain no less than the minimum percentage of milk fat shown in Column III for that variety, and

(v) where it is cheese of a variety named in Part II of the table to this section, contain no more than the maximum percentage of milk fat shown in Column III for that variety; and

(b) may contain

(i) salt, seasonings, condiments and spices,

(ii) flavouring preparations other than cheese flavouring,

(iii) micro-organisms to aid further ripening,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin or turmeric,

(B) in an amount not exceeding 35 parts per million, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate or a combination thereof, and

(v) calcium chloride as a firming agent in an amount not exceeding 0.02 per cent of the milk and milk products used,

(vi) paraffin wax as a coating in an amount consistent with good manufacturing practice,

(vii) where potassium nitrate, sodium nitrate or a combination thereof are used for the purpose and in the manner described in subsection (2), residues of potassium nitrate, sodium nitrate or a combination thereof in an amount not exceeding 50 parts per million,

(viii) wood smoke as a preservative in an amount consistent with good manufacturing practice,

(ix) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid,

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively, or

(D) natamycin applied to the surface of the cheese in an amount that does not exceed 20 parts per million or, if the cheese is grated or shredded, 10 parts per million,

(x) in the case of grated or shredded cheese, calcium silicate, microcrystalline cellulose or cellulose, or a combination of them, as an anticaking agent, the total amount not to exceed 2.0 per cent, and

(xi) carbon dioxide as a pH adjusting agent in milk for cheese production, in an amount consistent with good manufacturing practice.

(1.1) A cheese of a variety set out in column I of Part I of the table to this section may contain more than the maximum percentage of moisture set out in column II and less than the minimum percentage of milk fat set out in column III if

(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 is shown on the label of the product as part of the common name; and

(b) the cheese has the characteristic flavour and texture of the named variety of cheese.

(1.2) The reference to “83 per cent” in clause (1)(a)(i.1)(B) shall be read as “78 per cent”, and the reference to “95 per cent” in clause (1)(a)(i.1)(C) shall be read as “90 per cent”, with respect to the named variety of cheese if

(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 is shown on the label of the product as part of the common name; and

(b) the cheese has the characteristic flavour and texture of the named variety of cheese.

(2) Potassium nitrate, sodium nitrate or a combination thereof may be used as a preservative in cheese providing the following requirements are met:

(a) the amount of the salt or combination of salts does not exceed 200 parts per million of the milk and milk products used to make the cheese;

(b) the cheese in which the preservative is used is

(i) mold ripened cheese packed in a hermetically sealed container, or

(ii) ripened cheese

(A) that contains not more than 68 per cent moisture on a fat free basis, and

(B) during the manufacture of which the lactic acid fermentation and salting was completed more than 12 hours after coagulation of the curd by enzymes; and

(c) the salting is, in the case of the cheese described in subparagraph (b)(ii), applied externally as a dry salt or in the form of a brine.

(3) No person shall use an enzyme other than

(a) aminopeptidase derived from Lactococcus lactis, bovine rennet derived from aqueous extracts from the fourth stomach of adult bovine animals, sheep and goats, chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), lipase derived from Animal pancreatic tissue; Aspergillus niger var.; Aspergillus oryzae var.; Edible forestomach tissue of calves, kids or lambs; Rhizopus oryzae var. or from Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)); Rhizopus niveus, milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), pepsin derived from glandular layer of porcine stomach, phospholipase derived from Aspergillus oryzae (pPFJo142), protease derived from Micrococcus caseolyticus var. or rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in the manufacture of any cheese to which subsection (1) applies;

(b) [Repealed, SOR/2010-143, s. 1]

(c) a milk coagulating enzyme derived from Endothia parasitica and enzymes described in paragraph (a), in the manufacture of Emmentaler (Emmental, Swiss) cheese, Mozzarella (Scamorza) cheese and Part Skim Mozzarella (Part Skim Scamorza) cheese;

(d) a milk coagulating enzyme derived from Endothia parasitica and enzymes described in paragraph (a), in the manufacture of Parmesan cheese and Romano cheese;

(e) protease derived from Aspergillus oryzae var., Aspergillus niger var. or Bacillus subtilis var., in the manufacture of Colby cheese; and

(f) lysozyme derived from egg-white.

(3.1) No person shall use an enzyme referred to in subsection (3) at a level of use above that consistent with good manufacturing practice.

(4) Where a flavouring preparation, other than a flavouring preparation that has been traditionally used in the variety, is added to a cheese as permitted in subsection (1), the words “with (naming the flavouring preparation)” shall be added to the common name on any label.

(5) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(6) Where a cheese is labelled as permitted in subsection (5), the word “smoked” shall be shown on the principal display panel.

TABLE

PART I

	Column I	Column II	Column III
Item	Variety of Cheese	Maximum percentage of moisture	Minimum percentage of milk fat
1.	Asiago	40.0	30.0
2.	Baby Edam	47.0	21.0
3.	Baby Gouda	45.0	26.0
4.	Blue	47.0	27.0
5.	Butter (Butterkäse)	46.0	27.0
6.	Bra	36.0	26.0
7.	Brick	42.0	29.0
8.	Brie	54.0	23.0
9.	Caciocavallo	45.0	24.0
10.	Camembert (Carré de l’est)	56.0	22.0
11.	Canadian Style Brick	42.0	29.0
12.	Canadian Style Munster	46.0	27.0
13.	Colby	42.0	29.0
14.	Danbo	46.0	25.0
15.	Edam	46.0	22.0
16.	Elbo	46.0	25.0
17.	Emmentaler (Emmental, Swiss)	40.0	27.0
18.	Esrom	50.0	23.0
19.	Farmer’s	44.0	27.0
20.	Feta	55.0	22.0
21.	Fontina	46.0	27.0
22.	Fynbo	46.0	25.0
23.	Gouda	43.0	28.0
24.	Gournay	55.0	33.0
25.	Gruyère	38.0	28.0
26.	Havarti	50.0	23.0
27.	Jack	50.0	25.0
28.	Kasseri	44.0	25.0
29.	Limburger	50.0	25.0
30.	Maribo	43.0	26.0
31.	Montasio	40.0	28.0
32.	Monterey (Monterey Jack)	44.0	28.0
33.	Mozzarella (Scamorza)	52.0	20.0
34.	Muenster (Munster)	50.0	25.0
35.	Neufchâtel	60.0	20.0
36.	Parmesan	32.0	22.0
37.	Part Skim Mozzarella (Part Skim Scamorza)	52.0	15.0
38.	Part Skim Pizza	48.0	15.0
38.1	Part Skim Pizza Mozzarella	61.0	11.0
39.	Pizza	48.0	20.0
39.1	Pizza Mozzarella	58.0	15.0
40.	Provolone	45.0	24.0
41.	Romano (Sardo)	34.0	25.0
42.	St. Jorge	40.0	27.0
43.	Saint-Paulin	50.0	25.0
44.	Samsoë	44.0	26.0
45.	Tilsiter (Tilsit)	45.0	25.0
46.	Tybo	46.0	25.0

PART II

	Column I	Column II	Column III
Item	Variety of Cheese	Maximum percentage of moisture	Maximum percentage of milk fat
1.	Harzkase (Harzer Käse, Mainzer Käse)	55.0	3.0
2.	Skim Milk	55.0	7.0

SOR/79-752, s. 2; SOR/80-632, s. 2; SOR/82-383, ss. 2,3; SOR/82-566, s. 1; SOR/84-302, s. 1; SOR/86-89, s. 2; SOR/87-640, s. 3; SOR/88-534, s. 2; SOR/89-198, s. 1; SOR/90-469, s. 1; SOR/91-88, s. 1; SOR/92-197, s. 1; SOR/92-400, s. 4; SOR/93-477, s. 1; SOR/94-212, s. 1; SOR/94-417, s. 1; SOR/95-183, s. 1; SOR/97-191, s. 1; SOR/98-458, s. 2; SOR/2000-336, s. 1; SOR/2000-353, s. 4; SOR/2000-417, s. 2; SOR/2001-94, s. 1; SOR/2005-98, s. 7; SOR/2007-302, ss. 2, 4(F); SOR/2010-94, s. 8(E); SOR/2010-143, ss. 1, 39(E).

B.08.034. (1) [S]. Cheddar Cheese

(a) shall

(i) be the product that is made by coagulating milk, milk products or a combination of those things with the aid of bacteria to form a curd and subjecting the curd to the cheddar process or any process other than the cheddar process that produces a cheese having the same physical, chemical and organoleptic properties as those of cheese produced by the cheddar process,

(i.1) have a casein content that is derived from milk or from ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream, rather than from other milk products, that is at least 83 per cent of the total protein content of the cheese,

(i.2) have a whey protein to casein ratio that does not exceed the whey protein to casein ratio of milk, and

(ii) contain

(A) not more than 39 per cent moisture, and

(B) not less than 31 per cent milk fat;

(b) may contain

(i) salt,

(ii) flavouring preparations other than cheese flavouring,

(iii) bacterial cultures to aid further ripening,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate,

(v) calcium chloride as a firming agent in an amount not exceeding 0.02 per cent of the milk and milk products used,

(vi) wood smoke as a preservative in an amount consistent with good manufacturing practice,

(vii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or a combination thereof in an amount not exceeding 2,000 parts per million calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate or a combination thereof in an amount not exceeding 3,000 parts per million calculated as sorbic acid,

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million calculated as propionic acid and sorbic acid respectively, or

(D) natamycin applied to the surface of the cheese in an amount that does not exceed 20 parts per million or, if the cheese is grated or shredded, 10 parts per million, and

(viii) in the case of grated or shredded cheddar cheese, calcium silicate, microcrystalline cellulose or cellulose, or a combination of them, as an anticaking agent, the total amount not to exceed 2.0 per cent; and

(i) it is made solely with milk, ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream or a combination of those things, and

(ii) it has been aged for at least nine months and the period for which it has been aged is specified on the principal display panel of that label or in that advertising.

(1.1) Cheddar cheese may contain more than the maximum percentage of moisture set out in clause (1)(a)(ii)(A) and less than the minimum percentage of milk fat set out in clause (1)(a)(ii)(B) if

(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 is shown on the label of the product as part of the common name; and

(b) the cheese has the characteristic flavour and texture of cheddar cheese.

(1.2) The reference to “83 per cent” in subparagraph (1)(a)(i.1) shall be read as “78 per cent” if

(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 is shown on the label of the product as part of the common name; and

(b) the cheese has the characteristic flavour and texture of cheddar cheese.

(2) No person shall, in the manufacture of the cheddar cheese, use any enzyme other than

(a) aminopeptidase derived from Lactococcus lactis, chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), lipase derived from Animal pancreatic tissue; Aspergillus niger var.; Aspergillus oryzae var.; Edible forestomach tissue of calves, kids or lambs; Rhizopus oryzae var. or from Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)); Rhizopus niveus, milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), pepsin derived from glandular layer of porcine stomach, phospholipase derived from Aspergillus oryzae (pPFJo142) or rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs;

(b) protease derived from Aspergillus oryzae; and

(2.1) No person shall use an enzyme referred to in subsection (2) at a level of use above that consistent with good manufacturing practice.

(3) Where a flavouring preparation is added to a cheese as permitted in subsection (1), the words “with (naming the flavouring preparation)” shall be added to the common name in any label.

(4) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(5) Where a cheese is labelled as permitted in subsection (4), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/82-383, s. 4; SOR/83-617, s. 1; SOR/84-302, s. 2; SOR/84-762, s. 7; SOR/88-534, s. 3; SOR/89-244, s. 1; SOR/90-469, s. 2; SOR/91-88, s. 2; SOR/92-197, s. 2; SOR/93-477, s. 2; SOR/94-212, s. 2; SOR/95-183, s. 2; SOR/97-191, s. 2; SOR/98-458, s. 3; SOR/2000-336, s. 2; SOR/2000-417, s. 3; SOR/2005-98, s. 7; SOR/2007-302, ss. 3, 4(F); SOR/2010-143, ss. 2, 39(E).

B.08.035. (1) [S]. Cream Cheese

(a) shall

(i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey, and

(ii) contain

(A) not more than 55 per cent moisture, and

(B) not less than 30 per cent milk fat; and

(b) may contain

(i) cream added to adjust the milk fat content,

(ii) salt,

(iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

(iv) the following emulsifying, gelling, stabilizing and thickening agents:

ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or any combination thereof in an amount not exceeding 0.5 per cent, and

(v) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) No person shall use any enzyme

(a) other than chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS 105), pepsin derived from glandular layer of porcine stomach or rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in the manufacture of cream cheese; and

(b) at a level of use above that consistent with good manufacturing practice.

SOR/79-752, s. 2; SOR/92-197, s. 3; SOR/94-212, s. 3; SOR/95-183, s. 3; SOR/2010-143, s. 3.

B.08.036. (1) [S]. Whey Cheese or (naming the variety) Whey Cheese

(a) shall be the product made by coagulating whey or concentrated whey with the aid of heat to form a curd and shaping the curd; and

(b) may contain

(i) micro-organisms to aid further ripening,

(ii) added milk and milk products, and

(iii) acetic acid, calcium carbonate, citric acid, lactic acid, malic acid, phosphoric acid, potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate, sodium hydroxide and tartaric acid as pH adjusting agents in an amount consistent with good manufacturing practice.

(2) No person shall use, to aid coagulation of whey in the manufacture of whey cheese, a substance other than vinegar or sour whey.

SOR/79-752, s. 2; SOR/2007-302, s. 4(F); SOR/2010-142, s. 5.

B.08.037. (1) [S]. Cream Cheese with (naming the added ingredients)

(a) shall

(i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey, and

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from cream cheese but not in amounts so large as to change the basic nature of the product:

(A) cheese other than cream cheese,

(B) seasonings, spices, flavouring preparations, condiments or chocolate,

(D) prepared or preserved meat, or

(E) prepared or preserved fish, and

(iii) contain

(A) not more than 60 per cent moisture, and

(B) not less than 26 per cent milk fat; and

(b) may contain

(i) cream added to adjust the milk fat content,

(ii) salt,

(iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(vi) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) No person shall use any enzyme

(b) at a level of use above that consistent with good manufacturing practice.

SOR/79-752, s. 2; SOR/92-197, s. 4; SOR/94-212, s. 4; SOR/95-183, s. 4; SOR/2010-143, s. 4.

B.08.038. (1) [S]. Cream Cheese Spread

(a) shall

(i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey, and

(ii) contain

(A) added milk and milk products,

(B) not less than 51 per cent cream cheese,

(D) not less than 24 per cent milk fat; and

(b) may contain

(i) cream added to adjust the milk fat content,

(ii) salt, vinegar and sweetening agents,

(iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(A) ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or a combination thereof in an amount not exceeding 0.5 per cent, and

(B) calcium phosphate dibasic, potassium phosphate dibasic, sodium acid pyrophosphate, sodium aluminum phosphate, sodium hexametaphosphate, sodium phosphate dibasic, sodium phosphate monobasic, sodium phosphate tribasic, sodium pyrophosphate tetrabasic, calcium citrate, potassium citrate, sodium citrate, sodium potassium tartrate, sodium tartrate, sodium gluconate or any combination thereof in an amount, when calculated as anhydrous salts, not exceeding 3.5 per cent in the case of phosphate salts and 4.0 per cent in total,

(vi) acetic acid, calcium carbonate, citric acid, lactic acid, malic acid, phosphoric acid, potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate and tartaric acid as pH adjusting agents in an amount consistent with good manufacturing practice, and

(vii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) No person shall use any enzyme

(b) at a level of use above that consistent with good manufacturing practice.

SOR/79-752, s. 2; SOR/92-197, s. 5; SOR/94-212, s. 5; SOR/95-183, s. 5; SOR/2007-302, s. 4(F); SOR/2010-143, s. 5.

B.08.039. (1) [S]. Cream Cheese Spread with (naming the added ingredients)

(a) shall

(i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey,

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from cream cheese spread but not in amounts so large as to change the basic nature of the product:

(A) cheese other than cream cheese,

(B) seasonings, spices, flavouring preparation, condiments or chocolate,

(D) prepared or preserved meat, or

(E) prepared or preserved fish, and

(iii) contain

(A) added milk and milk products,

(B) not more than 60 per cent moisture, and

(b) may contain

(i) cream added to adjust the milk fat content,

(ii) salt, vinegar and sweetening agents,

(iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(vii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) No person shall use any enzyme

(b) at a level of use above that consistent with good manufacturing practice.

SOR/79-752, s. 2; SOR/92-197, s. 6; SOR/94-212, s. 6; SOR/95-183, s. 6; SOR/2007-302, s. 4(F); SOR/2010-143, s. 6.

B.08.040. (1) [S]. Processed (naming the variety) Cheese

(a) shall

(i) subject to subparagraph (ii), be the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat,

(ii) in the case of processed cheddar cheese, be the product made by comminuting and mixing one or more of the following:

(A) cheddar cheese,

(B) stirred curd cheese,

(D) washed curd cheese

into a homogeneous mass with the aid of heat,

(iii) have, where it is made from

(A) one variety of cheese, in which the maximum amount of moisture permitted is less than 40 per cent, or

(B) two or more varieties of cheese, in which the average maximum amount of moisture permitted is less than 40 per cent,

a moisture content that does not exceed, by more than five per cent, the amount referred to in clause (A) or (B), as the case may be, and a milk fat content that is not less, by more than three per cent, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be,

(iv) subject to subparagraph (v), have, where it is made from

(A) one variety of cheese, in which the maximum amount of moisture permitted is 40 per cent or more, or

(B) more than one variety of cheese, in which the average maximum amount of moisture permitted is 40 per cent or more,

a moisture content that does not exceed, by more than three per cent, the amount referred to in clause (A) or (B), as the case may be, and a milk fat content that is not less, by more than two per cent, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be, and

(v) in the case of processed skim milk cheese, contain not more than

(A) 55 per cent moisture, and

(B) seven per cent milk fat; and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) in the case of processed skim milk cheese, added skim milk powder, buttermilk powder and whey powder,

(iv) salt, vinegar and sweetening agents,

(v) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(vi) the following emulsifying, gelling, stabilizing and thickening agents:

(A) sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate) in an amount not exceeding 0.5 per cent,

(D) monoglycerides, mono- and diglycerides or any combination thereof in an amount not exceeding 0.5 per cent,

(vi.1) calcium phosphate tribasic as an agent to improve colour, texture, consistency and spreadability, in an amount not exceeding 1 per cent,

(vii) acetic acid, calcium carbonate, citric acid, lactic acid, malic acid, phosphoric acid, potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate and tartaric acid as pH adjusting agents in an amount consistent with good manufacturing practice,

(viii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(ix) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/91-409, s. 1.

B.08.041. (1) [S]. Processed (naming the variety) Cheese with (naming the added ingredients)

(a) shall

(i) be the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat,

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from processed (naming the variety) cheese but not in amounts so large as to change the basic nature of the product:

(iii) have, where it is made from

(A) one variety of cheese, in which the maximum amount of moisture permitted is less than 40 per cent, or

(B) more than one variety of cheese, in which the average maximum amount of moisture permitted is less than 40 per cent,

a moisture content that does not exceed by more than five per cent, the amount referred to in clause (A) or (B), as the case may be, and a milk fat content that is not less, by more than three per cent, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be, and

(iv) have, where it is made from

(A) one variety of cheese, in which the maximum amount of moisture permitted is 40 per cent or more, or

(B) more than one variety of cheese, in which the average maximum amount of moisture permitted is 40 per cent or more,

(b) may contain

(i) water added to adjust moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(A) sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate) in an amount not exceeding 0.5 per cent,

(D) monoglycerides, mono- and diglycerides or any combination thereof in an amount not exceeding 0.5 per cent,

(v.1) calcium phosphate tribasic as an agent to improve colour, texture, consistency and spreadability, in an amount not exceeding 1 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/91-409, s. 2; SOR/92-400, s. 5; SOR/2010-94, s. 4(E).

B.08.041.1. (1) [S]. Processed Cheese Food

(a) shall

(i) be the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat, and

(ii) contain

(A) added milk or milk products,

(B) not less than 51 per cent cheese,

(D) not less than 23 per cent milk fat; and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(A) sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate) in an amount not exceeding 0.5 per cent,

(D) monoglycerides, mono- and diglycerides or any combination thereof in an amount not exceeding 0.5 per cent,

(v.1) calcium phosphate tribasic as an agent to improve colour, texture, consistency and spreadability, in an amount not exceeding 1 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/91-409, s. 3; SOR/92-400, s. 6; SOR/2007-302, s. 4(F).

B.08.041.2. (1) [S]. Processed Cheese Food with (naming the added ingredients)

(a) shall

(i) be the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat,

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from processed cheese food but not in amounts so large as to change the basic nature of the product:

(A) seasonings, spices, flavouring preparations, condiments or chocolate,

(B) fruits, vegetables, pickles, relishes or nuts,

(D) prepared or preserved fish, and

(iii) contain

(A) added milk or milk products,

(B) not more than 46 per cent moisture, and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(A) sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate) in an amount not exceeding 0.5 per cent,

(D) monoglycerides, mono- and diglycerides or any combination thereof in an amount not exceeding 0.5 per cent,

(v.1) calcium phosphate tribasic as an agent to improve colour, texture, consistency and spreadability, in an amount not exceeding 1 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/91-409, s. 4; SOR/92-400, s. 7; SOR/2007-302, s. 4(F).

B.08.041.3. (1) [S]. Processed Cheese Spread

(a) shall

(i) be the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat, and

(ii) contain

(A) added milk or milk products,

(B) not less than 51 per cent cheese,

(D) not less than 20 per cent milk fat;

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(D) monoglycerides, mono- and diglycerides or any combination thereof in an amount not exceeding 0.5 per cent,

(v.1) calcium phosphate tribasic as an agent to improve colour, texture, consistency and spreadability, in an amount not exceeding 1 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/82-1071, s. 4; SOR/91-409, s. 5; SOR/2007-302, s. 4(F).

B.08.041.4. (1) [S]. Processed Cheese Spread with (naming the added ingredients)

(a) shall

(i) be the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat,

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from processed cheese spread but not in amounts so large as to change the basic nature of the product:

(A) seasonings, spices, flavouring preparations, condiments or chocolate,

(B) fruits, vegetables, pickles, relishes or nuts,

(D) prepared or preserved fish, and

(iii) contain

(A) added milk or milk products,

(B) not more than 60 per cent moisture, and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

(D) monoglycerides, mono- and diglycerides or any combination thereof in an amount not exceeding 0.5 per cent,

(v.1) calcium phosphate tribasic as an agent to improve colour, texture, consistency and spreadability, in an amount not exceeding 1 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/82-1071, s. 5; SOR/91-409, s. 6; SOR/2007-302, s. 4(F).

B.08.041.5. (1) [S]. Cold-Pack (naming the variety) Cheese

(a) shall

(ii) in the case of cold-pack cheddar cheese, be the product made by comminuting and mixing one or more of the following:

(A) cheddar cheese,

(B) stirred curd cheese,

(D) washed curd cheese

into a homogeneous mass without the aid of heat,

(iii) contain, where it is made from

(A) one variety of cheese, not more moisture and not less milk fat than the maximum moisture content and minimum fat content permitted for that variety, or

(B) more than one variety of cheese, not more moisture and not less milk fat than the average maximum moisture content and the average minimum fat content permitted for those varieties; and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) acetic acid, calcium carbonate, citric acid, lactic acid, malic acid, phosphoric acid, potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate and tartaric acid as pH adjusting agents in an amount consistent with good manufacturing practice,

(vi) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(vii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/92-400, s. 8.

B.08.041.6. (1) [S]. Cold-Pack (naming the variety) Cheese with (naming the added ingredients)

(a) shall

(i) be the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat,

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from cold-pack (naming the variety) cheese but not in amounts so large as to change the basic nature of the product:

(iii) contain, where it is made from

(A) one variety of cheese, not more moisture and not less milk fat than the maximum moisture content and one per cent less than the minimum milk fat content permitted for that variety, or

(B) more than one variety of cheese, not more moisture and not less milk fat than the average maximum moisture content and one per cent less than the average minimum milk fat content permitted for those varieties; and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or a combination thereof in an amount not exceeding 0.5 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/92-400, s. 9; SOR/2010-94, s. 5(E).

B.08.041.7. (1) [S]. Cold-Pack Cheese Food

(a) shall

(i) be the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat,

(ii) contain

(A) added milk or milk products,

(B) not less than 51 per cent cheese,

(D) not less than 23 per cent milk fat; and

(b) may contain

(i) water added to adjust the moisture content,

(ii) added milk fat,

(iii) salt, vinegar and sweetening agents,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or a combination thereof in an amount not exceeding 0.5 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/2007-302, s. 4(F).

B.08.041.8. (1) [S]. Cold-Pack Cheese Food with (naming the added ingredients)

(a) shall

(i) be the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat,

(ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from cold-pack cheese food but not in amounts so large as to change the basic nature of the product:

(A) seasonings, spices, flavouring preparations, condiments or chocolate,

(B) fruits, vegetables, pickles, relishes or nuts,

(D) prepared or preserved fish, and

(iii) contain

(A) added milk or milk products,

(B) not more than 46 per cent moisture, and

(b) may contain

(i) water added to adjust moisture content,

(ii) added milk fat,

(iii) sweetening agents, salt and vinegar,

(iv) one or more of the following colouring agents:

(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

(B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8′-carotenal, ethyl beta-apo-8′-carotenoate,

(v) the following emulsifying, gelling, stabilizing and thickening agents:

ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or a combination thereof in an amount not exceeding 0.5 per cent,

(vii) wood smoke as a preservative in an amount consistent with good manufacturing practice, and

(viii) the following preservatives:

(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.

(3) Where a cheese is labelled as permitted in subsection (2), the word “smoked” shall be shown on the principal display panel.

SOR/79-752, s. 2; SOR/2007-302, s. 4(F).

B.08.042. No manufacturer shall sell whole cheese that is not made from a pasteurized source unless the date of the beginning of the manufacturing process is

(a) marked or branded thereon within three days thereof; or

(b) marked on the label at the time of packaging, if the cheese is such that, because of its texture, consistency, or physical structure, such date cannot be effectively branded or marked on the cheese.

B.08.043. No manufacturer shall sell any cheese that is not made from a pasteurized source if it has been cut into smaller portions, unless

(a) it has been duly stored; or

(b) each portion of cut cheese is marked, branded or labelled with the date of the beginning of the manufacturing process.

B.08.044. (1) Subject to subsection (2), no person shall sell cheese, including cheese curd, that is not made from a pasteurized source unless it has been stored.

(2) Cheese, including cheese curd, that is not made from a pasteurized source may be used as an ingredient in any food providing such food is manufactured or processed so as to pasteurize the cheese in the manner described in the definition “pasteurized source” in section B.08.030(1).

SOR/78-405, s. 1; SOR/79-752, s. 3.

B.08.045. Notwithstanding B.08.044, cheese that has not been manufactured from a pasteurized source and has not been stored but is marked or branded with the date of the beginning of the manufacturing process, may be sold to

(a) a wholesaler;

(b) a jobber; or

B.08.046. No person shall sell any whole cheese that has not been made from a pasteurized source unless there is stamped thereon the date of the beginning of the manufacturing process.

B.08.047. Every manufacturer, wholesaler, or jobber who sells cheese not made from a pasteurized source and which has not been stored shall keep a record of

(a) the registered number of the cheese factory,

(b) the date of manufacture of the cheese,

(d) the name and address of the person to whom the cheese is sold, and

(e) the weight sold from each vat,

for each lot of cheese sold.

B.08.048. (1) Subject to section B.08.054, no person shall sell cheese, including cheese curd, made from a pasteurized source if the cheese contains more than

(a) 100 Escherichia coli, or

(b) 100 Staphylococcus aureus

per gram, as determined by official method MFO-14, Microbiological Examination of Cheese, November 30, 1983.

(2) No person shall sell cheese, made from an unpasteurized source if the cheese contains more than

(a) 500 Escherichia coli, or

(b) 1,000 Staphylococcus aureus

per gram, as determined by official method MFO-14, Microbiological Examination of Cheese, November 30, 1983.

SOR/78-405, s. 2; SOR/82-768, s. 21; SOR/84-17, s. 4.

B.08.049. [S]. Whey

(a) shall be the product remaining after the curd has been removed from milk in the process of making cheese; and

(b) may contain

(i) catalase, in the case of liquid whey that has been treated with hydrogen peroxide,

(ii) lactase,

(iii) hydrogen peroxide, in the case of liquid whey destined for the manufacture of dried whey products,

(iv) benzoyl peroxide and calcium phosphate tribasic, as a carrier of the benzoyl peroxide, in the case of liquid whey destined for the manufacture of dried whey products other than those for use in infant formula, and

(v) sodium hexametaphosphate, in the case of liquid whey destined for the manufacture of concentrated or dried whey products.

SOR/79-752, s. 4; SOR/89-555, s. 1; SOR/2010-40, s. 1.

B.08.050. [Repealed, SOR/95-281, s. 1]

B.08.051. [S]. Cottage Cheese

(a) shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures;

(b) shall contain not more than 80 per cent moisture;

(d) may contain

(i) milk,

(ii) cream,

(iii) milk powder,

(iv) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs,

(v) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

(vi) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice,

(vi.1) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice,

(vi.2) pepsin derived from glandular layer of porcine stomach,

(vii) salt,

(viii) calcium chloride,

(ix) added lactose,

(x) pH adjusting agents,

(xi) relishes,

(xii) fruits,

(xiii) vegetables, and

(xiv) carbon dioxide.

SOR/81-60, s. 4; SOR/92-197, s. 7; SOR/94-212, s. 7; SOR/95-183, s. 7; SOR/98-458, s. 4; SOR/2001-94, s. 2; SOR/2005-98, s. 7; SOR/2010-143, ss. 7, 39(E).

B.08.052. [S]. Creamed Cottage Cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk, or both, in such quantity that the final product shall contain

(a) not less than four per cent milk fat; and

(b) not more than 80 per cent moisture and may contain emulsifying, gelling, stabilizing and thickening agents.

B.08.053. All dairy products used in the preparation of cottage cheese shall be from a pasteurized source.

B.08.054. No person shall sell cottage cheese or creamed cottage cheese that contains more than 10 coliform bacteria per gram, as determined by official method MFO-4, Microbiological Examination of Cottage Cheese, November 30, 1981.

SOR/82-768, s. 22.

Butter

B.08.056. [S]. Butter

(a) shall

(i) be the food prepared in accordance with good manufacturing practices from milk or milk products, and

(ii) contain not less than 80 per cent milk fat; and

(b) may contain

(i) milk solids,

(ii) bacterial culture,

(iii) salt, and

(iv) food colour.

SOR/92-400, s. 10.

B.08.057. [S]. Whey Butter shall be butter made from whey cream.

SOR/92-400, s. 10.

Ice Cream

B.08.061. [S]. Ice Cream Mix

(a) shall be the unfrozen, pasteurized combination of cream, milk or other milk products, sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids or any combination of such sweeteners;

(b) may contain

(i) egg,

(ii) a flavouring preparation,

(iii) cocoa or chocolate syrup,

(iv) a food colour,

(v) pH adjusting agents,

(vi) microcrystalline cellulose or a stabilizing agent or both in an amount that will not exceed 0.5 per cent of the ice cream made from the mix,

(vii) a sequestering agent,

(viii) salt,

(ix) not more than one per cent added edible casein or edible caseinates; and

(x) propylene glycol mono fatty acid esters in an amount that will not exceed 0.35 per cent of the ice cream made from the mix and sorbitan tristearate in an amount that will not exceed 0.035 per cent of the ice cream made from the mix; and

(i) 36 per cent solids, and

(ii) 10 per cent milk fat or, where cocoa or chocolate syrup has been added, eight per cent milk fat.

SOR/92-400, s. 11; SOR/97-543, s. 2(F); SOR/2007-75, s. 2; SOR/2007-302, s. 4(F); SOR/2010-142, s. 6(F).

B.08.062. [S]. Ice Cream

(a) shall be the frozen food obtained by freezing an ice cream mix, with or without the incorporation of air;

(b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

(i) 36 per cent solids,

(ii) 10 per cent milk fat, or, where cocoa or chocolate syrup, fruit, nuts, or confections have been added, eight per cent milk fat, and

(iii) 180 grams of solids per litre of which amount not less than 50 grams shall be milk fat, or, where cocoa or chocolate syrup, fruit, nuts or confections have been added, 180 grams of solids per litre of which amount not less than 40 grams shall be milk fat; and

(d) shall contain not more than

(i) 100,000 bacteria per gram, and

(ii) 10 coliform organisms per gram,

as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

SOR/82-768, s. 23; SOR/92-400, s. 12.

Sherbet

[SOR/98-580, s. 1(F)]

B.08.063. [S]. Sherbet

(a) shall be the frozen food, other than ice cream or ice milk, made from a milk product;

(b) may contain

(i) water,

(ii) a sweetening agent,

(iii) fruit or fruit juice,

(iv) citric or tartaric acid,

(v) a flavouring preparation,

(vi) a food colour,

(vii) not more than 0.75 per cent stabilizing agent,

(viii) a sequestering agent,

(ix) lactose,

(x) not more than 0.5 per cent microcrystalline cellulose, and

(xi) not more than one per cent added edible casein or edible caseinates; and

(i) not more than five per cent milk solids, including milk fat, and

(ii) not less than 0.35 per cent acid determined by titration and expressed as lactic acid.

SOR/92-400, s. 13; SOR/97-543, s. 3(F); SOR/98-580, s. 1(F); SOR/2007-302, s. 4(F).

Ice Milk

B.08.071. [S]. Ice Milk Mix

(b) may contain

(i) egg,

(ii) a flavouring preparation,

(iii) cocoa or chocolate syrup,

(iv) a food colour,

(v) a pH adjusting agent,

(vi) a stabilizing agent, in an amount that will not result in more than 0.5 per cent stabilizing agent in the ice milk,

(vii) a sequestering agent,

(viii) added lactose, and

(ix) not more than 1.5 per cent microcrystalline cellulose,

(x) salt, and

(xi) not more than one per cent added edible casein or edible caseinates; and

(i) not less than 33 per cent solids, and

(ii) not less than three per cent and not more than five per cent milk fat.

SOR/92-400, s. 14; SOR/97-543, s. 4(F); SOR/2007-302, s. 4(F).

B.08.072. [S]. Ice Milk

(a) shall be the frozen food obtained by freezing an ice milk mix, with or without the incorporation of air;

(b) may contain cocoa or chocolate syrup, fruit, nuts or confections;

(i) not less than 33 per cent solids,

(ii) not less than three per cent and not more than five per cent milk fat, and

(iii) not less than 160 grams of solids per litre of which amount not less than 14 grams shall be milk fat; and

(d) shall contain not more than

(i) 100,000 bacteria per gram, and

(ii) 10 coliform organisms per gram,

as determined by official method MFO-2, Microbiological Examination of Ice Cream or Ice Milk, November 30, 1981.

SOR/82-768, s. 24; SOR/92-400, s. 15.

B.08.073. [Repealed, SOR/92-626, s. 13]

B.08.074. (1) The percentage of milk fat contained in

(a) yogurt,

(b) cottage cheese, and

shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

(2) In addition to the statement referred to in subsection (1), a person may, on the label of a food referred to in subsection (1), make a declaration of the fat content of the food, expressed in grams per serving of stated size.

SOR/88-559, s. 18.

Cream

B.08.075. [S]. Cream

(a) shall be the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and

(b) may contain

(i) a pH adjusting agent,

(ii) a stabilizing agent,

(iii) in the case of cream for whipping that has been heat-treated above 100°C, the following ingredients and food additives:

(A) skim milk powder in an amount not exceeding 0.25 per cent,

(B) glucose solids in an amount not exceeding 0.1 per cent,

(D) xanthan gum in an amount not exceeding 0.02 per cent, and

(E) [Repealed, SOR/2010-142, s. 7]

(iv) in the case of cream for whipping, microcrystalline cellulose in an amount not exceeding 0.2 per cent.

SOR/79-662, s. 2; SOR/82-1071, s. 6; SOR/88-419, s. 1; SOR/2010-142, s. 7.

B.08.076. (1) The percentage of milk fat contained in canned cream shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

(2) In addition to the statement referred to in subsection (1), a person may, on the label of canned cream, make a declaration of the fat content of the cream, expressed in grams per serving of stated size.

SOR/88-559, s. 19.

B.08.077. [S]. Sour Cream

(a) shall be the product prepared by the souring of pasteurized cream with acid-producing bacterial culture and shall contain not less than 14 per cent milk fat; and

(b) may contain

(i) milk solids,

(ii) whey solids,

(iii) buttermilk,

(iv) starch in an amount not exceeding one per cent,

(v) salt,

(vi) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice,

(vii) the following emulsifying, gelling, stabilizing and thickening agents:

(A) algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent,

(B) monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and

(viii) sodium citrate as a flavour precursor in an amount not exceeding 0.1 per cent,

(ix) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

(x) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice, and

(xi) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice.

SOR/78-876, s. 1; SOR/80-500, s. 3; SOR/81-60, s. 5; SOR/92-197, s. 8; SOR/94-212, s. 8; SOR/95-183, s. 8; SOR/98-458, s. 5; SOR/2005-98, s. 7; SOR/2010-143, ss. 8, 39(E).

Division 9

Fats And Oils

B.09.001. [S]. Vegetable fats and oils shall be fats and oils obtained entirely from the botanical source after which they are named, shall be dry and sweet in flavour and odour and, with the exception of olive oil, may contain emulsifying agents, Class IV preservatives, an antifoaming agent, and B-carotene in a quantity sufficient to replace that lost during processing, if such an addition is declared on the label.

SOR/85-179, s. 1.

B.09.002. [S]. Animal fats and oils shall be fats and oils obtained entirely from animals healthy at the time of slaughter, shall be dry and sweet in flavour and odour and may contain

(a) with the exception of milk fat and suet, Class IV preservatives; and

(b) with the exception of lard, milk fat and suet, an antifoaming agent.

B.09.003. [S]. Olive Oil or Sweet Oil

(a) shall be the oil obtained from the fruit of the olive tree (Olea europaea L);

(b) shall have a fatty acid content that is

(i) not less than 56.0 and not more than 83.0 per cent oleic acid,

(ii) not less than 7.5 and not more than 20.0 per cent palmitic acid,

(iii) not less than 3.5 and not more than 20.0 per cent linoleic acid,

(iv) not less than 0.5 and not more than 3.5 per cent stearic acid,

(v) not less than 0.3 and not more than 3.5 per cent palmitoleic acid,

(vi) not more than 1.5 per cent linolenic acid, and

(vii) not more than 0.05 per cent myristic acid, calculated as methyl esters;

(d) shall have

(i) a relative density of not less than 0.910 and not more than 0.916, calculated with the oil at 20°C and water at 20°C (20°C/water at 20°C),

(ii) a refractive index of not less than 1.4677 and not more than 1.4705, calculated using the sodium D-line as the light source and with the oil at 20°C (n_D20°C),

(iii) an iodine value of not less than 75 and not more than 94, calculated using the Wijs test,

(iv) a saponification value of not less than 184 and not more than 196, expressed as milligrams of potassium hydroxide per gram of oil,

(v) an acid value of not more than 6.6 milligrams potassium hydroxide per gram of oil,

(vi) a free acidity of not more than 3.3 per cent expressed as oleic acid,

(vii) a peroxide value of not more than 20 milliequivalents peroxide oxygen per kilogram of oil,

(viii) an unsaponifiable matter content of not more than 15 grams per kilogram, and

(ix) a Bellier index of not more than 17;

(e) shall show negative results when tested for semi-siccative oil, olive-residue oil, cotton-seed oil, tea-seed oil or sesame seed oil; and

(f) notwithstanding section B.09.001, may contain alpha-tocopherol in a quantity sufficient to replace that lost during refining, if such an addition is declared on the label.

SOR/78-655, s. 1.

B.09.004. [S]. Cotton Seed Oil

(a) shall be the oil of seeds of cultivated Gossypium spp.;

(b) shall have

(i) a relative density (20°C/water at 20°C) of not less than 0.918 and not more than 0.926,

(ii) a refractive index (n_D40°C) of not less than 1.458 and not more than 1.466,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 198,

(iv) an iodine value (Wijs) of not less than 99 and not more than 119,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) a positive Halphen test,

(vii) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

B.09.005. [S]. Cocoa Butter shall be the fat from cocoa nibs, obtained either before or after roasting, or cocoa liquor, and shall have

(a) a refractive index (40°C) of not less than 1.453 and not more than 1.458;

(b) a saponification value of not less than 188 and not more than 202;

(d) an acid value of not more than five.

SOR/97-263, s. 3.

B.09.006. [S]. Corn Oil or Maize Oil

(a) shall be the oil of the germ or embryo of Zea mays L.; and

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.917 and not more than 0.925,

(ii) a refractive index (n_D40°C) of not less than 1.465 and not more than 1.468,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 187 and not more than 195,

(iv) an iodine value (Wijs) of not less than 103 and not more than 128,

(v) an unsaponifiable matter content of not more than 28 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.007. [S]. Peanut Oil or Arachis Oil

(a) shall be the oil of the seeds of Arachis hypogaea L.;

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.914 and not more than 0.917,

(ii) a refractive index (n_D40°C) of not less than 1.460 and not more than 1.465,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 187 and not more than 196,

(iv) an iodine value (Wijs) of not less than 80 and not more than 106,

(v) an unsaponifiable matter content of not more than 10 grams per kilogram,

(vi) an arachidic and higher fatty acids content of not less than 48 grams per kilogram,

(vii) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

SOR/84-300, s. 22(E).

B.09.008. [S]. Soybean Oil, Soya Bean Oil, Soja Oil or Soya Oil

(a) shall be the oil of the seeds of Glycine max (L.) Merr.;

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.919 and not more than 0.925,

(ii) a refractive index (n_D40°C) of not less than 1.466 and not more than 1.470,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 195,

(iv) an iodine value (Wijs) of not less than 120 and not more than 143,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

SOR/84-300, s. 23(E).

B.09.009. [S]. Sunflowerseed Oil or Sunflower Oil

(a) shall be the oil of the seeds of Helianthus annuus L.; and

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.918 and not more than 0.923,

(ii) a refractive index (n_D40°C) of not less than 1.467 and not more than 1.469,

(iii) an iodine value (Wijs) of not less than 110 and not more than 143,

(iv) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 188 and not more than 194,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.009A. [S]. Safflowerseed Oil or Safflower Oil

(a) shall be the oil of the seeds of Carthamus tinctorius L.;

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.922 and not more than 0.927,

(ii) a refractive index (n_D40°C) of not less than 1.467 and not more than 1.470,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 186 and not more than 198,

(iv) an iodine value (Wijs) of not less than 135 and not more than 150,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.010. Notwithstanding item 1 of the table to paragraph B.01.010(3)(b), where a vegetable fat or oil is an ingredient of any cooking oil, salad oil or table oil, the fat or oil shall be shown in the list of ingredients by its common name.

SOR/98-458, s. 7(F).

B.09.011. [S]. Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils or a combination of fats and oils, may be processed by hydrogenation and may contain

(a) Class IV preservatives,

(b) an antifoaming agent,

(d) monoglycerides or a combination of monoglycerides and diglycerides of fat forming fatty acids, the weight of the monoglycerides being not more than 10 per cent and the total weight of monoglycerides and diglycerides being not more than 20 per cent of the weight of the shortening,

(e) lactylated monoglycerides, or a combination of lactylated monoglycerides and diglycerides of fat forming fatty acids, the total weight being not more than eight per cent of the weight of the shortening, and

(f) sorbitan tristearate,

except that the total weight of the ingredients permitted under paragraphs (d) and (e) shall not be greater than 20 per cent of the weight of the shortening.

B.09.012. [Repealed, SOR/97-148, s. 2]

B.09.013. [S]. Lard

(a) shall be the rendered fat from hogs;

(b) shall have

(i) a relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40°C and water at 20°C (40°C/water at 20°C),

(ii) a refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40°C (n_D40°C),

(iii) a titre of not less than 32°C and not more than 45°C,

(iv) a saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat,

(v) an iodine value of not less than 45 and not more than 70, calculated using the Wijs test,

(vi) an unsaponifiable matter content of not more than 12 grams per kilogram,

(vii) an acid value of not more than 2.5 milligrams potassium hydroxide per gram of fat, and

(viii) a peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat; and

(i) lard stearine or hydrogenated lard,

(ii) a Class IV preservative, and

(iii) not more than one per cent of substances resulting from the rendering process, other than fatty acids and fat.

SOR/78-401, s. 1(F); SOR/84-300, s. 25(F).

B.09.014. [S]. Leaf Lard shall be lard that has been rendered at a moderately high temperature from the internal fat of the abdomen of the hog, excluding that adhering to the intestines, and shall have an iodine value (Hanus) of not more than 65.

B.09.015. [S]. Suet

(a) shall be the fat taken from the region of the kidney or loin or caul fat of a beef carcass;

(b) shall have

(i) a relative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40°C and water at 20°C (40°C/water at 20°C),

(ii) a refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40°C (n_D40°C),

(iii) a titre of not less than 42.5°C and not more than 47°C,

(iv) a saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat,

(v) an iodine value of not less than 32 and not more than 47, calculated using the Wijs test,

(vi) an unsaponifiable matter content of not more than 10 grams per kilogram,

(vii) an acid value of not more than 2.0 milligrams potassium hydroxide per gram of fat, and

(viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat; and

SOR/78-655, s. 2(F).

B.09.016. [S]. Margarine

(a) shall be a plastic or fluid emulsion of water in fats, oil or fats and oil that are not derived from milk and may have been subjected to hydrogenation;

(b) shall contain

(i) not less than 80 per cent fat, oil or fat and oil calculated as fat, and

(ii) notwithstanding section D.01.009, not less than

(A) 3,300 International Units of vitamin A, and

(B) 530 International Units of vitamin D

per 100 grams; and

(i) skim milk powder, buttermilk powder or liquid buttermilk,

(ii) whey solids or modified whey solids,

(iii) protein,

(iv) water,

(v) vitamin E, if added in such an amount as will result in the finished product containing not less than 0.6 International Unit of alphatocopherol per gram of linoleic acid present in the margarine,

(vi) a flavouring agent,

(vii) a sweetening agent,

(viii) potassium chloride and sodium chloride,

(ix) the following colouring agents: annatto, ß-apo-8′- carotenal, canthaxanthin, carotene, ethyl ß-apo-8′-carotenoate and turmeric, as set out in Table III to section B.16.100,

(x) the following emulsifying agents: lecithin, mono- and di-glycerides, mono-glycerides and sorbitan tristearate, as set out in Table IV to section B.16.100,

(xi) the following pH adjusting agents: citric acid, lactic acid, potassium bicarbonate, sodium bicarbonate, potassium carbonate, sodium carbonate, sodium citrate, sodium lactate, potassium citrate, potassium hydroxide, sodium hydroxide, potassium lactate, sodium potassium tartrate and tartaric acid, as set out in Table X to section B.16.100,

(xii) the following preservatives: ascorbyl palmitate, ascorbyl stearate, benzoic acid, butylated hydroxyanisole, butylated hydroxytoluene, calcium sorbate, monoglyceride citrate, monoisopropyl citrate, potassium benzoate, potassium sorbate, propyl gallate, sodium benzoate, sodium sorbate and sorbic acid, as set out in Table XI to section B.16.100, and

(xiii) the following sequestering agents: calcium disodium ethylenediaminetetraacetate and stearyl citrate, as set out in Table XII to section B.16.100.

SOR/81-60, s. 6; SOR/84-300, s. 26(F); SOR/93-466, s. 1.

B.09.017. [S]. Calorie-Reduced Margarine

(a) shall conform to the standard for margarine except it shall contain not more than

(i) 40 per cent fat, oil or fat and oil calculated as fat, and

(ii) 50 per cent of the calories that would be normally present in the product if it were not calorie-reduced;

(b) subject to paragraph (c), may contain, either singly or in combination, in an amount not exceeding 0.5 per cent,

(i) acacia gum,

(ii) agar,

(iii) algin,

(iv) carob bean gum,

(v) carrageenan,

(vi) furcelleran,

(vii) gellan gum,

(viii) guar gum,

(ix) karaya gum,

(x) propylene glycol alginate,

(xi) tragacanth gum, and

(xii) xanthan gum;

(i) if it contains none of the ingredients mentioned in paragraph (b), contain polyglycerol esters of fatty acids in an amount not exceeding 0.2 per cent, or

(ii) if it contains a combination of one or more of the ingredients mentioned in paragraph (b) and polyglycerol esters of fatty acids, contain such esters in an amount not exceeding 0.2 per cent, provided that the total combination of such esters and ingredients does not exceed an amount of 0.5 per cent;

(d) notwithstanding subparagraph B.09.016(c)(x), may contain lecithin in an amount not exceeding 0.5 per cent; and

(e) may contain

(i) vegetable starch,

(ii) modified vegetable starch, and

(iii) maltodextrin.

SOR/94-38, s. 1; SOR/95-350, s. 1; SOR/96-160, s. 1.

B.09.020. and B.09.021. [Repealed, SOR/88-559, s. 20]

B.09.022. No person shall sell cooking oil, margarine, salad oil, simulated dairy product, shortening or food that resembles margarine or shortening, if the product contains more than five per cent C₂₂ Monoenoic Fatty Acids calculated as a proportion of the total fatty acids contained in the product.

Division 10

Flavouring Preparations

B.10.003. [S]. (naming the flavour) Extract or (naming the flavour) Essence shall be a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous principles, or both, derived from the plant after which the flavouring extract or essence is named, and may contain water, a sweetening agent, food colour and a Class II preservative or Class IV preservative.

B.10.004. [S]. Artificial (naming the flavour) Extract, Artificial (naming the flavour) Essence, Imitation (naming the flavour) Extract or Imitation (naming the flavour) Essence shall be a flavouring extract or essence except that the flavouring principles shall be derived in whole, or in part, from sources other than the aromatic plant after which it is named, and if such extract or essence is defined in these Regulations, the flavouring strength of the artificial or imitation extract or essence shall be not less than that of the extract or essence.

B.10.005. [S]. (naming the flavour) Flavour

(a) shall be a preparation, other than a flavouring preparation described in section B.10.003, of sapid or odorous principles, or both, derived from the aromatic plant after which the flavour is named;

(b) may contain a sweetening agent, food colour, Class II preservative, thaumatin, Class IV preservative or emulsifying agent; and

(i) water,

(ii) any of, or any combination of, the following: benzyl alcohol; 1, 3-butylene glycol, ethyl acetate, ethyl alcohol, glycerol, glyceryl diacetate, glyceryl triacetate, glyceryl tributyrate, isopropyl alcohol, monoglycerides and diglycerides; 1, 2-propylene glycol or triethylcitrate,

(iii) edible vegetable oil, and

(iv) brominated vegetable oil, sucrose acetate isobutyrate or mixtures thereof, when such flavour is used in beverages containing citrus or spruce oils.

SOR/84-300, s. 27(E); SOR/86-1112, s. 1; SOR/2010-142, s. 8.

B.10.006. [S]. Artificial (naming the flavour) Flavour or Imitation (naming the flavour) Flavour shall be a flavour except that the flavouring principles may be derived in whole or in part from sources other than the aromatic plant after which it is named, and if such flavour is defined in these Regulations, the flavouring strength of the artificial or imitation flavour shall be not less than that of the flavour.

B.10.007. [S]. Notwithstanding sections B.10.003 and B.10.005, a (naming the fruit) Extract Naturally Fortified, (naming the fruit) Essence Naturally Fortified or (naming the fruit) Flavour Naturally Fortified shall be an extract, essence or flavour derived from the named fruit to which other natural extractives have been added and 51 per cent of the flavouring strength shall be derived from the named fruit.

B.10.008. On any label of or in any advertisement for an artificial or imitation flavouring preparation, the word “artificial”, or “imitation” shall be an integral part of the name of such flavouring preparation and shall be set out in identical type and identically displayed with such name.

SOR/84-300, s. 28.

B.10.009. [S]. Almond Essence, Almond Extract or Almond Flavour shall be the essence, extract or flavour derived from the kernels of the bitter almond, apricot or peach and shall contain not less than one per cent by volume of hydrocyanic acid-free volatile oil obtained therefrom.

B.10.010. [S]. Anise Essence, Anise Extract or Anise Flavour shall be the essence, extract or flavour derived from natural or terpeneless oil of anise and shall correspond in flavouring strength to an alcoholic solution containing not less than three per cent by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L. or Illicium verum Hook.

B.10.011. [S]. Celery Seed Essence, Celery Seed Extract or Celery Seed Flavour shall be the essence, extract or flavour derived from celery seed, or oil of celery seed, or terpeneless oil of celery seed and shall correspond in flavouring strength to an alcoholic solution containing not less than 0.3 per cent by volume of volatile oil of celery seed.

B.10.012. [S]. Cassia Essence, Cassia Extract, Cassia Cinnamon Essence, Cassia Cinnamon Extract, Cassia Flavour or Cassia Cinnamon Flavour shall be the essence, extract or flavour derived from natural or terpeneless oil, obtained from leaves and twigs of Cinnamomum cassia L. containing not less than 80 per cent cinnamic aldehyde, and shall correspond in flavouring strength to an alcoholic solution containing not less than two per cent by volume of volatile oil of cassia cinnamon.

B.10.013. [S]. Ceylon Cinnamon Essence, Ceylon Cinnamon Extract or Ceylon Cinnamon Flavour shall be the essence, extract or flavour derived from the volatile oil obtained from the bark of Cinnamomum zeylanicum Nees, and shall contain

(a) not less than two per cent by volume of oil of Ceylon cinnamon;

(b) not less than 65 per cent cinnamic aldehyde; and

B.10.014. [S]. Clove Essence, Clove Extract or Clove Flavour shall be the essence, extract or flavour derived from the volatile oil obtained from clove buds, and shall contain not less than two per cent by volume of oil of clove.

B.10.015. [S]. Ginger Essence, Ginger Extract or Ginger Flavour shall be the essence, extract or flavour derived from ginger and shall contain in 100 millilitres the alcohol-soluble matter from not less than 20 grams of ginger.

B.10.016. [S]. Lemon Essence, Lemon Extract or Lemon Flavour shall be the essence, extract or flavour prepared from natural or terpeneless oil of lemon or from lemon peel and shall contain not less than 0.2 per cent citral derived from oil of lemon.

B.10.017. [S]. Nutmeg Essence, Nutmeg Extract or Nutmeg Flavour shall be the essence, extract or flavour prepared from natural or terpeneless oil of nutmeg and shall correspond in flavouring strength to an alcoholic solution containing not less than two per cent by volume of oil of nutmeg.

B.10.018. [S]. Orange Essence, Orange Extract or Orange Flavour shall be the essence, extract or flavour prepared from sweet orange peel, oil of sweet orange or terpeneless oil of sweet orange, and shall correspond in flavouring strength to an alcoholic solution containing five per cent by volume of oil of sweet orange, the volatile oil obtained from the fresh peel of Citrus aurantium L., that shall have an optical rotation, at a temperature of 25°C, of not less than +95° using a tube 100 millimetres in length.

B.10.019. [S]. Peppermint Essence, Peppermint Extract or Peppermint Flavour shall be the essence, extract or flavour prepared from peppermint or oil of peppermint, obtained from the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De.C., var. piperascens Holmes, and shall correspond in flavouring strength to an alcoholic solution of not less than three per cent by volume of oil of peppermint, containing not less than 50 per cent free and combined menthol.

B.10.020. [S]. Rose Essence, Rose Extract or Rose Flavour shall be the essence, extract or flavour prepared from the volatile oil obtained from the petals of Rosa damascena Mill., R. centajolia L., or R. moschata Herrm, and shall contain not less than 0.4 per cent by volume of attar of rose.

B.10.021. [S]. Savory Essence, Savory Extract or Savory Flavour shall be the essence, extract or flavour prepared from savory or oil of savory and shall contain not less than 0.35 per cent by volume oil of savory.

B.10.022. [S]. Spearmint Essence, Spearmint Extract or Spearmint Flavour shall be the essence, extract or flavour prepared from spearmint or from oil of spearmint, obtained from the leaves and flowering tops of Mentha spicata L. and shall contain not less than three per cent by volume of oil of spearmint.

B.10.023. [S]. Sweet Basil Essence, Sweet Basil Extract or Sweet Basil Flavour shall be the essence, extract or flavour prepared from sweet basil or from oil of sweet basil, obtained from the leaves and tops of Ocymum basilicum L. and shall contain not less than 0.1 per cent by volume of oil of sweet basil.

B.10.024. [S]. Sweet Marjoram Essence, Sweet Marjoram Extract, Marjoram Essence, Marjoram Extract, Sweet Marjoram Flavour or Marjoram Flavour shall be the essence, extract or flavour prepared from marjoram or from oil of marjoram and shall contain not less than one per cent by volume of oil of marjoram.

B.10.025. [S]. Thyme Essence, Thyme Extract or Thyme Flavour shall be the essence, extract or flavour prepared from thyme or from oil of thyme and shall contain not less than 0.2 per cent by volume of oil of thyme.

B.10.026. [S]. Vanilla Extract, Vanilla Essence or Vanilla Flavour

(a) shall be the essence, extract or flavour prepared from the vanilla bean, the dried, cured fruit of Vanilla planifolia, Andrews, or Vanilla tahitensia, J. W. Moore;

(b) shall contain in 100 ml, regardless of the method of extraction, at least the quantity of soluble substances in their natural proportions that are extractable, according to official method FO-17, Extraction of Soluble Substances from Vanilla Beans, dated September 15, 1989, from

(i) not less than 10 g of vanilla beans, where the beans contain 25 per cent or less moisture, and

(ii) not less than 7.5 g of vanilla beans on the moisture-free basis, where the beans contain more than 25 per cent moisture; and

SOR/82-768, s. 25; SOR/84-300, s. 29(F); SOR/91-149, s. 1.

B.10.027. [S]. Wintergreen Essence, Wintergreen Extract or Wintergreen Flavour shall be the essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L. or from Betula lenta L. and shall contain not less than three per cent by volume of oil of wintergreen.

Division 11

Fruits, Vegetables, Their Products And Substitutes

[SOR/78-478, s. 1]

B.11.001. In this Division,

“acid ingredient” means

(a) citric, malic or tartaric acid,

(b) lemon or lime juice, or

“fruit juice” means the unfermented liquid expressed from sound ripe fresh fruit, and includes any such liquid that is heat treated and chilled; (jus de fruit)

“sweetening ingredient” means sugar, invert sugar, honey, dextrose, glucose or glucose solids or any combination thereof in dry or liquid form. (ingrédient édulcorant)

B.11.001.1. No person shall sell any fresh fruit or vegetable that is intended to be consumed raw, except grapes, if sulphurous acid or any salt thereof has been added thereto.

SOR/87-374, s. 1.

Vegetables

B.11.002. [S]. Canned (naming the vegetable)

(a) shall be the product obtained by heat processing the named fresh vegetable after it has been properly prepared;

(b) shall be packed in hermetically sealed containers;

(i) a sweetening ingredient,

(ii) salt,

(iii) water, and

(iv) a firming agent; and

(d) may contain

(i) in the case of canned green beans and canned wax beans, pieces of green peppers, red peppers and tomato in an amount not exceeding 15 per cent of the final product, and dill seasonings and vinegar,

(ii) in the case of canned peas, garnishes composed of one or more of lettuce, onions, carrots, and pieces of green or red peppers in an amount not exceeding 15 per cent of the total drained vegetable ingredient, aromatic herbs, spices and seasonings, stock or juice of vegetables and aromatic herbs, calcium hydroxide in an amount not exceeding 0.01 per cent of the final product and magnesium hydroxide in an amount not exceeding 0.05 per cent of the final product,

(iii) in the case of

(A) canned asparagus, acetic acid, citric acid, malic acid and tartaric acid at levels consistent with good manufacturing practice,

(B) canned white asparagus, acetic acid, citric acid, malic acid, tartaric acid and ascorbic acid at levels consistent with good manufacturing practice, and

(iv) in the case of asparagus packed in glass containers or fully lined (lacquered) cans, stannous chloride in an amount not exceeding 25 parts per million, calculated as tin,

(v) in the case of canned artichokes, canned bean sprouts and canned onions, citric acid at levels consistent with good manufacturing practice, to be used as a pH adjusting agent,

(vi) in the case of canned ripe lima beans (butter beans) and canned pinto beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 130 parts per million,

(vi.1) in the case of canned fava beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 365 parts per million,

(vii) in the case of canned red kidney beans, canned chick peas (garbanzo beans) and canned black-eye peas, disodium ethylenediaminetetraacetate in an amount not exceeding 150 parts per million, and

(viii) in the case of canned asparagus, canned green beans, canned wax beans and canned peas

(A) butter or other edible animal or vegetable fats or oils, but if butter is added it shall be not less than three per cent of the final product,

(B) natural or enzymatically or physically modified starches when used with butter or other edible animal or vegetable fats and oils,

(C) acacia gum, algin, carrageenan, furcelleran, guar gum and propylene glycol alginate used with butter or other edible animal or vegetable fats or oils in an amount not exceeding one per cent, singly or in any combination, of the final product, and

(D) characterizing sauces, seasonings or flavouring agents if it is included in the common name of the product.

SOR/79-660, s. 1; SOR/84-300, s. 30; SOR/95-435, s. 1; SOR/97-561, s. 1.

B.11.003. [S]. Canned Mushrooms

(a) shall be the product obtained by heat-processing properly prepared mushrooms of the cultivated type;

(b) shall be packed in hermetically sealed containers; and

SOR/84-300, s. 31.

B.11.003A. [S]. Frozen Mushrooms

(a) shall be the product obtained by freezing properly prepared mushrooms of the cultivated type; and

(b) may contain sodium metabisulphite, sodium phosphate dibasic, sodium sulphate and salt.

B.11.004. [S]. Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetable after it has been properly prepared and subjected to a blanching treatment and may contain added salt.

B.11.005. [S]. Tomatoes or Canned Tomatoes

(a) shall be the product made by heat processing properly prepared fresh ripe tomatoes;

(b) may contain

(i) a sweetening ingredient in dry form,

(ii) salt,

(iii) a firming agent,

(iv) citric acid, and

(v) spice or other seasoning; and

(c) shall contain not less than 50 per cent drained tomato solids, as determined by official method FO-18, Determination of Drained Tomato Solids, October 15, 1981.

SOR/82-768, s. 26.

B.11.007. [S]. Tomato Juice shall be the unconcentrated, pasteurized liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe, whole tomatoes from which all stems and objectionable portions have been removed by any method that does not add water to the liquid and may contain salt and a sweetening ingredient in dry form.

B.11.009. [S]. Tomato Paste shall be the product made by evaporating a portion of the water from tomatoes or sound tomato trimmings, may contain salt and Class II preservatives and shall contain not less than 20 per cent tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

SOR/82-768, s. 27.

B.11.010. [S]. Concentrated Tomato Paste shall be tomato paste containing not less than 30 per cent tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

SOR/82-768, s. 27.

B.11.011. [S]. Tomato Pulp shall be the heat processed product made from whole, ripe tomatoes or sound tomato trimmings concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain salt and a Class II preservative.

B.11.012. [S]. Tomato Puree shall be the heat processed product made from whole, ripe tomatoes, with the skins and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain salt and a Class II preservative.

B.11.014. [S]. Tomato Catsup, Catsup or products whose common names are variants of the word Catsup

(a) shall be the heat processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed;

(b) shall contain

(i) vinegar,

(ii) salt,

(iii) seasoning, and

(iv) a sweetening ingredient; and

(i) a Class II preservative, and

(ii) food colour.

B.11.015. [Repealed, SOR/97-151, s. 19]

B.11.016. No person shall sell canned tomatoes, tomato juice or vegetable juice that contains mould filaments in more than 25 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

SOR/82-768, s. 28.

B.11.017. No person shall sell tomato puree, tomato paste, tomato pulp or tomato catsup that contains mould filaments in more than 50 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

SOR/82-768, s. 28.

B.11.025. No person shall sell potatoes, sweet potatoes or yams that have been artificially coloured.

B.11.040. [S]. Beans with Pork or Beans and Pork shall be the food prepared from dried beans and pork, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 60 per cent drained solids, as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

SOR/82-768, s. 29.

B.11.041. [S]. Beans or Vegetarian Beans shall be the food prepared from dried beans, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 60 per cent drained solids, as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

SOR/82-768, s. 29.

B.11.050. [S]. Olives shall be the plain or stuffed fruit of the olive tree, and may contain

(a) vinegar;

(b) salt;

(d) spices;

(e) seasonings;

(f) lactic acid;

(g) sorbic acid or its potassium or sodium salt;

(h) calcium chloride;

(i) citric acid; and

(j) in the case of ripe olives, ferrous gluconate.

SOR/97-561, s. 2.

B.11.051. [S]. Pickles and relishes shall be the product prepared from vegetables or fruits with salt and vinegar, and may contain

(a) spices;

(b) seasonings;

(d) food colour;

(e) a Class II preservative;

(f) a firming agent;

(g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent;

(h) lactic acid;

(i) vegetable oils; and

(j) in the case of relishes and mustard pickles, a thickening agent.

SOR/84-300, s. 32.

Fruits

B.11.101. [S]. Canned (naming the fruit)

(a) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared;

(b) shall be packed in hermetically sealed containers; and

(i) a sweetening ingredient,

(ii) water,

(iii) fruit juice, fruit juice from concentrate, concentrated fruit juice or any combination thereof,

(iv) in the case of canned pears, citric acid, malic acid, L-tartaric or lactic acid at a level sufficient to maintain pH 4.2 to 4.5, lemon juice, spices, spice oils, mint and a flavouring preparation other than that which simulates the flavour of canned pears,

(v) in the case of canned apples, a firming agent,

(vi) in the case of canned applesauce, citric acid and malic acid at a level sufficient to maintain pH 4.2 to 4.5, ascorbic acid and isoascorbic acid provided the total does not exceed 150 parts per million, spices, salt and a flavouring preparation other than that which simulates the flavour of canned applesauce,

(vii) in the case of canned grapefruit, citric acid at a level sufficient to maintain pH 4.2 to 4.5, lemon juice, calcium chloride and calcium lactate provided the total calcium content, whether naturally present or added, does not exceed 0.035 per cent, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

(viii) in the case of canned mandarin oranges, citric acid at a level sufficient to maintain pH 4.2 to 4.5,

(ix) in the case of canned peaches, L-ascorbic acid at a level not to exceed 550 parts per million, spices, peach pits and peach kernels intended for flavour development and a flavouring preparation other than that which simulates the flavour of canned peaches,

(x) in the case of canned pineapple, citric acid at a level sufficient to maintain pH 4.2 to 4.5, spices, spice oils, mint, dimethylpolysiloxane not to exceed 10 parts per million when pineapple juice is used as a packing medium and a flavouring preparation other than that which simulates the flavour of canned pineapple,

(xi) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums, and

(xii) in the case of canned strawberries, citric acid, lactic acid, malic acid or L-tartaric acid at a level sufficient to maintain pH 4.2 to 4.5.

SOR/84-300, s. 33.

B.11.102. [S]. Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain

(a) a sweetening ingredient;

(b) water;

(d) ascorbic acid, citric acid, erythorbic acid or malic acid to prevent discolouration; and

(e) in the case of frozen sliced apples,

(i) a firming agent, and

(ii) sulphurous acid.

SOR/84-300, s. 34; SOR/95-436, s. 1.

B.11.103. and B.11.104. [Repealed, SOR/79-252, s. 1]

B.11.105. [Repealed, SOR/97-151, s. 20]

Fruit Juices

B.11.120. [S]. (Naming the fruit) Juice

(a) shall be the juice obtained from the named fruit; and

(b) may contain a sweetening ingredient in dry form, a Class II preservative, amylase, cellulase and pectinase.

SOR/78-402, s. 2; SOR/84-300, s. 35; SOR/90-87, s. 1; SOR/92-591, s. 2.

B.11.121. Notwithstanding section B.11.120, the fruit juice prepared from any fruit named in any of sections B.11.123 to B.11.128A shall conform to the standard prescribed for that fruit juice in that section.

B.11.123. [S]. Apple Juice

(a) shall be the fruit juice obtained from apples;

(b) may contain a Class II preservative, vitamin C, amylase, cellulase and pectinase;

(d) shall contain, in 100 millilitres measured at a temperature of 20°C, not less than 0.24 gram and not more than 0.60 gram of ash of which not less than 50 per cent shall be potassium carbonate.

SOR/90-87, s. 2.

B.11.124. [S]. Grape Juice

(a) shall be the fruit juice obtained from grapes;

(b) shall have a specific gravity of not less than 1.040 and not more than 1.124 (20°C/20°C);

(i) not less than 0.20 gram and not more than 0.55 gram of ash, and

(ii) not less than 0.015 gram and not more than 0.070 gram of phosphoric acid calculated as phosphorous pentoxide; and

(d) may contain a pH-adjusting agent, a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase and pectinase.

SOR/84-300, s. 36(E); SOR/86-1112, s. 2; SOR/90-87, s. 3.

B.11.125. [S]. Grapefruit Juice

(a) shall be fruit juice obtained from clean, sound, mature grapefruit;

(b) shall

(i) contain not less than 1.15 milliequivalents of free amino acid per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

(ii) contain not less than 70 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

(iii) have an absorbance value for total polyphenolics of not less than 0.310, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

(i) have a Brix reading of not less than 9.3°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

(ii) contain not less than 0.7 per cent and not more than 2.1 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981; and

(d) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

SOR/82-768, s. 30; SOR/90-87, s. 4.

B.11.126. [S]. Lemon Juice

(a) shall be the fruit juice obtained from lemons;

(b) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

(i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

(ii) 5.0 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice, or Lime Fruit Juice, October 15, 1981;

(d) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

SOR/82-768, s. 31; SOR/90-87, s. 5.

B.11.127. [S]. Lime Juice or Lime Fruit Juice

(a) shall be the fruit juice obtained from limes;

(b) shall have

(i) a specific gravity of not less than 1.030 and not more than 1.040 (20°C/20°C),

(ii) its optical rotation between +0.5 and -1.5 degrees Ventzke, determined at a temperature of 20°C, using a tube 200 millimetres in length;

(c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20°C, not less than

(i) 8.0 grams of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and

(ii) 5.5 grams of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981;

(d) may contain stannous chloride; and

(e) may contain a sweetening ingredient in a dry form, a Class II preservative, amylase, cellulase and pectinase.

SOR/82-768, s. 32; SOR/90-87, s. 6.

B.11.128. [S]. Orange Juice

(a) shall be fruit juice obtained from clean, sound, mature oranges;

(b) shall

(i) contain not less than 1.20 milliequivalents of free amino acids per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981,

(ii) contain not less than 115 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and

(iii) have an absorbance value for total polyphenolics of not less than 0.380, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;

(i) have a Brix reading of not less than 9.7°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and

(ii) contain not less than 0.5 per cent and not more than 1.8 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981;

(d) may contain orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice; and

(e) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

SOR/82-768, s. 33; SOR/90-87, s. 7.

B.11.128A. [S]. Pineapple Juice

(a) shall be the fruit juice obtained from pineapple; and

(b) may contain a sweetening ingredient in dry form, a Class II preservative, vitamin C, amylase, cellulase, pectinase and an antifoaming agent.

SOR/90-87, s. 8; SOR/91-90, s. 1.

B.11.129. [S]. Carbonated (naming the fruit) Juice or Sparkling (naming the fruit) Juice shall be the named fruit juice impregnated with carbon dioxide under pressure.

B.11.130. [S]. (1) Concentrated (naming the fruit) juice

(a) shall be fruit juice that is concentrated to at least one half of its original volume by the removal of water;

(b) may contain

(i) vitamin C,

(ii) food colour,

(iii) stannous chloride,

(iv) a sweetening ingredient, and

(v) a class II preservative; and

(c) may have added to it, for the purpose of adjustment in accordance with good manufacturing practice, all or any of the following, namely,

(i) essence, oil and pulp from the named fruit, and

(ii) water.

(2) Subparagraphs (1)(b)(i), (ii), (iii) and (v) do not apply in respect of frozen concentrated orange juice.

SOR/89-198, s. 2; SOR/91-124, s. 3.

B.11.131. [S]. (Naming the fruits) Juice shall be a mixture of fruit juices each of which meets the standard prescribed for that fruit juice in this Division.

B.11.132. [S]. Apple and (naming the fruit) Juice

(a) shall be a mixture of apple juice and another fruit juice, each of which meets the standard, if any, prescribed for that fruit juice in this Division; and

(b) may contain added vitamin C.

B.11.133. [S]. Reconstituted (naming the fruit) Juice or (naming the fruit) Juice from Concentrate

(a) shall be fruit juice that has been prepared by the addition of water to fruit juice of the same name from which water has been removed;

(b) may contain juice of the same name, a sweetening ingredient, and natural pulp, oils and esters of the named fruit;

(d) may contain, in the case of reconstituted lemon or lime juice, not more than 10 parts per million dimethylpolysiloxane.

SOR/78-637, s. 2.

B.11.134. [S]. Apricot Nectar, Peach Nectar or Pear Nectar

(a) shall be the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the total edible part of sound and ripe apricots, peaches and pears, as the case may be, concentrated or unconcentrated with water and, subject to subparagraph (e)(i), a sweetening ingredient;

(b) shall contain

(i) in the case of peach nectar and pear nectar, not less than 40 per cent by weight of the fruit or the equivalent derived from the concentrated fruit, and

(ii) in the case of apricot nectar, not less than 35 per cent by weight of the fruit or the equivalent derived from the concentrated fruit;

(c) shall contain not less than 13 per cent soluble solids by weight expressed as °Brix on the International Sucrose Scales and calculated by refractometer at 20°C and uncorrected for acidity;

(d) shall not contain more than 3 g/kg (3000 p.p.m.) of ethanol and 10 mg/kg (10 p.p.m.) of hydroxy methyl furfural; and

(e) may contain

(i) honey if no other sweetening ingredient is employed,

(ii) citric acid and malic acid at levels consistent with good manufacturing practice,

(iii) lemon juice, and

(iv) vitamin C.

SOR/79-660, s. 2; SOR/2010-94, s. 9(E).

Fruit Flavoured Drinks

B.11.150. No person shall label, package, sell or advertise a fruit flavoured drink in a manner that is likely to create an impression that the fruit flavoured drink contains vitamins or has any other nutritional value commonly associated with any fruit juice unless the following requirements are met:

(a) it is sold as a substitute for fruit juice or as a breakfast drink;

(b) it is not carbonated;

(i) a soft drink, or

(ii) a thirst-quenching or refreshment drink; and

(d) notwithstanding sections D.01.009, D.01.011 and D.02.009,

(i) it contains vitamin C in an amount not less than 24 milligrams and not more than 48 milligrams, and

(ii) it contains

(A) where folic acid has been added, an amount of folic acid of not less than 40 micrograms and not more than 80 micrograms,

(B) where thiamine has been added, an amount of thiamine of not less than 0.08 milligram and not more than 0.11 milligram,

(D) where potassium has been added, an amount of potassium of not less than 100 milligrams and not more than 200 milligrams,

per 100 millilitres when the drink is ready to serve.

SOR/78-478, s. 2.

B.11.151. No person shall label, package, sell or advertise a base, concentrate or mix that is used for making a fruit flavoured drink in a manner that is likely to create an impression that the drink made therefrom will contain vitamins or have any other nutritional value commonly associated with fruit juice unless the following requirements are met:

(a) the base, concentrate or mix

(i) is sold for the purpose of making a breakfast drink or a substitute for fruit juice,

(ii) is not represented to be or is not commonly known as a product that is used for making a soft drink or a thirst-quenching or refreshment drink; and

(b) where a drink is made therefrom as directed, the drink meets the requirements described in paragraph B.11.150(d).

SOR/78-478, s. 2.

Jams

B.11.201. [S]. (Naming the fruit) Jam

(a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient;

(b) shall contain not less than

(i) 45 per cent of the named fruit, and

(ii) 66 per cent water soluble solids as estimated by the refractometer;

(i) such amount of added pectin, pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit,

(ii) a Class II preservative,

(iii) a pH adjusting agent, and

(iv) an antifoaming agent; and

(d) shall not contain apple or rhubarb.

SOR/92-400, s. 16.

B.11.202. [S]. (Naming the fruit) Jam with Pectin

(a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

(b) shall contain

(i) not less than 27 per cent of the named fruit,

(ii) not less than 66 per cent water soluble solids as estimated by the refractometer, and

(iii) pectin or pectinous preparations;

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

(ii) food colour,

(iii) a Class II preservative,

(iv) a pH adjusting agent, and

(v) an antifoaming agent; and

(d) shall not contain apple or rhubarb.

SOR/92-400, s. 17.

B.11.203. [S]. Apple (or Rhubarb) and (naming the fruit) Jam

(a) shall be the product obtained by processing fruit, fruit pulp or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

(b) shall contain not less than

(i) 12.5 per cent of the named fruit, except that where the named fruit is strawberry it shall contain not less than 15 per cent strawberries,

(ii) 20 per cent apple or rhubarb pulp, and

(iii) 66 per cent water soluble solids as estimated by the refractometer; and

(i) pectin or pectinous preparation,

(ii) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the fruit used in its preparation,

(iii) food colour,

(iv) a Class II preservative,

(v) a pH adjusting agent, and

(vi) an antifoaming agent.

B.11.204. Where a jam for which a standard is prescribed in section B.11.203 contains added pectin or pectinous preparation, a statement to the effect that pectin or pectinous preparation has been added shall be shown on the principal display panel.

Marmalade

B.11.220. [S]. (Naming the citrus fruit) Marmalade shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient and shall contain not less than 65 per cent water soluble solids as estimated by the refractometer and may contain

(a) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit;

(b) a pH adjusting agent; and

B.11.221. [S]. (Naming the citrus fruit) Marmalade with Pectin

(a) shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient;

(b) shall contain

(i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit,

(ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

(iii) pectin or pectinous preparation; and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation,

(ii) a Class II preservative,

(iii) a pH adjusting agent, and

(iv) an antifoaming agent.

B.11.222. [S]. Pineapple Marmalade or Fig Marmalade

(a) shall be the food of jelly-like consistency made from the pulp of juice of the named fruit by boiling with water and a sweetening ingredient;

(b) shall contain not less than

(i) 45 per cent of the named fruit, and

(ii) 65 per cent water soluble solids, as estimated by the refractometer;

(c) may contain such amounts of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit;

(d) a pH adjusting agent; and

(e) an antifoaming agent.

B.11.223. [S]. Pineapple Marmalade with Pectin or Fig Marmalade with Pectin

(a) shall be the food of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;

(b) shall contain

(i) not less than 27 per cent of the named fruit,

(ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

(iii) pectin or pectinous preparation; and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

(ii) food colour,

(iii) a Class II preservative,

(iv) a pH adjusting agent, and

(v) an antifoaming agent.

SOR/84-300, s. 37(E).

B.11.224. [S]. (Naming the fruit) Preserve (Conserve) shall be the food made by processing fruit other than apple or rhubarb with a sweetening ingredient and shall contain not less than

(a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and

(b) 60 per cent water-soluble solids, as estimated by the refractometer.

Jelly

B.11.240. [S]. (Naming the fruit) Jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 62 per cent water soluble solids as estimated by the refractometer and may contain

(a) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit;

(b) a pH adjusting agent; and

B.11.241. [S]. (Naming the fruit) Jelly with Pectin

(a) shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;

(b) shall contain

(i) not less than the equivalent of 32 per cent juice of the named fruit,

(ii) not less than 62 per cent water soluble solids, as estimated by the refractometer, and

(iii) pectin or pectinous preparation; and

(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

(ii) juice of another fruit,

(iii) a gelling agent,

(iv) food colour,

(v) a Class II preservative,

(vi) a pH adjusting agent, and

(vii) an antifoaming agent.

B.11.242. The standards prescribed in these Regulations for jam and jelly do not apply to cranberry sauce, jellied cranberry, cranberry jelly, mint jelly and jellied mint.

Mince Meat

B.11.250. [S]. Mince, Mince Meat or Fruit Mince

(a) shall be the food prepared from

(i) fruit or dried fruit,

(ii) suet,

(iii) salt,

(iv) spices, and

(v) a sweetening agent; and

(b) may contain

(i) vinegar,

(ii) fresh, concentrated or fermented fruit juice,

(iii) spiritous liquor,

(iv) nuts,

(v) cooked meat,

(vi) a Class II preservative,

(vii) a thickening agent,

(viii) citric acid, and

(ix) caramel.

SOR/84-300, s. 38(F).

Boiled Cider

B.11.260. [S]. Boiled Cider shall be the liquid expressed from whole apples, apple cores, apple trimmings or apple culls and concentrated by boiling.

Division 12

Prepackaged Water And Ice

[SOR/80-633, s. 1]

B.12.001. [S]. Water represented as mineral water or spring water,

(a) shall be potable water obtained from an underground source but not obtained from a public community water supply;

(b) shall not contain any coliform bacteria, as determined by official method MFO-9, Microbiological Examination of Mineral Water, November 30, 1981;

(d) notwithstanding paragraph (c), may contain

(i) added carbon dioxide,

(ii) added fluoride, if the total fluoride ion content thereof does not exceed one part per million, and

(iii) added ozone.

SOR/80-633, s. 2; SOR/82-768, s. 34.

B.12.002. The principal display panel of the label on a container of water represented as mineral water or spring water shall carry a statement

(a) of the geographical location of the underground source from which it is obtained;

(b) of the total dissolved mineral salt content expressed in parts per million;

(d) of any addition of fluoride or ozone thereto.

SOR/84-300, s. 39(F); SOR/88-336, s. 3; SOR/92-626, s. 14(F).

B.12.003. Where carbon dioxide has been added to water represented as mineral water or spring water, the word “carbonated” (“gazéifiée”) shall appear on the principal display panel of the label on the container thereof, as the first designation in the common name of the water when the added carbon dioxide

(a) did not originate from decarbonation of the water upon emergence from the underground source; or

(b) is present in a quantity greater than was present originally in the water.

SOR/84-300, s. 40(F); SOR/88-336, s. 3.

B.12.004. No person shall sell water in sealed containers, other than water represented as mineral water or spring water, if it contains

(a) any coliform bacteria, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

(b) more than 100 total aerobic bacteria per millilitre, as determined by official method MFO-15, Microbiological Examination of Water in Sealed Containers (Excluding Mineral and Spring Water) and of Prepackaged Ice, November 30, 1981;

(d) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

SOR/80-633, s. 3; SOR/82-768, s. 35.

B.12.005. (1) No person shall sell prepackaged ice if it contains

(b) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

(c) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

(2) No person shall manufacture prepackaged ice for sale if the water from which it is made contains

(b) naturally occurring fluoride ion in an amount that exceeds its naturally occurring amount; or

(c) added fluoride in such an amount that the total amount therein of added and naturally occurring fluoride ion exceeds one part per million.

SOR/80-633, s. 3; SOR/82-768, s. 36.

B.12.006. The common name of water in sealed containers, other than water represented as mineral water or spring water, shall be “Water”, modified by the word

(a) “Distilled” when the treatment of the water includes its vaporization and condensation;

(b) “Demineralized” when the treatment of the water is such that the mineral content of the water is reduced, by means other than distillation, to less than 10 parts per million; and

SOR/80-633, s. 3.

B.12.007. Notwithstanding section B.01.008, when chlorine or any compounds of chlorine have been

(a) used in the treatment of water in sealed containers, other than water represented as mineral water or spring water, and

(b) subsequently removed from the water together with any chlorine and compounds of chlorine produced in the water,

chlorine or any compounds of chlorine need not be shown as ingredients on any part of the label on a sealed container of that water.

SOR/80-633, s. 3.

B.12.008. A statement of the total fluoride ion content expressed in parts per million shall appear on the principal display panel of the label on a sealed container of water, other than water represented as mineral water or spring water and on the label on a container of prepackaged ice.

SOR/80-633, s. 3; SOR/2000-353, s. 5(E).

B.12.009. The label on a sealed container of water, other than water represented as mineral water or spring water, shall bear a description on its principal display panel of any treatment the water has undergone, with the exception of the following:

(a) the addition of an ingredient declared in the list of ingredients;

(b) chlorination followed by the removal of the agent used for the chlorination together with any chlorine and compounds of chlorine produced in the water;

(d) filtration.

SOR/80-633, s. 3; SOR/2000-353, s. 5(E).

Division 13

Grain And Bakery Products

B.13.001. [S]. Flour, White Flour, Enriched Flour or Enriched White Flour

(a) shall be the food prepared by the grinding and bolting through cloth having openings not larger than those of woven wire cloth designated “149 microns (No. 100)”, of cleaned milling grades of wheat;

(b) shall be free from bran coat and germ to such an extent that the percentage of ash therein, before the addition of any other material permitted by this section, calculated on a moisture-free basis, does not exceed 1.20 per cent;

(d) shall contain in 100 grams of flour

(i) 0.64 milligram of thiamine,

(ii) 0.40 milligram of riboflavin,

(iii) 5.30 milligrams of niacin or niacinamide,

(iv) 0.15 milligram of folic acid, and

(v) 4.4 milligrams of iron;

(e) may contain

(i) malted wheat flour,

(ii) malted barley flour in an amount not exceeding 0.50 per cent of the weight of the flour,

(iii) amylase, amylase (maltogenic), bromelain, glucoamylase, glucose oxidase, lactase, lipase, lipoxidase, pentosanase, protease, pullulanase or xylanase,

(iv) chlorine,

(v) chlorine dioxide,

(vi) benzoyl peroxide in an amount not exceeding 150 parts by weight for each one million parts of flour, with or without not more than 900 parts by weight for each one million parts of flour of one or a mixture of two or more of calcium carbonate, calcium sulphate, dicalcium phosphate, magnesium carbonate, potassium aluminum sulphate, sodium aluminum sulphate, starch and tricalcium phosphate as carriers of the benzoyl peroxide,

(vii) [Repealed, SOR/94-227, s. 1]

(viii) ammonium persulphate in an amount not exceeding 250 parts by weight for each one million parts of flour,

(ix) ammonium chloride in an amount not exceeding 2,000 parts by weight for each one million parts of flour,

(x) acetone peroxide,

(xi) azodicarbonamide in an amount not exceeding 45 parts by weight for each one million parts of flour,

(xii) ascorbic acid in an amount not exceeding 200 parts by weight for each one million parts of flour,

(xiii) l-cysteine (hydrochloride) in an amount not exceeding 90 parts by weight for each one million parts of flour,

(xiv) monocalcium phosphate in an amount not exceeding 7,500 parts by weight for each one million parts of flour, and

(xv) in 100 grams of flour

(A) 0.31 milligram of vitamin B₆,

(B) 1.3 milligrams of d-pantothenic acid, and

(f) may contain calcium carbonate, edible bone meal, chalk (B.P.), ground limestone or calcium sulphate in an amount that will provide in 100 grams of flour 140 milligrams of calcium.

(g) [Repealed, SOR/97-151, s. 21]

SOR/78-402, s. 3; SOR/78-698, s. 2; SOR/80-632, s. 3; SOR/82-383, s. 5; SOR/84-300, s. 41(E); SOR/89-145, s. 1; SOR/92-63, s. 1; SOR/92-94, s. 1; SOR/94-227, s. 1; SOR/94-689, s. 2; SOR/96-527, s. 1; SOR/97-122, s. 1; SOR/97-151, s. 21; SOR/97-558, s. 1; SOR/98-550, s. 1; SOR/2003-130, s. 1.

B.13.002. Notwithstanding section B.13.001, flour, white flour, enriched flour or enriched white flour, used in or sold for the manufacture of gluten or starch is not required to contain added thiamine, riboflavin, niacin, folic acid or iron.

SOR/98-550, s. 2.

B.13.003. [S]. Vitamin B White Flour (Canada Approved)

(a) shall be flour that has been milled in such a way as to retain a high proportion of the vitamins naturally occurring in the original wheat berry;

(b) shall constitute not less than 70 per cent of the wheat from which it is milled;

(c) shall be bolted through at least one cloth having openings not larger than those of woven wire cloth designated “149 microns (No. 100)”; and

(d) shall contain, on a moisture-free basis,

(i) in one pound an amount of the vitamin B complex that will contribute not less than 1.2 milligrams of thiamine, and

(ii) not more than 0.70 per cent and not less than 0.61 per cent ash.

B.13.004. [Repealed, SOR/79-252, s. 2]

B.13.005. [S]. Whole Wheat Flour or Entire Wheat Flour

(a) shall be the food prepared by the grinding and bolting of cleaned, milling grades of wheat from which a part of the outer bran or epidermis layer may have been separated;

(b) shall contain the natural constituents of the wheat berry to the extent of not less than 95 per cent of the total weight of the wheat from which it is milled;

(i) an ash content, calculated on a moisture-free basis, of not less than 1.25 per cent and not more than 2.25 per cent,

(ii) a moisture content of not more than 15 per cent, and

(iii) such a degree of fineness that not less than 90 per cent bolts freely through a No. 8 (2 380 micron) sieve, and not less than 50 per cent through a No. 20 (840 micron) sieve; and

(d) may contain

(i) malted wheat flour,

(ii) malted barley flour in an amount not exceeding 0.50 per cent of the weight of the flour,

(iii) amylase, amylase (maltogenic), bromelain, glucoamylase, glucose oxidase, lactase, lipase, lipoxidase, pentosanase, protease, pullulanase, or xylanase,

(iv) chlorine,

(v) chlorine dioxide,

(vii) [Repealed, SOR/94-227, s. 2]

(viii) ammonium persulphate in an amount not exceeding 250 parts by weight for each one million parts of flour,

(ix) ammonium chloride in an amount not exceeding 2,000 parts by weight for each one million parts of flour,

(x) azodicarbonamide in an amount not exceeding 45 parts by weight for each one million parts of flour,

(xi) acetone peroxide,

(xii) ascorbic acid in an amount not exceeding 200 parts by weight for each one million parts of flour, and

(xiii) l-cysteine (hydrochloride) in an amount not exceeding 90 parts by weight for each one million parts of flour.

(e) [Repealed, SOR/97-151, s. 22]

SOR/78-402, s. 4; SOR/80-632, s. 4; SOR/82-383, s. 6; SOR/92-63, s. 2; SOR/92-94, s. 2; SOR/94-227, s. 2; SOR/94-689, s. 2; SOR/97-122, s. 2; SOR/97-151, s. 22; SOR/97-558, s. 2; SOR/2000-184, s. 63(F); SOR/2003-130, s. 2.

B.13.006. [S]. Graham Flour shall be flour to which has been added part of the bran and other constituents of the wheat berry, and shall have an ash content, calculated on a moisture-free basis, of not less than 1.20 per cent and not more than 2.25 per cent.

B.13.007. [S]. Gluten Flour shall be the food obtained by removing from flour a part of the starch and shall not contain more than

(a) 10 per cent moisture, and

(b) 44 per cent Starch, calculated on a moisture-free basis, as determined by official method FO-28, Determination of Starch in Gluten Flour, October 15, 1981.

SOR/82-768, s. 37.

B.13.008. [S]. Crushed Wheat or Coarse Ground Wheat shall be the food prepared by so crushing cleaned wheat that 40 per cent or more passes through a No. 8 (2 380 micron) sieve and less than 50 per cent through a No. 20 (840 micron) sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered and shall have

(a) an ash content, calculated on a moisture-free basis, of not less than 1.50 per cent and not more than 2.25 per cent; and

(b) a moisture content of not more than 15.5 per cent.

B.13.009. [S]. Cracked Wheat shall be the food prepared by so cracking or cutting cleaned wheat into angular fragments that not less than 90 per cent passes through a No. 8 (2 380 micron) sieve and not more than 20 per cent through a No. 20 (840 micron) sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered and shall have

(a) an ash content, calculated on a moisture-free basis, of not less than 1.50 per cent and not more than 2.25 per cent; and

(b) a moisture content of not more than 15.5 per cent.

B.13.010. [S]. Rice shall be the hulled or hulled and polished seed of the rice plant and, in the case of hulled and polished seeds, may be coated with magnesium silicate, talc and glucose.

SOR/78-403, s. 3.

B.13.010.1. (1) For the purposes of this Division, precooked rice means polished rice that has been cooked in water or steam and dried in such a manner as to retain the rice grains in a porous and open-structured condition.

(2) Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell pre-cooked rice to which a vitamin or mineral nutrient set out in Column I of an item of the table to this section has been added, either singly or in any combination, unless each 100 g of the pre-cooked rice as sold contains the added vitamin or mineral nutrient in the amount set out in Column II of that item.

TABLE

	Column I	Column II
Item	Vitamin or Mineral Nutrient	Amount per 100 g of Pre-cooked Rice
1.	Thiamine	0.45 mg
2.	Niacin	4.2 mg
3.	Vitamin B₆	0.6 mg
4.	Folic acid	0.016 mg
5.	Pantothenic acid	1.2 mg
6.	Iron	1.6 mg

(3) No person shall represent pre-cooked rice as “enriched” unless the food contains added thiamine, niacin and iron.

SOR/86-320, s. 1; SOR/98-458, s. 7(F).

B.13.011. [S]. Corn Starch shall be starch made from maize and shall contain not less than 84 per cent starch.

SOR/84-300, s. 42.

B.13.014. For the purpose of this Division, moisture, ash and fineness shall be determined by the following applicable official methods:

(a) FO-29, Determination of Moisture in Grain, October 15, 1981;

(b) FO-30, Determination of Ash in Grain, October 15, 1981; and

SOR/82-768, s. 38.

B.13.015. [S]. Cottonseed Flour or similar products from cottonseed shall be derived from decorticated, defatted or partially defatted, cooked, ground cottonseed kernels and contain not more than 450 parts per million of free gossypol.

B.13.020. In this Division, “milk solids” means the entire solids content from milk, partly skimmed milk or skim milk or their concentrated, dried or reconstituted form, singly or in any combination.

SOR/89-170, s. 1.

Bread

B.13.021. [S]. Bread or White Bread shall be the food made by baking a yeast-leavened dough prepared with flour and water and may contain

(a) salt;

(b) shortening, lard, butter or margarine;

(d) whole egg, egg-white; egg-yolk, (fresh, dried, or frozen);

(e) a sweetening agent;

(f) malt syrup, malt extract or malt flour;

(g) inactive dried yeast of the genus Saccharomyces cerevisiae in an amount not greater than two parts by weight for each 100 parts of flour used;

(h) amylase, amylase (maltogenic), bromelain, glucoamylase, glucose oxidase, lactase, lipase, lipoxidase, pentosanase, protease, pullulanase, or xylanase;

(i) subject to section B.13.029, one or more of the following in a total amount not exceeding five parts by weight per 100 parts of flour used, namely, whole wheat flour, entire wheat flour, graham flour, gluten flour, wheat meal, wheat starch, non-wheat flour, non-wheat meal or non-wheat starch, any of which may be wholly or partially dextrinized;

(j) other parts of the wheat berry;

(k) lecithin or ammonium salt of phosphorylated glyceride;

(l) monoglycerides and diglycerides of fat-forming fatty acids,

(m) ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate, diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any combination thereof in an amount not greater than 0.25 parts by weight of all such additives for each 100 parts of flour used;

(n) monocalcium phosphate in an amount not greater than 0.75 parts by weight for each 100 parts of flour used;

(o) calcium peroxide, ammonium persulphate, potassium persulphate or any combination thereof in an amount not greater than 0.01 part by weight of all such additives for each 100 parts of flour used;

(p) acetone peroxide;

(q) vinegar;

(r) Class III preservative;

(s) food colour;

(t) calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate in an amount not greater than 0.375 parts by weight for each 100 parts of flour used;

(u) l-cysteine (hydrochloride) in an amount not greater than 0.009 parts by weight for each 100 parts of flour used;

(v) calcium sulphate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

(w) sodium stearyl fumarate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

(x) ascorbic acid in an amount not greater than 0.02 parts by weight for each 100 parts of flour used;

(y) lactic acid;

(z) azodicarbonamide in an amount not exceeding 45 parts by weight for each one million parts of flour;

(aa) calcium iodate, potassium iodate or any combination thereof in an amount not greater than 45 parts by weight of all such additives for each one million parts of flour; and

(bb) acetylated tartaric acid esters of mono- and diglycerides in an amount not greater than 0.6 parts by weight for each 100 parts of flour used.

SOR/78-402, s. 5; SOR/79-251, s. 2; SOR/82-383, ss. 7, 8; SOR/84-300, s. 43(E); SOR/92-63, s. 3; SOR/92-94, s. 3; SOR/94-227, s. 3; SOR/97-122, s. 3; SOR/97-558, s. 3; SOR/2003-130, s. 3; SOR/2007-302, s. 4(F).

B.13.022. [S]. Enriched Bread or Enriched White Bread

(a) shall be bread that is baked from a dough in which enriched flour is the only wheat flour used;

(b) shall contain

(i) for each 100 parts of flour used, not less than

(A) two parts by weight of skim milk solids,

(B) four parts by weight of dried whey powder, or

(C) such amount of the protein product made from peas (Pisum sativum) or soybeans (Glycine max) as will provide 0.5 parts by weight of protein, and

(ii) in 100 grams of bread,

(A) 0.40 milligram of thiamine,

(B) 0.24 milligram of riboflavin,

(D) 0.10 milligram of folic acid, and

(E) 2.76 milligrams of iron;

(i) 0.14 milligram of vitamin B₆,

(ii) 0.6 milligram of d-pantothenic acid,

(iii) 90 milligrams of magnesium, and

(iv) 66 milligrams of calcium; and

(d) where it contains not less than six parts by weight of milk solids per 100 parts of enriched flour used, may be described by the common name “milk bread”.

SOR/78-698, s. 3; SOR/87-704, s. 1; SOR/89-170, s. 2; SOR/89-198, s. 3; SOR/98-550, s. 3.

B.13.023. and B.13.024. [Repealed, SOR/79-252, s. 3]

B.13.025. [S]. Raisin Bread shall be bread that contains for each 100 parts by weight of flour used not less than 50 parts by weight of seeded or seedless raisins, or raisins and currants of which not less than 35 parts shall be raisins and may contain spices or peel.

B.13.026. [S]. (naming the percentage) Whole Wheat Bread

(a) shall

(i) be bread in the making of which the named percentage of the flour used shall be whole wheat flour, and

(ii) contain not less than 60 per cent whole wheat flour in relation to the total flour used; and

(b) may

(i) contain caramel, and

(ii) where it contains not less than six parts by weight of milk solids per 100 parts of the total enriched flour and whole wheat flour used, be described by the common name “(naming the percentage) whole wheat milk bread”.

SOR/89-170, s. 3.

B.13.027. [S]. Brown Bread shall be bread coloured by the use of whole wheat flour, graham flour, bran, molasses or caramel.

B.13.028. [Repealed, SOR/97-151, s. 23]

B.13.029. A specialty bread may contain

(a) one or more of the ingredients specified in paragraph B.13.021(i) in a total amount greater than the total amount specified in that paragraph; and

(b) fruit, nuts, seeds and flavouring.

SOR/79-251, s. 3.

Alimentary Paste

B.13.051. No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes, as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes, respectively, unless they contain, on the dry basis, not less than four per cent, egg-yolk solids derived from whole egg, dried egg, frozen egg or frozen egg-yolk.

B.13.052. (1) Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell an alimentary paste to which a vitamin or a mineral nutrient set out in column I of any item of the table to this section has been added unless each 100 g of the alimentary paste contains the added vitamin or mineral nutrient in an amount not less than the minimum amount set out in column II of that item and not more than the maximum amount set out in column III of that item.

(2) No person shall represent an alimentary paste as “enriched” unless the alimentary paste contains added thiamine, riboflavin, niacin, folic acid and iron, in accordance with the table to this section.

TABLE

	Column I	Column II	Column III
Item	Added Vitamin or Mineral Nutrient	Minimum Amount per 100 g of Alimentary Paste	Maximum Amount per 100 g of Alimentary Paste
1.	Thiamine	0.63 mg	1.50 mg
2.	Riboflavin	0.11 mg	0.60 mg
3.	Niacin	5.90 mg	7.50 mg
4.	Folic Acid	0.20 mg	0.27 mg
5.	Pantothenic Acid	1.00 mg	2.00 mg
6.	Vitamin B₆	0.40 mg	0.80 mg
7.	Iron	2.90 mg	4.30 mg
8.	Magnesium	150.00 mg	300.00 mg

SOR/94-37, s. 1; SOR/94-689, s. 2; SOR/96-527, s. 2; SOR/98-550, ss. 4, 5.

Breakfast Cereal

B.13.060. Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell a breakfast cereal to which a vitamin or mineral nutrient set out in Column I of an item of the table to this section has been added, either singly or in any combination, unless each 100 g of the breakfast cereal contains the added vitamin or mineral nutrient in the amount set out in Column II of that item.

TABLE

	Column I	Column II
Item	Vitamin or Mineral Nutrient	Amount per 100 g of Breakfast Cereal
1.	Thiamine	2.0 mg
2.	Niacin	4.8 mg
3.	Vitamin B₆	0.6 mg
4.	Folic Acid	0.06 mg
5.	Pantothenic Acid	1.6 mg
6.	Magnesium	160.0 mg
7.	Iron	13.3 mg
8.	Zinc	3.5 mg

SOR/83-858, s. 1; SOR/89-145, s. 2; SOR/98-458, s. 7(F).

Division 14

Meat, Its Preparations And Products

B.14.001. In this Division,

“animal” means any animal used as food, but does not include marine and fresh water animals; (animal)

“filler” means any vegetable material (except tomato or beetroot), milk, egg, yeast or any derivative or combination thereof that is acceptable as food. (agent de remplissage)

SOR/82-768, s. 39; SOR/86-875, s. 1.

B.14.002. [S]. Meat shall be the edible part of the skeletal muscle of an animal that was healthy at the time of slaughter, or muscle that is found in the tongue, diaphragm, heart or oesophagus, and may contain accompanying and overlying fat together with the portions of bone, skin, sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing, but does not include muscle found in the lips, snout, scalp or ears.

B.14.003. [S]. Meat by-product shall be any edible part of an animal, other than meat, that has been derived from one or more animals that were healthy at the time of slaughter.

B.14.004. [S]. Meat, meat by-products or preparations thereof are adulterated if any of the following substances or class of substances are present therein or have been added thereto:

(a) mucous membranes, any organ or portions of the genital system, black gut, spleens, udders, lungs or any other organ or portion of animal that is not commonly sold as an article of food;

(b) preservatives other than those provided for in this Division; or

SOR/92-725, s. 2; SOR/97-516, s. 2.

B.14.005. [S]. Prepared meat or a prepared meat by-product shall be any meat or any meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations, or which has been preserved, placed in a hermetically-sealed container or cooked, and may contain

(a) in the case of prepared hams, shoulders, butts, picnics and backs, gelatin;

(b) in the case of partially defatted pork fatty tissue and partially defatted beef fatty tissue, a Class IV preservative;

(c) where a minimum total protein content or a minimum meat protein content is prescribed in this Division, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

(i) sodium acid pyrophosphate,

(ii) sodium hexametaphosphate,

(iii) sodium phosphate, dibasic,

(iv) sodium phosphate, monobasic,

(v) sodium pyrophosphate, tetrabasic,

(vi) sodium tripolyphosphate,

(vii) potassium phosphate, monobasic,

(viii) potassium phosphate, dibasic, and

(ix) potassium pyrophosphate, tetrabasic; and

(d) in the case of vacuum-packed sliced roast beef and vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.

SOR/94-262, s. 2; SOR/2010-264, s. 1.

B.14.006. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of meat, meat by-product, prepared meat, prepared meat by-product, extended meat product and simulated meat product.

SOR/2010-142, s. 59(F).

B.14.007. [S]. Meat Binder or (naming the meat product) Binder shall be a filler with any combination of salt, sweetening agents, spices or other seasonings (except tomato), egg, egg albumen, and

(a) where sold for use in preserved meat or preserved meat by-product, may contain any of ascorbic acid, calcium ascorbate, erythorbic acid, iso-ascorbic acid, potassium nitrate, potassium nitrite, sodium ascorbate, sodium carbonate, sodium erythorbate, sodium iso-ascorbate, sodium nitrate and sodium nitrite, provided that these nitrates and nitrites, if any, are packaged separately from any spice or seasoning.

(b) where sold for use in prepared meat or meat by-product in which a gelling agent is a permitted ingredient, may contain a gelling agent;

(d) may contain an anticaking agent.

SOR/80-13, s. 1; SOR/82-913, s. 1; SOR/86-875, s. 2(F); SOR/2010-143, s. 9.

B.14.008. No person shall sell a meat binder, filler or preparations for pumping pickle, cover pickle or dry cure represented for use in meat products unless the label thereof carries directions for use that when followed will produce a food that will comply with the requirements of section B.14.030 insofar as the filler is concerned and the food will not contain food additives in excess of the maximum levels of use prescribed by these Regulations.

SOR/84-300, s. 44(E).

B.14.009. [S]. Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product may contain

(a) Class I preservatives if the nitrate or nitrite salts or both are packaged separately from any spice or seasoning;

(b) citric acid, sodium citrate or vinegar;

(d) liquid smoke flavour, liquid smoke flavour concentrate, salt, seasonings, spices, spice extracts, spice oils or spice oleoresins;

(e) sodium bicarbonate, sodium hydroxide or potassium hydroxide;

(f) in the case of pumping pickle for cured pork, beef and lamb cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

(g) in the case of pumping pickle for cured beef cuts, enzymes, if the principal display panel of the label of the cured beef carries, immediately preceding or following the common name, the statement “Tenderized with (naming the proteolytic enzyme or enzymes)”;

(h) in the case of dry cure, an anticaking agent or a humectant; and

(i) in the case of pumping pickle

(i) for cured pork hams, shoulders and backs, artificial maple flavour, and

(ii) for cured pork bellies, artificial maple flavour and an orange flavour that meets the standard prescribed in section B.10.005.

SOR/79-251, s. 4; SOR/80-13, s. 2; SOR/82-596, s. 1; SOR/88-336, s. 3; SOR/94-567, s. 1; SOR/2010-143, s. 10(F).

B.14.010. No person shall sell as food a dead animal or any part thereof.

B.14.011. No person shall sell as food, meat, meat by-products, preparations containing meat or meat derivatives obtained, prepared or manufactured from a dead animal.

B.14.012. For the purpose of Sections B.14.010 and B.14.011, “dead animal” means a dead animal that

(a) was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food, which shall include exsanguination; or

(b) was affected with disease at the time it was killed.

B.14.013. and B.14.014. [Repealed, SOR/97-148, s. 3]

Meat, Meat By-products

B.14.015. [S]. Regular Ground Beef shall be beef meat processed by grinding and shall contain not more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

SOR/82-768, s. 40.

B.14.015A. [S]. Medium Ground Beef shall be beef meat processed by grinding and shall contain not more than 23 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

SOR/82-768, s. 40.

B.14.015B. [S]. Lean Ground Beef shall be beef meat processed by grinding and shall contain not more than 17 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

SOR/82-768, s. 40.

B.14.015C. No person shall sell ground beef that contains more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

SOR/82-768, s. 40.

B.14.016. No person shall sell horse-meat or horse-meat by-product, or any food containing horse-meat or horse-meat by-product unless

(a) it is labelled as such when offered or exposed for sale; and

(b) when in package form, the principal display panel of the label carries a declaration of the presence of horse-meat or of horse-meat by-product in type at least as legible and conspicuous as any other type upon such principal display panel.

SOR/88-336, s. 3.

B.14.017. [Repealed, SOR/2003-292, s. 2]

B.14.018 (1) Subject to subsection (2), if a carcass of beef or veal, or a portion of a carcass of beef or veal that weighs 7 kg or more, is advertised for sale, the advertisement shall indicate

(a) in the case of a carcass other than an imported carcass, the grade that was assigned to the carcass by a grading authority established under the Canada Agricultural Products Act or a provincial law;

(b) in the case of an imported beef carcass, the grade that was assigned to the carcass by a grading authority established under the Canada Agricultural Products Act or a provincial law or the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported;

(c) in the case of an imported veal carcass, the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported; and

(d) in the case of a beef carcass, the yield class, if any, that was assigned to the carcass by a grading authority established under the Canada Agricultural Products Act.

(2) Where, in the case of a carcass referred to in subsection (1), no grade has been assigned thereto as described in that subsection and the carcass or portion thereof that weighs 7 kg or more is advertised for sale, the advertisement shall clearly indicate that the carcass has not been graded.

SOR/92-626, s. 15; SOR/2003-6, s. 79.

B.14.019. (1) Where a carcass of beef, veal, pork or lamb or a portion thereof that weighs 7 kg or more is advertised for sale and a selling price is stated in the advertisement, the advertisement shall

(a) contain the words “price per kilogram is based on carcass weight before cutting, boning and trimming” or the words “price per kilogram is based on the weight of the meat after cutting, boning and trimming”, whichever words are applicable; and

(b) where in addition to the selling price a charge is payable for cutting, boning, trimming, wrapping or freezing the carcass or portion thereof, indicate

(i) the amount of the additional charge, and

(ii) where the additional charge is payable on a price per unit weight basis, whether the additional charge is based on the weight of the carcass or portion thereof before or after the carcass has been cut, boned and trimmed.

(2) Any information required by subsection (1) to appear in an advertisement shall be located therein immediately adjacent to the selling price stated therein, without any intervening written, printed or graphic matter.

SOR/92-626, s. 15; SOR/95-548, s. 5(F).

B.14.020. [S]. Solid cut meat shall be

(a) a whole cut of meat; or

(b) a product consisting of pieces of meat of which at least 80 per cent weigh at least 25 g each.

SOR/94-262, s. 3.

B.14.021. (1) No person shall sell solid cut meat to which phosphate salts or water has been added unless

(a) in the case of meat, other than side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, the meat

(i) where cooked, contains a meat protein content of not less than 12 per cent, and

(ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

(b) that meat contains, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

(i) sodium acid pyrophosphate,

(ii) sodium hexametaphosphate,

(iii) sodium phosphate, dibasic,

(iv) sodium phosphate, monobasic,

(v) sodium pyrophosphate, tetrabasic,

(vi) sodium tripolyphosphate,

(vii) potassium phosphate, monobasic,

(viii) potassium phosphate, dibasic, and

(ix) potassium pyrophosphate, tetrabasic.

(2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).

SOR/94-262, s. 3.

Prepared Meats, Prepared Meat By-products

B.14.030. (1) Subject to subsections (2) and (3) and section B.14.030A, no person shall sell a prepared meat or prepared meat by-product with a meat protein content of less than 1.5 percentage points below the total protein requirement for that food.

(2) Subsection (1) does not apply to an extended meat product.

(3) Where gelatin is an ingredient of a prepared meat or prepared meat by-product, that gelatin shall not be included when calculating the total protein content of the prepared meat or prepared meat by-product.

SOR/78-637, s. 3; SOR/79-251, s. 5(F); SOR/80-13, s. 3; SOR/82-768, s. 41; SOR/86-875, s. 3.

B.14.030A. For the purposes of sections B.14.030, B.14.032, B.14.033, B.14.035, B.14.074, B.14.075, B.14.076 and B.14.077, where any of the non-meat ingredients listed in paragraphs B.14.032A(a) to (g) are present in a prepared meat or prepared meat by-product in separate identifiable pieces or chunks in any amount sufficient to differentiate those ingredients from the prepared meat or prepared meat by-product, those ingredients shall not be included when calculating the fat or protein content of the prepared meat or prepared meat by-product.

SOR/86-875, s. 3.

B.14.031. [S]. Preserved Meat or Preserved Meat By-product shall be cooked or uncooked meat or meat by-product that is salted, dried, pickled, corned, cured or smoked, may be glazed and may contain

(a) Class I preservative;

(b) sweetening agents;

(d) vinegar;

(e) alcohol;

(f) smoke flavouring or artificial smoke flavouring;

(g) in the case of cured pork hams, shoulders, backs and bellies, artificial maple flavour;

(gg) in the case of cured pork bellies, an added orange flavour that meets the standard prescribed in section B.10.005;

(h) in the case of cured pork, beef and lamb cuts prepared with the aid of pumping pickle, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

(i) in the case of tocino, annatto in such amount as will result in the finished product containing not more that 0.1 per cent annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label; and

(j) in the case of vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.

SOR/79-251, s. 6; SOR/80-13, s. 4; SOR/82-596, s. 2; SOR/84-300, s. 45(E); SOR/88-336, ss. 2, 3; SOR/92-725, s. 3; SOR/97-151, s. 24; SOR/2010-264, s. 2.

B.14.032. [S]. Sausage or Sausage Meat

(a) shall be fresh or preserved comminuted meat;

(b) may be enclosed in a casing;

(d) may contain

(i) animal fat,

(ii) filler,

(iii) beef tripe,

(iv) liver,

(v) fresh or frozen beef and pork blood,

(vi) sweetening agents,

(vii) salt and spices,

(viii) seasoning, other than tomato,

(ix) lactic acid producing starter culture,

(x) meat binder,

(xi) beef and pork blood plasma,

(xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,

(xiii) if cooked

(A) glucono delta lactone,

(B) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

(C) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food,

(xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as a flavouring ingredient,

(xv) in the case of dry sausage or dry sausage meat, glucono delta lactone,

(xvi) in the case of longaniza,

(A) annatto in such amount as will result in the finished product containing not more than 1000 parts per million annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label,

(B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, if allura red is shown, by the words “allura red”, in the list of ingredients on the label, and

(C) sunset yellow FCF in such amount as will result in the finished product containing not more than 20 parts per million sunset yellow FCF, if sunset yellow FCF is shown, by the words “sunset yellow FCF”, in the list of ingredients on the label, and

(xvii) in the case of vacuum-packed wieners, Carnobacterium maltaromaticum CB1;

(e) shall contain, in the case of a product sold as fresh sausage, not more than 40 per cent fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(f) shall have, if cooked, a total protein content of not less than 11 per cent;

(g) shall have, in the case of fresh uncooked sausage and fresh uncooked sausage meat, a total protein content of not less than nine per cent.

SOR/80-13, s. 5; SOR/82-768, s. 42; SOR/88-336, s. 3; SOR/92-725, s. 4; SOR/97-151, s. 25; SOR/97-516, s. 3; SOR/2010-264, s. 3.

B.14.032A. [S]. (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) shall be prepared meat to which has been added other non-meat ingredients including

(a) fruit;

(b) vegetables;

(d) cheese or processed cheese;

(e) macaroni;

(f) pickles; or

(g) olives.

SOR/84-300, s. 46.

B.14.032AA. Where the non-meat ingredients referred to in section B.14.032A are added to prepared meat in such a manner that they are not present in the final product in separate identifiable pieces or chunks, the final product shall meet the total protein content requirement established for (naming the prepared meat or prepared meat by-product) referred to in section B.14.032A.

SOR/86-875, s. 4.

B.14.033. [S]. Potted Meat, Meat Paste, or Meat Spread shall be comminuted and cooked, fresh or preserved meat and may contain meat binder, salt, sweetening agents, spices, other seasonings and a gelling agent and shall have a total protein content of not less than nine per cent.

SOR/80-13, s. 6.

B.14.034. [S]. Potted Meat By-product, Meat By-product Paste or Meat By-product Spread shall be a food that

(a) consists, wholly or in part, of meat by-products and conforms to the standard prescribed for potted meat; and

(b) in the case of liverpaste or liverwurst spread, may contain wheat germ and yeast.

SOR/78-637, s. 4; SOR/80-13, s. 7; SOR/86-875, s. 5.

B.14.035. [S]. Meat Loaf, Meat Roll, Meat Lunch or Luncheon Meat shall be comminuted and cooked, fresh or preserved meat, pressed into shape and may contain a dried skim milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food, filler, meat binder, salt, sweetening agents, glucono delta lactone, spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue or partially defatted pork fatty tissue and shall have a total protein content of not less than 11 per cent.

SOR/80-13, s. 8.

B.14.036. [S]. Meat By-product Loaf or Meat and Meat By-product Loaf shall be the food consisting, wholly or in part, of meat by-products and shall otherwise conform to the standard prescribed for meat loaf.

B.14.037. [S]. Headcheese

(a) shall be comminuted cooked meat or comminuted cooked preserved meat,

(b) shall not contain

(i) less than 50 per cent head meat, or

(ii) skin, other than that naturally adherent to any pork meat used,

(d) may contain

(i) ascorbic acid or its sodium salt, or

(ii) erythorbic acid or its sodium salt,

and for the purpose of this section scalp and snouts are deemed head meat.

SOR/80-500, s. 5.

B.14.038. [S]. Brawn shall be headcheese, except that it need not contain 50 per cent head meat.

B.14.039. Where a gelling agent has been added to prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added shall be shown on the principal display panel or the word “jellied” shall be shown as an integral part of the common name of the food.

B.14.040. Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and filler, ground meat by-product and filler or ground meat, ground meat by-product and filler, unless that food

(a) has a total protein content of not less than 13 per cent;

(b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of a mixture containing pork meat or pork meat by-product or both; and

(c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

SOR/79-251, s. 7(F); SOR/82-768, s. 43.

B.14.041. Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and spices and seasonings, ground meat by-product and spices and seasonings, ground meat, ground meat by-product and spices and seasonings or ground meat and ground meat by-product, unless that food

(a) has a total protein content of not less than 16 per cent;

SOR/79-251, s. 7(F); SOR/82-768, s. 44.

Meat Derivatives

B.14.061. [S]. Edible Bone Meal or Edible Bone Flour shall be the food prepared by grinding dry, defatted bones, obtained from animals healthy at the time of slaughter and shall contain

(a) not less than 85 per cent ash, as determined by official method FO-34, Determination of Ash in Edible Bone Meal or Edible Bone Flour, October 15, 1981.

(b) and (c) [Repealed, SOR/97-148, s. 4]

SOR/82-768, s. 45; SOR/97-148, s. 4.

B.14.062. [S]. (1) Gelatin or Edible Gelatin

(a) shall be the purified food obtained by the processing of skin, ligaments or bones of animals;

(b) shall contain not less than 82 per cent ash-free solids, when tested by official method FO-35, Determination of Ash-Free Solids in Gelatin, October 15, 1981;

(c) shall be free from objectionable taste and offensive odour when 2.5 grams thereof are dissolved in 100 millilitres of warm water;

(d) [Repealed, SOR/97-148, s. 5]

(e) shall not contain any residues of hydrogen peroxide where it has been used in the course of manufacture; and

(f) may contain

(i) not more than 2.6 per cent ash on a dry basis,

(ii) not more than 500 parts per million of sulphurous acid, including the salts thereof, calculated as sulphur dioxide, and

(iii) where intended for use in the manufacture of marshmallow, sodium hexametaphosphate or sodium lauryl sulphate.

(2) No person shall use, in the course of manufacturing gelatin or edible gelatin,

(a) acidic or basic compounds other than acetic acid, ammonium hydroxide, citric acid, fumaric acid, hydrochloric acid, lime, magnesium hydroxide, phosphoric acid, sodium carbonate, sodium hydroxide, sodium sulphide, sulphuric acid, sulphurous acid or tartaric acid; or

(b) filtering and clarifying agents other than activated carbon, alumina, aluminum sulphate, calcium phosphate, dibasic, cellulose, diatomaceous earth, perlite, strongly acidic cation exchange resin in the hydrogen ion form or basic anion exchange resins in the chloride ion or free base ion forms.

SOR/78-401, s. 2(E); SOR/78-874, s. 1; SOR/80-501, s. 3; SOR/82-768, s. 46; SOR/97-148, s. 5.

Meat Stews

B.14.063. For the purposes of sections B.14.064 to B.14.068, “stew meat” means meat that contains when raw not more than

(a) 25 per cent fat, in the case of meat in meat ball stews; and

(b) 20 per cent fat, in the case of meat in other stews.

SOR/78-874, s. 2.

B.14.064. [S]. Vegetable Stew with (naming the meat)

(a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

(i) 12 per cent or more stew meat, and

(ii) 38 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 2.

B.14.065. [S]. (naming the meat) Stew

(a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

(i) 20 per cent or more stew meat, and

(ii) 30 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 2.

B.14.066. [S]. Irish Stew

(a) shall contain mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients:

(i) 20 per cent or more stew meat,

(ii) 30 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 2.

B.14.067. [S]. Meat Ball Stew

(a) shall contain vegetables and meat balls in the following amounts, calculated as raw ingredients:

(i) 22 per cent or more meat balls,

(ii) 30 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 2.

B.14.068. [S]. Specialty Meat Stews

(a) shall contain meat and vegetables in the following amounts, calculated as raw ingredients:

(i) 25 per cent or more stew meat,

(ii) 30 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 2.

Meat Specialties

B.14.070. [S]. Wieners and Beans or Wieners with Beans shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 25 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

SOR/82-768, s. 47.

B.14.071. [S]. Beans and Wieners or Beans with Wieners shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 10 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

SOR/82-768, s. 47.

Sale of Barbecued, Roasted or Broiled Meat or Meat By-Products

B.14.072. No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product

(a) at all times

(i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

(ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

(b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

SOR/78-403, s. 4(F); SOR/88-336, s. 3.

Meat Product Extender

B.14.073. No person shall sell a meat product extender intended to be used in a food consisting of a mixture described in section B.14.074, B.14.075, B.14.076, B.14.077 or B.14.078, unless that extender

(a) has, in the rehydrated state,

(i) a total protein content of not less than 16 per cent, and

(ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(b) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 48.

Extended Meat Products

B.14.074. Subject to sections B.14.075 to B.14.079, no person shall sell a food that consists of a mixture of meat product and meat product extender, unless that food

(a) has a total protein content of not less than 16 per cent;

(b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

SOR/82-768, s. 49.

B.14.075. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles fresh sausage, unless that food

(a) has a total protein content of not less than nine per cent;

(b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

SOR/82-768, s. 50; SOR/84-300, s. 47(F).

B.14.076. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that food

(a) has a total protein content of not less than 11 per cent;

(b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

SOR/82-768, s. 51.

B.14.077. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, unless that food

(a) has a total protein content of not less than nine per cent;

(b) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

SOR/82-768, s. 52; SOR/84-300, s. 48(E).

B.14.078. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles regular ground beef, medium ground beef or lean ground beef, unless that food

(a) has a total protein content of not less than 16 per cent;

(b) has a fat content of

(i) not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being regular,

(ii) not more than 23 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being medium, or

(iii) not more than 17 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being lean; and

SOR/82-768, s. 53.

B.14.079. No person shall sell a food that consists of a mixture of meat product, filler and meat product extender, unless that food

(a) has a total protein content of not less than 13 per cent;

(b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

SOR/82-768, s. 54.

Simulated Meat Products

B.14.085. Subject to sections B.14.086 to B.14.090 no person shall sell a simulated meat product unless that product

(a) has, in the rehydrated state,

(i) a total protein content of not less than 16 per cent,

(ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981, and

(iii) a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 55.

B.14.086. No person shall sell a simulated meat product that resembles fresh sausage, unless that product

(a) has a total protein content of not less than nine per cent;

(b) has a protein rating of not less than 23, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(d) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 56.

B.14.087. No person shall sell a simulated meat product that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that product

(a) has a total protein content of not less than 11 per cent;

(b) has a protein rating of not less than 28, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 57.

B.14.088. No person shall sell a simulated meat product that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, unless that product

(a) has a total protein content of not less than nine per cent;

(b) has a protein rating of not less than 23, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 58.

B.14.089. No person shall sell a simulated meat product that resembles regular ground beef, medium ground beef or lean ground beef, unless that product

(a) has a total protein content of not less than 16 per cent;

(b) has a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 59.

B.14.090. No person shall sell a simulated meat product that resembles side bacon, unless that product

(a) has a total protein content of not less than 25 per cent;

(b) has a protein rating of not less than 20, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(d) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 60.

TABLE

	Column I	Column II
Item No.	Vitamin or Mineral Nutrient	Amount per gram of protein
C.1 .......	Copper .......	4.4 micrograms
F.1 .......	Folic Acid .......	0.45 microgram
I.1 .......	Iron .......	0.25 milligram
M.1 .......	Magnesium .......	1.1 milligrams
N.1 .......	Niacin .......	0.34 milligram
P.1 .......	Pantothenic Acid .......	0.04 milligram
P.2 .......	Potassium .......	20 milligrams
P.3 .......	Pyridoxine .......	0.02 milligram
R.1 .......	Riboflavin .......	0.01 milligram
T.1 .......	Thiamine .......	0.02 milligram
V.1 .......	Vitamin B₁₂.......	0.08 microgram
Z.1 .......	Zinc .......	0.20 milligram

SOR/98-458, s. 7(F).

Division 15

Adulteration Of Food

B.15.001. A food named in Column III of an item of Table I to this Division is adulterated if the substance named in Column I of that item is present therein or has been added thereto in an amount exceeding the amount, expressed in parts per million, shown in Column II of that item for that food.

SOR/78-404, s. 1; SOR/79-249, s. 1.

B.15.002. (1) Subject to subsection (2), a food is adulterated if

(a) a pest control product as defined in subsection 2(1) of the Pest Control Products Act or its components or derivatives, for which no maximum residue limit has been specified under sections 9 or 10 of that Act for that food, are present in or on the food, singly or in any combination, in an amount exceeding 0.1 part per million; or

(b) an agricultural chemical or its components or derivatives, other than a pest control product as defined in subsection 2(1) of the Pest Control Products Act or its components or derivatives, are present in or on the food, singly or in any combination, in an amount exceeding 0.1 part per million.

(2) A food is exempt from paragraph 4(1)(d) of the Act if the following agricultural chemicals, or their components or derivatives, are the only agricultural chemicals, or components or derivatives of agricultural chemicals, that are present in or on the food, singly or in any combination:

(a) a fertilizer;

(b) an adjuvant or a carrier of an agricultural chemical;

(d) silicon dioxide;

(e) sulphur;

(f) viable spores of Bacillus thuringiensis Berliner; or

(g) Kaolin.

(3) Subsection (2) does not apply to a food if there is present in or on the food an agricultural chemical, or a component or derivative of that agricultural chemical, referred to in that subsection that is a pest control product as defined in subsection 2(1) of the Pest Control Products Act, or a component or derivative of that product, in respect of which a maximum residue limit has been specified under sections 9 or 10 of that Act for that food.

(4) [Repealed, SOR/2008-181, s. 3]

SOR/78-404, s. 1; SOR/79-249, s. 1; SOR/81-83, s. 2; SOR/97-313, s. 2; SOR/98-98, s. 1; SOR/2005-67, s. 1; SOR/2008-181, s. 3; SOR/2008-182, s. 2.

B.15.003. A food named in Column IV of an item of Table III to this Division is exempt from paragraph 4(d) of the Act if the drug named in Column I, and analysed as being the substance named in Column II, of that item is present in the food in an amount not exceeding the limit, expressed in parts per million, set out in Column III of that item for that food.

SOR/78-404, s. 1; SOR/79-249, s. 1; SOR/91-255, s. 1.

TABLE I

	I	II	III
Item No.	Substance	Tolerance p.p.m.	Foods
1.	Arsenic	(1) 3.5	(1) Fish protein
		(2) 1	(2) Edible bone meal
		(3) 0.1	(3) Fruit juice, fruit nectar, beverages when ready-to-serve and water in sealed containers other than mineral water or spring water
2.	Fluoride	(1) 650	(1) Edible bone meal
		(2) 150	(2) Fish Protein
3.	Lead	(1) 10	(1) Edible bone meal
		(2) 1.5	(2) Tomato paste and tomato sauce
		(3) 0.5	(3) Fish protein and whole tomatoes
		(4) 0.2	(4) Fruit juice, fruit nectar, beverages when ready-to-serve and water in sealed containers other than mineral water or spring water
		(5) 0.15	(5) Evaporated milk, condensed milk and concentrated infant formula
		(6) 0.08	(6) Infant formula when ready-to-serve
4.	Tin	(1) 250	(1) Canned foods

SOR/78-404, s. 2; SOR/79-249, s. 2; SOR/86-258, s. 1; SOR/89-243, ss. 1, 2; SOR/91-149, s. 2(E); SOR/94-689, s. 2(F).

TABLE II

[Repealed, SOR/2008-182, s. 3]

TABLE III

VETERINARY DRUGS

	Column I	Column II	Column III	Column IV
Item No.	Common Name (or Brand Name) of Drug	Name of Substance for Drug Analysis Purposes	Maximum Residue Limit p.p.m.	Foods
A.01	albendazole	albendazole-2-aminosulfone	0.2	Liver of cattle
A.1	ampicillin	ampicillin	0.01	Edible tissue of swine and cattle; milk
A.2	amprolium	amprolium	0.5	Muscle of chickens and turkeys
			1.0	Liver and kidney of chickens and turkeys
			7.0	Eggs
A.3	apramycin	apramycin	0.1	Kidney of swine
A.4	arsanilic acid	arsenic	0.5	Muscle of swine, chickens and turkeys; eggs
			2.0	Liver of swine, chickens and turkeys
B.1	buquinolate	buquinolate	0.1	Muscle of chickens
			0.4	Liver, kidney, skin and fat of chickens
C.01	ceftiofur	desfuroyl-ceftiofur (DFC)	0.1	Milk
			1.0	Muscle of cattle, sheep and swine
			2.0	Liver and fat of cattle, sheep and swine
			5.0	Kidney of swine
			6.0	Kidney of cattle and sheep
C.1	cephapirin	cephapirin	0.02	Milk
			0.1	Edible tissue of cattle
C.2	chlortetracycline	chlortetracycline	0.1	Kidney, liver and muscle of cattle; muscle of sheep
			0.2	Fat of swine
			0.5	Liver of sheep
			1.0	Muscle, liver, skin and fat of chickens and turkeys; muscle of swine; muscle and fat of calves; kidney of sheep
			2.0	Liver of swine
			4.0	Kidney of swine, chickens and turkeys; liver and kidney of calves
C.3	clopidol	clopidol	5.0	Muscle of chickens and turkeys
			15.0	Liver and kidney of chickens and turkeys
D.1	decoquinate	decoquinate	1.0	Muscle of cattle, goats and chickens
			2.0	Kidney, liver and fat of cattle and goats; kidney, liver, skin and fat of chickens
D.1.1	diclazuril	diclazuril	0.5	Muscle of chickens and turkeys
			1.0	Skin and fat of chickens and turkeys
			3.0	Liver of chickens and turkeys
D.2	dihydrostreptomycin	dihydrostreptomycin	0.125	Milk
D.3	dinitolmide (zoalene)	dinitolmide, including the metabolite 3-amino-5-nitro-o-toluamide	2.0	Fat of chickens
	dinitolmide (zoalene)		3.0	Muscle of chickens and turkeys; liver and fat of turkeys
			6.0	Liver and kidney of chickens
D.4	doramectin	doramectin	0.01	Muscle of swine
			0.03	Muscle of cattle
			0.035	Liver of swine
			0.07	Liver of cattle
E.01	enrofloxacin	desethylene ciprofloxacin	0.02	Muscle of cattle
			0.07	Liver of cattle
E.02	eprinomectin	eprinomectin B_1a	0.02	Milk
			0.1	Muscle of cattle
			1.0	Liver of cattle
E.1	erythromycin	erythromycin	0.05	Milk
			0.1	Edible tissue of swine
			0.125	Edible tissue of chickens and turkeys
F.1	fenbendazole	fenbendazole	0.45	Liver of cattle
			4.5	Liver of swine
F.2	florfenicol	florfenicol amine	0.8	Muscle of salmonids
			2	Liver of cattle
F.3	flunixin	flunixin free acid	0.02	Muscle of cattle
			0.08	Liver of cattle
G.1	gentamicin	gentamicin	0.1	Edible tissue of turkeys
			0.4	Kidney of swine
H.01	halofuginone	halofuginone	0.1	Liver of chicken
H.1	hydrocortisone	hydrocortisone	0.01	Milk
I.1	ivermectin	22,23-dihydro-avermectin B_1a	0.015	Liver of swine
		22,23-dihydro-avermectin B_1a	0.03	Liver of sheep
			0.07	Liver of cattle
K.1	ketoprofen	ketoprofen	0.05	Milk
			0.1	Muscle of swine
			0.25	Muscle of cattle
			0.5	Kidney of swine
			0.8	Kidney of cattle
L.01	lasalocid	lasalocid	0.35	Fat and skin of chicken
			0.65	Liver of cattle
L.1	levamisole hydrochloride	levamisole	0.1	Edible tissue of cattle, sheep and swine
L.1	levamisole hydrochloride	levamisole	(calculated as levamisol hydro-chloride)	Edible tissue of cattle, sheep and swine
L.2	lincomycin	lincomycin	0.1	Muscle of chickens and swine
			0.5	Liver of chickens and swine
M.01	maduramicin	maduramicin	0.4	Fat and skin of chicken
M.1	monensin	monensin	0.01	Milk
			0.05	Edible tissue of cattle, chickens and turkeys
M.2	morantel tartrate	N-methyl-1,3-propane diamine	0.1	Milk
		N-methyl-1,3-propane diamine	0.5	Liver of cattle
M.3	moxidectin	moxidectin	0.55	Fat of cattle
N.01	narasin	narasin	0.05	Muscle of chickens and swine; liver of swine
			0.5	Fat of chickens
N.1	neomycin	neomycin	0.25	Edible tissue of calves
N.2	nicarbazin	N,N¹-bis(4-nitrophenyl)urea	4.0	Muscle, liver, kidney and skin of chickens
N.3	nitarsone	arsenic	0.5	Muscle of turkeys
N.3	nitarsone	arsenic	2.0	Liver of turkeys
N.4	novobiocin	novobiocin	1.0	Edible tissue of cattle, chickens and turkeys
O.1	oxytetracycline	oxytetracycline	0.2	Muscle of cattle, chickens, lobster, salmonids, sheep, swine and turkeys
			0.3	Honey
			0.4	Eggs
			0.6	Liver of cattle, chickens, sheep, swine and turkeys
			1.2	Kidneys of cattle, chickens, sheep, swine and turkeys; fat of cattle and sheep; skin and fat of chicken, swine, and turkeys
P.1	penicillin G	penicillin G	0.01 I.U./ml	Milk
			0.01	Edible tissue of turkeys
			0.05	Edible tissue of cattle and swine
P.1.1	pirlimycin	pirlimycin	0.3	Muscle of cattle
			0.4	Milk
			0.5	Liver of cattle
P.2	polymyxin B	polymyxin B	4.0 u/ml	Milk
P.3	pyrantel tartrate	N-methyl-1,3-propane-diamine	1.0	Muscle of swine
	pyrantel tartrate	N-methyl-1,3-propane-diamine	(calculated as pyrantel tartrate)	Muscle of swine
			10.0	Liver and kidney of swine
			(calculated as pyrantel tartrate)	Liver and kidney of swine
R.1	robenidine hydro-chloride	robenidine	0.1	Muscle, liver and kidney of chickens
	robenidine hydro-chloride	robenidine	(calculated as robenidine hydro-chloride)
			0.2	Skin and fat of chickens
			(calculated as robenidine hydro-chloride)	Skin and fat of chickens
R.2	roxarsone	arsenic	0.5	Muscle of swine, chickens and turkeys; eggs
			2.0	Liver of swine, chickens and turkeys
S.01	salinomycin	salinomycin	0.35	Fat and skin of chicken; Liver of cattle and swine
S.1	spectinomycin	spectinomycin	0.1	Edible tissue of chickens
S.2	streptomycin	streptomycin	0.125	Milk
S.3	sulfachlorpyridazine	sulfachlorpyridazine	0.1	Edible tissue of cattle and swine
S.3.1	sulfadiazine	sulfadiazine	0.1	Muscle of salmonids
S.4	sulfadimethoxine	sulfadimethoxine	0.01	Milk
	sulfadimethoxine	sulfadimethoxine	0.1	Edible tissue of cattle
S.5	sulfaethoxypyridazine	sulfaethoxypyridazine	0.1	Edible tissue of cattle
S.6	sulfamethazine	sulfamethazine	0.01	Milk
			0.1	Edible tissue of calves, cattle, chickens, swine and turkeys
S.7	sulfathiazole	sulfathiazole	0.1	Edible tissue of swine
T.01	teflubenzuron	teflubenzuron	0.3	Muscle of salmonids
T.01			3.2	Skin of salmonids
T.1	tetracycline	tetracycline	0.25	Edible tissue of calves, swine, sheep, chickens and turkeys
T.2	thiabendazole	thiabendazole and total 5-hydroxythiabendazole metabolites (free form, glucuronide and sulfate conjugates)	0.05	Milk
			0.1	Edible tissue of cattle, goats and sheep
T.3	tiamulin	8-alpha-hydroxy-mutilin	0.4	Liver of swine
T.3.1	tilmicosin	tilmicosin	1.6	Liver of cattle
T.3.2	trimethoprim	trimethoprim	0.1	Muscle of salmonids
T.4	tylosin	tylosin	0.2	Muscle, liver, kidney and fat of cattle, swine, chickens and turkeys

SOR/84-300, s. 49(E); SOR/91-255, s. 2; SOR/92-591, s. 2; SOR/2002-52, ss. 1 to 12; SOR/2005-396, ss. 1 to 4; SOR/2008-274, ss. 1 to 8; SOR/2010-39, ss. 1(F), 2(F).

Division 16

Food Additives

B.16.001. A quantitative statement of the amount of each additive present or directions for use that, if followed, will produce a food that will not contain such additives in excess of the maximum levels of use prescribed by these Regulations shall be shown, grouped together with the list of ingredients, of any substance or mixture of substances for use as a food additive.

B.16.002. A request that a food additive be added to or a change made in the Tables following section B.16.100 shall be accompanied by a submission to the Minister in a form, manner and content satisfactory to him and shall include

(a) a description of the food additive, including its chemical name and the name under which it is proposed to be sold, its method of manufacture, its chemical and physical properties, its composition and its specifications and, where that information is not available, a detailed explanation;

(b) a statement of the amount of the food additive proposed for use, and the purpose for which it is proposed, together with all directions, recommendations and suggestions for use;

(c) where necessary, in the opinion of the Director, an acceptable method of analysis suitable for regulatory purposes that will determine the amount of the food additive and of any substance resulting from the use of the food additive in the finished food;

(d) data establishing that the food additive will have the intended physical or other technical effect;

(e) detailed reports of tests made to establish the safety of the food additive under the conditions of use recommended;

(f) data to indicate the residues that may remain in or upon the finished food when the food additive is used in accordance with good manufacturing practice;

(g) a proposed maximum limit for residues of the food additive in or upon the finished food;

(h) specimens of the labelling proposed for the food additive; and

(i) a sample of the food additive in the form in which it is proposed to be used in foods, a sample of the active ingredient, and, on request a sample of food containing the food additive.

B.16.003. The Minister shall, within 90 days after the filing of a submission in accordance with section B.16.002, notify the person filing the submission whether or not it is his intention to recommend to the Governor-in-Council that the said food additive be so listed and the detail of any listing to be recommended.

B.16.004. [Repealed, SOR/97-148, s. 6]

B.16.006. Paragraph B.01.042(c) and paragraph B.01.043(a) do not apply to spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives.

B.16.007. No person shall sell a food containing a food additive other than a food additive provided for in sections B.01.042, B.01.043 and B.25.062.

SOR/87-640, s. 5.

B.16.008. [Repealed, SOR/88-418, s. 5]

B.16.100. No person shall sell any substance as a food additive unless the food additive is listed in one or more of the following Tables:

TABLE I

FOOD ADDITIVES THAT MAY BE USED AS ANTICAKING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
C.1	Calcium Aluminum	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
	Silicate	(2)	Garlic salt; Onion salt	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Unstandardized dry mixes	(3)	Good Manufacturing Practice
C.2	Calcium Phosphate	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
	tribasic	(2)	Garlic salt; Onion salt	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Dry cure	(3)	Good Manufacturing Practice
		(4)	Unstandardized dry mixes	(4)	Good Manufacturing Practice
		(5)	Oil soluble annatto	(5)	Good Manufacturing Practice
		(6)	Icing sugar	(6)	If used either singly or in combination with Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
C.3	Calcium Silicate	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
		(2)	Garlic salt; Onion salt	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Baking Powder	(3)	5.0%
		(4)	Dry cure	(4)	Good Manufacturing Practice
		(5)	Unstandardized dry mixes	(5)	Good Manufacturing Practice
		(6)	Icing sugar	(6)	If used either singly or in combination with Calcium Phosphate tribasic, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
		(7)	Meat Binder or (naming the meat product) Binder	(7)	1.0%
		(8)	Grated or shredded (naming the variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparations	(8)	If used singly or in combination with microcrystalline cellulose or cellulose, the total amount not to exceed 2.0%
		(9)	Dried egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix	(9)	2.0%
C.4	Calcium Stearate	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
		(2)	Garlic salt; Onion salt	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Unstandardized dry mixes	(3)	Good Manufacturing Practice
C.5	Cellulose		Grated or shredded (naming the variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparations		If used singly or in combination with calcium silicate or microcrystalline cellulose, the total amount not to exceed 2.0%
M.1	Magnesium Carbonate	(1)	Salt (except when used in preparations of Meat and Meat By-products of Division 14)	(1)	1.0%, except in the case, of fine grained salt 2.0%, in accordance with the requirements of paragraph B.17.001(1)(a)
		(2)	Garlic salt, Onion salt (except when used in preparations of Meat and Meat By-products of Division 14)	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Unstandardized Dry Mixes (Except when used in preparations of Meat and Meat by-products of Division 14)	(3)	Good Manufacturing Practice
		(4)	Icing sugar	(4)	If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Silicate, Magnesium Stearate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
M.2	Magnesium Oxide		Unstandardized dry mixes (Except when used in preparations of Meat and Meat by-products of Division 14)		Good Manufacturing Practice
M.3	Magnesium Silicate	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
		(2)	Garlic salt; Onion salt	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Unstandardized dry mixes	(3)	Good Manufacturing Practice
		(4)	Icing sugar	(4)	If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
M.4	Magnesium Stearate	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
		(2)	Garlic salt; Onion salt	(2)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(3)	Unstandardized dry mixes	(3)	Good Manufacturing Practice
		(4)	Icing sugar	(4)	If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Silicon Dioxide or Sodium Aluminum Silicate the total must not exceed 1.5%
M.5	Microcrystalline Cellulose		Grated or shredded (naming the variety) cheese; Grated or shredded cheddar cheese; Unstandardized grated or shredded cheese preparations		If used singly or in combination with calcium silicate or cellulose, the total amount not to exceed 2.0%
P.1	Propylene Glycol		Salt		0.035%
S.1	Silicon Dioxide	(1)	Garlic salt; Onion salt	(1)	1.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(2)	Celery Salt; Celery Pepper	(2)	0.5%
		(3)	Unstandardized dry mixes	(3)	Good Manufacturing Practice
		(4)	Icing sugar	(4)	If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate or Sodium Aluminum Silicate the total must not exceed 1.5%
		(5)	Foods sold in tablet form	(5)	Good Manufacturing Practice
		(6)	Cayenne Pepper; Chili pepper; Chili Powder; Paprika; Red Pepper	(6)	2.0%
		(7)	Salt	(7)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
S.2	Sodium Aluminum	(1)	Salt	(1)	1.0%, except in the case of fine grained salt 2.0%, in accordance with the requirement of paragraph B.17.001(1)(a)
	Silicate	(2)	Icing sugar	(2)	If used either singly or in combination with Calcium Phosphate tribasic, Calcium Silicate, Magnesium Carbonate, Magnesium Silicate, Magnesium Stearate or Silicon Dioxide the total must not exceed 1.5%
		(3)	Dried egg-white (dried albumen); Dried whole egg; Dried whole egg mix; Dried yolk; Dried yolk mix	(3)	2.0%
		(4)	Garlic salt; Onion salt	(4)	2.0% in accordance with the requirement of paragraphs B.07.020(b) and B.07.027(b) respectively
		(5)	Unstandardized dry mixes	(5)	Good Manufacturing Practice
S.3	Sodium Ferro- cyanide, decahydrate		Salt		13 p.p.m. calculated as anhydrous sodium ferrocyanide

SOR/79-662, ss. 3 to 13; SOR/82-913, s. 4; SOR/83-410, s. 2; SOR/84-17, s. 5; SOR/84-801, s. 2; SOR/86-1125, s. 1; SOR/88-534, s. 4; SOR/91-88, ss. 3, 4; SOR/93-477, ss. 3 to 5; SOR/94-689, s. 2(F); SOR/97-191, s. 3; SOR/2010-94, s. 8(E); SOR/2010-143, ss. 11, 12.

TABLE II

FOOD ADDITIVES THAT MAY BE USED AS BLEACHING, MATURING AND DOUGH CONDITIONING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Acetone Peroxide	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
A.1A	[Repealed, SOR/79-660, s. 3]
A.2	Ammonium	(1)	Flour; Whole wheat flour	(1)	250 p.p.m.
	Persulphate	(2)	Bread	(2)	100 p.p.m. of flour
		(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
A.2A	Ascorbic Acid	(1)	Bread; Flour; Whole wheat flour	(1)	200 p.p.m. of flour
		(2)	Unstandardized bakery products	(2)	200 p.p.m. of flour
A.3	[Repealed, SOR/79-660, s. 4]
A.3A	[Repealed, SOR/79-660, s. 4]
A.4	Azodicarbonamide		Bread; Flour; Whole wheat flour		45 p.p.m. of flour
B.1	Benzoyl Peroxide		Flour; Whole wheat flour		150 p.p.m.
C.1	Calcium Iodate	(1)	Bread	(1)	45 p.p.m. of flour
		(2)	Unstandardized bakery products	(2)	45 p.p.m. of flour
C.2	Calcium Peroxide	(1)	Bread	(1)	100 p.p.m. of flour
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
C.3	Calcium Stearoyl-2-	(1)	Bread	(1)	3,750 p.p.m. of flour
	Lactylate	(2)	Unstandardized bakery products	(2)	3,750 p.p.m. of flour
		(3)	Cake mixes	(3)	0.5% of dry weight of mix
C.4	Chlorine		Flour; Whole wheat flour		Good Manufacturing Practice
C.5	Chlorine Dioxide		Flour; Whole wheat flour		Good Manufacturing Practice
C.6	L-Cysteine Hydrochloride	(1)	Bread; Flour; Whole wheat flour	(1)	90 p.p.m.
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
P.1	[Repealed, SOR/94-227, s. 4]
P.2	Potassium Iodate	(1)	Bread	(1)	45 p.p.m. of flour
		(2)	Unstandardized bakery products	(2)	45 p.p.m. of flour
P.3	Potassium Persulphate	(1)	Bread	(1)	100 p.p.m. of flour
	Potassium Persulphate	(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
S.1	Sodium	(1)	Bread	(1)	3,750 p.p.m. of flour
	Stearoyl-2-	(2)	Unstandardized bakery products	(2)	3,750 p.p.m. of flour
	Lactylate	(3)	Pancakes and pancake mixes	(3)	0.3% of dry ingredient weight
		(4)	Waffles and waffle mixes	(4)	0.3% of dry ingredient weight
		(5)	Cake mixes	(5)	0.5% of dry weight of mix
S.2	Sodium	(1)	Bread	(1)	5,000 p.p.m. of flour
	Stearyl Fumarate	(2)	Unstandardized bakery products	(2)	5,000 p.p.m. of flour
S.3	Sodium Sulphite		Biscuit dough		500 p.p.m. calculated as Sulphur Dioxide

SOR/79-660, ss. 3, 4; SOR/87-640, s. 6; SOR/92-591, s. 2; SOR/94-227, s. 4; SOR/94-689, s. 2(F); SOR/2005-98, ss. 3, 8(F); SOR/2010-41, s. 9(E).

TABLE III

FOOD ADDITIVES THAT MAY BE USED AS COLOURING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
1.	Aluminum Metal	(1)	Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin: Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar); Tomato catsup; Marinated or similar cold-processed packaged fish and meat (Division 21)	(1)	Good Manufacturing Practice
	Alkanet
	Annatto
	Anthocyanins
	Beet Red
	Canthaxanthin
	Carbon Black
	Carotene
	Charcoal
	Chlorophyll
	Cochineal
	Iron Oxide
	Orchil
	Paprika
	Riboflavin
	Saffron	(2)	Dried whole egg; Dried yolk; Frozen whole egg; Frozen yolk; Liquid whole egg; Liquid yolk	(2)	Good Manufacturing Practice in accordance with paragraphs B.22.034(b) and B.22.035(b)
	Saunderswood
	Silver Metal
	Titanium Dioxide	(3)	Unstandardized foods	(3)	Good Manufacturing Practice
	Turmeric	(4)	Vegetable fats and oils	(4)	Good Manufacturing Practice in accordance with section B.09.001
	Xanthophyll		Vegetable fats and oils
		(5)	Margarine	(5)	Good Manufacturing Practice
		(6)	(naming the variety) Cheese; Cheddar cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(6)	Good Manufacturing Practice in accordance with the requirements of sections B.08.033, B.08.034, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8.
		(7)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(7)	Good Manufacturing Practice
		(8)	Longaniza; Tocino	(8)	0.1% in accordance with the requirements of paragraph B.14.031(i) or subparagraph B.14.032(d)(xvi)
		(9)	Edible collagen film (iron oxide only)	(9)	Good Manufacturing Practice
		(10)	Sausage casings (annatto only)	(10)	1.0% (Residues of annatto in sausage prepared with such casings not to exceed 100 p.p.m.)
		(11)	Sausage casings (cochineal only)	(11)	0.75% (Residues of cochineal in sausage prepared with such casings not to exceed 75 p.p.m.)
1A.	ß-apo- 8′-carotenal Ethyl ß-apo- 8′-carotenoate	(1)	Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; Margarine; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar); Tomato catsup	(1)	35 p.p.m.
		(2)	Unstandardized foods	(2)	35 p.p.m.
		(3)	(naming the variety) Cheese; Cheddar cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(3)	35 p.p.m., in accordance with the requirements of sections B.08.033, B.08.034, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
		(4)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(4)	35 p.p.m.
2.	Caramel	(1)	Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Brandy; Bread; Brown bread; Butter; Cider; Cider vinegar; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Holland’s gin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Light beer; Liqueurs and alcoholic cordials; Malt liquor; Malt vinegar; (naming the flavour) milk; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Porter; Rum; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar); Stout; Tomato catsup; Whisky; Wine; Wine vinegar; Honey wine	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3)	Good Manufacturing Practice
		(4)	Sausage casings	(4)	15% (Residues of caramel in sausage prepared with such casings not to exceed 0.15%)
3.	Allura Red Amaranth	(1)	Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar); Tomato catsup	(1)	300 p.p.m. singly or in combination in accordance with section B.06.002
	Erythrosine Indigotine
	Sunset Yellow FCF
	Tartrazine
		(2)	Unstandardized foods	(2)	300 p.p.m. singly or in combination in accordance with section B.06.002
		(3)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3)	300 p.p.m. singly or in combination in accordance with section B.26.002
		(4)	Salted anchovy, salted scad and salted shrimp	(4)	125 p.p.m. in accordance with the requirements of paragraph B.21.021(d)
		(5)	Longaniza	(5)	80 p.p.m. allura red in accordance with the requirements of clause B.14.032(d)(xvi)(B) and 20 p.p.m. sunset yellow FCF in accordance with the requirements of clause B.14.032(d)(xvi)(C)
		(6)	Sausage casings (sunset yellow FCF only)	(6)	0.15% (Residues of sunset yellow FCF in sausage prepared with such casings not to exceed 15 p.p.m.)
		(7)	Cheese-flavoured corn snacks (sunset yellow FCF only)	(7)	600 p.p.m. singly. If used in combination with other colours listed in column I of this item and of item 4 of this table, the maximum level of use is 300 p.p.m. in accordance with paragraph B.06.002(c)
4.	Brilliant Blue FCF	(1)	Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated fruit juice except frozen concentrated orange juice; Fig marmalade with pectin; Ice cream mix; Ice milk mix; Icing sugar; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Liqueurs and alcoholic cordials; (naming the flavour) milk; Pickles and relishes; Pineapple marmalade with pectin; Sherbet; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids; Smoked fish; Lobster paste and fish roe (caviar); Tomato catsup	(1)	100 p.p.m. singly or in combination in accordance with section B.06.002
	Fast Green FCF
		(2)	Unstandardized foods	(2)	100 p.p.m. singly or in combination in accordance with section B.06.002
		(3)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3)	100 p.p.m. singly or in combination in accordance with section B.06.002
		(4)	Feta cheese (brilliant blue FCF only)	(4)	0.10 p.p.m.
5.	Citrus Red No. 2		Skins of whole oranges		2 p.p.m.
6.	Ponceau SX		Fruit Peel; Glacé fruits; Maraschino Cherries		150 p.p.m.
7.	Gold		Alcoholic beverages		Good Manufacturing Practice

SOR/79-752, s. 5; SOR/80-500, s. 6; SOR/82-596, s. 3; SOR/84-440, s. 4; SOR/84-602, s. 1; SOR/89-198, ss. 6 to 10; SOR/92-725, s. 5; SOR/93-466, s. 2; SOR/94-689, s. 2(F); SOR/95-434, s. 1; SOR/95-493, s. 1; SOR/97-516, s. 4; SOR/98-580, s. 1(F); SOR/99-96, s. 1; SOR/2000-50, s. 1; SOR/2000-146, ss. 1 to 3; SOR/2007-75, s. 3; SOR/2010-94, s. 8(E); SOR/2010-143, s. 13.

TABLE IV

FOOD ADDITIVES THAT MAY BE USED AS EMULSIFYING, GELLING, STABILIZING AND THICKENING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Acacia Gum	(1)	Cream; French dressing; (naming the flavour) Milk; Mustard pickles; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids;	(1)	Good Manufacturing Practice
		(2)	Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Calorie-reduced margarine	(5)	0.5% in accordance with the requirements of section B.09.017
		(6)	Canned asparagus; Canned green beans; Canned wax beans; Canned peas	(6)	1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C)
A.2	Acetylated Mono- glycerides		Unstandardized foods		Good Manufacturing Practice
A.3	Acetylated Tartaric	(1)	Bread	(1)	6,000 p.p.m. of flour
	Acid Esters of Mono- and Di-glycerides	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
	Acid Esters of Mono- and Di-glycerides	(3)	Infant formulas based on crystalline amino acids	(3)	240 p.p.m. as consumed
A.4	Agar	(1)	Brawn; Canned (naming the poultry); Cream; Headcheese; (naming the fruit) Jelly with pectin; Meat binder (when sold for use in prepared meat or meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Potted meat; Potted meat by-product; Prepared fish or prepared meat (Division 21); Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Calorie-reduced margarine	(5)	0.5% in accordance with the requirements of section B.09.017
A.5	Algin	(1)	Ale; Beer; Cream; French dressing; Light beer; Malt liquor; (naming the flavour) Milk; Mustard pickles; Porter; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout	(1)	Good Manufacturing Practice
		(2)	Infant formula	(2)	0.03% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.03%
		(3)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(3)	0.5%
		(4)	Sherbet	(4)	0.75%
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Calorie-reduced margarine	(6)	0.5% in accordance with the requirements of section B.09.017
		(7)	Sour cream	(7)	0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A)
		(8)	Canned asparagus; Canned green beans; Canned wax beans; Canned peas	(8)	1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C)
		(9)	Infant formula based on isolated amino acids or protein hydrolysates, or both	(9)	0.1% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.1%
		(10)	Lactose-free infant formula based on milk protein	(10)	0.05% as consumed. If used in combination with carrageenan or guar gum or both, the total not to exceed 0.05%
A.6	Alginic Acid		Same foods as listed for Algin		Same levels as prescribed for Algin
A.7	Ammonium Alginate		Same foods as listed for Algin		Same levels as prescribed for Algin
A.8	Ammonium Carrageenan		Same foods as listed for Carrageenan		Same levels as prescribed for Carrageenan
A.9	Ammonium Furcelleran		Same foods as listed for Furcelleran		Same levels as prescribed for Furcelleran
A.9A	Ammonium Salt of Phosphorylated Glyceride	(1)	Bread; Cream; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Ice Cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Chocolate products; Cocoa products	(5)	0.7%
A.10	Arabino-galactan	(1)	Essential oils; unstandardized dressings, pudding mixes; beverage bases and mixes; pie filling mixes	(1)	Good Manufacturing Practice
B.1	Baker’s yeast		Unstandardized foods		Good Manufacturing Practice
B.1	Glycan		Unstandardized foods		Good Manufacturing Practice
C.1	Calcium Alginate		Same foods as listed for Algin		Same levels as prescribed for Algin
C.2	Calcium Carbonate	(1)	Unstandardized Foods	(1)	Good Manufacturing Practice
		(2)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(2)	Good Manufacturing Practice
C.3	Calcium Carrageenan		Same foods as listed for Carrageenan		Same levels as prescribed for Carrageenan
C.4	Calcium Citrate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.5	Calcium Furcelleran		Same foods as listed for Furcelleran		Same levels as prescribed for Furcelleran
C.6	Calcium Gluconate		Unstandardized foods		Good Manufacturing Practice
C.7	Calcium Glycerophosphate		Unstandardized dessert mixes		Good Manufacturing Practice
C.8	Calcium Hypophosphite		Unstandardized dessert mixes		Good Manufacturing Practice
C.9	Calcium Phosphate, dibasic	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.10	Calcium Phosphate, tribasic		Unstandardized foods		Good Manufacturing Practice
C.11	Calcium Sulphate	(1)	Ice cream; Ice cream mix; Ice milk; Ice milk mix	(1)	0.5%
		(2)	Sherbet	(2)	0.75%
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
		(4)	Creamed cottage cheese	(4)	0.05%
		(5)	Cream for whipping, heat-treated above 100°C	(5)	0.005%
		(6)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(6)	0.06%
C.12	Calcium Tartrate		Unstandardized foods		Good Manufacturing Practice
C.13	Carboxymethyl Cellulose		Same foods as listed for Sodium Carboxymethyl Cellulose		Same levels as prescribed for Sodium Carboxymethyl Cellulose
C.14	Carob Bean Gum	(1)	Cream; French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Calorie-reduced margarine	(3)	0.5% in accordance with the requirements of paragraph B.09.017(b)
		(4)	Sherbet	(4)	0.75%
		(5)	Sour cream	(5)	0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A)
		(6)	Unstandardized Foods	(6)	Good Manufacturing Practice
		(7)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(7)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
C.15	Carrageenan	(1)	Ale; Beer; Brawn; Canned (naming the poultry); Cream; French dressing; Headcheese; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; Meat binder (when sold for use in prepared meat or prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Porter; Potted meat; Potted meat by-product; Prepared fish or prepared meat (Division 21); Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Stout	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Evaporated milk	(3)	0.015%
		(4)	Sherbet	(4)	0.75%
		(5)	Evaporated partly skimmed milk; Concentrated partly skimmed milk	(5)	0.01%
		(6)	Infant formula based on isolated amino acids or protein hydrolysates, or both	(6)	0.1% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.1%
		(7)	Infant formula	(7)	0.03% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.03%
		(8)	Unstandardized foods	(8)	Good Manufacturing Practice
		(9)	Calorie-reduced margarine	(9)	0.5% in accordance with the requirements of section B.09.017
		(10)	Sour cream	(10)	0.5%, in accordance with the requirements of clause B.08.077(b)(vii)(A)
		(11)	Canned asparagus; Canned green beans; Canned wax beans; Canned peas	(11)	1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C)
		(12)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(12)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
		(13)	Lactose-free infant formula based on milk protein	(13)	0.05% as consumed. If used in combination with algin or guar gum or both, the total not to exceed 0.05%
C.17	Cellulose Gum		Same foods as listed for Sodium Carboxymethyl Cellulose		Same levels as prescribed for Sodium Carboxymethyl Cellulose
F.1	Furcelleran	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	Calorie-reduced margarine	(3)	0.5% in accordance with the requirements of section B.09.017
		(4)	Canned asparagus; Canned green beans; Canned waxed beans; Canned peas	(4)	1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C)
G.1	Gelatin	(1)	Brawn; Canned (naming the poultry); Cream; Headcheese; (naming the fruit) Jelly with pectin; Meat binder (when sold for use in prepared meat by-products in which a gelling agent is a permitted ingredient); Meat by-product loaf; Meat loaf; (naming the flavour) Milk; Mustard pickles; Potted meat; Potted meat by-product; Prepared fish or prepared meat (Division 21); Prepared hams, shoulders, butts and picnics; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Sour cream	(4)	0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A)
		(5)	Unstandardized Foods	(5)	Good Manufacturing Practice
		(6)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(6)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
G.2	Gellan Gum	(1)	Frostings; Unstandardized confectionery	(1)	0.5%
		(2)	Fruit spreads; Aspic; Processed fruit products; (except for any of these products for which standards are set out in these Regulations)	(2)	0.3%
		(3)	Calorie-reduced margarine; Reduced fat spreads	(3)	0.25%
		(4)	Dairy products (except for any of these products for which standards are set out in these Regulations)	(4)	0.15%
		(5)	French Dressing; Salad Dressing; Dressings (except for any of these products for which standards are set out in these Regulations); Gelatins; Puddings; Fillings	(5)	0.1%
		(6)	Baking mixes; Bakery products; (except for any of these products for which standards are set out in these Regulations)	(6)	0.1% of the dry mix
		(7)	Sauces; Toppings; Table syrups; (except for any of these products for which standards are set out in these Regulations)	(7)	0.05%
		(8)	Beverages (except for any of these products for which standards are set out in these Regulations)	(8)	0.08%
		(9)	Snack foods (except for any of these products for which standards are set out in these Regulations)	(9)	0.1%
G.3	Guar Gum	(1)	Cream; French dressing; (naming the flavour) Milk; Mince meat; Mustard pickles; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids;	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Infant formula	(3)	0.03% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.03%
		(4)	Sherbet	(4)	0.75%
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Calorie-reduced margarine	(6)	0.5% in accordance with the requirements of section B.09.017
		(7)	Sour cream	(7)	0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A)
		(8)	Canned asparagus; Canned green beans; Canned waxed beans; Canned peas	(8)	1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C)
		(9)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(9)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
		(10)	Infant formula based on isolated amino acids or protein hydrolysates, or both	(10)	0.1% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.1%
		(11)	Lactose-free infant formula based on milk protein	(11)	0.05% as consumed. If used in combination with algin or carrageenan or both, the total not to exceed 0.05%
G.4	Gum Arabic		Same foods as listed for Acacia Gum		Same level as prescribed for Acacia Gum
H.1	Hydroxylated Lecithin	(1)	Chocolate products; Cocoa products	(1)	1.0%
	Hydroxylated Lecithin	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
H.1A	Hydroxypropyl Cellulose		Unstandardized foods		Good Manufacturing Practice
H.2	Hydroxypropyl Methylcellulose	(1)	French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Salad dressing	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
I.1	Irish Moss Gelose		Same foods as listed for Carrageenan		Same levels as prescribed for Carrageenan
K.1	Karaya Gum	(1)	French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids; Salad dressing	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Calorie-reduced margarine	(5)	0.5% in accordance with the requirements of section B.09.017
L.1	Lactylated Mono- and Di-glycerides	(1)	Shortening	(1)	8.0% (except that the total combined mono- and di-glycerides and lactylated mono- and di-glycerides must not exceed 20.0% of the shortening)
		(2)	Unstandardized foods	(2)	8.0% of the fat content
L.1A	Lactylic Esters of Fatty Acids		Unstandardized foods		Good Manufacturing Practice
L.2	Lecithin	(1)	Bread; Cream; (naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Ice Cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%, singly or in combination with other emulsifiers
		(3)	Infant formula	(3)	0.03% as consumed
		(4)	Sherbet	(4)	0.75%
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Margarine	(6)	0.2%
		(7)	Calorie-reduced margarine	(7)	0.5%
		(8)	Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(8)	0.2%
		(9)	Milk powder	(9)	0.5%
		(10)	Chocolate products; Cocoa products	(10)	1.0%
L.3	Locust Bean Gum		Same foods as listed for Carob Bean Gum		Same levels as prescribed for Carob Bean Gum
M.1	Magnesium Chloride		Tofu		0.3%, calculated as the anhydrous salt
M.2	Methylcellulose	(1)	Ale; Beer; French dressing; Light beer; Malt liquor; Porter; Salad dressing; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
M.3	Methyl Ethyl Cellulose		Unstandardized foods		Good Manufacturing Practice
M.4	Mono-glycerides	(1)	Bread; Cream; Fish paste	(1)	Good Manufacturing Practice
		(2)	Chocolate products; Cocoa products	(2)	1.5%
		(3)	Ice cream mix; Ice milk mix	(3)	A total of 0.5% of stabilizing agents in accordance with subparagraphs B.08.061(b)(vi) and B.08.071(b)(vi)
		(4)	Creamed cottage cheese	(4)	Good Manufacturing Practice
		(5)	Infant formula	(5)	0.25% as consumed
		(6)	Sausage casings	(6)	0.35% of the casing
		(7)	Margarine	(7)	0.5%
		(8)	Sherbet	(8)	0.75%
		(9)	Shortening	(9)	10.0% (except that the total combined mono and diglycerides and lactylated mono and diglycerides must not exceed 20.0% of the shortening)
		(10)	Sour Cream	(10)	0.3%
		(11)	Unstandardized Foods	(11)	Good Manufacturing Practice
		(12)	Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(12)	0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
M.5	Mono- and Di-glycerides	(1)	Bread; Cream; Fish paste	(1)	Good Manufacturing Practice
	Mono- and Di-glycerides	(2)	Chocolate products; Cocoa products	(2)	1.5%
		(3)	Ice cream mix; Ice milk mix	(3)	A total of 0.5% of stabilizing agents in accordance with subparagraphs B.08.061(b)(vi) and B.08.071(b)(vi)
		(4)	Cottage Cheese; Creamed Cottage Cheese	(4)	Good Manufacturing Practice
		(5)	Infant formula	(5)	0.25% as consumed
		(6)	Sausage casings	(6)	0.35% of the casing
		(7)	Margarine	(7)	0.5%
		(8)	Sherbet	(8)	0.75%
		(9)	Shortening	(9)	10.0% (except that the total combined mono and diglycerides and lactylated mono and diglycerides must not exceed 20.0% of the shortening)
		(10)	Sour Cream	(10)	0.3%
		(11)	Unstandardized Foods	(11)	Good Manufacturing Practice
		(12)	Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(12)	0.5% in accordance with the requirements of sections B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
M.6	Monosodium Salts of Phosphorylated Mono- and Diglycerides	(1)	Edible vegetable oil-based cookware coating emulsions	(1)	4.0%
O.1	Oat Gum	(1)	Unstandardized Foods	(1)	Good Manufacturing Practice
P.1	Pectin	(1)	Apple (or rhubarb) and (naming the fruit) Jam; Cream; Fig marmalade; Fig marmalade with pectin; French dressing; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade with pectin; (naming the flavour) Milk; Mince meat; Mustard pickles; Pineapple marmalade; Pineapple marmalade with pectin; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sour cream	(3)	0.5% in accordance with the requirement of clause B.08.077(b)(vii)(A)
		(4)	Sherbet	(4)	0.75%
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
P.1A	Polyglycerol Esters of Fatty Acids	(1)	Unstandardized foods	(1)	Good Manufacturing Practice
	Polyglycerol Esters of Fatty Acids	(2)	Vegetable oils	(2)	0.025%
		(3)	Calorie-reduced margarine	(3)	0.2% in accordance with the requirements of paragraph B.09.017(c)
P.1B	Polyglycerol Esters of Interesterified	(1)	Chocolate products	(1)	0.5%
	Castor Oil Fatty Acids	(2)	Unstandardized chocolate flavoured confectionery coatings	(2)	0.25%
		(3)	Edible vegetable oil-based pan coating emulsions for use on baking pans	(3)	2.0%
P.2	Polyoxyethylene (20)	(1)	Ice cream; Ice cream mix; Ice milk; Ice milk mix; Sherbet	(1)	0.1%. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.1%
	Sorbitan Monooleate;		Ice cream; Ice cream mix; Ice milk; Ice milk mix; Sherbet
	Polysorbate 80	(2)	Unstandardized frozen desserts	(2)	0.1%
		(3)	Pickles and relishes	(3)	0.05%
		(4)	Beverage base or mix	(4)	0.05% of the beverage. If sorbitan monostearate is also used the total must not exceed 0.05% of the beverage
		(5)	Imitation dry cream mix	(5)	0.1%. If Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4%
		(6)	Whipped vegetable oil topping	(6)	0.05%. If Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.4%
		(7)	Cake icing; cake icing mix	(7)	0.5% of the finished cake icing. If Polyoxyethylene (20) sorbitan monostearate, or Sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
		(8)	Salt	(8)	10 p.p.m.
		(9)	Whipped cream	(9)	0.1%
		(10)	Breath freshener products	(10)	100 p.p.m.
		(11)	Creamed cottage cheese	(11)	80 p.p.m.
		(12)	Spice oils and spice oleoresins for use in pumping pickle employed in the curing of preserved meat or preserved meat by-product (Division 14)	(12)	0.2% of the pumping pickle
		(13)	Sausage casings	(13)	0.15% of the casing
		(14)	Liquid Smoke Flavours	(14)	Good Manufacturing Practice. Residues of Polysorbate 80 must not exceed 275 p.p.m. in the finished food
		(15)	Vegetable oils	(15)	0.125%
		(16)	Annatto formulations	(16)	25% of the total colour formulation
		(17)	Turmeric formulations	(17)	50% of the total colour formulation
		(18)	Liquid smoke flavour concentrate	(18)	Good Manufacturing Practice. Residues of Polysorbate 80 must not exceed 0.3% in the finished food.
		(19)	Unstandardized salad dressing	(19)	0.25%
P.3	Polyoxyethylene (20)	(1)	Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix	(1)	0.4%. If Polyoxyethylene (20) sorbitan tristearate, Sorbitan monostearate or Polyoxyethylene (20) sorbitan mono-oleate, either singly or in combination is also used, the total must not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of Polysorbate 60 and Sorbitan monostearate may be used in excess of 0.4%, if the amount of the Polysorbate 60 does not exceed 0.77% and the amount of Sorbitan monostearate does not exceed 0.27% of the whipped vegetable oil topping
	Sorbitan Monostearate;
	Polysorbate 60
		(2)	Cakes	(2)	0.5% on a dry weight basis. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.5% on a dry weight basis
		(3)	Cakes; Cake mixes	(3)	0.5% on a dry weight basis. If Sorbitan monostearate is also used, the total must not exceed 0.7% on a dry weight basis
		(4)	Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking	(4)	0.5%. If any combination of Polyoxyethylene (20) Sorbitan tristearate, Sorbitan monostearate or Sorbitan tristearate are all used the total must not exceed 1.0%
		(5)	Cake icing; Cake icing mix	(5)	0.5% of the finished cake icing. If Sorbitan monostearate or Polyoxyethylene (20) sorbitan mono-oleate either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
		(6)	Pudding; Pie filling	(6)	0.5% on a dry weight basis
		(7)	Beverage base or mix	(7)	0.05% of the beverage. If Sorbitan monostearate is also used the total must not exceed 0.05% of the beverage
		(8)	Sour Cream Substitute	(8)	0.1%
		(9)	Unstandardized dressings; Unstandardized prepared canned cooking sauces	(9)	0.3%
		(10)	Fat base formulation for self-basting of poultry by injection	(10)	0.25%
		(11)	Unstandardized sandwich spreads; Unstandardized dips	(11)	0.2%
		(12)	Dry soup base or mix	(12)	250 p.p.m. in soup as prepared for consumption
		(13)	Dry batter coating mixes	(13)	0.5% of the dry mix
		(14)	Prepared alcoholic cocktails	(14)	120 p.p.m. in beverage as prepared for consumption
P.4	Polyoxyethylene (20)	(1)	(Naming the flavour) Milk; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	0.5%
	Sorbitan Tristearate;
	Polysorbate 65
		(2)	Ice cream; Ice cream mix; Ice milk; Ice milk mix; Sherbet	(2)	0.1%. If Polyoxyethylene (20) sorbitan mono-oleate is also used, the total must not exceed 0.1%
		(3)	Unstandardized frozen desserts	(3)	0.1%
		(4)	Cakes	(4)	0.3% on a dry weight basis. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.5% on a dry weight basis
		(5)	Unstandardized confectionery coatings	(5)	0.5%. If any combination of Polyoxyethylene (20) sorbitan monostearate, Sorbitan monostearate, or Sorbitan tristearate are also used, the total must not exceed 1.0%
		(6)	Beverage base or mix	(6)	0.05% of the beverage. If Sorbitan monostearate is also used, the total must not exceed 0.05% of the beverage
		(7)	Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix	(7)	0.4%. If Polyoxyethylene (20) sorbitan monostearate, Sorbitan monostearate or Polyoxyethylene (20) sorbitan mono-oleate, either singly or in combination is also used, the total must not exceed 0.4%
		(8)	Breath freshener products	(8)	200 p.p.m.
P.5	Polyoxyethylene (8) Stearate		Unstandardized bakery products		0.4%
P.6	Potassium Alginate		Same foods as listed for Algin		Same levels as prescribed for Algin
P.7	Potassium Carrageenan		Same foods as listed for Carrageenan		Same levels as prescribed for Carrageenan
P.8	Potassium Chloride		Unstandardized foods		Good Manufacturing Practice
P.9	Potassium Citrate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
P.10	Potassium Furcelleran		Same foods as listed for Furcelleran		Same levels as prescribed for Furcelleran
P.11	Potassium Phosphate, dibasic	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
P.12	Propylene Glycol Alginate	(1)	Ale; Beer; French dressing; Light beer; Malt liquor; Mustard pickles; Porter; Relishes; Salad dressing; Stout	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Calorie-reduced margarine	(5)	0.5% in accordance with the requirements of section B.09.017
		(6)	Sour cream	(6)	0.5% in accordance with the requirements of clause B.08.077(b)(vii)(A)
		(7)	Canned asparagus; Canned green beans; Canned wax beans; Canned peas	(7)	1.0% in accordance with the requirements of clause B.11.002(d)(viii)(C)
		(8)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(8)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
P.13	Propylene Glycol Ether of Methylcellulose		Same foods as listed for Hydroxypropyl Methylcellulose		Same levels as prescribed for Hydroxypropyl Methylcellulose
P.14	Propylene Glycol Mono Fatty Acid Esters	(1)	Ice cream mix	(1)	0.35% of the ice cream made from the mix
	Propylene Glycol Mono Fatty Acid Esters	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.1	Sodium Acid Pyrophosphate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
S.2	Sodium Alginate	(1)	Same foods as listed for Algin	(1)	Same levels as prescribed for Algin
		(2)	Coarse crystal salt	(2)	15 p.p.m.
		(3)	Glaze of frozen fish	(3)	Good Manufacturing Practice
S.2A	Sodium Alumi- num Phosphate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
S.3	Sodium Carboxymethyl Cellulose	(1)	Cream; French dressing; (naming the flavour) Milk; Mustard pickles; Relishes; Salad dressing; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Glaze of frozen fish	(5)	Good Manufacturing Practice
		(6)	Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients)	(6)	0.5%
		(7)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(7)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
S.4	Sodium Carrageenan		Same foods as listed for Carrageenan		Same levels as prescribed for Carrageenan
S.5	Sodium Cellulose Glycolate		Same foods as listed for Sodium Carboxymethyl Cellulose		Same levels as prescribed for Sodium Carboxymethyl Cellulose
S.6	Sodium Citrate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Evaporated milk; evaporated skim milk or concentrated skim milk; evaporated partly skimmed milk or concentrated partly skimmed milk	(2)	0.1% singly or in combination with sodium phosphate, dibasic
		(3)	Ice cream; Ice cream mix; Ice milk; Ice milk mix	(3)	0.5%
		(4)	Sherbet	(4)	0.75%
S.7	Sodium Furcelleran		Same foods as listed for Furcelleran		Same levels as prescribed for Furcelleran
S.8	Sodium Gluconate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
S.9	Sodium Hexameta- phosphate	(1)	Mustard pickles; Relishes	(1)	Good Manufacturing Practice
	Sodium Hexameta- phosphate	(2)	Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Infant formula	(3)	0.05% as consumed
		(4)	Sherbet	(4)	0.75%
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(6)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(7)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(7)	0.1%
S.11	Sodium Phosphate, dibasic	(1)	(Naming the flavour) Milk; Mustard pickles; Relishes; (naming the flavour) Skim milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim Milk with added milk solids; (naming the flavour) Partly skimmed milk with added milk solids	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese	(2)	0.5%
		(3)	Evaporated milk; evaporated skim milk or concentrated skim milk; evaporated partly skimmed milk or concentrated partly skimmed milk	(3)	0.1% singly or in combination with sodium citrate
		(4)	Sour cream	(4)	0.05% in accordance with the requirements of clause B.08.077(b)(vii)(C)
		(5)	Unstandardized Foods	(5)	Good Manufacturing Practice
		(6)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(6)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
S.12	Sodium Phosphate, monobasic	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.13	Sodium Phosphate, tribasic	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.14	Sodium Potassium Tartrate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.15	Sodium Pyrophosphate, tetrabasic	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	3.5%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3)	0.1%
S.15A	Sodium Stearoyl-2-Lac-tylate	(1)	Icing and icing mixes	(1)	0.4% of dry ingredient weight
	Sodium Stearoyl-2-Lac-tylate	(2)	Fillings and filling mixes	(2)	0.5% of dry ingredient weight
		(3)	Puddings and pudding mixes	(3)	0.2% of the finished product
		(4)	Sour cream substitutes	(4)	1.0% of dry ingredient weight
		(5)	Vegetable oil creaming agents	(5)	2.0% of dry ingredient weight
		(6)	Batter mix	(6)	0.75% of dry ingredient weight
		(7)	Unstandardized cream-based liquors	(7)	0.35% of the finished product
		(8)	Salad dressing; French dressing	(8)	0.4% of the finished product
		(9)	Soups	(9)	0.2% of the finished product
S.16	Sodium Tartrate	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(1)	4.0%, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4
S.16A	Sodium Tripolyphosphate		A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)		0.1%
S.18	Sorbitan Monostearate	(1)	Imitation dry cream mix; Vegetable oil creaming agent; Whipped vegetable oil topping; Vegetable oil topping mix	(1)	0.4%. If Polyoxyethylene (20) sorbitan tristearate, Polysorbate 60 or Polyoxyethylene (20) sorbitan mono-oleate, either singly or in combination is also used, the total must not exceed 0.4%, except that in the case of whipped vegetable oil topping a combination of Sorbitan monostearate and Polysorbate 60 may be used in excess of 0.4% if the amount of Sorbitan monostearate does not exceed 0.27% and the amount of Polysorbate 60 does not exceed 0.77% of the weight of the whipped vegetable oil topping
		(2)	Cake; Cake mix	(2)	0.6% on a dry weight basis. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.7% on a dry weight basis
		(3)	Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking	(3)	1.0%. If any combination of Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristrearate or Sorbitan tristearate are also used, the total must not exceed 1.0%
		(4)	Cake icing; Cake icing mix	(4)	0.5% of the finished cake icing. If Polyoxyethylene (20) sorbitan mono-oleate or Polyoxyethylene (20) sorbitan monostearate, either singly or in combination is also used, the total must not exceed 0.5% of the finished cake icing
		(5)	Beverage base or mix	(5)	0.05% of the beverage. If Polyoxyethylene (20) sorbitan mono-oleate is also used, the total must not exceed 0.05% of the beverage. If Polyoxyethylene (20) sorbitan monostearate is also used, the total must not exceed 0.05% of the beverage. If Polyoxyethylene (20) sorbitan tristearate is also used, the total must not exceed 0.05% of the beverage
		(6)	Dry soup base or mix	(6)	250 p.p.m. in soup as prepared for consumption
		(7)	Dried yeast	(7)	1.5% (Residues of sorbitan monostearate in bread and other yeast leavened bakery products not to exceed 0.05%).
		(8)	Chocolate products	(8)	1.0%
		(9)	Puddings	(9)	0.5%
S.18A	Sorbitan trioleate		Sausage casings		0.35% of the casing
S.18B	Sorbitan Tristearate	(1)	Margarine; Shortening	(1)	1.0%
		(2)	Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as a confectionery or in baking	(2)	1.0% If any combination of Polyoxyethylene (20) sorbitan monostearate, Polyoxyethylene (20) sorbitan tristearate or Sorbitan monostearate are also used, the total must not exceed 1.0%
		(3)	Ice cream mix	(3)	0.035% of the ice cream made from the mix
		(4)	Unstandardized frozen desserts	(4)	0.035%
S.19	Stearyl Monoglyceridyl Citrate		Shortening		Good Manufacturing Practice
S.20	Sucrose esters of fatty acids	(1)	Carotenoid colour preparations	(1)	1.5%
		(2)	Unstandardized confectionery; Unstandardized confectionery coatings	(2)	0.5%
T.2	[Repealed, SOR/2006-91, s. 5]
T.3	Tragacanth Gum	(1)	French dressing; Mustard pickles; Salad dressing; Relishes	(1)	Good Manufacturing Practice
		(2)	Cottage cheese; Creamed cottage cheese; Ice cream; Ice cream mix; Ice milk; Ice milk mix	(2)	0.5%
		(3)	Sherbet	(3)	0.75%
		(4)	Lumpfish Caviar	(4)	1.0%
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Calorie-reduced margarine	(6)	0.5% in accordance with the requirements of section B.09.017
		(7)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(7)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
		(8)	Comminuted prepared fish or prepared meat, other than lumpfish caviar; Comminuted preserved fish or preserved meat (Division 21)	(8)	0.75%
X.1	Xanthan Gum	(1)	French Dressing; Salad Dressing; Unstandardized Foods	(1)	Good Manufacturing Practice
		(2)	Cottage Cheese; Creamed Cottage Cheese	(2)	0.5% or, if used in combination with other stabilizing agents, the total amount of the combined stabilizers shall not exceed 0.5%
		(3)	Calorie-reduced margarine	(3)	0.5% in accordance with the requirements of section B.09.017
		(4)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(4)	0.5%, in accordance with the requirements of sections B.08.035, B.08.037, B.08.038, B.08.039, B.08.041.3, B.08.041.4, B.08.041.6, B.08.041.7 and B.08.041.8
		(5)	Mustard pickles; relishes	(5)	0.1%
		(6)	Ice Cream Mix	(6)	0.1% or, if used in combination with microcrystalline cellulose and other stabilizers, the total amount of combined stabilizers and microcrystalline cellulose shall not exceed 0.5%
		(7)	Ice Milk Mix	(7)	0.1% or, if used in combination with other stabilizers, the total amount of combined stabilizers shall not exceed 0.5%
		(8)	Sherbet	(8)	0.1% or, if used in combination with other stabilizers, the total amount of combined stabilizers shall not exceed 0.75%
		(9)	Cream for whipping, heat-treated above 100°C	(9)	0.02%

SOR/78-403, ss. 5(F) to 13(F), 14 to 16, 17(F) to 21(F), 22; SOR/78-656, ss. 14, 15; SOR/78-876, s. 2; SOR/79-660, ss. 5 to 10; SOR/79-752, s. 6; SOR/80-501, s. 4; SOR/81-60, ss. 7 to 10; SOR/81-565, ss. 4, 5; SOR/81-934, ss. 2 to 6; SOR/82-383, s. 9; SOR/82-1071, ss. 9 to 16; SOR/83-932, ss. 3, 4; SOR/84-300, s. 50(E); SOR/84-602, s. 2; SOR/84-801, s. 3; SOR/85-179, ss. 2 to 4; SOR/85-623, s. 3(E); SOR/88-99, s. 3; SOR/88-419, ss. 2, 3; SOR/90-87, s. 9; SOR/91-710, s. 1; SOR/92-64, s. 1; SOR/92-93, s. 2; SOR/92-344, s. 1; SOR/93-466, ss. 3, 4; SOR/94-38, s. 2; SOR/94-567, s. 2; SOR/94-689, s. 2(F); SOR/96-160, s. 2; SOR/96-376, s. 1; SOR/96-497, s. 1; SOR/96-499, s. 1; SOR/97-29, s. 1; SOR/97-263, ss. 4 to 10; SOR/98-580, s. 1(F); SOR/2000-353, s. 7(F); SOR/2005-316, s. 1; SOR/2005-395, ss. 1 to 4, 5(F); SOR/2006-91, ss. 4, 5; SOR/2007-75, ss. 4 to 6; SOR/2007-76, ss. 1, 2; SOR/2010-41, s. 9(E); SOR/2010-94, ss. 8(E), 9(E); SOR/2010-142, ss. 9, 10(F), 11 to 13, 14(F), 15(F), 16.

TABLE V

FOOD ADDITIVES THAT MAY BE USED AS FOOD ENZYMES

	Column I	Column II	Column III		Column IV
Item No.	Additive	Permitted Source	Permitted in or Upon		Maximum Level of Use
A.01	α-Acetolactate decarboxylase	Bacillus subtilis ToC46 (pUW235)	(1)	Brewers’ Mash	(1)	Good Manufacturing Practice
	α-Acetolactate decarboxylase	Bacillus subtilis ToC46 (pUW235)	(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
A.02	Aminopeptidase	Lactococcus lactis	(1)	Cheddar cheese; (naming the variety) Cheese	(1)	Good Manufacturing Practice
			(2)	Dairy based flavouring preparations	(2)	Good Manufacturing Practice
			(3)	Hydrolyzed animal, milk and vegetable protein	(3)	Good Manufacturing Practice
A.1	Amylase	Aspergillus niger var.; Aspergillus oryzae var.; Bacillus subtilis var.; Rhizopus oryzae var.; Barley Malt	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
			(2)	Bread; Flour; Whole wheat flour	(2)	Good Manufacturing Practice
			(3)	Cider; Wine	(3)	Good Manufacturing Practice
			(4)	Chocolate syrups	(4)	Good Manufacturing Practice
			(5)	Distillers’ Mash	(5)	Good Manufacturing Practice
			(6)	Malt-flavoured dry breakfast cereals	(6)	Good Manufacturing Practice
			(7)	Single-strength fruit juices	(7)	Good Manufacturing Practice
			(8)	Precooked (instant) cereals	(8)	Good Manufacturing Practice
			(9)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)	(9)	Good Manufacturing Practice
			(10)	Unstandardized bakery products	(10)	Good Manufacturing Practice
			(11)	Plant-based beverages	(11)	Good Manufacturing Practice
			(12)	Infant cereal products	(12)	Good Manufacturing Practice
		Aspergillus niger STz18-9 (pHUda7)	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
			(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Starch used in the production of dextrins, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup), maltose	(3)	Good Manufacturing Practice
		Bacillus amyloliquefaciens EBA 20 (pUBH2); Bacillus licheniformis; Bacillus licheniformis BML 592 (pAmyAmp); Bacillus licheniformis BML 730 (pAmyAmp); Bacillus licheniformis LA 57 (pDN1981); Bacillus licheniformis LAT8(pLAT3); Bacillus licheniformis LiH 1159 (pLiH1108); Bacillus licheniformis LiH 1464 (pLiH1346); Bacillus licheniformis PL 1303 (pPL1117); Bacillus licheniformis MOL2083 (pCA164-LE399)	(1)	Distillers’ Mash	(1)	Good Manufacturing Practice
			(2)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)	(2)	Good Manufacturing Practice
			(3)	Brewers’ mash	(3)	Good Manufacturing Practice
		Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus stearothermophilus; Bacillus subtilis B1.109 (pCPC800)	(1)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)	(1)	Good Manufacturing Practice
			(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Brewers’ Mash	(3)	Good Manufacturing Practice
			(4)	Bread; Flour; Whole wheat flour	(4)	Good Manufacturing Practice
			(5)	Unstandardized bakery products	(5)	Good Manufacturing Practice
		Bacillus subtilis B1.109 (pCPC720) (ATCC 39, 705)	(1)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup)	(1)	Good Manufacturing Practice
			(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Brewers’ Mash	(3)	Good Manufacturing Practice
			(4)	Bakery Products	(4)	Good Manufacturing Practice
A.2	Amylase (maltogenic)	Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147)	(1)	Starch used in the production of dextrins, maltose, dextrose, glucose, (glucose syrup) or glucose solids (dried glucose syrup)	(1)	Good manufacturing practice
			(2)	Bread; Flour; Whole wheat flour	(2)	Good manufacturing practice
			(3)	Unstandardized bakery products	(3)	Good manufacturing practice
B.1	Bovine Rennet	Aqueous extracts from the fourth stomach of adult bovine animals, sheep and goats		Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese		Good Manufacturing Practice
B.2	Bromelain	The pineapples Ananas comosus and Ananas bracteatus	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		The pineapples Ananas comosus and Ananas bracteatus	(2)	Bread; Flour; Whole wheat flour	(2)	Good Manufacturing Practice
			(3)	Sausage casings	(3)	Good Manufacturing Practice
			(4)	Hydrolyzed animal, milk and vegetable protein	(4)	Good Manufacturing Practice
			(5)	Meat cuts	(5)	Good Manufacturing Practice
			(6)	Meat tenderizing preparations	(6)	Good Manufacturing Practice
			(7)	Pumping pickle for the curing of beef cuts	(7)	Good Manufacturing Practice in accordance with paragraph B.14.009(g)
			(8)	Sugar wafers, waffles, pancakes	(8)	Good Manufacturing Practice
C.1	Catalase	Aspergillus niger var.; Micrococcus lysodeikticus; Bovine (Bos taurus) liver	(1)	Soft drinks	(1)	Good Manufacturing Practice
			(2)	Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying	(2)	Good Manufacturing Practice
			(3)	Liquid whey treated with hydrogen peroxide in accordance with item H.1, Table VIII	(3)	Good Manufacturing Practice
C.2	Cellulase	Aspergillus niger var.	(1)	Distillers’ Mash	(1)	Good Manufacturing Practice
		Aspergillus niger var.	(2)	Liquid coffee concentrate	(2)	Good Manufacturing Practice
			(3)	Spice extracts; Natural flavour and colour extractives	(3)	Good Manufacturing Practice
		Trichoderma reesei QM 9414	(1)	Single-strength fruit juices	(1)	Good Manufacturing Practice
		Trichoderma reesei QM 9414	(2)	Tea leaves for the production of tea solids	(2)	Good Manufacturing Practice
C.3	Chymosin (i) Chymosin A	Escherichia coli K-12, GE81 (pPFZ87A)	(1)	Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream	(1)	Good Manufacturing Practice
			(2)	Unstandardized milk-based dessert preparations	(2)	Good Manufacturing Practice
	(ii) Chymosin B	Aspergillus niger var. awamori, GCC0349 (pGAMpR); Kluyveromyces marxianus var. lactis, DS1182 (pKS105)	(1)	Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream	(1)	Good Manufacturing Practice
			(2)	Unstandardized milk-based dessert preparations	(2)	Good Manufacturing Practice
F.1	Ficin	Latex of fig tree (Ficus sp.)	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		Latex of fig tree (Ficus sp.)	(2)	Sausage casings	(2)	Good Manufacturing Practice
			(3)	Hydrolyzed animal, milk and vegetable protein	(3)	Good Manufacturing Practice
			(4)	Meat cuts	(4)	Good Manufacturing Practice
			(5)	Meat tenderizing preparations	(5)	Good Manufacturing Practice
			(6)	Pumping pickle for the curing of beef cuts	(6)	Good Manufacturing Practice in accordance with paragraph B.14.009(g)
G.1	Glucoamylase (Amyloglucosidase; Maltase)	Aspergillus niger var.; Aspergillus oryzae var.; Rhizopus oryzae var.	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
	Glucoamylase (Amyloglucosidase; Maltase)		(2)	Bread; Flour; Whole wheat flour	(2)	Good Manufacturing Practice
			(3)	Chocolate syrups	(3)	Good Manufacturing Practice
			(4)	Distillers’ Mash	(4)	Good Manufacturing Practice
			(5)	Precooked (instant) cereals	(5)	Good Manufacturing Practice
			(6)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup), or glucose solids (dried glucose syrup)	(6)	Good Manufacturing Practice
			(7)	Unstandardized bakery products	(7)	Good Manufacturing Practice
		Aspergillus niger STz18-9 (pHUda7)	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		Aspergillus niger STz18-9 (pHUda7)	(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Starch used in the production of dextrins, dextrose, glucose (glucose syrup) or glucose solids (dried glucose syrup), maltose	(3)	Good Manufacturing Practice
		Rhizopus niveus var.	(1)	Distillers’ Mash	(1)	Good Manufacturing Practice
		Rhizopus niveus var.	(2)	Mash destined for vinegar manufacture	(2)	Good Manufacturing Practice
		Rhizopus delemar var.; Multiplici sporus	(1)	Brewers’ Mash	(1)	Good Manufacturing Practice
		Rhizopus delemar var.; Multiplici sporus	(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Mash destined for vinegar manufacture	(3)	Good Manufacturing Practice
			(4)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup), or glucose solids (dried glucose syrup)	(4)	Good Manufacturing Practice
G.2	Glucanase	Aspergillus niger var.; Bacillus subtilis var.	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		Aspergillus niger var.; Bacillus subtilis var.	(2)	Corn for degermination	(2)	Good Manufacturing Practice
			(3)	Distillers’ Mash	(3)	Good Manufacturing Practice
			(4)	Mash destined for vinegar manufacture	(4)	Good Manufacturing Practice
			(5)	Unstandardized bakery products	(5)	Good Manufacturing Practice
		Humicola insolens var.	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
			(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
G.3	Glucose oxidase	Aspergillus niger var.; Aspergillus oryzae Mtl-72 (pHUda107)	(1)	Soft drinks	(1)	Good Manufacturing Practice
			(2)	Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying	(2)	Good Manufacturing Practice in accordance with paragraphs B.22.034(b), B.22.035(b) and B.22.036(b)
			(3)	Bread; flour; Whole wheat flour	(3)	Good manufacturing practice
			(4)	Unstandardized bakery products	(4)	Good manufacturing practice
G.4	Glucose Isomerase	Bacillus coagulans var.; Streptomyces olivochromogenes var.; Actinoplanes missouriensis var.; Streptomyces olivaceus var.; Microbacterium arborescens NRRL B-11022; Streptomyces murinus DSM 3252; Streptomyces rubiginosus ATCC No. 21,175; Streptomyces rubiginosus SYC 5406 (pSYC5239)	(1)	Glucose (glucose syrup) to be partially or completely isomerized to fructose	(1)	Good Manufacturing Practice
H.1	Hemicellulase	Bacillus subtilis var.	(1)	Distillers’ Mash	(1)	Good Manufacturing Practice
			(2)	Liquid coffee concentrate	(2)	Good Manufacturing Practice
			(3)	Mash destined for vinegar manufacture	(3)	Good Manufacturing Practice
I.01	Inulinase	Aspergillus niger var. Tieghem		Inulin		Good Manufacturing Practice
I.1	Invertase	Aspergillus japonicus		Sucrose used in the production of fructooligosaccharides		Good Manufacturing Practice
		Saccharomyces sp.	(1)	Unstandardized soft-centred and liquid-centred confectionery	(1)	Good Manufacturing Practice
			(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
L.1	Lactase	Aspergillus niger var.; Aspergillus oryzae var.; Kluyveromyces fragilis (Kluyveromyces marxianus var. marxianus); Kluyveromyces lactis (Kluyveromyces marxianus var. lactis); Saccharomyces sp.	(1)	Lactose-reducing enzyme preparations	(1)	Good Manufacturing Practice
			(2)	Milk destined for use in ice cream mix	(2)	Good Manufacturing Practice
			(3)	Bread; Flour; whole wheat flour	(3)	Good Manufacturing Practice
			(4)	(naming the flavour) milk; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) malted milk; (naming the flavour) skimmed milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids	(4)	Good Manufacturing Practice
		Cell-free extracts from Candida pseudotropicalis	(1)	Milk destined for use in ice cream mix	(1)	Good Manufacturing Practice
		Cell-free extracts from Candida pseudotropicalis	(2)	Yogurt	(2)	Good Manufacturing Practice
			(3)	Whey	(3)	Good Manufacturing Practice
			(4)	(naming the flavour) milk; (naming the flavour) skim milk; (naming the flavour) partly skimmed milk; (naming the flavour) malted milk; (naming the flavour) skim milk with added milk solids; (naming the flavour) partly skimmed milk with added milk solids	(4)	Good Manufacturing Practice
L.2	Lipase	Animal pancreatic tissue; Aspergillus niger var.; Aspergillus oryzae var.; Edible forestomach tissue of calves, kids or lambs; Rhizopus oryzae var.	(1)	Dairy based flavouring preparations	(1)	Good Manufacturing Practice
			(2)	Dried egg-white (dried albumen); Liquid egg-white ( liquid albumen)	(2)	Good Manufacturing Practice
			(3)	Cheddar cheese; (naming the variety) Cheese; Processed cheddar cheese	(3)	Good Manufacturing Practice
			(4)	Bread; Flour; Whole wheat flour	(4)	Good Manufacturing Practice
			(5)	Unstandardized bakery products	(5)	Good Manufacturing Practice
			(6)	Hydrolyzed animal, milk and vegetable protein	(6)	Good Manufacturing Practice
		Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)); Rhizopus niveus	(1)	Modified fats and oils	(1)	Good Manufacturing Practice
			(2)	Cheddar cheese; (naming the variety) Cheese	(2)	Good Manufacturing Practice
			(3)	Dairy based flavouring preparations	(3)	Good Manufacturing Practice
			(4)	Hydrolyzed animal, milk and vegetable protein	(4)	Good Manufacturing Practice
		Aspergillus oryzae AI-11 (pBoel 960)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
			(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
			(3)	Modified fats and oils	(3)	Good Manufacturing Practice
		Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
			(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
			(3)	Modified lecithin	(3)	Good Manufacturing Practice
			(4)	Unstandardized egg products	(4)	Good Manufacturing Practice
		Aspergillus niger (pCaHj600/MBin118#11)		Modified fats and oils		Good Manufacturing Practice
		Penicillium camembertii	(1)	Edible fats and oils	(1)	Good Manufacturing Practice
L.3	Lipoxidase	Soyabean whey or meal	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
L.4	Lysozyme	Egg-white		Cheddar cheese; (naming the variety) Cheese		Good Manufacturing Practice
M.1	Milk coagulating enzyme	Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)) or Mucor pusillus Lindt by pure culture fermentation process or Aspergillus oryzae RET-1 (pBoel777)	(1)	Cheddar cheese; Cottage cheese; (naming the variety) Cheese; Sour cream	(1)	Good Manufacturing Practice
			(2)	Dairy based flavouring preparations	(2)	Good Manufacturing Practice
			(3)	Hydrolyzed animal, milk and vegetable protein	(3)	Good Manufacturing Practice
		Endothia parasitica by pure culture fermentation processes	(1)	Emmentaler (Emmental, Swiss) Cheese	(1)	Good Manufacturing Practice
		Endothia parasitica by pure culture fermentation processes	(2)	Parmesan Cheese	(2)	Good Manufacturing Practice
			(3)	Romano Cheese	(3)	Good Manufacturing Practice
			(4)	Mozzarella (Scamorza) Cheese	(4)	Good Manufacturing Practice
			(5)	Part Skim Mozzarella (Part Skim Scamorza) Cheese	(5)	Good Manufacturing Practice
P.1	Pancreatin	Pancreas of the hog (Sus scrofa) or ox (Bos taurus)	(1)	Dried egg-white (dried albumen); Liquid egg-white (liquid albumen)	(1)	Good Manufacturing Practice
			(2)	Precooked (instant) cereals	(2)	Good Manufacturing Practice
			(3)	Starch used in the production of dextrins, maltose, dextrose, glucose (glucose syrup), or glucose solids (dried glucose syrup)	(3)	Good Manufacturing Practice
			(4)	Hydrolyzed animal, milk and vegetable proteins	(4)	Good Manufacturing Practice
P.2	Papain	Fruit of the papaya Carica papaya L. (Fam. Caricaceae)	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
			(2)	Beef before slaughter	(2)	Good Manufacturing Practice
			(3)	Sausage casings; Water-soluble edible collagen films	(3)	Good Manufacturing Practice
			(4)	Hydrolyzed animal, milk and vegetable protein	(4)	Good Manufacturing Practice
			(5)	Meat cuts	(5)	Good Manufacturing Practice
			(6)	Meat tenderizing preparations	(6)	Good Manufacturing Practice
			(7)	Precooked (instant) cereals	(7)	Good Manufacturing Practice
			(8)	Pumping pickle for the curing of beef cuts	(8)	Good Manufacturing Practice
			(9)	Unstandardized bakery products	(9)	Good Manufacturing Practice
P.3	Pectinase	Aspergillus niger var.; Rhizopus oryzae var.	(1)	Cider; Wine	(1)	Good Manufacturing Practice
		Aspergillus niger var.; Rhizopus oryzae var.	(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Single-strength fruit juices	(3)	Good Manufacturing Practice
			(4)	Natural flavour and colour extractives	(4)	Good Manufacturing Practice
			(5)	Skins of citrus fruits destined for jam, marmalade and candied fruit production	(5)	Good Manufacturing Practice
			(6)	Vegetable stock for use in soups	(6)	Good Manufacturing Practice
			(7)	Tea leaves for the production of tea solids	(7)	Good Manufacturing Practice
		Aspergillus oryzae Km-1-1 (pA2PEI)	(1)	Cider; Wine	(1)	Good Manufacturing Practice
		Aspergillus oryzae Km-1-1 (pA2PEI)	(2)	Single-strength fruit juices	(2)	Good Manufacturing Practice
			(3)	Unstandardized fruit and vegetable products	(3)	Good Manufacturing Practice
P.4	Pentosanase	Aspergillus niger var.; Bacillus subtilis var.	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		Aspergillus niger var.; Bacillus subtilis var.	(2)	Corn for degermination	(2)	Good Manufacturing Practice
			(3)	Distillers’ Mash	(3)	Good Manufacturing Practice
			(4)	Mash destined for vinegar manufacture	(4)	Good Manufacturing Practice
			(5)	Unstandardized bakery products	(5)	Good Manufacturing Practice
			(6)	Bread; Flour; Whole wheat flour	(6)	Good Manufacturing Practice
		Trichoderma reesei (QM9414)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
			(2)	Distiller’s Mash	(2)	Good Manufacturing Practice
			(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
P.5	Pepsin	Glandular layer of porcine stomach	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
			(2)	Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese	(2)	Good Manufacturing Practice
			(3)	Defatted soya flour	(3)	Good Manufacturing Practice
			(4)	Precooked (instant) cereals	(4)	Good Manufacturing Practice
			(5)	Hydrolyzed animal, milk and vegetable proteins	(5)	Good Manufacturing Practice
P.5A	Phospholipase	Streptomyces violaceoruber	(1)	Modified lecithin	(1)	Good Manufacturing Practice
			(2)	Unstandardized egg products	(2)	Good Manufacturing Practice
		Aspergillus oryzae (pPFJo142)		Cheddar cheese; (naming the variety) Cheese		Good Manufacturing Practice
P.6	Protease	Aspergillus oryzae var.; Aspergillus niger var.; Bacillus subtilis var.	(1)	Ale; Beer; Light beer; Malt liquor;Porter; Stout	(1)	Good Manufacturing Practice
			(2)	Bread; Flour; Whole wheat flour	(2)	Good Manufacturing Practice
			(3)	Dairy based flavouring preparations	(3)	Good Manufacturing Practice
			(4)	Distillers’ Mash	(4)	Good Manufacturing Practice
			(5)	Sausage casings	(5)	Good Manufacturing Practice
			(6)	Hydrolyzed animal, milk and vegetable protein	(6)	Good Manufacturing Practice
			(7)	Industrial spray-dried cheese powder	(7)	Good Manufacturing Practice
			(8)	Meat cuts	(8)	Good Manufacturing Practice
			(9)	Meat tenderizing preparations	(9)	Good Manufacturing Practice
			(10)	Precooked (instant) cereals	(10)	Good Manufacturing Practice
			(11)	Unstandardized bakery products	(11)	Good Manufacturing Practice
			(12)	Cheddar cheese; Cheddar cheese for processing (granular curd cheese; Stirred curd cheese; Washed curd cheese); Colby cheese	(12)	Good Manufacturing Practice
			(13)	Plant-based beverages	(13)	Good Manufacturing Practice
		Micrococcus caseolyticus var.	(1)	(naming the variety) Cheese	(1)	Good Manufacturing Practice
		Bacillus licheniformis (Cx)	(1)	Hydrolyzed animal, milk and vegetable protein	(1)	Good Manufacturing Practice
P.7	Pullulanase	Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
			(2)	Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or fructose syrups and solids, maltose	(2)	Good Manufacturing Practice
			(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
		Bacillus licheniformis BMP 139 (pR11Amp)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
		Bacillus licheniformis BMP 139 (pR11Amp)	(2)	Brewers’ Mash	(2)	Good Manufacturing Practice
			(3)	Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or fructose syrups and solids, maltose	(3)	Good Manufacturing Practice
			(4)	Unstandardized bakery products	(4)	Good Manufacturing Practice
		Bacillus subtilis B1-163 (pEB301)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
		Bacillus subtilis B1-163 (pEB301)	(2)	Brewers’ Mash	(2)	Good Manufacturing Practice
			(3)	Distillers’ Mash	(3)	Good Manufacturing Practice
			(4)	Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or fructose syrups and solids, maltose	(4)	Good Manufacturing Practice
			(5)	Unstandardized bakery products	(5)	Good Manufacturing Practice
		Bacillus subtilis RB121 (pDG268)	(1)	Brewers’ Mash	(1)	Good Manufacturing Practice
			(2)	Distillers’ Mash	(2)	Good Manufacturing Practice
			(3)	Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose	(3)	Good Manufacturing Practice
R.1	Rennet	Aqueous extracts from the fourth stomach of calves, kids or lambs	(1)	Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese; Sour cream	(1)	Good Manufacturing Practice
			(2)	Unstandardized milk based dessert preparations	(2)	Good Manufacturing Practice
T.01	Transglutaminase	Streptoverticillium mobaraense strain S-8112	(1)	Unstandardized prepared fish products	(1)	Good Manufacturing Practice
		Streptoverticillium mobaraense strain S-8112	(2)	Simulated meat products	(2)	Good Manufacturing Practice
			(3)	Unstandardized cheese products	(3)	Good Manufacturing Practice
			(4)	Unstandardized processed cheese products	(4)	Good Manufacturing Practice
			(5)	Unstandardized cream cheese products	(5)	Good Manufacturing Practice
			(6)	Yogurt	(6)	Good Manufacturing Practice
			(7)	Unstandardized frozen dairy desserts	(7)	Good Manufacturing Practice
T.1	Trypsin	Pancreas of the hog (Sus scrofa)	(1)	Hydrolyzed animal, milk and vegetable proteins	(1)	Good Manufacturing Practice
X.1	Xylanase	Aspergillus oryzae Fa 1–1 (pA2X1TI)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
			(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
		Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2)	(1)	Bread; Flour; Whole wheat flour	(1)	Good Manufacturing Practice
			(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice

SOR/78-402, s. 6; SOR/78-876, s. 3; SOR/79-662, ss. 14 to 17; SOR/80-501, s. 4; SOR/80-632, s. 5; SOR/81-60, s. 11; SOR/81-934, ss. 7 to 10; SOR/82-383, s. 10; SOR/82-566, s. 2; SOR/82-1071, s. 17; SOR/84-302, s. 4; SOR/84-762, ss. 8, 9; SOR/84-801, s. 4; SOR/86-89, ss. 4 to 6; SOR/86-1112, s. 4; SOR/87-254, s. 2; SOR/87-640, s. 7; SOR/88-281, s. 1; SOR/90-24, ss. 1 to 3; SOR/90-87, ss. 10 to 12; SOR/90-469, s. 3; SOR/91-124, s. 5(F); SOR/91-487, s. 1; SOR/91-691, s. 1; SOR/92-63, s. 4; SOR/92-94, s. 4; SOR/92-195, s. 1; SOR/92-197, s. 9; SOR/92-231, s. 1; SOR/92-518, s. 1; SOR/92-591, s. 2(F); SOR/94-29, s. 1; SOR/94-182, s. 1; SOR/94-212, s. 9; SOR/94-417, s. 2; SOR/94-552, s. 1; SOR/94-689, s. 2; SOR/94-712, s. 1; SOR/95-65, s. 1; SOR/95-183, s. 9; SOR/95-525, ss. 1, 2; SOR/96-375, s. 1; SOR/97-81, s. 1; SOR/97-82, s. 1; SOR/97-122, ss. 4(F), 5;SOR/97-508, ss. 1, 2; SOR/97-513, s. 1; SOR/97-558, s. 4; SOR/98-454, s. 1; SOR/98-458, ss. 6, 7(F); SOR/2000-336, ss. 3 to 5; SOR/2000-417, s. 4; SOR/2003-130, s. 4; SOR/2004-84, s. 1; SOR/2005-98, ss. 4 to 7, 8(F); SOR/2005-394, ss. 1 to 6; SOR/2007-225, s. 1; SOR/2010-41, ss. 1 to 6, 9(E); SOR/2010-42, ss. 1 to 4; SOR/2010-94, s. 8(E); SOR/2010-142, s. 17; SOR/2010-143, ss. 14 to 26.

TABLE VI

FOOD ADDITIVES THAT MAY BE USED AS FIRMING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Aluminum Sulphate	(1)	Canned crabmeat, lobster, salmon, shrimp and tuna; Pickles and relishes	(1)	Good Manufacturing Practice
	Aluminum Sulphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
A.2	Ammonium Aluminum	(1)	Pickles and relishes	(1)	Good Manufacturing Practice
A.2	Sulphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.1	Calcium Chloride	(1)	Canned apples	(1)	0.026% calculated as calcium
	Calcium Chloride	(2)	Canned grapefruit	(2)	0.035% calculated as calcium in accordance with subparagraph B.11.101(c)(vii)
		(3)	(naming the variety) cheese; Cheddar cheese	(3)	0.02% of the milk and milk products used
		(4)	Cottage cheese	(4)	Good Manufacturing Practice
		(5)	Glaze of frozen fish	(5)	Good Manufacturing Practice
		(6)	Olives	(6)	1.5% of the brine
		(7)	Pickles and relishes	(7)	0.4%
		(8)	Tomatoes; Canned vegetables (naming the vegetable); Frozen apples	(8)	0.026% calculated as calcium, and in the case of canned peas 0.035% calculated as calcium
		(9)	Unstandardized foods	(9)	Good Manufacturing Practice
C.2	Calcium Citrate	(1)	Tomatoes; Canned vegetables; Frozen apples; Frozen sliced apples	(1)	0.026% calculated as calcium
		(2)	Canned apples	(2)	0.026% calculated as calcium
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
C.3	Calcium Gluconate		Unstandardized foods		Good Manufacturing Practice
C.3A	Calcium Lactate	(1)	Canned grapefruit	(1)	0.035% calculated as calcium in accordance with subparagraph B.11.101(c)(vii)
		(2)	Canned peas	(2)	0.035% calculated as calcium
C.4	Calcium Phosphate, dibasic		Unstandardized foods		Good Manufacturing Practice
C.5	Calcium Phosphate, monobasic	(1)	Tomatoes; Canned vegetables; Frozen apples	(1)	0.026% calculated as calcium
		(2)	Canned apples	(2)	0.026% calculated as calcium
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
C.6	Calcium Sulphate	(1)	Tomatoes; Canned vegetables; Frozen apples	(1)	0.026% calculated as calcium
		(2)	Canned apples	(2)	0.026% calculated as calcium
P.1	Potassium Aluminum	(1)	Pickles and relishes	(1)	Good Manufacturing Practice
	Sulphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.1	Sodium Aluminum	(1)	Pickles and relishes	(1)	Good Manufacturing Practice
	Sulphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice

SOR/78-402, s. 7; SOR/79-660, ss. 11, 12; SOR/79-752, s. 7; SOR/93-445, s. 1; SOR/94-689, s. 2(F); SOR/2007-302, s. 4(F); SOR/2010-94, s. 8(E).

TABLE VII

FOOD ADDITIVES THAT MAY BE USED AS GLAZING AND POLISHING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Acetylated Monoglycerides	(1)	Unstandardized confectionery	(1)	0.4%
A.1	Acetylated Monoglycerides	(2)	Frozen fish	(2)	Good Manufacturing Practice
B.1	Beeswax		Unstandardized confectionery		0.4%
C.1	Carnauba Wax		Unstandardized confectionery		0.4%
C.2	Candelilla Wax		Unstandardized confectionery		0.4%
G.1	Gum Arabic		Unstandardized confectionery		0.4%
G.2	Gum Benzoin		Unstandardized confectionery		0.4%
M.1	Magnesium Silicate		Unstandardized confectionery		0.4%
M.2	Mineral Oil		Unstandardized confectionery		0.15%
P.1	Petrolatum		Unstandardized confectionery		0.15%
S.1	Shellac		Cake decorations; Unstandardized confectionery		0.4%
S.2	Spermaceti Wax		Unstandardized confectionery		0.4%
Z.1	Zein		Unstandardized confectionery		1.0%

SOR/94-689, s. 2(F); SOR/2010-142, ss. 18 to 29.

TABLE VIII

MISCELLANEOUS FOOD ADDITIVES

	Column I	Column II		Column III		Column IV
Item No.	Additive	Permitted in or Upon		Purpose of Use		Maximum Level of Use
A.01	Acacia Gum		Ale; Beer; Light beer; Malt liquor; Porter; Stout; Wine		Fining agent		Good Manufacturing Practice
A.1	Acetylated Monoglycerides		Unstandardized foods		Coating; Release agent		Good Manufacturing Practice
A.1.01	Agar		Wine		Fining agent		Good Manufacturing Practice
A.1.1	Aluminum Sulphate		Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk		To stabilize albumen during pasteurization		0.036%
A.2	Ammonium Persulphate		Brewer’s yeast		Antimicrobial agent		0.1%
A.3	[Repealed, SOR/93-276, s. 4]
A.4	[Repealed, SOR/93-276, s. 5]
B.2	Beeswax		Unstandardized foods		Antisticking agent		0.4%
B.2.1	Benzoyl Peroxide		Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula		To decolourize		100 p.p.m.
B.3	Brominated vegetable oil		(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils		Density adjusting agent		15 p.p.m. in beverages containing citrus or spruce oils as consumed
B.4	n-Butane		Edible vegetable oil-based or lecithin-based pan coatings or a mixture of both		Propellant		Good Manufacturing Practice
C.1	Caffeine		Cola type beverages		To characterize the product		200 p.p.m. in the finished product
C.2	Caffeine Citrate		Cola type beverages		To characterize the product		200 p.p.m. calculated as caffeine, in the finished product
C.3	Calcium Carbonate	(1)	Flour; Whole wheat flour	(1)	Carrier of benzoyl peroxide	(1)	900 p.p.m., in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
		(2)	[Repealed, SOR/94-227, s. 5]
		(3)	Unstandardized confectionery	(3)	Creaming and fixing agent	(3)	Good Manufacturing Practice
		(4)	Chewing gum	(4)	Filler	(4)	Good Manufacturing Practice
		(5)	Unstandardized foods	(5)	Carrier and dusting agent	(5)	Good Manufacturing Practice
C.3A	Calcium Lactate	(1)	Egg albumen (delysozymized)	(1)	Restoration of functional properties	(1)	Good Manufacturing Practice (Quantity of calcium added not to exceed that lost during processing)
		(2)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(2)	To modify texture	(2)	Good Manufacturing Practice
C.4	Calcium Oxide	(1)	Frozen crustaceans and molluscs	(1)	To facilitate the removal of extraneous matter and to reduce moisture loss during cooking	(1)	When used in combination with sodium chloride (salt) and sodium hydroxide in solution, calcium oxide not to exceed 30 p.p.m.
		(2)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(2)	To modify texture	(2)	Good Manufacturing Practice
C.5	Calcium Phosphate dibasic	(1)	Flour; Whole wheat flour	(1)	Carrier of benzoyl peroxide	(1)	900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
		(2)	[Repealed, SOR/94-227, s. 6]
C.6	Calcium Phosphate, tribasic	(1)	Flour; Whole wheat flour	(1)	Carrier of benzoyl peroxide	(1)	900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
		(2)	[Repealed, SOR/94-227, s. 7]
		(3)	Liquid whey destined for the manufacture of dried whey products other than those for use in infant formula	(3)	Carrier of benzoyl peroxide	(3)	0.04% of dried whey product
		(4)	Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredient); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients)	(4)	To improve colour, texture, consistency and spreadability	(4)	1.0%
C.7	Calcium Silicate		Oil-soluble annatto		Carrier		Good Manufacturing Practice
C.8	Calcium Stearate		Unstandardized confectionery		Release agent		Good Manufacturing Practice
C.9	Calcium Stearoyl- 2-Lactylate	(1)	Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)	(1)	Whipping agent	(1)	0.05%
	Calcium Stearoyl- 2-Lactylate	(2)	Dried egg-white (dried albumen)	(2)	Whipping agent	(2)	0.5%
		(3)	Vegetable fat toppings	(3)	Whipping agent	(3)	0.3%
		(4)	Dehydrated potatoes	(4)	Conditioning agent	(4)	0.2% of dry weight
C.10	Calcium Sulphate	(1)	Flour, Whole wheat flour	(1)	Carrier of benzoyl peroxide	(1)	900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
		(2)	[Repealed, SOR/94-227, s. 8]
		(3)	Baking powder	(3)	Neutral filler	(3)	Good Manufacturing Practice
C.11	Carbon Dioxide	(1)	Ale; Beer; Carbonated (naming the fruit) juice; Cider; Light beer; Malt liquor; Porter; Stout; Wines; Water represented as mineral water or spring water	(1)	Carbonation	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Carbonation and pressure dispensing agent	(2)	Good Manufacturing Practice
		(3)	Cottage Cheese; Creamed Cottage Cheese	(3)	To extend durable life	(3)	Good Manufacturing Practice
C.12	Castor Oil		Unstandardized confectionery		Release agent		Good Manufacturing Practice
C.13	[Repealed, SOR/2010-142, s. 35]
C.13.1	Cellulose, Powdered	(1)	Batter and breading	(1)	Bulking agent	(1)	1%
	Cellulose, Powdered	(2)	Canapé toast	(2)	Bulking agent	(2)	2%
		(3)	Unstandardized confectionery that meet the conditions set out in column 2 of item 3 of the table following section B.01.513 for the subject “Reduced in energy” set out in column 1	(3)	Bulking agent	(3)	25%
		(4)	Unstandardized edible ices	(4)	Bulking agent	(4)	3%
		(5)	Fillings	(5)	Bulking agent	(5)	0.5%
		(6)	Foods sold in tablet form	(6)	Bulking agent	(6)	50%
		(7)	Icings	(7)	Bulking agent	(7)	1%
		(8)	Seasonings	(8)	Bulking agent	(8)	3%
		(9)	Sweet baked goods	(9)	Bulking agent	(9)	8%
C.14A	Chloropentafluo-roethane		Unstandardized foods		Pressure dispensing and aerating agent		Good Manufacturing Practice
C.15	Citric Acid	(1)	Beef blood	(1)	Anticoagulant	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Culture nutrient	(2)	Good Manufacturing Practice
C.16	Copper gluconate		Breath freshener products		To characterize the product		50 p.p.m.
C.17	Copper Sulphate		Wine		Fining agent		0.0001%, calculated as copper, in the finished product
D.1	Dimethylpolysiloxane Formulations	(1)	Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin; Reconstituted lemon juice; Reconstituted lime juice; Shortening; Skim milk powder; Wine	(1)	Antifoaming agent	(1)	10 p.p.m. of dimethylpolysiloxane
		(2)	Pineapple juice; Blends of pineapple juice with other fruit juices; canned pineapple (when pineapple juice is used as the packing medium)	(2)	Anti-foaming agent	(2)	10 p.p.m. of dimethylpolysiloxane
		(3)	Surfaces that come in contact with food	(3)	Release agent	(3)	Good Manufacturing Practice (Residue of dimethylpolysiloxane in food not to exceed 10 p.p.m.)
		(4)	Unstandardized foods	(4)	Antifoaming agent	(4)	10 p.p.m. of dimethylpolysiloxane
		(5)	Wort used in the manufacture of Ale, Beer, Light beer, Malt liquor, Porter and Stout	(5)	Antifoaming agent	(5)	10 p.p.m. of dimethylpolysiloxane
D.3	Dioctyl sodium sulfosuccinate	(1)	Fumaric acid-acidulated dry beverage bases	(1)	Wetting agent	(1)	10 p.p.m. in the finished drink
		(2)	Sausage casings	(2)	Reduce casing breakage	(2)	200 p.p.m. of the casing
E.1	Ethoxyquin		Paprika; Ground chili pepper		To promote colour retention		100 p.p.m.
E.2	Ethylene Oxide		Whole or ground spice (except mixtures containing salt)		Fumigation		G.M.P. (Residues of ethylene chlorohydrin not to exceed 1,500 p.p.m.)
F.1	Ferrous Gluconate		Ripe olives		Colour retention		Good Manufacturing Practice
G.1	Gelatin		Beer; Cider; Wine		Fining agent		Good Manufacturing Practice
G.2	[Repealed, SOR/89-175, s. 2]
G.2A	Glucono delta lactone	(1)	Cooked sausage, Meat Loaf	(1)	To accelerate colour fixing	(1)	0.5%
		(2)	Dry Sausage	(2)	To assist in curing	(2)	Good Manufacturing Practice
G.3	Glycerol	(1)	Meat curing compounds; Sausage casings	(1)	Humectant	(1)	Good Manufacturing Practice
		(2)	Preserved meats (Division 14)	(2)	Glaze for preserved meats	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Humectant; Plasticizer	(3)	Good Manufacturing Practice
G.4	Glycerol ester of wood rosin		Beverages containing citrus or spruce oils		Density adjusting agent		100 p.p.m.
H.1	Hydrogen Peroxide	(1)	Brewers’ mash	(1)	Clarification aid	(1)	135 p.p.m. in the mash
		(2)	Liquid whey destined for the manufacture of dried whey products	(2)	To decolourize and maintain pH	(2)	100 p.p.m. (see also subitem C.1(3) of Table V)
		(3)	Oat hulls used in the manufacture of oat hull fibre	(3)	Bleaching agent	(3)	Good Manufacturing Practice
I.	Isobutane		Edible vegetable oil-based or lecithin-based pan coatings or a mixture of both		Propellant		Good Manufacturing Practice
L.1	Lactylic Esters of Fatty Acids		Unstandardized foods		Plasticizing agent		Good Manufacturing Practice
L.2	Lanolin		Chewing gum		Plasticizing agent		Good Manufacturing Practice
L.3	Lecithin		Surfaces that come in contact with food		Release agent		Good Manufacturing Practice
L.4	L-Leucine		Table-top sweetener tablets containing aspartame		Lubricant in tablet manufacture		3% of tablet weight
M.1	Magnesium Aluminum Silicate		Chewing gum		Dusting agent		Good Manufacturing Practice
M.2	Magnesium Carbonate	(1)	Flour, Whole wheat flour	(1)	Carrier of benzoyl peroxide	(1)	900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
		(2)	[Repealed, SOR/94-227, s. 9]
		(3)	Unstandardized confectionery	(3)	Release agent	(3)	Good Manufacturing Practice
M.2A	Magnesium Chloride		Egg albumen (delysozymized)		Restoration of functional properties		Good Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing)
M.3	Magnesium Silicate	(1)	Unstandardized confectionery	(1)	Release agent	(1)	Good Manufacturing Practice
	Magnesium Silicate	(2)	Chewing gum	(2)	Dusting agent	(2)	Good Manufacturing Practice
		(3)	Rice	(3)	Coating	(3)	Good Manufacturing Practice
M.4	Magnesium	(1)	Unstandardized confectionery	(1)	Release agent	(1)	Good Manufacturing Practice
	Stearate	(2)	Foods sold in tablet form	(2)	Binding agent	(2)	Good Manufacturing Practice
M.4A	Magnesium Sulphate		Egg albumen (delysozymized)		Restoration of functional properties		Good Manufacturing Practice (Quantity of magnesium added not to exceed that lost during processing)
M.5A	[Repealed, SOR/93-276, s. 6]
M.5C	Methyl Ethyl Cellulose		Unstandardized foods		Aerating agent		Good Manufacturing Practice
M.6	Microcrystalline Cellulose	(1)	Ice milk mix	(1)	Bodying and texturizing agent	(1)	1.5%
		(2)	Sherbet	(2)	Bodying and texturizing agent	(2)	0.5%
		(3)	Unstandardized foods that meet the conditions set out in column 2 of item 3 of the table following section B.01.513 for the subject “Reduced in energy” set out in column 1	(3)	Filler	(3)	Good Manufacturing Practice
		(4)	Whipped vegetable oil topping	(4)	Bodying and texturizing agent	(4)	1.5%
		(5)	Unstandardized frozen desserts	(5)	Bodying and texturizing agent	(5)	0.5%
		(6)	Unstandardized sandwich spreads; Unstandardized dips	(6)	Bodying and texturizing agent	(6)	3.0%
		(7)	Unstandardized foods other than those unstandardized foods referred to in this item	(7)	Bodying and texturizing agent	(7)	2.0%
		(8)	Ice cream mix	(8)	Bodying and texturizing agent	(8)	0.5% or, if used in combination with stabilizing agents, the combined amount shall not exceed 0.5% of the ice cream made from the mix
		(9)	Table-top sweetener tablets containing aspartame	(9)	Tablet disintegration	(9)	2.2%
		(10)	Cream for whipping	(10)	Stabilizing and thickening agent	(10)	0.2%
		(11)	Breath freshener products	(11)	Bodying and texturizing agent	(11)	9.0%
M.7	Mineral Oil	(1)	Bakery products; Seeded raisins; Unstandardized confectionery	(1)	Release agent	(1)	0.3% in accordance with section B.01.047. If petrolatum is also used as a release agent in bakery products the total of any combination of petrolatum and mineral oil must not exceed 0.15%
		(2)	Fresh fruits and vegetables	(2)	Coating	(2)	0.3% in accordance with section B.01.047
		(3)	Sausage casings	(3)	Lubricant	(3)	5% in accordance with paragraph B.01.047(e) (Residues of mineral oil in a raw sausage prepared with such casings not to exceed 200 p.p.m.; in cooked sausage, 30 p.p.m.)
		(4)	Salt Substitute	(4)	Binding agent and protective coating	(4)	0.6% in accordance with paragraph B.01.047(h)
M.8	Monoacetin		Unstandardized bakery products		Plasticizer		Good Manufacturing Practice
M.9	Mono- and di-glycerides	(1)	Apple (or rhubarb) and (naming the fruit) Jam; Fats and oils; Fig marmalade; Fig marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade; Pineapple marmalade with pectin	(1)	Antifoaming agent	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Antifoaming agent; Humectant; Release agent	(2)	Good Manufacturing Practice
M.10	Mono-glycerides		Unstandardized foods		Antifoaming agent; Humectant; Release agent		Good Manufacturing Practice
N.1	Nitrogen	(1)	Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients)	(1)	To improve spreadability	(1)	Good Manufacturing Practice
		(2)	Margarine	(2)	To improve spreadability	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Pressure dispensing agent	(3)	Good Manufacturing Practice
N.2	Nitrous Oxide		Unstandardized foods		Pressure dispensing agent		Good Manufacturing Practice
O.1	Octafluorocyclobu-tane		Unstandardized foods		Pressure dispensing and aerating agent		Good Manufacturing Practice
O.2	Oxystearin		Cotton seed oil; Peanut oil; Soy bean oil		To inhibit crystal formation		0.125%
O.3	Ozone	(1)	Cider	(1)	Maturing agent	(1)	Good Manufacturing Practice
		(2)	Water represented as mineral water or spring water	(2)	Chemosterilant	(2)	Good Manufacturing Practice
		(3)	Wine	(3)	Maturing agent	(3)	Good Manufacturing Practice
P.1	Pancreas Extract		Acid producing bacterial cultures		To control bacteriophages		Good Manufacturing Practice
P.1A	Paraffin Wax	(1)	Fresh fruits and vegetables	(1)	Coating	(1)	0.3% in accordance with section B.01.047
		(2)	Cheese and turnips	(2)	Coating	(2)	Good Manufacturing Practice in accordance with section B.01.047
P.2	Petrolatum	(1)	Bakery products	(1)	Release agent	(1)	0.15% in accordance with section B.01.047. If mineral oil is also used as a release agent the total of any combination of petrolatum and mineral oil must not exceed 0.15%
		(2)	Fresh fruits and vegetables	(2)	Coating	(2)	0.3% in accordance with section B.01.047
P.2A	Polyethylene glycol (molecular weight 3000-9000)	(1)	Soft drinks	(1)	Antifoaming agent	(1)	10 p.p.m.
	Polyethylene glycol (molecular weight 3000-9000)	(2)	Table-top sweetener tablets containing aspartame	(2)	Lubricant	(2)	1.0%
		(3)	L-Lysine tablets	(3)	Tablet binder	(3)	7.0%
P.2B	Polydextrose		Unstandardized foods		Bodying and texturizing agent		Good Manufacturing Practice
P.3	Polyvinylpyrroli-done	(1)	Ale; Beer; Cider; Light beer; Malt liquor; Porter; Stout; Wine	(1)	Fining agent	(1)	2 p.p.m. in the finished product
		(2)	Table-top sweetener tablets containing aspartame	(2)	Tablet binder	(2)	0.3%
		(3)	Colour lake dispersions for use in unstandardized confectionery in tablet form	(3)	Viscosity reduction agent and stabilizer in colour lake dispersions	(3)	Good Manufacturing Practice (Residues of polyvinyl pyroliodone not to exceed 100 p.p.m. in the finished foods)
P.4	Potassium Aluminum Sulphate		Flour; Whole wheat flour		Carrier of benzoyl peroxide		900 p.p.m., in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
P.4.1	Potassium Ferrocyanide		Wine		Fining agent		Good Manufacturing Practice
P.5	Potassium Stearate	(1)	Chewing gum	(1)	Plasticizing agent	(1)	Good Manufacturing Practice
	Potassium Stearate	(2)	Emulsifying preparations containing propylene glycol monoesters	(2)	Stabilizing agent	(2)	2%
P.6	Propane		Unstandardized foods		Pressure dispensing and aerating agent		Good Manufacturing Practice
P.7	Propylene Glycol	(1)	Oil-soluble annatto	(1)	Solvent	(1)	Good Manufacturing Practice
P.7	Propylene Glycol	(2)	Unstandardized foods	(2)	Humectant	(2)	Good Manufacturing Practice
Q.1	Quillaia Extract		Beverage bases; Beverage mixes; Soft drinks		Foaming Agent		Good Manufacturing Practice
S.1	Saponin		Beverage bases; Beverage mixes; Soft drinks		Foaming agent		Good Manufacturing Practice
S.1.01	Silicon Dioxide		Edible vegetable oil-based cookware coating emulsions		Suspending agent		2.0% of preparation
S.1.1	Sodium Acid Pyrophosphate		Frozen fish fillets; frozen minced fish; frozen lobster; frozen crab; frozen clams; frozen shrimp		To reduce processing losses and to reduce thaw drip		Used in combination with sodium tripolyphosphate and sodium pyrophosphate tetrabasic, total added pyrophosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
S.2	Sodium Aluminum Sulphate		Flour; Whole wheat flour		Carrier of benzoyl peroxide		900 p.p.m. in accordance with subparagraphs B.13.001(e)(vi) and B.13.005(d)(vi)
S.3	Sodium	(1)	Unstandardized confectionery	(1)	Aerating agent	(1)	Good Manufacturing Practice
	Bicarbonate	(2)	Salt	(2)	To stabilize potassium iodide in salt	(2)	Good Manufacturing Practice
S.3A	Sodium Carbonate		In combination with sodium hexametophosphate for use on frozen fish fillets, frozen lobster, frozen crabs, frozen clams and frozen shrimp		To reduce thaw drip		15% of the combination of sodium carbonate and sodium hexametaphosphate
S.3B	Sodium Carboxymethyl Cellulose		Sausage casings		Coating to enable peeling		0.25% of the casing
S.4	Sodium Citrate	(1)	Beef blood	(1)	Anticoagulant	(1)	0.5%
		(2)	Sour cream	(2)	Flavour precursor	(2)	0.1%
		(3)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3)	To modify texture	(3)	Good Manufacturing Practice
S.5	Sodium Ferrocyanide Decahydrate		Dendritic salt		As an adjuvant in the production of dendritic salt crystals		13 p.p.m. calculated as anhydrous sodium ferrocyanide
S.6	Sodium Hexameta- phosphate	(1)	Beef blood	(1)	Anti-coagulant	(1)	0.2%
	Sodium Hexameta- phosphate	(2)	Frozen fish fillets; frozen lobsters; frozen crab; frozen clams and frozen shrimp	(2)	To reduce thaw drip	(2)	0.5% total added phosphate calculated as sodium phosphate, dibasic
		(3)	Gelatin intended for marshmallow compositions	(3)	Whipping agent	(3)	2%
S.6A	Sodium Hydroxide		Frozen crustaceans and molluscs		To facilitate the removal of extraneous matter and to reduce moisture loss during cooking		When used in combination with sodium chloride (salt) and calcium oxide in solution, sodium hydroxide not to exceed 70 p.p.m.
S.6.1	Sodium Lauryl Sulphate	(1)	Dried egg-white (dried albumen)	(1)	Whipping agent	(1)	0.1%
	Sodium Lauryl Sulphate	(2)	Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)	(2)	Whipping agent	(2)	0.0125%
		(3)	Gelatin intended for marshmallow compositions	(3)	Whipping agent	(3)	0.5%
S.6.2	Sodium Potassium Copper Chlorophyllin		Breath freshener products		To characterize the product		700 p.p.m.
S.7	Sodium Phosphate, dibasic	(1)	Frozen fish	(1)	To prevent cracking of glaze	(1)	Good Manufacturing Practice
		(2)	Frozen mushrooms	(2)	To prevent discolouration	(2)	Good Manufacturing Practice
S.7.1	Sodium Pyrophosphate, tetrabasic		Frozen fish fillets; frozen minced fish; frozen lobster; frozen crab; frozen clams; frozen shrimp		To reduce processing losses and to reduce thaw drip		Used in combination with sodium tripolyphosphate and sodium acid pyrophosphate, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
S.8	Sodium Silicate		Canned drinking water		Corrosion inhibitor		Good Manufacturing Practice
S.9	Sodium Stearate		Chewing gum		Plasticizing agent		Good Manufacturing Practice
S.9A	Sodium Stearoyl- 2-Lactylate	(1)	Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)	(1)	Whipping agent	(1)	0.05%
	Sodium Stearoyl- 2-Lactylate	(2)	Dried egg-white (dried albumen)	(2)	Whipping agent	(2)	0.5%
		(3)	Oil toppings or topping mixes	(3)	Whipping agent	(3)	0.3%
		(4)	Dehydrated potatoes	(4)	Conditioning agent	(4)	0.2% of dry weight
S.9B	Sodium Sulphate		Frozen mushrooms		To prevent discolouration		Good Manufacturing Practice
S.9C	Sodium Sulphite		Canned flaked tuna		To prevent discolouration		300 p.p.m.
S.10	Sodium Thiosulphate		Salt		To stabilize potassium iodine in salt		Good Manufacturing Practice
S.11	Sodium Tripolyphosphate		Frozen fish fillets; frozen minced fish; frozen comminuted fish; frozen lobster; frozen crab; frozen clams and frozen shrimp		To reduce processing losses and to reduce thaw drip		Used singly or in combination with sodium acid pyrophosphate and sodium pyrophosphate tetrabasic, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
S.12	[Repealed, SOR/93-276, s. 8]
S.13	Stannous Chloride	(1)	Asparagus packed in glass containers or fully lined (lacquered) cans	(1)	Flavour and colour stabilizer	(1)	25 p.p.m. calculated as tin
		(2)	Canned carbonated soft drinks; concentrated fruit juices except frozen concentrated orange juice; lemon juice; lime juice	(2)	Flavour and colour stabilizer	(2)	Good Manufacturing Practice
S.14	Stearic Acid	(1)	Unstandardized confectionery	(1)	Release agent	(1)	Good Manufacturing Practice
		(2)	Chewing gum	(2)	Plasticizing agent	(2)	Good Manufacturing Practice
		(3)	Foods sold in tablet form	(3)	Release agent and lubricant	(3)	Good Manufacturing Practice
S.15	Sodium Methyl Sulphate		Pectin		A processing aid, the result of methylation of pectin by sulfuric acid and methyl alcohol and neutralized by sodium bicarbonate		0.1% of pectin
S.15A	[Repealed, SOR/93-276, s. 9]
S.16	Sucrose Acetate Isobutyrate		(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils		Density adjusting agent		300 p.p.m. in beverages containing citrus or spruce oils as consumed
S.17	Sulphuric Acid		Coffee beans		To improve the extraction yield of coffee solids		Good Manufacturing Practice
T.1	Talc	(1)	Rice	(1)	Coating agent	(1)	Good Manufacturing Practice
		(2)	Chewing gum base	(2)	Filler	(2)	Good Manufacturing Practice
		(3)	Chewing gum	(3)	Dusting agent	(3)	Good Manufacturing Practice
T.2	Tannic Acid	(1)	Chewing gum	(1)	To reduce adhesion	(1)	Good Manufacturing Practice
		(2)	Cider; Honey wine; Wine	(2)	Fining agent	(2)	200 p.p.m
T.2A	[Repealed, SOR/93-276, s. 10]
T.3	Triacetin		Cake mixes		Wetting agent		Good Manufacturing Practice
T.4	Triethyl Citrate		Dried egg-white (dried albumen); Frozen egg-white (frozen albumen); Liquid egg-white (liquid albumen)		Whipping agent		0.25%
X.1	[Repealed, SOR/93-276, s. 11]

SOR/78-401, s. 3; SOR/78-403, ss. 23 to 25; SOR/78-876, s. 4; SOR/79-660, s. 13; SOR/79-752, s. 8; SOR/80-632, ss. 6 to 13; SOR/81-83, s. 4; SOR/81-617, s. 3; SOR/81-934, ss. 11, 12; SOR/82-566, ss. 3, 4; SOR/82-1071, ss. 18 to 20; SOR/83-410, s. 3; SOR/83-584, s. 1; SOR/83-932, ss. 5, 6; SOR/84-17, s. 6; SOR/84-441, s. 1; SOR/84-602, s. 3; SOR/84-762, s. 10; SOR/84-801, ss. 5, 6; SOR/86-1112, s. 5; SOR/86-1125, s. 2; SOR/87-469, s. 1; SOR/87-640, s. 8; SOR/88-419, s. 4; SOR/88-534, ss. 5, 6; SOR/89-175, s. 2; SOR/89-197, s. 1; SOR/89-198, s. 11; SOR/89-555, ss. 2, 3; SOR/91-90, s. 2; SOR/91-124, ss. 6 to 9; SOR/91-149, s. 3; SOR/91-186, s. 1; SOR/91-409, s. 7; SOR/91-527, s. 4; SOR/92-229, s. 1; SOR/92-344, ss. 2 to 4; SOR/93-276, ss. 4 to 11; SOR/94-416, s. 1; SOR/94-227, ss. 5 to 10; SOR/94-689, s. 2(F); SOR/94-723, s. 1; SOR/96-260, s. 1; SOR/96-378, s. 1;SOR/97-509, s. 1; SOR/98-580, s. 1(F); SOR/99-97, s. 1; SOR/99-420, s. 11(F); SOR/2000-353, s. 8(F); SOR/2001-94, s. 3; SOR/2005-316, ss. 2(F), 3; SOR/2006-91, ss. 6 to 12; SOR/2007-75, s. 7; SOR/2010-41, s. 9(E); SOR/2010-94, s. 8(E); SOR/2010-142, ss. 30(F), 31 to 39, 40(F), 41 to 45, 46(F), 47 to 51, 59(F); SOR/2010-143, ss. 27 to 31.

TABLE IX

FOOD ADDITIVES THAT MAY BE USED AS SWEETENERS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or on		Maximum Level of Use
A.01	Acesulfame-potassium	(1)	Table-top sweeteners	(1)	Good Manufacturing Practice
	Acesulfame-potassium	(2)	Carbonated beverages	(2)	0.025% in beverages as consumed
		(3)	Beverages; Beverage concentrates; Beverage mixes; Dairy beverages; (except for any of these products for which standards are set out in these Regulations)	(3)	0.05% in beverages as consumed
		(4)	Desserts; Dessert mixes; Toppings; Topping mixes; Fillings; Filling mixes; (except for any of these products for which standards are set out in these Regulations)	(4)	0.1% in products as consumed
		(5)	Chewing gum; Breath freshener products	(5)	0.35%
		(6)	Fruit spreads (except for any of these products for which standards are set out in these Regulations)	(6)	0.1%
		(7)	Salad dressings (except for any of these products for which standards are set out in these Regulations)	(7)	0.05%
		(8)	Unstandardized confectionery	(8)	0.25%
		(9)	Bakery mixes; Bakery products; (except for any of these products for which standards are set out in these Regulations)	(9)	0.1% in products as consumed
A.1	Aspartame	(1)	Table-top sweeteners	(1)	Good Manufacturing Practice
		(2)	Breakfast cereals	(2)	0.5%
		(3)	Beverages; Beverage concentrates; Beverage mixes; (except for any of these products for which standards are set out in these Regulations)	(3)	0.1% in beverages as consumed
		(4)	Desserts; Dessert mixes; Toppings; Topping mixes; Fillings; Filling mixes; (except for any of these products for which standards are set out in these Regulations)	(4)	0.3% in products as consumed
		(5)	Chewing gum; Breath freshener products	(5)	1.0%
		(6)	Fruit spreads; Purées and sauces; Table syrups; (except for any of these products for which standards are set out in these Regulations)	(6)	0.2%
		(7)	Salad dressings; Peanut and other nut spreads; (except for any of these products for which standards are set out in these Regulations)	(7)	0.05%
		(8)	Condiments (except for any of these products for which standards are set out in these Regulations)	(8)	0.2%
		(9)	Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods	(9)	0.1%
		(10)	Unstandardized confectionery; Unstandardized confectionery coatings	(10)	0.3%
A.2	Aspartame, encapsulated to prevent degradation during baking		Bakery products and baking mixes (except for any of these products for which standards are set out in these Regulations)		0.4% in product as consumed
E.1	Erythritol	(1)	Table-top sweeteners	(1)	Good Manufacturing Practice
		(2)	Dietetic beverages	(2)	3.5%
		(3)	Fat-based cream fillings and toppings	(3)	60%
		(4)	Dietetic cookies and wafers	(4)	7%
		(5)	Soft candies	(5)	40%
		(6)	Hard candies	(6)	50%
		(7)	Chewing gum	(7)	60%
H.1	Hydrogenated starch hydrolysates		Unstandardized foods		Good Manufacturing Practice
I.1	Isomalt		Unstandardized foods		Good Manufacturing Practice
L.1	Lactitol		Unstandardized foods		Good Manufacturing Practice
M.1	Maltitol		Unstandardized foods		Good Manufacturing Practice
M.2	Maltitol syrup		Unstandardized foods		Good Manufacturing Practice
M.3	Mannitol		Unstandardized foods		Good Manufacturing Practice
N.1	Neotame	(1)	Table-top sweeteners	(1)	Good Manufacturing Practice
		(2)	Breakfast cereals	(2)	0.016%
		(3)	Beverage mixes; Unstandardized beverages; Unstandardized beverage concentrates	(3)	0.003% in beverages as consumed
		(4)	Dessert mixes; Fillings; Filling mixes; Toppings; Topping mixes; Unstandardized desserts; Yogurt	(4)	0.01% in products as consumed
		(5)	Breath freshener products; Chewing gum	(5)	0.032%
		(6)	Unstandardized fruit spreads; Unstandardized purées and sauces; Unstandardized table syrups	(6)	0.007%
		(7)	Peanut and other nut spreads; Unstandardized salad dressings	(7)	0.002%
		(8)	Unstandardized condiments	(8)	0.007%
		(9)	Confectionary glazes for snack foods; Sweetened seasonings or coating mixes for snack foods	(9)	0.0032%
		(10)	Unstandardized confectionery; Unstandardized confectionery coatings	(10)	0.01%
		(11)	Unstandardized bakery products and baking mixes	(11)	0.013% in products as consumed
S.1	Sorbitol	(1)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(1)	6.0%
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.1.1	Sorbitol syrup		Unstandardized foods		Good Manufacturing Practice
S.2	Sucralose	(1)	Table-top sweeteners	(1)	Good Manufacturing Practice
		(2)	Breakfast cereals	(2)	0.1%
		(3)	Beverages; Beverage concentrates; Beverage mixes; Dairy beverages; (except for any of these products for which standards are set out in these Regulations)	(3)	0.025% in beverages as consumed
		(4)	Desserts; Dessert mixes; Toppings; Topping mixes; Dairy Desserts; Frozen Desserts; Fillings; Filling mixes; (except for any of these products for which standards are set out in these Regulations)	(4)	0.025% in products as consumed
		(5)	Chewing gum; Breath freshener products	(5)	0.15%
		(6)	Fruit spreads (except for any of these products for which standards are set out in these Regulations)	(6)	0.045%
		(7)	Salad dressings; Condiments; (except for any of these products for which standards are set out in these Regulations)	(7)	0.04%
		(8)	Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings	(8)	0.07%
		(9)	Baking mixes; Bakery products; (except for any of these products for which standards are set out in these Regulations)	(9)	0.065% in products as consumed
		(10)	Processed fruit and vegetable products (except for any of these products for which standards are set out in these Regulations)	(10)	0.015%
		(11)	Alcoholic beverages (except for any of these products for which standards are set out in these Regulations)	(11)	0.07%
		(12)	Puddings; Pudding mixes	(12)	0.04% in products as consumed
		(13)	Table syrups (except for any of these products for which standards are set out in these Regulations)	(13)	0.15%
T.1	Thaumatin	(1)	Chewing gum; Breath freshener products	(1)	500 p.p.m.
		(2)	Salt substitutes	(2)	400 p.p.m.
		(3)	(naming the flavour) Flavour referred to in section B.10.005; Unstandardized flavouring preparations	(3)	100 p.p.m.
X.1	Xylitol		Unstandardized foods		Good Manufacturing Practice

SOR/93-276, s. 12; SOR/94-625, s. 5; SOR/94-689, s. 2(F); SOR/94-779, s. 3; SOR/97-512, ss. 3, 4; SOR/2004-261, s. 2; SOR/2007-76, s. 3; SOR/2007-176, s. 7; SOR/2010-142, ss. 52 to 55.

TABLE X

FOOD ADDITIVES THAT MAY BE USED AS PH ADJUSTING AGENTS, ACID-REACTING MATERIALS AND WATER CORRECTING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Acetic Acid	(1)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(1)	Good Manufacturing Practice
		(2)	Canned Asparagus	(2)	Good Manufacturing Practice
		(3)	Gelatin	(3)	Good Manufacturing Practice
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
A.2	Adipic Acid		Unstandardized foods		Good Manufacturing Practice
A.3	Ammonium Aluminum	(1)	Baking powder	(1)	Good Manufacturing Practice
	Sulphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
A.4	Ammonium	(1)	Cocoa products	(1)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
	Bicarbonate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
A.5	Ammonium Carbonate	(1)	Cocoa products	(1)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
A.6	Ammonium Citrate, dibasic		Unstandardized foods		Good Manufacturing Practice
A.7	Ammonium Citrate, monobasic		Unstandardized foods		Good Manufacturing Practice
A.8	Ammonium Hydroxide	(1)	Cocoa products	(1)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(2)	Gelatin	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
A.9	Ammonium Phosphate, dibasic	(1)	Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
A.10	Ammonium Phosphate, monobasic	(1)	Ale; Bacterial cultures; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
		(3)	Uncultured buttermilk	(3)	0.1%
C.1	Calcium Acetate	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.2	Calcium Carbonate	(1)	Ice cream mix; Ice milk mix; Wine	(1)	Good Manufacturing Practice
		(2)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(2)	Good Manufacturing Practice
		(3)	Grape juice	(3)	Good Manufacturing Practice
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Cocoa products	(5)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
C.3	Calcium Chloride	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.4	Calcium Citrate	(1)	Infant formula	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.5	Calcium Fumarate		Unstandardized foods		Good Manufacturing Practice
C.6	Calcium Gluconate		Unstandardized foods		Good Manufacturing Practice
C.7	Calcium Hydroxide	(1)	Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Canned peas	(2)	0.01%
		(3)	Infant formula	(3)	Good Manufacturing Practice
		(4)	Grape Juice	(4)	Good Manufacturing Practice
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
C.8	Calcium Lactate	(1)	Baking powder	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.9	Calcium Oxide	(1)	Ale; Beer; Ice cream mix; Ice milk mix; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.10	Calcium Phosphate, dibasic		Unstandardized foods		Good Manufacturing Practice
C.11	Calcium Phosphate, monobasic	(1)	Ale; Baking powder; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
C.12	Calcium Phosphate, tribasic		Unstandardized foods		Good Manufacturing Practice
C.13	Calcium Sulphate		Ale; Beer; Light beer; Malt liquor; Porter; Stout; Wine		Good Manufacturing Practice
C.13A	Carbon Dioxide		(Naming the variety) Cheese		Good Manufacturing Practice
C.14	Citric Acid	(1)	Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Canned artichokes; Canned asparagus; Canned bean sprouts; Canned chili peppers; Canned mushrooms; Canned onions; Canned pears; Canned shellfish; Canned spring mackerel; Cider; Cottage cheese; Creamed cottage cheese; Egg white (albumen) and yolk; Liquid, dried or frozen whole egg; Fig marmalade; Fig marmalade with pectin; French dressing; Frozen cooked shrimp; Frozen (naming the fruit); Gelatin; Grape juice; Honey wine; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Mayonnaise; Mincemeat; Olives; Peach nectar; Pear nectar;Pineapple marmalade; Pineapple marmalade with pectin; Porter; Salad dressing; Sherbet; Stout; Tomatoes; Wine	(1)	Good Manufacturing Practice
		(2)	Canned applesauce; Canned grapefruit; Canned mandarin oranges; Canned pears; Canned pineapple; Canned strawberries	(2)	Sufficient to maintain pH 4.2 to 4.5
		(3)	Infant formula	(3)	Good Manufacturing Practice
		(4)	Margarine	(4)	Good Manufacturing Practice
		(5)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(5)	Good Manufacturing Practice
		(6)	Unstandardized foods	(6)	Good Manufacturing Practice
		(7)	Cocoa products	(7)	1%, singly or in combination with tartaric acid, calculated on a fat-free basis
C.15	Cream of Tartar		Same foods as listed for Potassium Acid Tartrate		Same levels as prescribed for Potassium Acid Tartrate
F.1	Fumaric Acid	(1)	Gelatin	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	Wine	(3)	Good Manufacturing Practice
G.1	Gluconic Acid		Unstandardized foods		Good Manufacturing Practice
G.2	Glucono-delta-lactone		Unstandardized foods		Good Manufacturing Practice
H.1	Hydrochloric Acid	(1)	Ale; Beer; Gelatin; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Infant formula	(2)	Good Manufacturing Practice
L.1	Lactic Acid	(1)	Ale; Baking powder; Beer; Bread; Cider; Cottage cheese; Creamed cottage cheese; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; French dressing; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malt liquor; Mayonnaise; Olives; Pickles; Porter; Relishes; Salad dressing; Sherbet; Stout	(1)	Good Manufacturing Practice
		(2)	Canned pears; Canned strawberries	(2)	Sufficient to maintain pH 4.2 to 4.5
		(3)	Margarine	(3)	Good Manufacturing Practice
		(4)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(4)	Good Manufacturing Practice
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Wine	(6)	Good Manufacturing Practice
M.2	Magnesium Carbonate	(1)	Cocoa products	(1)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(2)	Ice cream mix; Ice milk mix	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
M.3	Magnesium Citrate		Soft drinks		Good Manufacturing Practice
M.4	Magnesium Fumarate		Unstandardized foods		Good Manufacturing Practice
M.5	Magnesium Hydroxide	(1)	Canned peas	(1)	0.05%
	Magnesium Hydroxide	(2)	Cocoa products	(2)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(3)	Gelatin; Ice cream mix; Ice milk mix	(3)	Good Manufacturing Practice
		(4)	Bacterial cultures	(4)	Good Manufacturing Practice
M.6	Magnesium Oxide		Ice cream mix; Ice milk mix		Good Manufacturing Practice
M.6A	Magnesium Phosphate		Bacterial cultures		Good Manufacturing Practice
M.7	Magnesium Sulphate	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Bacterial cultures	(2)	Good Manufacturing Practice
M.8	Malic Acid	(1)	Apple (or rhubarb) and (naming the fruit) jam; Apricot nectar; Canned asparagus; Fig marmalade; Fig marmalade with pectin; Frozen (naming the fruit); (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Peach nectar; Pear nectar; Pineapple marmalade; Pineapple marmalade with pectin	(1)	Good Manufacturing Practice
		(2)	Canned applesauce; Canned pears; Canned strawberries	(2)	Sufficient to maintain pH 4.2 to 4.5
		(3)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(3)	Good Manufacturing Practice
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Wine	(5)	Good Manufacturing Practice
M.8A	Manganese Sulphate		Bacterial cultures		Good Manufacturing Practice
M.9	Metatartaric Acid		Wine		0.01%
P.1	Phosphoric Acid	(1)	Ale; Beer; Cottage Cheese; Creamed cottage cheese; Gelatin; Light beer; Malt liquor; Mono-glycerides and mono- and diglycerides; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(2)	Good Manufacturing Practice
		(3)	Fish protein	(3)	Good Manufacturing Practice
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Cocoa products	(5)	0.5%, expressed as P₂O₅, calculated on a fat-free basis
P.2	Potassium Acid Tartrate	(1)	Baking powder; Honey wine	(1)	Good Manufacturing Practice
P.2	Potassium Acid Tartrate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	Wine	(3)	0.42%
P.3	Potassium Aluminum Sulphate	(1)	Ale; Baking powder; Beer; Light beer; Malt liquor; Oil-soluble annatto; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
P.4	Potassium Bicarbonate	(1)	Baking powder; Malted milk; Malted milk powder	(1)	Good Manufacturing Practice
		(2)	Cocoa products	(2)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(3)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(3)	Good Manufacturing Practice
		(4)	Infant formula	(4)	Good Manufacturing Practice
		(5)	Margarine	(5)	Good Manufacturing Practice
		(6)	Unstandardized foods	(6)	Good Manufacturing Practice
		(7)	Wine	(7)	Good Manufacturing Practice
P.5	Potassium Carbonate	(1)	Cocoa products	(1)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(2)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(2)	Good Manufacturing Practice
		(3)	Margarine	(3)	Good Manufacturing Practice
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(5)	Good Manufacturing Practice
		(6)	Wine	(6)	Good Manufacturing Practice
P.6	Potassium Chloride		Ale; Beer; Light beer; Malt liquor; Porter; Stout		Good Manufacturing Practice
P.7	Potassium Citrate	(1)	Infant formula	(1)	Good Manufacturing Practice
	Potassium Citrate	(2)	Margarine	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
		(4)	Wine	(4)	Good Manufacturing Practice
P.8	Potassium Fumarate		Unstandardized foods		Good Manufacturing Practice
P.9	Potassium Hydroxide	(1)	Oil-soluble annatto	(1)	1.0%
	Potassium Hydroxide	(2)	Cocoa products	(2)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(3)	Ice cream mix; Ice milk mix; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product	(3)	Good Manufacturing Practice
		(4)	Infant formula	(4)	Good Manufacturing Practice
		(5)	Margarine	(5)	Good Manufacturing Practice
		(6)	Grape juice	(6)	Good Manufacturing Practice
		(7)	Unstandardized foods	(7)	Good Manufacturing Practice
P.9A	Potassium Lactate		Margarine		Good Manufacturing Practice
P.10	Potassium Phosphate, dibasic		Unstandardized foods		Good Manufacturing Practice
P.11	Potassium Sulphate		Ale; Beer; Light beer; Malt liquor; Porter; Stout		Good Manufacturing Practice
P.12	Potassium Tartrate		Cider		Good Manufacturing Practice
S.1	Sodium Acetate		Unstandardized foods		Good Manufacturing Practice
S.2	Sodium Acid Pyrophosphate	(1)	Baking powder	(1)	Good Manufacturing Practice
S.2	Sodium Acid Pyrophosphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.3	Sodium Acid Tartrate		Baking Powder		Good Manufacturing Practice
S.4	Sodium Aluminum Phosphate		Unstandardized foods		Good Manufacturing Practice
S.5	Sodium Aluminum	(1)	Baking powder	(1)	Good Manufacturing Practice
	Sulphate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.6	Sodium Bicarbonate	(1)	Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Malted milk powder; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Oil-soluble annatto; Pineapple marmalade; Pineapple marmalade with pectin; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product	(1)	Good Manufacturing Practice
		(2)	Cocoa products	(2)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(3)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(3)	Good Manufacturing Practice
		(4)	Infant formula	(4)	Good Manufacturing Practice
		(5)	Margarine	(5)	Good Manufacturing Practice
		(6)	Unstandardized foods	(6)	Good Manufacturing Practice
S.7	Sodium Bisulphate	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
S.8	Sodium Carbonate	(1)	Apple (or rhubarb) and (naming the fruit) jam; Dried egg-white (dried albumen); Dried whole egg; Dried yolk; Fig marmalade; Fig marmalade with pectin; Frozen egg-white (frozen albumen); Frozen whole egg; Frozen yolk; Gelatin; Ice cream mix; Ice milk mix; Liquid egg-white (liquid albumen); Liquid whole egg; Liquid yolk; Meat binder or (naming the meat product) binder where sold for use in preserved meat or preserved meat by-product; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Pineapple marmalade; Pineapple marmalade with pectin	(1)	Good Manufacturing Practice
		(2)	Cocoa products	(2)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(3)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(3)	Good Manufacturing Practice
		(4)	Margarine	(4)	Good Manufacturing Practice
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
S.9	Sodium Citrate	(1)	Apple (or rhubarb) and (naming the fruit) jam; Cottage cheese; Cream; Creamed cottage cheese; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade or Fig marmalade; Pineapple marmalade with pectin or Fig marmalade with pectin; Sherbet	(1)	Good Manufacturing Practice
		(2)	Infant formula	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
		(4)	Margarine	(4)	Good Manufacturing Practice
S.12	Sodium Fumarate		Unstandardized foods		Good Manufacturing Practice
S.13	Sodium Gluconate		Unstandardized foods		Good Manufacturing Practice
S.14	Sodium Hexametaphosphate		Unstandardized foods		Good Manufacturing Practice
S.15	Sodium Hydroxide	(1)	Cocoa products	(1)	Sufficient to process the cocoa products in accordance with the requirements of section B.04.005
		(2)	Gelatin; Ice cream mix; Ice milk mix; (naming the flavour) Partly skimmed milk; (naming the flavour) Skim milk; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product	(2)	Good Manufacturing Practice
		(3)	Infant formula	(3)	Good Manufacturing Practice
		(4)	Margarine	(4)	Good Manufacturing Practice
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	(Naming the variety) Whey cheese; Whey cheese	(6)	Good Manufacturing Practice
S.16	Sodium Lactate	(1)	Margarine	(1)	Good Manufacturing Practice
S.16	Sodium Lactate	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.17	Sodium Phosphate, dibasic	(1)	Ale; Bacterial culture; Beer; Cream; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.18	Sodium Phosphate,	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
	monobasic	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.19	Sodium Phosphate, tribasic	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.20	Sodium Potassium Tartrate	(1)	Apple (or rhubarb) and (naming the fruit) jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Pineapple marmalade or Fig marmalade; Pineapple marmalade with pectin or Fig marmalade with pectin	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	Margarine	(3)	Good Manufacturing Practice
S.21	Sodium Pyrophosphate, tetrabasic		Unstandardized foods		Good Manufacturing Practice
S.22	Sodium Tripolyphos- phate		Unstandardized foods		Good Manufacturing Practice
S.23	Sulphuric Acid		Ale; Beer; Light beer; Malt liquor; Porter; Stout		Good Manufacturing Practice
S.24	Sulphurous Acid		Gelatin		Good Manufacturing Practice provided the finished product does not contain more than 500 p.p.m. calculated as sulphur dioxide
T.1	Tartaric Acid	(1)	Ale; Apple (or rhubarb) and (naming the fruit) jam; Baking powder; Beer; Cider; Canned asparagus; Fig marmalade; Fig marmalade with pectin; French dressing; Honey wine; Ice cream mix; Ice milk mix; (naming the fruit) Jam; (naming the fruit) Jam with pectin; (naming the fruit) Jelly; (naming the fruit) Jelly with pectin; Light beer; Malt liquor; (naming the citrus fruit) Marmalade; (naming the citrus fruit) Marmalade with pectin; Mayonnaise; Pineapple marmalade; Pineapple marmalade with pectin; Porter; Salad dressing; Sherbet; Stout; Wine	(1)	Good Manufacturing Practice
		(2)	Canned pears; Canned strawberries	(2)	Sufficient to maintain pH 4.2 to 4.5
		(3)	Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); (naming the variety) Whey cheese	(3)	Good Manufacturing Practice
		(4)	Margarine	(4)	Good Manufacturing Practice
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Cocoa products	(6)	1%, singly or in combination with citric acid, calculated on a fat-free basis

SOR/78-874, s. 4; SOR/79-660, ss. 14 to 17; SOR/79-664, ss. 3 to 13; SOR/79-752, s. 9; SOR/80-501, s. 4; SOR/86-1112, ss. 6 to 8; SOR/92-106, s. 1; SOR/92-344, s. 5; SOR/94-689, s. 2(F); SOR/95-281, ss. 2 to 5; SOR/95-436, ss. 2, 3; SOR/97-263, ss. 11 to 25; SOR/97-561, s. 3; SOR/98-580, s. 1(F); SOR/2001-94, s. 3; SOR/2006-91, ss. 13 to 20; SOR/2007-75, s. 8; SOR/2010-41, s. 9(E); SOR/2010-94, s. 8(E); SOR/2010-142, s. 56; SOR/2010-143, ss. 32 to 36.

TABLE XI

PART I

FOOD ADDITIVES THAT MAY BE USED AS CLASS I PRESERVATIVES

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Acetic Acid	(1)	Preserved fish; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
A.2	Ascorbic Acid	(1)	Ale; Beer; Canned mushrooms; Canned tuna; Canned white asparagus; Cider; Frozen fruit; Glaze of Frozen fish; Headcheese; Light beer; Malt liquor; Meat binder for preserved meat and preserved meat by-product (Division 14 only); Porter; Preserved fish; Frozen minced fish; Frozen comminuted fish; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Stout; Wine	(1)	Good Manufacturing Practice
		(2)	Canned applesauce	(2)	If used either singly or in combination with Iso-Ascorbic Acid, the total not to exceed 150 p.p.m.
		(3)	Canned peaches	(3)	550 p.p.m.
		(4)	Unstandardized foods	(4)	Good Manufacturing practice
C.1	Calcium Ascorbate		Same foods as listed for Ascorbic Acid		Same levels as prescribed for Ascorbic Acid
E.1	Erythorbic Acid	(1)	Ale; Beer; Cider; Frozen fruit; Headcheese; Light beer; Malt liquor; Meat binder for preserved meat and preserved meat by-product (Division 14 only); Porter; Preserved fish; Frozen minced fish; Frozen comminuted fish; Glaze of frozen fish; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle; Cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Stout; Wine	(1)	Good Manufacturing Practice
		(2)	Canned applesauce	(2)	If used either singly or in combination with Ascorbic Acid, the total not to exceed 150 p.p.m.
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
I.1	Iso-Ascorbic Acid		Same foods as listed for Erythorbic Acid		Same levels as prescribed for Erythorbic Acid
P.1	Potassium Nitrate	(1)	Meat binder for dry sausage, semi-dry sausage, preserved meat and preserved meat by-products prepared by slow cure processes (Division 14)	(1)	When the meat binder is used in accordance with label instructions, whether potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates thereby added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(2)	Cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products prepared by slow cure processes (Division 14)	(2)	When the cover pickle or dry cure is used in accordance with label instructions, whether potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates thereby added to each batch of preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(3)	Dry sausage, semi-dry sausage, preserved meat and preserved meat by-products prepared by slow cure processes (Division 14)	(3)	Where potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-products shall not exceed 0.32 ounces per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(4)	Ripened cheese, containing not more than 68% moisture on a fat free basis during manufacture of which the lactic acid fermentation and salting is completed later than 12 hours after coagulation of the curd by food enzymes and where the added salt is applied externally to the cheese as dry salt or in the form of brine	(4)	If used singly or in combination with sodium nitrate, the total not to exceed 200 p.p.m. (based in milk). Residue in the finished cheese not to exceed 50 p.p.m.
		(5)	Mold ripened cheese packed in hermetically sealed containers	(5)	If used singly or in combination with sodium nitrate, the total not to exceed 200 p.p.m. (based in milk). Residue in the finished cheese not to exceed 50 p.p.m.
P.2	Potassium Nitrite	(1)	Meat binder, pumping pickle, cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products (Division 14)	(1)	When the meat binder, pumping pickle, cover pickle or dry cure is used in accordance with label instructions, whether potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites thereby added to each batch of preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million calculated prior to any smoking, cooking or fermentation
		(2)	Preserved meat except side bacon and preserved meat by-products (Division 14)	(2)	Where potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites added to each batch of preserved meat, except side bacon or preserved meat by-products, shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(3)	Side bacon	(3)	Where potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites added to each batch of side bacon shall not exceed 0.19 ounce per 100 pounds or 120 parts per million, calculated prior to any smoking, cooking or fermentation
		(4)	Preserved poultry meat and preserved poultry meat by-products (Division 22)	(4)	Where potassium nitrite is added alone or in combination with sodium nitrite, the total amount of such nitrites added to each batch of preserved poultry meat or preserved poultry meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
S.1	Sodium Ascorbate		Same foods as listed for Ascorbic Acid		Same levels as prescribed for Ascorbic Acid
S.2	Sodium Erythorbate	(1)	Same foods as listed for Erythorbic Acid	(1)	Same levels as prescribed for Erythorbic Acid
	Sodium Erythorbate	(2)	Canned clams	(2)	350 p.p.m.
S.3	Sodium Iso-Ascorbate		Same foods as listed for Erythorbic Acid		Same levels as prescribed for Erythorbic Acid
S.4	Sodium Nitrate	(1)	Meat binder for dry sausage, semi-dry sausage, preserved meat and preserved meat by-products prepared by slow cure processes (Division 14)	(1)	When the meat binder is used in accordance with label instructions, whether sodium nitrate is added alone or in combination with potassium nitrate, the total amount of such nitrates thereby added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(2)	Cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products prepared by slow cure processes (Division 14)	(2)	When the cover pickle or dry cure is used in accordance with label instructions, whether sodium nitrate is added alone or in combination with potassium nitrate, the total amount of such nitrates thereby added to each batch of preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(3)	Dry sausage, semi-dry sausage, preserved meat and preserved meat by-products prepared by the slow cure processes (Division 14)	(3)	Where sodium nitrate is added alone or in combination with potassium nitrate, the total amount of such nitrates added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(4)	Ripened cheese, containing not more than 68% moisture on a fat free basis during manufacture of which the lactic acid fermentation and salting is completed later than 12 hours after coagulation of the curd by food enzymes and where the added salt is applied externally to the cheese as dry salt or in the form of brine	(4)	If used singly or in combination with potassium nitrate, the total not to exceed 200 p.p.m. (based in milk). Residue in the finished cheese not to exceed 50 p.p.m.
		(5)	Mold ripened cheese packed in hermetically sealed containers	(5)	If used singly or in combination with potassium nitrate, the total not to exceed 200 p.p.m. (based in milk). Residue in the finished cheese not to exceed 50 p.p.m.
S.5	Sodium Nitrite	(1)	Meat binder, pumping pickle, cover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products (Division 14)	(1)	When the meat binder, pumping pickle, cover pickle or dry cure is used in accordance with label instructions, whether sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites thereby added to each batch of preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(2)	Preserved meat, except side bacon, and preserved meat by-products (Division 14)	(2)	Where sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites added to each batch of preserved meat, except side bacon or preserved meat by-products, shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
		(3)	Side bacon	(3)	Where sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites added to each batch of side bacon shall not exceed 0.19 ounce per 100 pounds or 120 parts per million, calculated prior to any smoking, cooking or fermentation
		(4)	Preserved poultry meat and preserved poultry meat by-products (Division 22)	(4)	Where sodium nitrite is added alone or in combination with potassium nitrite, the total amount of such nitrites added to each batch of preserved poultry meat or preserved poultry meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation
W.1	Wood Smoke	(1)	(naming the variety) Cheese; Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(1)	Good Manufacturing Practice
		(2)	Preserved fish; Preserved meat (Divisions 14 and 21); Preserved meat by-product (Divisions 14 and 21); Preserved poultry meat; Preserved poultry meat by-product; Sausage	(2)	Good Manufacturing Practice
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice

PART II

FOOD ADDITIVES THAT MAY BE USED AS CLASS II PRESERVATIVES

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
B.1	Benzoic Acid	(1)	Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Marinated or similar cold-processed packaged fish and meat (Division 21); (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree	(1)	1,000 p.p.m.
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	1,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Margarine	(3)	If used singly or in combination with Sorbic Acid, the total shall not exceed 1,000 p.p.m.
C.1	Calcium Sorbate		Same foods as listed for sorbic acid		Same levels as prescribed for Sorbic Acid
C.2	Carnobacterium maltaromaticum CB1	(1)	Vacuum-packed wieners	(1)	Good Manufacturing Practice
		(2)	Vacuum-packed sliced roast beef in accordance with section B.14.005	(2)	Good Manufacturing Practice
		(3)	Vacuum-packed sliced cooked ham in accordance with section B.14.005 or B.14.031	(3)	Good Manufacturing Practice
		(4)	Vacuum-packed sliced cooked turkey in accordance with section B.22.006 or B.22.021	(4)	Good Manufacturing Practice
H.1	4-Hexylresorcinol		Crustaceans		Good Manufacturing Practice. Residues in the edible portion of the uncooked product not to exceed 1.0 p.p.m.
M.1	Methyl-ρ-hydroxy Benzoate	(1)	Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; Marinated or similar cold-processed packaged fish and meat (Division 21); (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree	(1)	1,000 p.p.m.
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	1,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
M.2	Methyl Paraben		Same foods as listed for Methyl-p-hydroxy Benzoate		Same levels as prescribed for Methyl-p-hydroxy Benzoate
P.1	Potassium Benzoate		Same foods as listed for Benzoic Acid		1,000 p.p.m. calculated as Benzoic Acid
P.2	Potassium Bisulphite		Same foods as listed for Sulphurous Acid		Same levels as prescribed for Sulphurous Acid
P.3	Potassium Metabi- sulphite		Same foods as listed for Sulphurous Acid		Same levels as prescribed for Sulphurous Acid
P.4	Potassium Sorbate		Same foods as listed for Sorbic Acid		Same levels as prescribed for Sorbic Acid
P.5	Propyl-ρ-hydroxy Benzoate	(1)	Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; marinated or similar cold-processed packaged fish and meat (Division 21); (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree	(1)	1,000 p.p.m.
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	1,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
P.6	Propyl Paraben		Same foods as listed for Propyl-p-hydroxy Benzoate		Same levels as prescribed for Propyl-p-hydroxy Benzoate
S.1	Sodium Benzoate		Same foods as listed for Benzoic Acid		1,000 p.p.m. calculated as Benzoic Acid
S.2	Sodium Bisulphite		Same foods as listed for Sulphurous Acid		Same levels as prescribed for Sulphurous Acid
S.3	Sodium Metabisulphite		Same foods as listed for Sulphurous Acid		Same levels as prescribed for Sulphurous Acid
S.4	Sodium Salt of Methyl-ρ-hydroxy Benzoic Acid		Same foods as listed for Methyl-p-hydroxy Benzoate		1,000 p.p.m. calculated as Methyl-p-hydroxy Benzoate
S.5	Sodium Salt of Propyl-ρ-hydroxy Benzoic Acid		Same foods as listed for Propyl-p-hydroxy Benzoate		1,000 p.p.m. calculated as Propyl-p-hydroxy Benzoate
S.6	Sodium Sorbate		Same foods as listed for Sorbic Acid		Same levels as prescribed for Sorbic Acid
S.7	Sodium Sulphite		Same foods as listed for Sulphurous Acid		Same levels as prescribed for Sulphurous Acid
S.8	Sodium Dithionite		Same foods as listed for Sulphurous Acid		Same levels as prescribed for Sulphurous Acid
S.9	Sorbic Acid	(1)	Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; Fruit juices except frozen concentrated orange juice; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Smoked or salted dried fish; Smoked or salted fish paste; (naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree	(1)	1,000 p.p.m.
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	1,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Olive brine	(3)	300 p.p.m.
		(4)	Margarine	(4)	If used singly or in combination with Benzoic Acid, the total shall not exceed 1,000 p.p.m.
		(5)	Unstandardized salad dressings	(5)	3,350 p.p.m.
S.10	Sulphurous Acid	(1)	Cider; Honey wine; Wine	(1)	70 p.p.m. in the free state or 350 p.p.m. in the combined state calculated as sulphur dioxide
		(2)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(2)	15 p.p.m. calculated as sulphur dioxide
		(3)	Apple (or rhubarb) and (naming the fruit) jam; Fancy molasses; Fig marmalade with pectin; Frozen sliced apples; Fruit juices except frozen concentrated orange juice; Gelatin; (naming the fruit) jam; (naming the fruit) jam with pectin; (naming the fruit) jelly with pectin; (naming the citrus fruit) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; (naming the source of the glucose) syrup; Refiners’ molasses; Table molasses; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree	(3)	500 p.p.m. calculated as sulphur dioxide
		(4)	Beverages	(4)	100 p.p.m. calculated as sulphur dioxide
		(5)	Dried fruits and vegetables	(5)	2,500 p.p.m. calculated as sulphur dioxide
		(6)	Unstandardized foods [except in food recognized as a source of thiamine and except unstandardized preparations of	(6)	500 p.p.m. calculated as sulphur dioxide
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(7)	Frozen mushrooms	(7)	90 p.p.m. calculated as sulphur dioxide
		(8)	Dextrose Anhydrous; Dextrose Monohydrate	(8)	20 p.p.m. calculated as sulphur dioxide
		(9)	Glucose or glucose syrup	(9)	40 p.p.m. except glucose or glucose syrup for the manufacture of sugar confectionery not more than 400 p.p.m. calculated as sulphur dioxide
		(10)	Glucose solids or dried glucose syrup	(10)	40 p.p.m. except glucose solids or dried glucose syrup for the manufacture of sugar confectionary not more than 150 p.p.m. calculated as sulphur dioxide
		(11)	Crustaceans	(11)	Good Manufacturing Practice. Residues in the edible portion of the uncooked product not to exceed 100 p.p.m., calculated as sulphur dioxide.

PART III

FOOD ADDITIVES THAT MAY BE USED AS CLASS III PRESERVATIVES

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
C.1	Calcium Propionate	(1)	Same foods as listed for Propionic Acid	(1)	2,000 p.p.m. calculated as Propionic Acid
		(2)	Soft flour tortillas	(2)	4,000 p.p.m.
C.2	Calcium Sorbate		Same foods as listed for Sorbic Acid		Same maximum levels of use as listed for Sorbic Acid
N.1	Natamycin	(1)	The surface of (naming the variety) cheese and cheddar cheese	(1)	20 p.p.m. in accordance with the requirements of sections B.08.033 and B.08.034
		(2)	The surface of grated or shredded (naming the variety) cheese and grated or shredded cheddar cheese	(2)	10 p.p.m. in accordance with the requirements of sections B.08.033 and B.08.034
P.1	Potassium Sorbate	(1)	Same foods as listed for Sorbic Acid	(1)	Same maximum levels of use as listed for Sorbic Acid
		(2)	Soft flour tortillas	(2)	5,000 p.p.m.
P.2	Propionic Acid	(1)	Bread	(1)	2,000 p.p.m.
		(2)	(naming the variety) Cheese; Cheddar cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(2)	2,000 p.p.m. or 3,000 p.p.m., as the case may be, in accordance with the requirements of sections B.08.033, B.08.034, B.08.035, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
		(3)	Unstandardized foods except unstandardized preparations of	(3)	2,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product
S.1	Sodium Diacetate	(1)	Bread	(1)	3,000 p.p.m.
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	3,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
S.2	Sodium Propionate		Same foods as listed for Propionic Acid		2,000 p.p.m. calculated as Propionic Acid
S.3	Sodium Sorbate		Same foods as listed for Sorbic Acid		Same maximum levels of use as listed for Sorbic Acid
S.4	Sorbic Acid	(1)	Bread	(1)	1,000 p.p.m.
		(2)	(naming the variety) Cheese; Cheddar cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients)	(2)	3,000 p.p.m. in accordance with the requirements of sections B.08.033, B.08.034, B.08.035, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
		(3)	Cider; Wine; Honey Wine	(3)	500 p.p.m.
		(4)	Unstandardized foods except unstandardized preparations of	(4)	1,000 p.p.m.
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-products

PART IV

FOOD ADDITIVES THAT MAY BE USED AS CLASS IV PRESERVATIVES

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Ascorbic Acid	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
A.2	Ascorbyl Palmitate	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Margarine	(3)	0.02% of the fat content. If ascorbyl stearate is also used the total must not exceed 0.02% of the fat content
		(4)	Infant formula	(4)	0.001% as consumed
A.3	Ascorbyl Stearate	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Margarine	(2)	0.02% of the fat content. If ascorbyl palmitate is also used the total must not exceed 0.02% of the fat content
B.1	Butylated Hydro- xyanisole (a mixture of 2-tertiarybutyl-4- hydroxyanisole and 3-tertiarybutyl-4- hydroxyanisole)	(1)	Fats and oils, lard, shortening	(1)	0.02%. If butylated hydroxytoluene, propyl gallate or tertiary butyl hydroquinone is also used, the total must not exceed 0.02%
		(2)	Dried breakfast cereals; Dehydrated potato products	(2)	0.005%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.005%
		(3)	Chewing gum	(3)	0.02%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.02%
		(4)	Essential oils; Citrus oil flavours; Dry flavours	(4)	0.125%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.125%
		(5)	Citrus oils	(5)	0.5%. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.5%
		(6)	Partially defatted pork fatty tissue; Partially defatted beef fatty tissue	(6)	0.0065%. If butylated hydroxytoluene is also used the total must not exceed 0.0065%
		(7)	Vitamin A liquids for addition to food	(7)	5 mg/1,000,000 International Units
		(8)	Dry beverage mixes; Dry dessert and confection mixes	(8)	0.009%
		(9)	Active dry yeast	(9)	0.1%
		(10)	Other unstandardized foods [except unstandardized preparations of	(10)	0.02% of the fat or the oil content of the food. If butylated hydroxytoluene or propyl gallate is also used the total must not exceed 0.02% of the fat or the oil content of the food
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(11)	Dry Vitamin D preparations for addition to food	(11)	10 mg/1,000,000 International Units
		(12)	Margarine	(12)	0.01% of the fat content. If butylated hydroxytoluene or propyl gallate or both are also used the total must not exceed 0.01% of the fat content
		(13)	Dried cooked poultry meat	(13)	0.015% of the fat content. If propyl gallate or citric acid or both are also used, the total must not exceed 0.015% of the fat content.
B.2	Butylated Hydroxytol- uene (3,5-ditertiary- butyl-4-hydroxytoluene	(1)	Fats and oils, lard, shortening	(1)	0.02%. If butylated hydroxyanisole, propyl gallate or tertiary butyl hydroquinone is also used, the total must not exceed 0.02%
		(2)	Dried breakfast cereals; Dehydrated potato products	(2)	0.005%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.005%
		(3)	Chewing gum	(3)	0.02%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.02%
		(4)	Essential oils; Citrus oil flavours; Dry flavours	(4)	0.125%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.125%
		(5)	Citrus oils	(5)	0.5%. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.5%
		(6)	Partially defatted pork fatty tissue; Partially defatted beef fatty tissue	(6)	0.0065%. If butylated hydroxyanisole is also used the total must not exceed 0.0065%
		(7)	Vitamin A liquids for addition to food	(7)	5 mg/1,000,000 International Units
		(8)	Parboiled rice	(8)	0.0035%
		(9)	Other unstandardized foods [except unstandardized preparations of	(9)	0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or propyl gallate is also used the total must not exceed 0.02% of the fat or the oil content of the food
			(a) meat and meat by-products (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(10)	Dry Vitamin D preparations for addition to food	(10)	10 mg/1,000,000 Internatinal Units
		(11)	Margarine	(11)	0.01% of the fat content. If butylated hydroxyanisole or propyl gallate or both are also used the total must not exceed 0.01% of the fat content
C.1	Citric Acid	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Dried cooked poultry meat	(3)	0.015% of the fat content. If butylated hydroxyanisole or propyl gallate or both are also used, the total must not exceed 0.015% of the fat content.
C.1.1	L-Cysteine		Nutritional supplements set out in section B.24.201		Good Manufacturing Practice
C.2	L-Cysteine Hydrochloride		Sulphite replacement formulations for prepared fruits and vegetables		Good Manufacturing Practice
G.1	Gum Guaiacum	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
L.1	Lecithin	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
L.2	Lecithin Citrate	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
M.1	Monoglyceride Citrate	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Margarine	(3)	0.01% of the fat content. If monoisopropyl citrate or stearyl citrate or both are also used the total must not exceed 0.01% of the fat content
M.2	Monoisopropyl Citrate	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Margarine	(3)	0.01% of the fat content. If monoglyceride citrate or stearyl citrate or both are also used, the total must not exceed 0.01% of the fat content
P.1	Propy1 Gallate	(1)	Fats and oils, lard, shortening	(1)	0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or tertiary butyl hydroquinone is also used, the total must not exceed 0.02%
		(2)	Dried breakfast cereals; Dehydrated potato products	(2)	0.005%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.005%
		(3)	Chewing gum	(3)	0.02%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.02%
		(4)	Essential oils; Dry flavours	(4)	0.125%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.125%
		(5)	Citrus oils	(5)	0.5%. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.5%
		(6)	Other unstandardized foods [except unstandardized preparations of	(6)	0.02% of the fat or the oil content of the food. If butylated hydroxyanisole or butylated hydroxytoluene is also used the total must not exceed 0.02% of the fat or the oil content of the food
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(7)	Margarine	(7)	0.01% of the fat content. If butylated hydroxyanisole or butylated hydroxytoluene or both are also used the total must not exceed 0.01% of the fat content
		(8)	Dried cooked poultry meat	(8)	0.015% of the fat content. If butylated hydroxyanisole or citric acid or both are also used the total must not exceed 0.015% of the fat content.
T.1	Tartaric Acid	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
T.1A	Tertiary Butyl Hydroquinone		Fats and oils, lard, shortening		0.02%. If butylated hydroxyanisole, butylated hydroxytoluene or propylgallate is also used, the total must not exceed 0.02%
T.2	Tocopherols (alpha-tocopherol; tocopherols concentrate, mixed)	(1)	Fats and oils; Lard; Monoglycerides and diglycerides; Shortening	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods [except unstandardized preparations of	(2)	Good Manufacturing Practice
			(a) meat and meat by-product (Divisions 14 and 21);
			(b) fish; and
			(c) poultry meat and poultry meat by-product]
		(3)	Infant formula	(3)	0.001% as consumed

SOR/79-285, ss. 1 to 4; SOR/79-660, s. 18; SOR/79-752, s. 10; SOR/80-500, s. 7; SOR/81-565, s. 6; SOR/81-934, ss. 13 to 15; SOR/82-383, s. 11; SOR/86-89, s. 7; SOR/86-1020, s. 1; SOR/87-138, ss. 1, 2; SOR/87-469, s. 2; SOR/89-198, ss. 12 to 16; SOR/91-124, ss. 10 to 12; SOR/92-226, s. 1; SOR/92-591, s. 2(F); SOR/94-689, s. 2(F); SOR/95-592, s. 1; SOR/96-241, s. 2; SOR/97-148, s. 7; SOR/97-191, s. 4; SOR/98-459, s. 1; SOR/99-289, ss. 1 to 4; SOR/2003-156, s. 1; SOR/2005-316, ss. 4 to 6; SOR/2010-94, s. 8(E); SOR/2010-141, ss. 1, 2; SOR/2010-264, s. 4.

TABLE XII

FOOD ADDITIVES THAT MAY BE USED AS SEQUESTERING AGENTS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Ammonium Citrate, dibasic		Unstandardized foods		Good Manufacturing Practice
A.2	Ammonium Citrate, monobasic		Unstandardized foods		Good Manufacturing Practice
C.1	Calcium Citrate		Unstandardized foods		Good Manufacturing Practice
C.2	Calcium Disodium	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	25 p.p.m. calculated as the anhydrous form
	Ethylenediamine- tetraacetate	(2)	French dressing; Mayonnaise; Salad dressing; Unstandardized dressings and sauces	(2)	75 p.p.m. calculated as the anhydrous form
		(3)	Potato salad; Unstandardized sandwich spreads	(3)	100 p.p.m. calculated as the anhydrous form
		(4)	Canned shrimp; Canned tuna	(4)	250 p.p.m. calculated as the anhydrous form
		(5)	Canned crabmeat; Canned lobster; Canned salmon	(5)	275 p.p.m. calculated as the anhydrous form
		(6)	Margarine	(6)	75 p.p.m. calculated as the anhydrous form
		(7)	Canned clams	(7)	340 p.p.m. calculated as the anhydrous form
		(8)	Canned ripe lima beans (butter beans); Canned pinto beans	(8)	130 p.p.m calculated as the anhydrous form and in accordance with the requirements of subparagraph B.11.002(d)(vi)
		(9)	Canned snails; Canned sea snails	(9)	300 p.p.m. calculated as the anhydrous form
		(10)	Canned fava beans	(10)	365 p.p.m. calculated as the anhydrous form and in accordance with the requirements of subparagraph B.11.002(d)(vi.1)
		(11)	Soft drinks; Ready-to-drink teas	(11)	33 p.p.m. calculated as the anhydrous form
		(12)	Pasteurized sous-vide potatoes	(12)	100 p.p.m., singly or in combination with disodium EDTA, calculated as anhydrous disodium EDTA
C.3	Calcium Disodium EDTA		Same foods as listed for Calcium Disodium Ethylenediaminetetraacetate		Same levels as prescribed for Calcium Disodium Ethylenediaminetetraacetate
C.4	Calcium Phosphate, monobasic	(1)	Ice cream mix; Ice milk mix; Sherbet	(1)	Good Manufacturing Practice
C.4	Calcium Phosphate, monobasic	(2)	Unstandardized dairy products	(2)	Good Manufacturing Practice
C.5	Calcium Phosphate, tribasic		Ice cream mix; Ice milk mix		Good Manufacturing Practice
C.6	Calcium Phytate		Glazed fruit		Good Manufacturing Practice
C.7	Citric Acid	(1)	Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	Frozen fish fillets; frozen minced fish; frozen comminuted fish	(3)	0.1%
D.1	Disodium Ethylenediaminetetra- acetate	(1)	Dressing and sauces	(1)	70 p.p.m.
		(2)	Unstandardized sandwich spreads	(2)	90 p.p.m
		(3)	Canned red kidney beans; Canned chick peas (garbanzo beans); Canned black-eye peas	(3)	150 p.p.m in accordance with the requirements of subparagraph B.11.002(d)(vii)
		(4)	Dried banana products	(4)	265 p.p.m
		(5)	Aqueous suspensions of colour lake preparations for use in coating confectionery tablets	(5)	1% of the colour preparation
		(6)	Pasteurized sous-vide potatoes	(6)	100 p.p.m., singly or in combination with calcium disodium EDTA, calculated as anhydrous disodium EDTA
D.2	Disodium EDTA		Same foods as listed for Disodium Ethylenediaminete-traacetate		Same levels as prescribed for Disodium Ethylenediaminetetraacetate
G.1	Glycine		Mono- and diglycerides		0.02%
P.1	Phosphoric Acid		Mono- and diglycerides		0.02%
P.2	Potassium Phosphate, monobasic	(1)	Ice cream mix; Ice milk mix; Sherbet	(1)	Good Manufacturing Practice
	Potassium Phosphate, monobasic	(2)	Unstandardized foods	(2)	Good Manufacturing Practice
		(3)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(3)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
P.3	Potassium Pyrophosphate, tetrabasic	(1)	Meat tenderizers	(1)	Good Manufacturing Practice
	Potassium Pyrophosphate, tetrabasic	(2)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(2)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
P.4	Potassium Phosphate, dibasic		Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product		0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.1	Sodium Acid Pyrophosphate	(1)	Canned seafoods	(1)	Used singly or in combination with sodium hexametaphosphate or sodium tripolyphosphate, or both, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
		(2)	Ice cream mix; Ice milk mix	(2)	Good Manufacturing Practice
		(3)	Injection or cover solution for the curing of poultry or poultry meat	(3)	Good Manufacturing Practice, and in accordance with B.22.021(e)
		(4)	Pumping pickle for the curing of pork, beef and lamb cuts	(4)	Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h)
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(6)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.2	Sodium Citrate	(1)	Ice cream mix; Ice milk mix; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sherbet	(1)	Good Manufacturing Practice
		(2)	Unstandardized foods	(2)	Good Manufacturing Practice
S.3	Sodium Hexametaphos- phate	(1)	Canned seafoods	(1)	Used singly or in combination with sodium acid pyrophosphate or sodium tripolyphosphate, or both, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
		(2)	Ice cream mix; Ice milk mix	(2)	Good Manufacturing Practice
		(3)	Injection or cover solution for the curing of poultry or poultry meat	(3)	Good Manufacturing Practice, and in accordance with B.22.021(e)
		(4)	Pumping pickle for the curing of pork, beef and lamb cuts	(4)	Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h)
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(6)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
		(7)	Liquid whey destined for the manufacture of concentrated or dried whey products	(7)	800 p.p.m. in the concentrated or dried whey products
S.4	Sodium Phosphate, dibasic	(1)	Ice cream mix; Ice milk mix; Sherbet	(1)	Good Manufacturing Practice
	Sodium Phosphate, dibasic	(2)	Injection or cover solution for the curing of poultry or poultry meat	(2)	Good Manufacturing Practice, and in accordance with B.22.021(e)
		(3)	Pumping pickle for the curing of pork, beef and lamb cuts	(3)	Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h)
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(5)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.5	Sodium Phosphate, monobasic	(1)	Ice cream mix; Ice milk mix; Sherbet	(1)	Good Manufacturing Practice
	Sodium Phosphate, monobasic	(2)	Injection or cover solution for the curing of poultry or poultry meat	(2)	Good Manufacturing Practice, and in accordance with B.22.021(e)
		(3)	Pumping pickle for the curing of pork, beef and lamb cuts	(3)	Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h)
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(5)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.6	Sodium Pyrophosphate, tetrabasic	(1)	Ice cream mix; Ice milk mix; Sherbet	(1)	Good Manufacturing Practice
	Sodium Pyrophosphate, tetrabasic	(2)	Meat tenderizers	(2)	Good Manufacturing Practice
		(3)	Injection or cover solution for the curing of poultry or poultry meat	(3)	Good Manufacturing Practice, and in accordance with B.22.021(e)
		(4)	Pumping pickle for the curing of pork, beef and lamb cuts	(4)	Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h)
		(5)	Unstandardized foods	(5)	Good Manufacturing Practice
		(6)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(6)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
S.7	Sodium Tripolyphos- phate	(1)	Injection or cover solution for the curing of poultry or poultry meat	(1)	Good Manufacturing Practice, and in accordance with B.22.021(e)
	Sodium Tripolyphos- phate	(2)	Meat tenderizers	(2)	Good Manufacturing Practice
		(3)	Pumping pickle for the curing of pork, beef and lamb cuts	(3)	Good Manufacturing Practice, and in accordance with B.14.009(f) and B.14.031(h)
		(4)	Unstandardized foods	(4)	Good Manufacturing Practice
		(5)	Solid cut meat; prepared meat; prepared meat by-product; solid cut poultry meat; prepared poultry meat; prepared poultry meat by-product	(5)	0.5% total added phosphate, calculated as sodium phosphate, dibasic
		(6)	Canned seafoods	(6)	Used singly or in combination with sodium acid pyrophosphate or sodium hexametaphosphate, or both, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic
S.8	Stearyl Citrate		Margarine		0.01% of the fat content. If monoglyceride citrate or monoisopropyl citrate or both are also used, the total must not exceed 0.01% of the fat content

SOR/79-660, ss. 19, 20; SOR/80-501, s. 4; SOR/82-596, ss. 4 to 9; SOR/94-141, s. 1; SOR/94-262, ss. 4 to 12; SOR/94-689, s. 2; SOR/95-435, s. 2; SOR/97-30, s. 1; SOR/97-562, s. 1; SOR/580, s. 1(F); SOR/2005-316, ss. 7 to 11; SOR/2010-40, s. 2; SOR/2010-142, ss. 57, 58; SOR/2010-143, ss. 37(F), 38.

TABLE XIII

FOOD ADDITIVES THAT MAY BE USED AS STARCH MODIFYING AGENTS

	Column I	Column II	Column III
Item No.	Additive	Permitted in or Upon	Maximum Level of Use
A.1	Acetic Anhydride	Starch	Good Manufacturing Practice
A.2	Adipic Acid	Starch	Good Manufacturing Practice
A.3	Aluminum Sulphate	Starch	Good Manufacturing Practice
E.1	Epichlorhydrin	Starch	Good Manufacturing Practice
H.1	Hydrochloric Acid	Starch	Good Manufacturing Practice
H.2	Hydrogen Peroxide	Starch	Good Manufacturing Practice
M.1	Magnesium Sulphate	Starch	0.4%
N.1	Nitric Acid	Starch	Good Manufacturing Practice
O.1	Octenyl Succinic Anhydride	Starch	Good Manufacturing Practice
P.1	Peracetic Acid	Starch	Good Manufacturing Practice
P.2	Phosphorus Oxychloride	Starch	Good Manufacturing Practice
P.3	Potassium Permanganate	Starch	50 p.p.m. of Manganese Sulphate calculated as Manganese
P.4	Propylene Oxide	Starch	25%
S.1	Sodium Acetate	Starch	Good Manufacturing Practice
S.2	Sodium Bicarbonate	Starch	Good Manufacturing Practice
S.3	Sodium Carbonate	Starch	Good Manufacturing Practice
S.4	Sodium Chlorite	Starch	Good Manufacturing Practice
S.5	Sodium Hydroxide	Starch	Good Manufacturing Practice
S.6	Sodium Hypochlorite	Starch	Good Manufacturing Practice
S.7	Sodium Trimetaphosphate	Starch	400 p.p.m. calculated as Phosphorus
S.7A	Sodium Tripolyphosphate	Starch	Total residual phosphate not to exceed 0.4% (calculated as Phosphorus)
S.8	Succinic Anhydride	Starch	Good Manufacturing Practice
S.9	Sulphuric Acid	Starch	Good Manufacturing Practice

SOR/94-689, s. 2(F).

TABLE XIV

FOOD ADDITIVES THAT MAY BE USED AS YEAST FOODS

	Column I	Column II		Column III
Item No.	Additive	Permitted in or Upon		Maximum Level of Use
A.1	Ammonium Chloride	(1)	Flour; Whole wheat flour	(1)	2,000 p.p.m. of the flour
	Ammonium Chloride	(2)	Bread	(2)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(3)	Unstandardized foods	(3)	Good Manufacturing Practice
A.2	Ammonium Phosphate, dibasic	(1)	Bread	(1)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(2)	Cider; Honey wine; Wine	(2)	Good Manufacturing Practice
		(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
A.3	Ammonium Phosphate, monobasic	(1)	Bread	(1)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(2)	Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine	(2)	Good Manufacturing Practice
		(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
A.4	Ammonium Sulphate	(1)	Bread	(1)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(2)	Cider; Honey wine; Wine	(2)	Good Manufacturing Practice
		(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
C.1	Calcium Carbonate	(1)	Bread	(1)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
C.2	Calcium Chloride		Unstandardized bakery products		Good Manufacturing Practice
C.3	Calcium Citrate		Unstandardized bakery products		Good Manufacturing Practice
C.4	Calcium Lactate	(1)	Bread	(1)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
C.5	Calcium Phosphate, dibasic	(1)	Bread	(1)	2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
C.6	Calcium Phosphate, monobasic	(1)	Bread	(1)	7,500 p.p.m. of flour. For combinations see paragraph B.13.021(m)
		(2)	Flour	(2)	7,500 p.p.m. of flour
		(3)	Unstandardized bakery products	(3)	Good Manufacturing Practice
C.7	Calcium Phosphate, tribasic		Unstandardized bakery products		Good Manufacturing Practice
C.8	Calcium Sulphate	(1)	Bread	(1)	5,000 p.p.m. of the flour
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
F.1	Ferrous Sulphate		Bacterial cultures		Good Manufacturing Practice
M.1	Manganese Sulphate		Ale; Beer; Light beer; Malt liquor; Porter; Stout		Good Manufacturing Practice
P.1	Phosphoric Acid		Ale; Beer; Light beer; Malt liquor; Porter; Stout		Good Manufacturing Practice
P.2	Potassium Chloride	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
P.4	Potassium Phosphate, dibasic	(1)	Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine	(1)	Good Manufacturing Practice
		(2)	Unstandardized bakery products	(2)	Good Manufacturing Practice
P.5	Potassium Phosphate, monobasic		Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine		Good Manufacturing Practice
S.1	Sodium Sulphate		Unstandardized bakery products		Good Manufacturing Practice
U.1	[Repealed, SOR/87-5, s. 1]
Z.1	Zinc Sulphate	(1)	Ale; Beer; Light beer; Malt liquor; Porter; Stout	(1)	Good Manufacturing Practice
		(2)	Bacterial cultures	(2)	Good Manufacturing Practice

SOR/87-5, s. 1; SOR/94-689, s. 2(F); SOR/95-281, ss. 6, 7; SOR/2010-41, ss. 7(E), 9(E).

TABLE XV

FOOD ADDITIVES THAT MAY BE USED AS CARRIER OR EXTRACTION SOLVENTS

	Column I	Column II		Column III		Column IV
Item No.	Additive	Permitted in or Upon		Maximum Residue		Maximum Level of Use
1.	Acetone	(1)	Spice extracts; Natural extractives	(1)	30 p.p.m.
		(2)	Meat and Egg Marking Inks			(2)	Good Manufacturing Practice
2.	Benzyl Alcohol	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
3.	1,3-Butylene Glycol	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
3.1	Carbon Dioxide	(1)	Green coffee beans and tea leaves for decaffeination purposes			(1)	Good Manufacturing Practice
		(2)	Spice extracts; Natural extractives; (naming the flavour) Flavour (Division 10); Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(b); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(ii)			(2)	Good Manufacturing Practice
		(3)	Egg Products			(3)	Good Manufacturing Practice
		(4)	Cocoa powder			(4)	Good Manufacturing Practice
4.	Castor Oil		Oil-soluble annatto; Annatto butter colour; Annatto margarine colour				Good Manufacturing Practice
5.	Ethyl Acetate	(1)	Spice extracts; Natural extractives; (naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
		(3)	Green coffee beans for decaffeination purposes			(3)	10 p.p.m. in both roasted and decaffeinated soluble (instant) coffee
		(4)	Tea leaves for decaffeination purposes			(4)	50 p.p.m.
6.	Ethyl Alcohol (Ethanol)	(1)	Spice extracts; Natural extractives; (naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
		(3)	Colour mixtures and preparations (Division 6)			(3)	Good Manufacturing Practice
		(4)	Meat and Egg Marking Inks			(4)	Good Manufacturing Practice
		(5)	Food additive preparations			(5)	Good Manufacturing Practice
		(6)	Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(b); Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(iii)			(6)	Good Manufacturing Practice
6.A	Ethyl alcohol denatured with methanol		Vegetable oil seed meals		10 p.p.m. methanol
7.	[Repealed, SOR/82-406, s. 1]
8.	Glycerol (Glycerin)	(1)	(naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
		(3)	Colour mixtures and preparations (Division 6)			(3)	Good Manufacturing Practice
		(4)	Food additive preparations			(4)	Good Manufacturing Practice
9.	Glyceryl diacetate	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
10.	Glyceryl triacetate (Triacetin)	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
11.	Glyceryl tributyrate (Tributyrin)	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
12.	Hexane	(1)	Spice extracts; Natural extractives	(1)	25 p.p.m.
		(2)	Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a)	(2)	2.2%
		(3)	Vegetable fats and oils	(3)	10 p.p.m.
		(4)	Vegetable oil seed meals	(4)	10 p.p.m.
		(5)	Pre-isomerized hop extract in accordance with subparagraph B.02.134(1)(a)(i) and subsection B.02.134(2)	(5)	1.5 p.p.m. per percent iso-alpha acid content of the pre-isomerized hop extract
13.	Isopropyl alcohol (Isopropanol)	(1)	Spice extracts; Natural extractives	(1)	50 p.p.m.
	Isopropyl alcohol (Isopropanol)	(2)	Fish protein	(2)	0.15%
		(3)	(naming the flavour) Flavour (Division 10)			(3)	Good Manufacturing Practice
		(4)	Unstandardized flavouring preparations			(4)	Good Manufacturing Practice
		(5)	Meat and Egg Marking Inks			(5)	Good Manufacturing Practice
14.	Methyl Alcohol (methanol)	(1)	Spice extracts; Natural extractives	(1)	50 p.p.m.
	Methyl Alcohol (methanol)	(2)	Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a)	(2)	2.2%
		(3)	Meat and Egg Marking Inks			(3)	Good Manufacturing Practice
14.1	Methyl ethyl ketone (2-Butanone)		Spice extracts; Natural extractives		50 p.p.m.
15.	Methylene Chloride (Dichloro-methane)	(1)	Spice extracts; Natural extractives	(1)	30 p.p.m.
	Methylene Chloride (Dichloro-methane)	(2)	Hop extract in accordance with subparagraph B.02.130(b)(v) and paragraph B.02.133(a)	(2)	2.2% in hop extract
		(3)	Green coffee beans and Tea leaves for decaffeination purposes	(3)	10 p.p.m. in decaffeinated roasted coffee, decaffeinated soluble (instant) coffee, decaffeinated tea leaves and decaffeinated instant tea
16.	Monoglycerides and diglycerides	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Oil-soluble annatto; Annatto butter colour; Annatto margarine colour			(2)	Good Manufacturing Practice
		(3)	Unstandardized flavouring preparations			(3)	Good Manufacturing Practice
		(4)	Food additive preparations			(4)	Good Manufacturing Practice
17.	Monoglyceride citrate	(1)	Spice extracts; Natural extractives			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice
18.	2-Nitropropane		Vegetable oils		0.5 p.p.m.
19.	1,2-Propylene glycol (1,2-propanediol)	(1)	(naming the flavour) Extract; (naming the flavour) Essence; (naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Oil-soluble annatto; Annatto butter colour; Annatto margarine colour			(2)	Good Manufacturing Practice
		(3)	Unstandardized flavouring preparations			(3)	Good Manufacturing Practice
		(4)	Colour mixtures and preparations (Division 6)			(4)	Good Manufacturing Practice
		(5)	Food additive preparations			(5)	Good Manufacturing Practice
20.	Propylene glycol mono-esters and diesters of fat-forming fatty acids		Oil-soluble annatto; Annatto butter colour; Annatto margarine colour				Good Manufacturing Practice
21.	Triethyl-citrate	(1)	(naming the flavour) Flavour (Division 10)			(1)	Good Manufacturing Practice
		(2)	Unstandardized flavouring preparations			(2)	Good Manufacturing Practice

SOR/78-403, ss. 26, 27; SOR/82-383, s. 12; SOR/82-406, s. 1; SOR/82-913, s. 5; SOR/82-1071, ss. 21, 22; SOR/84-541, s. 1; SOR/86-89, ss. 8, 9; SOR/86-178, ss. 4 to 7; SOR/86-1112, s. 9; SOR/90-667, s. 1; SOR/94-689, s. 2; SOR/96-259, s. 1; SOR/96-377, s. 1.

Division 17

Salt

B.17.001. (1) [S]. Salt, other than crude rock salt, shall be crystalline sodium chloride and may contain

(a) one or more of the following anti-caking agents,

(i) calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide and sodium aluminum silicate, the total amount not to exceed one per cent and, in the case of fine grained salt, the total amount not to exceed two per cent,

(ii) propylene glycol in an amount not exceeding 0.035 per cent, and

(iii) sodium ferrocyanide decahydrate in an amount not exceeding 13 parts per million calculated as anhydrous sodium ferrocyanide;

(b) not more than

(i) 1.4 per cent, singly or in combination, of calcium sulphate or potassium chloride,

(ii) 13 parts per million anhydrous sodium ferrocyanide when added as sodium ferrocyanide decahydrate in the production of dendritic crystals of salt,

(iii) 10 parts per million of polyoxyethylene (20) sorbitan monooleate when used in the production of coarse crystal salt,

(iv) 15 parts per million of sodium alginate when used in the production of coarse crystal salt, and

(v) 0.1 per cent other ingredients; and

(c) notwithstanding paragraphs (a) and (b), the total level of sodium ferrocyanide decahydrate, whether added as an anti-caking agent or as an adjuvant in the production of dendritic salt, shall not exceed 13 parts per million, calculated as anhydrous sodium ferrocyanide.

(2) [Repealed, SOR/97-151, s. 26]

SOR/79-662, s. 18; SOR/86-1125, s. 3; SOR/97-151, s. 26.

B.17.002. [Repealed, SOR/79-662, s. 18]

B.17.003. Notwithstanding section B.17.001, salt for table or general household use shall contain 0.01 per cent potassium iodide, with or without dextrose, sodium thiosulphate or sodium bicarbonate as a stabilizer of the iodide and the presence of iodide shall be shown on the principal display panel.

Division 18

Sweetening Agents

B.18.001. [S]. Sugar

(a) shall be the food chemically known as sucrose; and

(b) shall contain not less than 99.8 per cent sucrose.

B.18.002. [S]. Liquid Sugar shall be the food obtained by dissolving sugar in water.

B.18.003. [S]. Invert Sugar shall be the food obtained by the partial or complete hydrolysis of sugar.

B.18.004. [S]. Liquid Invert Sugar shall be the food consisting of a solution of invert sugar in water.

B.18.005. [S]. No person shall sell liquid sugar or liquid invert sugar unless the label carries a statement of the percentage of sugar or invert sugar contained therein.

B.18.006. [S]. Icing Sugar

(a) shall be powdered sugar; and

(b) may contain

(i) food colour, and

(ii) either not more than five per cent starch or an anticaking agent.

B.18.007. [S]. Brown Sugar, Yellow Sugar or Golden Sugar

(a) shall be the food obtained from the syrups originating in the sugar refining process;

(b) may contain not more than

(i) 4.5 per cent moisture, and

(ii) 3.5 per cent sulphate ash; and

B.18.008. [S]. Refined Sugar Syrup, Refiners’ Syrup or Golden Syrup

(a) shall be the food made from syrup originating in the sugar refining process;

(b) may be hydrolyzed; and

(i) 35 per cent moisture, and

(ii) 2.5 per cent sulphated ash.

B.18.009. [S]. Fancy Molasses

(a) shall be the syrupy food obtained by the evaporation and partial inversion of the clarified or unclarified sugar cane juice from which sugar has not been previously extracted;

(b) may contain sulphurous acid or its salts; and

(i) 25 per cent moisture, and

(ii) 3 per cent sulphated ash.

B.18.010. [S]. Table Molasses

(a) shall be the liquid food obtained in the process of manufacturing raw or refined sugar;

(b) may contain sulphurous acid or its salts;

(i) 25 per cent moisture, and

(ii) 3 per cent sulphated ash.

B.18.011. [S]. Refiners’ Molasses, Blackstrap Molasses or Cooking Molasses

(a) shall be the residual liquid food obtained in the process of manufacturing raw or refined sugar;

(b) may contain sulphurous acid or its salts;

(i) 25 per cent moisture, and

(ii) 12 per cent sulphated ash.

B.18.015. [S]. (1) Dextrose Anhydrous, for the purpose of Part B of these Regulations

(a) shall be the food chemically known as dextrose;

(b) shall contain not less than 99.5 per cent D-glucose on a dry basis;

(d) shall contain not less than 98 per cent total solids; and

(e) may contain sulphurous acid or its salts.

(2) Dextrose Monohydrate, for the purpose of Part B of these Regulations

(a) shall be the food chemically known as dextrose;

(b) shall contain not less than 99.5 per cent D-glucose on a dry basis;

(d) shall contain not less than 90 per cent total solids; and

(e) may contain sulphurous acid or its salts.

SOR/84-300, s. 51.

B.18.016. [S]. Glucose or Glucose Syrup

(a) shall be the purified concentrated solution of nutritive saccharides obtained from the incomplete hydrolysis, by means of acid or enzymes, of starch or of a starch-containing substance;

(b) shall have a total solids content of not less than 70 per cent;

(d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose on a dry basis; and

(e) may contain sulphurous acid or its salts.

SOR/78-402, s. 8.

B.18.017. [S]. Glucose Solids or Dried Glucose Syrup

(a) shall be glucose or glucose syrup from which the water has been partially removed;

(b) shall have a total solids content of not less than 93 per cent;

(d) shall have a reducing sugar content (dextrose equivalent) of not less than 20 per cent expressed as D-glucose, on a dry basis; and

(e) may contain sulphurous acid or its salts.

B.18.018. [S]. (Naming the source of the glucose) Syrup

(a) shall be glucose;

(b) may contain

(i) a sweetening agent,

(ii) a flavouring preparation,

(iii) sorbic acid,

(iv) sulphurous acid or its salts,

(v) salt, and

(vi) water; and

(i) 35 per cent moisture; and

(ii) 3 per cent ash.

SOR/94-83, s. 1.

B.18.019. [S]. Lactose

(a) shall be the carbohydrate normally obtained from whey and may

(i) be anhydrous,

(ii) contain one molecule of water of crystalization, or

(iii) be a mixture of both subparagraphs (i) and (ii);

(b) shall not contain less than 99.0 per cent anhydrous lactose on a moisture free basis;

(d) shall have a weight loss of not more than 6.0 per cent on drying; and

(e) shall have, in a 10 per cent solution, a pH of not less than 4.5 and not more than 7.0.

Honey

B.18.025. [S]. Honey shall be the food produced by honey bees and derived from

(a) the nectar of blossoms,

(b) secretions of living plants, or

and shall have

(d) a fluid, viscous or partly or wholly crystallized consistency;

(e) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxy-methyl-furfural content is not more than 0.004 per cent; or

(f) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxy-methyl-furfural content is not more than 0.0015 per cent.

B.18.026. (1) Subject to subsection (2), honey derived mainly from nectar of blossoms shall not contain

(a) less than 65 per cent apparent reducing sugar, calculated as invert sugar;

(b) more than 20 per cent moisture;

(d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

(e) more than 0.6 per cent ash; and

(f) more than 40 milliequivalents acid per 1 000 grams.

(2) Honey derived mainly from the nectar of lavender, rubinia, alfalfa, or banksia menziesii shall meet the requirements of paragraphs (1)(a), (b) and (d) to (f) and shall contain not more than 10 per cent apparent sucrose.

B.18.027. Honey derived from secretions of living plants or from secretions on living plants shall not contain

(a) less than 60 per cent apparent reducing sugar, calculated as invert sugar;

(b) more than 20 per cent moisture;

(d) more than 0.1 per cent water insoluble solids, except that pressed honey shall contain not more than 0.5 per cent water insoluble solids;

(e) more than 1.0 per cent ash; and

(f) more than 40 milliequivalents acid per 1 000 grams.

SOR/84-300, s. 52.

Division 19

Vinegar

B.19.001. Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.1 per cent and not more than 12.3 per cent acetic acid.

SOR/92-626, s. 16; SOR/93-243, s. 2.

B.19.002. The percentage of acetic acid by volume contained in any vinegar described in Division 19 shall be shown on the principal display panel followed by the words “acetic acid”.

B.19.003. [S]. Wine Vinegar shall be vinegar made from wine and may contain caramel.

B.19.004. [S]. Spirit Vinegar, Alcohol Vinegar, White Vinegar or Grain Vinegar shall be vinegar made from diluted distilled alcohol.

B.19.005. [S]. Malt Vinegar shall be vinegar made from an infusion of malt undistilled prior to acetous fermentation, may contain other cereals or caramel, shall be dextro-rotatory, and shall contain, in 100 millilitres measured at a temperature of 20°C, not less than

(a) 1.8 grams of solids, and

(b) 0.2 gram of ash.

B.19.006. [S]. Cider Vinegar or Apple Vinegar shall be vinegar made from the liquid expressed from whole apples, apple parts or apple culls and may contain caramel.

B.19.007. [S]. Blended Vinegar shall be a combination of two or more varieties of vinegar of which spirit vinegar shall contribute not more than 55 per cent of the total acetic acid.

B.19.008. No person shall name any of the varieties of vinegar forming a blended vinegar unless the label of such blended vinegar carries a complete list of all the varieties of vinegar present, in descending order of proportionate content, based on acetic acid.

B.19.009. The maximum limits for the acetic acid content of a vinegar described in section B.19.001 do not apply to vinegar sold only for manufacturing use if the words “For Manufacturing Use Only” are shown on the principal display panel and upon all documents pertaining to such vinegar.

Division 20

Tea

B.20.001. [S]. Tea shall be the dried leaves and buds of Thea sinensis (L.) Sims prepared by the usual trade processes.

B.20.002. [S]. Black Tea shall be black tea or a blend of two or more black teas and shall contain, on the dry basis, not less than 30 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash.

SOR/82-768, s. 61.

B.20.003. The provisions of B.20.002 do not apply to original unblended black tea that contains, on the dry basis, not less than 25 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash, and is packaged according to good commercial practice in the country of origin.

SOR/82-768, s. 61.

B.20.004. [S]. Green Tea shall contain, on the dry basis, not less than 33 per cent water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than four per cent and not more than seven per cent total ash.

SOR/82-768, s. 61.

B.20.005. [S]. Decaffeinated (indicating the type of tea)

(a) shall be tea of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than 0.4 per cent caffeine; and

(b) may have been decaffeinated by means of extraction solvents set out in Table XV to Division 16.

SOR/90-429, s. 2.

Division 21

Marine And Fresh Water Animal Products

B.21.001. The foods referred to in this Division are included in the term marine and fresh water animal products.

B.21.002. In this Division,

“filler” means

(a) flour or meal prepared from grain or potato, but not from a legume,

(b) processed wheat flour containing not less than the equivalent of 80 per cent dextrose, as determined by official method FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981,

(d) milk powder, skim milk powder, buttermilk powder or whey powder, and

(e) starch; (remplissage)

“Marine and fresh water animal” includes

(a) fish,

(b) crustaceans, molluscs, other marine invertebrates,

(d) frogs. (animaux marine et animaux d’eau douce)

SOR/82-768, s. 62.

B.21.003. [S]. Fish shall be the clean, dressed edible portion of fish, with or without salt or seasoning, and may

(a) in the case of frozen fillets, contain ascorbic acid or its sodium salt, citric acid, or erythorbic acid or its sodium salt, and

(i) sodium tripolyphosphate, sodium hexametaphosphate or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic, or

(ii) a mixture of sodium hexametaphosphate and sodium carbonate;

(b) if frozen, have a glaze consisting of water, acetylated monoglycerides, calcium chloride, sodium alginate, sodium carboxymethyl cellulose, sodium phosphate (dibasic), corn syrup, dextrose, glucose, glucose solids, ascorbic acid or its sodium salt or erythorbic acid or its sodium salt; and

(c) if frozen minced, contain sodium tripolyphosphate, sodium hexametaphosphate, ascorbic acid or its sodium salt, citric acid, erythorbic acid or its sodium salt, or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic.

SOR/84-300, s. 53; SOR/88-534, s. 7; SOR/91-149, s. 4; SOR/97-562, s. 2; SOR/2000-353, s. 9(F).

B.21.004. [S]. In this Division, meat shall be the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates and marine mammals, whether minced or not, with or without salt or seasoning, and in the case of frozen lobster, frozen crab, frozen shrimp and frozen clams, may contain sodium tripolyphosphate or sodium hexametaphosphate or a combination of sodium 0hexametaphosphate and sodium carbonate or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic.

SOR/88-534, s. 8; SOR/91-149, s. 5.

B.21.005. Fish, except fish protein, and meat products or preparations thereof are adulterated if any of the following substances or any substance in one of the following classes is present therein or has been added thereto:

(a) mucous membranes, any organ or portion of the genital system, or any organ or portion of a marine or fresh water animal that is not commonly sold as an article of food;

(b) preservatives, other than those provided for in this Division, except

(i) sorbic acid or its salts in dried fish that has been smoked or salted, and in cold processed smoked and salted fish paste, and

(ii) benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate in marinated or similar cold-processed, packaged fish and meat products; and

B.21.006. [S]. Prepared fish or prepared meat shall be the whole or comminuted food prepared from fresh or preserved fish or meat respectively, may be canned or cooked, and may,

(a) in the case of lobster paste and fish roe (caviar), contain food colour;

(b) in the case of canned shellfish, canned spring mackerel and frozen cooked shrimp, contain citric acid or lemon juice;

(d) in the case of canned salmon, tuna, lobster, crabmeat and shrimp, contain calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA) and aluminum sulphate;

(e) in the case of canned tuna, contain ascorbic acid;

(f) in the case of canned seafoods, contain sodium acid pyrophosphate, sodium hexametaphosphate or sodium tripolyphosphate, singly, or in combination, at a maximum level of total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic;

(g) contain liquid smoke flavour or liquid smoke flavour concentrate;

(h) contain edible oil, vegetable broth and tomato sauce or puree;

(i) contain a gelling agent if the principal display panel carries the word “jellied” as an integral part of the common name;

(j) contain salt;

(k) in the case of canned snails, canned sea snails and canned clams, contain calcium disodium ethylenediamine tetra-acetate;

(l) in the case of canned flaked tuna, contain sodium sulphite;

(m) in the case of lumpfish caviar, contain tragacanth gum;

(n) in the case of a blend of prepared fish and prepared meat that has the appearance and taste of the flesh of a marine or freshwater animal, contain filler, fish binder, whole egg, egg-white, egg-yolk, food colour, gelling or stabilizing agents, texture-modifying agents, natural and artificial flavouring preparations, pH-adjusting agents, sweetener and, in a proportion not exceeding two per cent of the blend, a legume;

(o) in the case of crustaceans, contain potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid;

(p) in the case of frozen crustaceans and molluscs, contain calcium oxide and sodium hydroxide;

(q) in the case of frozen pre-cooked battered or breaded fish products, contain citric acid at a level of use not exceeding 0.1 per cent;

(r) in the case of canned clams, contain sodium erythorbate at a level of use not exceeding 350 parts per million; and

(s) in the case of comminuted products, other than lumpfish caviar, contain tragacanth gum at a level of use not exceeding 0.75 per cent.

SOR/80-13, s. 9; SOR/81-60, s. 12; SOR/84-602, s. 4; SOR/86-1020, s. 2; SOR/89-197, s. 2; SOR/92-344, s. 6; SOR/93-276, s. 13; SOR/94-141, s. 2; SOR/94-567, s. 3; SOR/94-689, s. 2(E); SOR/97-151, s. 27; SOR/97-562, s. 3; SOR/2005-316, s. 12; SOR/2007-76, s. 4.

B.21.007. [S]. Fish binder for use in or upon prepared fish or prepared meat shall be filler with any combination of salt, sugar, dextrose, glucose, spices and other seasonings.

B.21.008. No person shall sell filler or a fish binder represented for use in fish products either by label or in any advertisement unless the label carries adequate directions for use in accordance with the limits provided in section B.21.020.

B.21.009. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of marine and fresh water animal products.

SOR/2010-142, s. 59(F).

Prepared Fish

B.21.020. No person shall sell prepared fish or prepared meat that contains more than

(a) that amount of filler, fish binder or other ingredients that is represented by four per cent reducing sugars, calculated as dextrose, as determined by official method FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981; and

(b) 70 per cent moisture where such prepared fish contains filler.

SOR/82-768, s. 63.

B.21.021. [S]. Preserved fish or preserved meat shall be cooked or uncooked fish or meat that is dried, salted, pickled, cured or smoked and may contain Class I Preservatives, dextrose, glucose, spices, sugar and vinegar, and

(a) dried fish that has been smoked or salted, and cold-processed smoked and salted fish paste may contain sorbic acid or its salts;

(b) smoked fish may contain food colour;

(c) packaged fish and meat products that are marinated or otherwise cold-processed may contain saunderswood (sandalwood), benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate;

(d) salted anchovy, salted scad and salted shrimp may contain erythrosine in such amount as will result in the finished product containing not more than 125 parts per million of erythrosine; and

(e) comminuted products may contain tragacanth gum at a level of use not exceeding 0.75 per cent.

SOR/95-493, s. 2; SOR/97-562, s. 4(F); SOR/2007-76, s. 5.

B.21.022. and B.21.023. [Repealed, SOR/79-252, s. 4]

B.21.024. Notwithstanding section B.21.020 lobster paste shall not contain more than two per cent filler or fish binder.

B.21.025. No person shall sell marine and fresh water animals, or marine and fresh water animal products, that are packed in a container that has been sealed to exclude air and that are smoked or to which liquid smoke flavour or liquid smoke flavour concentrate has been added, unless

(a) the container has been heat-processed after sealing at a temperature and for a time sufficient to destroy all spores of the species Clostridium botulinum;

(b) the contents of the container contain not less than nine per cent salt, as determined by official method FO-38, Determination of Salt in Smoked Fish, dated March 15, 1985;

(d) the contents of the container are frozen and the principal display panel of the label of the container carries the statement “Keep Frozen Prior to Use” in the same size type used for the common name of the contents of the container.

SOR/80-13, s. 10; SOR/82-566, s. 5; SOR/82-768, s. 64; SOR/89-198, s. 17; SOR/94-567, s. 4.

B.21.027. [S]. Fish Protein

(a) shall be the food prepared by

(i) extracting water, fat and other soluble components through the use of isopropyl alcohol from fresh whole edible fish of the order Clupeiformes, families Clupeidae and Osmeridae and the order Gadiformes, family Gadidae, or from trimmings resulting from the filleting of such fish when eviscerated, and

(ii) drying and grinding the protein concentrate resulting from the operation described in subparagraph (i);

(b) may contain a pH adjusting agent; and

(i) less than 75 per cent protein, which protein shall be at least equivalent to casein in protein quality, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981.

(ii) and (iii) [Repealed, SOR/97-148, s. 8]

SOR/82-768, s. 65; SOR/97-148, s. 8.

Froglegs

B.21.031. No person shall sell fresh or frozen froglegs unless they are free from bacteria of the genus Salmonella, as determined by official method MFO-10, Microbiological Examination of Froglegs, November 30, 1981.

SOR/82-768, s. 66.

Division 22

Poultry, Poultry Meat, Their Preparations And Products

B.22.001. [S]. Poultry shall be any bird that is commonly used as food.

B.22.002. [S]. Poultry meat shall be the clean, dressed flesh including the heart and gizzard of eviscerated poultry that is healthy at the time of slaughter.

SOR/80-13, s. 11.

B.22.003. [S]. Poultry meat by-product shall be the clean parts of poultry other than poultry meat commonly used as food and includes liver and skin but excludes the oesophagus, feet and head.

SOR/80-13, s. 12.

B.22.004. [S]. Giblets shall be the heart, liver and gizzard of poultry.

B.22.005. Poultry meat, poultry meat by-products or preparations thereof are adultered if any of the following substances or any substance in the following classes is present therein or has been added thereto:

(a) any organ or portion of poultry that is not commonly sold as food;

(b) preservatives, other than those provided for in this Division; and

B.22.006. [S]. Prepared poultry meat or a prepared poultry meat by-product shall be any poultry meat or any poultry meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations or that has been preserved, placed in a hermetically-sealed container or cooked, and may contain

(a) where a minimum total protein content or minimum meat protein requirement is prescribed in this Division, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

(i) sodium acid pyrophosphate,

(ii) sodium hexametaphosphate,

(iii) sodium phosphate, dibasic,

(iv) sodium phosphate, monobasic,

(v) sodium pyrophosphate, tetrabasic,

(vi) sodium tripolyphosphate,

(vii) potassium phosphate, monobasic,

(viii) potassium phosphate, dibasic, and

(ix) potassium pyrophosphate, tetrabasic;

(b) in the case of dried, cooked poultry meat, a Class IV preservative; and

SOR/81-934, s. 16; SOR/94-262, s. 13; SOR/2010-264, s. 5.

B.22.008. In this Division, “filler” means any vegetable material (except tomato or beetroot), milk, egg, yeast, or any derivative or combination thereof that is acceptable as food.

SOR/82-768, s. 67; SOR/84-300, s. 54(E); SOR/86-875, s. 6.

B.22.009. No person shall sell

(a) any poultry intended for consumption as food if any preparation having oestrogenic activity has been administered to the poultry; or

(b) poultry meat or poultry meat by-product that contains any residues of exogenous oestrogenic substances.

SOR/87-626, s. 2.

B.22.010. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of poultry meat, poultry meat by-product, prepared poultry meat, prepared poultry meat by-product, extended poultry product and simulated poultry product.

SOR/2010-142, s. 59(F).

B.22.011. [S]. Solid cut poultry meat shall be

(a) a whole cut of poultry meat; or

(b) a product consisting of pieces of poultry meat of which at least 80 per cent weigh at least 25 g each.

SOR/94-262, s. 14.

B.22.012. (1) No person shall sell solid cut poultry meat to which phosphate salts or water has been added unless

(a) that meat

(i) where cooked, contains a meat protein content of not less than 12 per cent, and

(ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

(i) sodium acid pyrophosphate,

(ii) sodium hexametaphosphate,

(iii) sodium phosphate, dibasic,

(iv) sodium phosphate, monobasic,

(v) sodium pyrophosphate, tetrabasic,

(vi) sodium tripolyphosphate,

(vii) potassium phosphate, monobasic,

(viii) potassium phosphate, dibasic, and

(ix) potassium pyrophosphate, tetrabasic.

(2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).

SOR/94-262, s. 14.

B.22.013. No person shall sell the whole or any part of a dressed poultry carcass that has been placed in a chilling tank containing fluids to which phosphate salts have been added.

SOR/94-262, s. 14.

Poultry Meat Stews

B.22.016. For the purposes of sections B.22.017 to B.22.019, “stew poultry meat” means cooked or uncooked poultry meat containing not more than 15 per cent fat, calculated on the weight of uncooked stew poultry meat.

SOR/78-874, s. 3.

B.22.017. [S]. Vegetable Stew with (naming the poultry meat)

(a) shall contain vegetables and the named poultry meat in the following amounts:

(i) if uncooked, 12 per cent or more of the named stew poultry meat,

(ii) if cooked, 6 per cent or more of the named stew poultry meat,

(iii) 38 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 3.

B.22.018. [S]. (naming the poultry meat) Stew

(a) shall contain vegetables and the named poultry meat in the following amounts:

(i) if uncooked, 20 per cent or more of the named stew poultry meat,

(ii) if cooked, 10 per cent or more of the named stew poultry meat,

(iii) 30 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 3.

B.22.019. [S]. Specialty Poultry Meat Stew

(a) shall contain poultry meat and vegetables in the following amounts:

(i) if uncooked, 25 per cent or more of stew poultry meat,

(ii) if cooked, 15 per cent or more of stew poultry meat,

(iii) 30 per cent or more vegetables; and

(b) may contain gravy, salt, seasoning and spices.

SOR/78-874, s. 3.

Prepared Poultry Meats, Prepared Poultry Meat By-Products

B.22.020. [Repealed, SOR/86-875, s. 7]

B.22.021. [S]. Preserved poultry meat or poultry meat by-product shall be cooked or uncooked poultry meat or poultry meat by-product that is cured or smoked and may contain

(a) Class 1 preservatives;

(b) liquid smoke flavour, liquid smoke flavour concentrate or spices;

(d) vinegar;

(e) in the case of cured poultry or poultry meat prepared by means of injection or cover solution, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate, in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate; and

(f) in the case of vacuum-packed sliced cooked turkey, Carnobacterium maltaromaticum CB1.

SOR/80-13, s. 13; SOR/82-596, s. 10; SOR/94-567, s. 5; SOR/2010-264, s. 6.

B.22.022. [S]. Canned (naming the poultry) shall be prepared from poultry meat and may contain

(a) those bones or pieces of bones attached to the portion of the poultry meat that is being canned;

(b) broth;

(d) seasoning;

(e) gelling agents; and

(f) small amounts of fat.

SOR/84-300, s. 55.

B.22.023. [S]. Broth that is used in canned (naming the poultry) shall be the liquid in which the poultry meat has been cooked.

B.22.024. Where a gelling agent has been added to canned poultry, a statement to the effect that a gelling agent has been added shall be shown on the principal display panel or the word “jellied” shall be shown as an integral part of the common name of the food.

B.22.025. [S]. Boneless (naming the poultry) shall be canned poultry meat from which the bones and skin have been removed, shall contain not less than 50 per cent of the named poultry meat, as determined by official method FO-39, Determination of Meat in Boneless Poultry, October 15, 1981, and may contain broth having a specific gravity of not less than 1.000 at a temperature of 50°C.

SOR/82-768, s. 69.

B.22.026. No person shall sell poultry, poultry meat or poultry meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked poultry, poultry meat or poultry meat by-product

(a) at all times

(i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

(ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

(b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

SOR/78-403, s. 28(F); SOR/88-336, s. 3.

Poultry Product Extender

B.22.027. No person shall sell a poultry product extender unless that extender

(a) has, in the rehydrated state,

(i) a total protein content of not less than 16 per cent; and

(ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(b) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 70.

Extended Poultry Products

B.22.028. No person shall sell a food that consists of a mixture of poultry product and poultry product extender, unless that food

(a) has a total protein content of not less than 16 per cent, and

(b) has a protein rating of not less than 40, as determined by official method, and unless

the poultry product extender meets the requirements of paragraphs B.22.027(a) to (c).

Simulated Poultry Products

B.22.029. No person shall sell a simulated poultry product unless that product

(a) has a total protein content of not less than 16 per cent;

(b) has a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

SOR/82-768, s. 71.

Egg Products

B.22.032. No person shall sell any product simulating whole egg unless that product

(a) is made from liquid, dried or frozen egg albumen or mixtures thereof;

(b) has a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(i) not less than

(A) 50 milligrams calcium,

(B) 2.3 milligrams iron,

(D) 130 milligrams potassium,

(E) 1000 International Units Vitamin A,

(F) 0.10 milligram thiamine,

(G) 0.30 milligram riboflavin,

(H) 3.60 milligrams niacin,

(I) 1.60 milligrams pantothenic acid,

(J) 0.20 milligram Vitamin B_6′,

(K) 0.50 microgram Vitamin B_12′,

(L) 0.02 milligram folic acid, and

(M) 2.0 International Units alpha tocopherol, and

(ii) not more than 3 milligrams cholesterol;

(d) has a calcium to phosphorous ratio of not less than one part calcium to four parts phosphorous; and

(e) contains in the total fat of any fat or oil used not less than 40 per cent cis-cis methylene interrupted polyunsaturated fatty acids and not more than 20 per cent saturated fatty acids.

SOR/82-768, s. 72; SOR/84-300, s. 56.

B.22.033. No person shall sell any egg product referred to in sections B.22.032, B.22.034, B.22.035, B.22.036 and B.22.037 for use as food unless it is free from bacteria of the genus Salmonella, as determined by official method MFO-6, Microbiological Examination of Egg Products and Liquid Eggs, November 30, 1981.

SOR/82-768, s. 73.

B.22.034. [S]. Liquid Whole Egg, Dried Whole Egg or Frozen Whole Egg

(a) shall be the product obtained by removing the shell from wholesome fresh eggs or wholesome stored eggs, and

(i) in the case of dried whole egg, drying the product, or

(ii) in the case of frozen whole egg, freezing the product; and

(b) may

(i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

(ii) in the case of liquid whole egg destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

(iii) in the case of dried whole egg, contain anti-caking agents.

B.22.035. [S]. Liquid Yolk, Dried Yolk or Frozen Yolk

(a) shall be the product obtained by removing the shell and egg-white from wholesome fresh eggs or wholesome stored eggs, and

(i) in the case of dried yolk, drying the product, or

(ii) in the case of frozen yolk, freezing the product, and

(b) may

(i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

(ii) in the case of liquid yolk destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

(iii) in the case of dried yolk, contain anti-caking agents.

B.22.036. [S]. Liquid Egg-White, (Liquid Albumen), Dried Egg-White, (Dried Albumen) or Frozen Egg-White (Frozen Albumen)

(a) shall be the product obtained by removing the shell and yolk from wholesome fresh eggs or wholesome stored eggs, and

(i) in the case of dried egg-white, drying the product, or

(ii) in the case of frozen egg-white, freezing the product; and

(b) may

(i) contain whipping agents, aluminum sulphate and pH adjusting agents,

(ii) in the case of liquid egg-white destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture,

(iii) in the case of liquid egg-white and dried egg-white, contain lipase or pancreatin, or

(iv) in the case of dried egg-white, contain anti-caking agents.

B.22.037. [S]. Liquid Whole Egg Mix, Dried Whole Egg Mix, Frozen Whole Egg Mix, Liquid Yolk Mix, Dried Yolk Mix or Frozen Yolk Mix

(a) shall be the product obtained by adding salt, sweetening agent or both to Liquid Whole Egg, Dried Whole Egg, Frozen Whole Egg, Liquid Yolk, Dried Yolk or Frozen Yolk; and

(b) may, in the case of dried whole egg mix or dried yolk mix, contain anti-caking agents.

B.22.038. (1) No person shall use a common name referred to in sections B.22.034 to B.22.037 for an egg product that has been subjected to a process, other than a process referred to in those sections, if that process results in a decrease in the amount of a vitamin or mineral nutrient that before processing was present in 100 g of the egg product in an amount equal to at least 10 per cent of the weighted recommended nutrient intake, unless the amount of the vitamin or mineral nutrient is restored to the amount that was present before processing.

(2) Notwithstanding sections D.01.009, D.01.011 and D.02.009, a person may add any vitamin or mineral nutrient referred to in column II of item 27 of the table to section D.03.002 to any egg product referred to in sections B.22.034 to B.22.037 to restore the vitamin or mineral nutrient to the amount that was present in the egg product before processing.

(3) In this section, “weighted recommended nutrient intake” has the same meaning as in subsection D.01.001(1).

SOR/96-259, s. 2.

Division 23

Food Packaging Materials

B.23.001. No person shall sell any food in a package that may yield to its contents any substance that may be injurious to the health of a consumer of the food.

B.23.002. Subject to section B.23.003 no person shall sell any food in a package that has been manufactured from a polyvinyl chloride formulation containing an octyltin chemical.

B.23.003. A person may sell food, other than milk, skim milk, partly skimmed milk, sterilized milk, malt beverages and carbonated non-alcoholic beverage products, in a package that has been manufactured from a polyvinyl chloride formulation containing any or all of the octyltin chemicals, namely, di(n-octyl)tin S,S′-bis(isooctylmercaptoacetate), di(n-octyl)tin maleate polymer and (n-octyl)tin S,S′,S″-tris(isooctylmercaptoacetate) if the proportion of such chemicals, either singly or in combination, does not exceed a total of three per cent of the resin, and the food in contact with the package contains not more than one part per million total octyltin.

SOR/81-60, s. 13; SOR/86-1125, s. 4.

B.23.004. (1) Di (n-octyl)tin S,S′-bis (isooctylmercaptoacetate) shall be the octyltin chemical made from di (n-octyl)tin dichloride and shall contain 15.1 to 16.4 per cent of tin and 8.1 to 8.9 per cent of mercapto sulfur.

(2) For the purposes of this Division, di (n-octyl)tin dichloride shall be the chemical having an organotin composition of not less than 95 per cent di (n-octyl)tin dichloride and shall contain no more than

(a) five per cent total of n-octyltin trichloride or tri(n-octyl)tin chloride or both;

(b) 0.2 per cent total of other eight (8) carbon isomeric alkyltin derivatives; and

SOR/86-1125, s. 5.

B.23.005. Di(n-octyl)tin maleate polymer shall be the octyltin chemical made from di(n-octyl)tin dichloride and shall have the formula ((C₈H₁₇)₂ SnC₄H₂O₄)n (where n is between 2 and 4 inclusive), and a saponification number of 225 to 255, and shall contain 25.2 to 26.6 per cent of tin.

SOR/86-1125, s. 6(F).

B.23.006. (1) (n-octyl)tin S,S′,S″-tris (isooctylmercaptoacetate), being an octyltin chemical having the formula n-C₈H₁₇Sn(SCH₂CO₂C₈H₁₇)₃, shall be made from (n-octyl)tin trichloride and shall contain 13.4 to 14.8 per cent of tin and 10.9 to 11.9 per cent of mercapto sulfur.

(2) For the purposes of this Division, (n-octyl)tin trichloride shall be the chemical having an organotin composition of not less than 95 per cent (n-octyl)tin trichloride and shall contain not more than

(a) five per cent total of di(n-octyl)tin dichloride, tri(n-octyl)tin chloride or the higher (more than eight (8) carbons) alkyltin chlorides or any combination of the foregoing;

(b) 0.2 per cent total of alkyltin derivatives; and

SOR/86-1125, s. 7.

B.23.007. No person shall sell a food in a package than may yield to its contents any amount of vinyl chloride, as determined by official method, FO-40, Determination of Vinyl Chloride in Food, October 15, 1981, in respect of that food.

SOR/82-768, s. 74.

B.23.008. No person shall sell a food in a package that may yield to its contents any amount of acrylonitrile as determined by official method FO-41, Determination of Acrylonitrile in Food, February 16, 1982, in respect of that food.

SOR/82-541, s. 1.

Division 24

Foods for Special Dietary Use

B.24.001. In this Division,

“expiration date” means, in respect of a formulated liquid diet, a food represented for use in a very low-energy diet, a meal replacement or a nutritional supplement, the date

(a) after which the manufacturer does not recommend that it be consumed, and

(b) up to which it maintains its microbiological and physical stability and the nutrient content declared on the label; (date limite d’utilisation)

“food for special dietary use” means food that has been specially processed or formulated to meet the particular requirements of a person

(a) in whom a physical or physiological condition exists as a result of a disease, disorder or injury, or

(b) for whom a particular effect, including but not limited to weight loss, is to be obtained by a controlled intake of foods; (aliment à usage diététique spécial)

“formulated liquid diet” means a food that

(a) is sold for consumption in liquid form, and

(b) is sold or represented as a nutritionally complete diet for oral or tube feeding of a person described in paragraph (a) of the definition “food for special dietary use”; (préparation pour régime liquide)

“hospital” means a facility

(a) that is licensed, approved or designated as a hospital by a province, in accordance with the laws of the province, to provide care or treatment to persons suffering from any form of disease or illness, or

(b) that is owned or operated by the government of Canada or of a province and that provides health services; (hôpital)

“major change” means, in respect of a food that is represented for use in a very low energy diet, any change in any of the following, where the manufacturer’s experience or generally accepted theory would predict an adverse effect on the levels or availability of nutrients in, the microbiological or chemical safety of or the safe use of the food:

(a) an ingredient or the amount of an ingredient in the food,

(b) the manufacturing process or the packaging of the food, or

“meal replacement” [Repealed, SOR/95-474, s. 3]

“pharmacist” means a person who is registered and entitled under the laws of a province to practise pharmacy and who is practising pharmacy under those laws in that province; (pharmacien)

“physician” means a person who is registered and entitled under the laws of a province to practise medicine and who is practicing medicine under those laws in that province; (médecin)

“prepackaged meal” [Repealed, SOR/95-474, s. 3]

“target body weight” means the anticipated body weight at the end of the weight reduction diet, as determined by the physician before the weight reduction diet begins; (poids corporel cible)

“very low energy diet” means a diet for weight reduction that provides less than 900 kilocalories per day when followed as directed. (régime à très faible teneur en énergie)

SOR/78-64, s. 1; SOR/78-698, s. 4; SOR/94-35, s. 1; SOR/95-474, s. 3.

B.24.003. (1) No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is a food for special dietary use unless the food is

(a) to (e) [Repealed, SOR/2003-11, s. 21]

(f) a formulated liquid diet that meets the requirements contained in sections B.24.101 and B.24.102;

(f.1) a meal replacement for special dietary use that meets the requirements contained in section B.24.200;

(f.2) a nutritional supplement that meets the requirements contained in section B.24.201;

(g) a gluten-free food that meets the requirements contained in section B.24.018;

(h) represented for protein-restricted diets;

(i) represented for low (naming the amino acid) diets; or

(j) a food represented for use in a very low energy diet, where the food meets the requirements contained in section B.24.303.

(1.1) Despite subsection (1), a person may label, package, sell or advertise a food in a manner likely to create an impression that it is a food for special dietary use if its label carries a statement or claim set out in column 4 of the table following section B.01.513, in accordance with section B.01.503, in respect of any of the following subjects set out in column 1:

(a) “free of energy”, set out in item 1;

(b) “low in energy”, set out in item 2;

(d) “low in sodium or salt”, set out in item 32; or

(e) “free of sugars”, set out in item 37.

(2) Subsection (1) does not apply to infant formulas.

(3) No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is for use in a weight reduction diet unless that food is

(a) a meal replacement that meets the compositional requirements contained in section B.24.200;

(b) a prepackaged meal;

(c) a food sold by a weight reduction clinic to clients of the clinic for use in a weight reduction program supervised by the staff of the clinic; or

(d) a food represented for use in a very low-energy diet that meets the compositional requirements contained in section B.24.303.

(4) Except as otherwise permitted by these Regulations, no person shall label, package, sell or advertise a food as “dietetic” or “diet”, or use those words as part of the brand name of the food, unless its label carries a statement or claim set out in column 4 of the table following section B.01.513, in accordance with section B.01.503, in respect of any of the following subjects set out in column 1:

(a) “free of energy”, set out in item 1;

(b) “low in energy”, set out in item 2;

(d) “lower in energy”, set out in item 4; or

(e) “free of sugars”, set out in item 37.

SOR/78-64, s. 2; SOR/78-698, s. 5; SOR/84-334, s. 1; SOR/86-178, s. 8(E); SOR/94-35, s. 2; SOR/95-444, s. 1; SOR/95-474, s. 4; SOR/2003-11, s. 21.

B.24.004. to B.24.014. [Repealed, SOR/2003-11, s. 22]

B.24.015. and B.24.016. [Repealed, SOR/88-559, s. 6]

B.24.017. (1) Where the manufacturer of a formulated liquid diet, a meal replacement or a food represented for use in a very low energy diet is requested in writing by the Director to submit, on or before a specified day, evidence with respect to that product, the manufacturer shall make no further sales of that product after that day unless the manufacturer has submitted the evidence requested.

(2) Where the Director is of the opinion that the evidence submitted by a manufacturer pursuant to subsection (1) is not sufficient, he shall so notify the manufacturer in writing.

(3) Where, pursuant to subsection (2), a manufacturer is notified that the evidence with respect to a formulated liquid diet, a meal replacement or a food represented for use in a very low energy diet is not sufficient, the manufacturer shall make no further sales of that product unless the manufacturer submits further evidence and is notified in writing by the Director that the further evidence is sufficient.

(4) A reference in this section to evidence with respect to a formulated liquid diet, a meal replacement or a food represented for use in a very low energy diet means evidence to establish that the food is nutritionally adequate to be used as the sole source of nutrition in meeting the nutritional needs of a person for whom it is intended, when the food is consumed in accordance with the directions for use.

SOR/78-698, s. 6; SOR/94-35, s. 3.

B.24.018. No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

SOR/95-444, s. 2.

B.24.019. [Repealed, SOR/2003-11, s. 23]

Formulated Liquid Diets

B.24.100. No person shall advertise a formulated liquid diet to the general public.

SOR/78-64, s. 7; SOR/78-698, s. 7.

B.24.101. No person shall sell a formulated liquid diet unless the food

(a) if sold ready to serve, or

(b) if not sold ready to serve, when diluted with water, milk, or water and milk,

is a complete substitute for the total diet in meeting the nutritional requirements of a person.

SOR/78-64, s. 7.

B.24.102. (1) Subject to subsection (4), a formulated liquid diet shall contain, when ready to serve,

(a) either

(i) not less than 20 grams of protein of nutritional quality equivalent to casein, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981, or

(ii) such an amount and quality of protein, including those proteins to which amino acids are added, that, when the quality of the protein is expressed as a fraction of the quality of casein,

(A) the fraction will not be less than 85/100, and

(B) the result obtained by multiplying the fraction by the gram weight of the protein will not be less than 20; and

(b) not less than one gram linoleic acid in the form of a glyceride.

(2) Notwithstanding sections D.01.009, D.01.011 and D.02.009, a formulated liquid diet shall contain, when ready to serve, the vitamins and minerals named in Column I of the table to this section in amounts,

(a) where the recommended intake of the food is 2,500 kilocalories per day or less, not less than the amounts set out in Column II and not more than the amounts, if any, set out in Column III of that table opposite those vitamins and minerals; and

(b) where the recommended intake of the food is greater than 2,500 kilocalories per day, not less than the amounts set out in Column IV and not more than the amounts, if any, set out in Column V of the table opposite those vitamins and minerals.

(3) The amounts of the nutrients specified in paragraphs (1)(a) and (b) and subsection (2) shall be calculated

(a) per 1,000 available kilocalories, where the recommended intake of the food is 2,500 kilocalories per day or less; and

(b) per 1,500 available kilocalories, where recommended intake of the food is greater than 2,500 kilocalories per day.

(4) Paragraph (1)(a) does not apply to a formulated liquid diet represented as being for a protein restricted diet or a low (named amino acid) diet.

TABLE

	Per 1,000 available kilocalories		Per 1,500 available kilocalories
Column I	Column II	Column III	Column IV	Column V
Vitamins	Minimum	Maximum	Minimum	Maximum
Vitamin A	2,000 International Units	5,000 International Units	2,000 International Units	3,000 International Units
Vitamin D	100 International Units	400 International Units	100 International Units	200 International Units
Vitamin E (a-tocopherol)	5.0 International Units		5.0 International Units
Ascorbic Acid	20 milligrams		20 milligrams
Thiamine	0.5 milligram		0.6 milligram
Riboflavin	0.7 milligram		0.84 milligram
Niacin	6.6 milligrams		7.9 milligrams
Vitamin B₆	0.9 milligram		0.9 milligram
Vitamin B₁₂	1.5 micrograms		1.5 micrograms
Folic Acid	100 micrograms		100 micrograms
d-pantothenic Acid	2.5 milligrams		2.5 milligrams
Mineral Nutrients
Calcium	400 milligrams		400 milligrams
Phosphorus	400 milligrams		400 milligrams
Iron	8 milligrams		8 milligrams
Iodine	50 micrograms		50 micrograms
Magnesium	150 milligrams		150 milligrams
Copper	1 milligram		1 milligram
Zinc	7 milligrams		7 milligrams

SOR/78-64, s. 7; SOR/78-698, s. 8; SOR/82-768, s. 75; SOR/87-640, s. 9(F); SOR/90-830, s. 6(F).

B.24.103. The label of a formulated liquid diet shall carry the following information:

(a) a statement that the food is intended to be consumed orally or by tube feeding;

(b) a statement of the energy value of the food, expressed in Calories

(i) per 100 grams or per 100 millilitres of the food as offered for sale, and

(ii) per unit of ready-to-serve food;

(c) a statement of the content in the food of protein or protein equivalent, fat, linoleic acid, available carbohydrate and, where present, crude fibre, expressed in grams

(i) per 100 grams or per 100 millilitres of the food as offered for sale, and

(ii) per unit of ready-to-serve food;

(d) a statement of the content of vitamins and mineral nutrients that are listed in the table to section B.24.102, expressed in International Units or milligrams

(i) per 100 grams or per 100 millilitres of the food as offered for sale, and

(ii) per unit of ready-to-serve food;

(e) a statement of the content of any vitamin or mineral nutrient that is not listed in the table to section B.24.102, expressed in milligrams

(i) per 100 grams or per 100 millilitres of the food as offered for sale, and

(ii) per unit of ready-to-serve food;

(f) complete directions for the preparation and use of the food and for its storage after the container has been opened; and

(g) the expiration date of the formulated liquid diet.

SOR/78-64, s. 7; SOR/88-559, s. 27.

Meal Replacements, Nutritional Supplements, Prepackaged Meals and Foods Sold by Weight Reduction Clinics

B.24.200. (1) No person shall sell or advertise a meal replacement unless, when in a ready-to-serve form or when prepared according to directions for use, with water, milk, partially skim milk or skim milk, or a combination thereof, it meets the following requirements:

(a) the meal replacement provides a minimum of 225 kcal or 945 kJ per serving;

(b) not less than 15 per cent and not more than 40 per cent of the energy available from the meal replacement is derived from its protein content, except that a meal replacement for use in a weight reduction diet shall derive not less than 20 per cent of its available energy from its protein content;

(c) subject to subsection (2), not more than 35 per cent of the energy available from the meal replacement is derived from its fat content;

(d) not less than 3.0 per cent of the energy available from the meal replacement is derived from linoleic acid in the form of a glyceride and not less than 0.5 per cent of the energy available from the meal replacement is derived from n-3 linolenic acid in the form of a glyceride, and the ratio of linoleic acid to n-3 linolenic acid is not less than 4 to 1 and not more than 10 to 1;

(e) the proteins present in the meal replacement are

(i) of a nutritional quality equivalent to that of casein, or

(ii) of a nutritional quality and in an amount sufficient to yield a result of not less than 15 per cent, or not less than 20 per cent in the case of a meal replacement for use in a weight reduction diet, when the nutritional quality of those proteins is divided by the nutritional quality of casein and multiplied by the percentage of energy available from the proteins present in the meal replacement; and

(f) each serving of the meal replacement contains each vitamin and mineral nutrient listed in column I of the table to this section

(i) subject to subsection (3), in an amount not less than the minimum amount shown for that vitamin or mineral nutrient in column II of the table, and

(ii) subject to subsections (4) and (5), in an amount that, including overage, is not more than the maximum amount shown for that vitamin or mineral nutrient in column III of the table.

(2) No person shall sell or advertise a meal replacement that is represented as a replacement for all daily meals unless, when in a ready-to-serve form or when prepared according to directions for use, with water, milk, partially skim milk or skim milk, or a combination thereof, it meets the following requirements:

(a) not more than 30 per cent of the energy available from the meal replacement is derived from its fat content; and

(b) not more than 10 per cent of the energy available from the meal replacement is derived from its saturated fatty acid content.

(3) The minimum amount required under subparagraph (1)(f)(i) for selenium, chromium or molybdenum does not apply in respect of a meal replacement that is not represented as a replacement for all daily meals and that does not contain added selenium, chromium or molybdenum, as the case may be.

(4) A vitamin or mineral nutrient that is not an added ingredient in the meal replacement shall not be taken into account for the purposes of subparagraph (1)(f)(ii).

(5) The maximum amount shown for vitamin C in column III of the table to this section does not include overage.

TABLE

COLUMN I	COLUMN II		COLUMN III
Nutrients	Minimum Amount per Serving		Maximum Amount per Serving
VITAMINS
Vitamin A	250	RE	630	RE
Vitamin D	1.25	µg	2.50	µg
Vitamin E	2.5	mg	5.0	mg
Vitamin C	10	mg	20	mg
Thiamine	300	µg	750	µg
Riboflavin	400	µg	800	µg
Niacin	6	NE	12	NE
Vitamin B₆	400	µg	750	µg
Vitamin B₁₂	0.25	µg	0.75	µg
Folacin	60	µg	120	µg
Pantothenic acid	1.25	mg	2.50	mg
Biotin	25	µg	75	µg
MINERAL NUTRIENTS
Calcium	200	mg	400	mg
Phosphorus	250	mg	500	mg
Iron	2.5	mg	5.0	mg
Iodide	40	µg	120	µg
Magnesium	60	mg	120	mg
Copper	0.5	mg	1.0	mg
Zinc	3	mg	6	mg
Potassium	375	mg
Sodium	250	mg
Manganese	1	mg	2	mg
Selenium	10	µg	20	µg
Chromium	10	µg	20	µg
Molybdenum	20	µg	40	µg

SOR/78-698, s. 9; SOR/80-13, s. 14; SOR/95-474, s. 5.

B.24.201. (1) No person shall sell or advertise a nutritional supplement that contains less than 225 kcal or 945 kJ per serving, unless it meets the following requirements:

(a) the nutritional supplement contains at least 150 kcal or 630 kJ per serving;

(b) not less than 15 per cent and no more than 40 per cent of the energy available from the nutritional supplement is derived from its protein content;

(i) of a nutritional quality equivalent to that of casein, or

(ii) of a nutritional quality and in an amount sufficient to yield a result of not less than 15 per cent when the nutritional quality of those proteins is divided by the nutritional quality of casein and multiplied by the percentage of energy available from the proteins present in the nutritional supplement; and

(d) the nutritional supplement contains, per 100 kcal or 420 kJ, each vitamin and mineral nutrient listed in column I of the table to this section

(i) subject to subsection (3), in an amount not less than the minimum amount shown for that vitamin or mineral nutrient in column II of the table, and

(ii) subject to subsections (4) and (5), in an amount that, including overage, is not more than the maximum amount shown for that vitamin or mineral nutrient in column III of the table.

(2) No person shall sell or advertise a nutritional supplement that provides 225 kcal or 945 kJ, or more, per serving unless, when in a ready-to-serve form or when prepared according to directions for use, with water, milk, partially skim milk, skim milk, or a combination thereof, it meets the following requirements:

(a) the nutritional supplement provides at least 225 kcal or 945 kJ per serving;

(b) not more than 35 per cent of the energy available from the nutritional supplement is derived from its fat content;

(c) not less than 3.0 per cent of the energy available from the nutritional supplement is derived from linoleic acid in the form of a glyceride and not less than 0.5 per cent of the energy available from the nutritional supplement is derived from n-3 linolenic acid in the form of a glyceride, and the ratio of linoleic acid to n-3 linolenic acid is not less than 4 to 1 and not more than 10 to 1;

(d) not less than 15 per cent and not more than 40 per cent of the energy available from the nutritional supplement is derived from its protein content;

(e) the proteins present in the nutritional supplement are

(i) of a nutritional quality equivalent to that of casein, or

(f) the nutritional supplement contains, per 100 kcal or 420 kJ, each vitamin and mineral nutrient listed in column I of the table to this section

(i) subject to subsection (3), in an amount not less than the minimum amount shown for that vitamin or mineral nutrient in column II of the table, and

(ii) subject to subsections (4) and (5), in an amount that, including overage, is not more than the maximum amount shown for that vitamin or mineral nutrient in column III of the table.

(3) The minimum amount required under subparagraph (1)(d)(i) or (2)(f)(i) for selenium, chromium or molybdenum does not apply in respect of a nutritional supplement that does not contain added selenium, chromium or molybdenum, as the case may be.

(4) A vitamin or mineral nutrient that is not an added ingredient in the nutritional supplement shall not be taken into account for the purposes of subparagraphs (1)(d)(ii) and (2)(f)(ii).

(5) The maximum amount shown for vitamin C in column III of the table to this section does not include overage.

TABLE

COLUMN I	COLUMN II		COLUMN III
Nutrients	Minimum Amount per Available 100 Kcal or 420 KJ		Maximum Amount per Available 100 Kcal or 420 KJ
VITAMINS
Vitamin A	100	RE	250	RE
Vitamin D	0.25	µg	1	µg
Vitamin E	1.0	mg	2.0	mg
Vitamin C	5	mg	10	mg
Thiamine	140	µg	350	µg
Riboflavin	180	µg	360	µg
Niacin	3	NE	6	NE
Vitamin B₆	180	µg	350	µg
Vitamin B₁₂	0.1	µg	0.3	µg
Folacin	30	µg	60	µg
Pantothenic acid	0.6	mg	1.2	mg
Biotin	12	µg	35	µg
MINERAL NUTRIENTS
Calcium	100	mg	175	mg
Phosphorus	100	mg	175	mg
Iron	1.0	mg	2.0	mg
Iodide	15	µg	45	µg
Magnesium	20	mg	40	mg
Copper	0.15	mg	0.30	mg
Zinc	1.4	mg	2.0	mg
Potassium	175	mg
Manganese	0.45	mg	0.90	mg
Selenium	4	µg	8	µg
Chromium	4	µg	8	µg
Molybdenum	8	µg	15	µg

SOR/78-698, s. 9; SOR/95-474, s. 5.

B.24.202. The label of a meal replacement or nutritional supplement shall

(a) show the following information per serving of stated size and per stated quantity of food, when prepared according to the directions for use:

(i) the energy value of the food, expressed in Calories (Calories or Cal) and kilojoules (kilojoules or kJ),

(ii) the protein, fat, linoleic acid, n-3 linolenic acid, saturated fatty acid and carbohydrate contents of the food, expressed in grams,

(iii) the vitamin A, vitamin D, vitamin E, vitamin C, thiamin or vitamin B₁, riboflavin or vitamin B₂, niacin, vitamin B₆, vitamin B₁₂, folacin and pantothenic acid or pantothenate contents of the food, expressed, in the case of a meal replacement, as a percentage of the recommended daily intake specified in column II of the table to Division 1 of Part D for that vitamin and, in the case of a nutritional supplement, in retinol equivalents (RE) for vitamin A, in niacin equivalents (NE) for niacin and in milligrams for vitamin D, vitamin E, vitamin C, thiamin or vitamin B₁, riboflavin or vitamin B₂, vitamin B₆, vitamin B₁₂, folacin and pantothenic acid or pantothenate,

(iv) the calcium, phosphorus, iron, iodide, magnesium and zinc contents of the food, expressed, in the case of a meal replacement, as a percentage of the recommended daily intake specified for that mineral nutrient in column II of the table to Division 2 of Part D and, in the case of a nutritional supplement, expressed in milligrams, and

(v) the biotin, copper, potassium, sodium, manganese, selenium, chromium and molybdenum contents of the food, expressed in milligrams;

(b) in the case of a meal replacement or a nutritional supplement to which milk, partially skim milk or skim milk is to be added, carry a statement that the nutrient content of the food has been determined taking into consideration the milk, partially skim milk or skim milk that will be added according to the directions for use;

(c) in the case of a meal replacement that is sold or advertised as a replacement for all daily meals in a weight reduction diet, include directions for use that would result in a daily energy intake of at least 900 kcal or 3 780 kJ;

(d) include the expiration date of the meal replacement or nutritional supplement;

(e) in the case of a meal replacement for use in a weight reduction diet, carry the statement “USEFUL IN WEIGHT REDUCTION ONLY AS PART OF AN ENERGY-REDUCED DIET/UTILE POUR PERDRE DU POIDS SEULEMENT DANS LE CADRE D’UN RÉGIME À TENEUR RÉDUITE EN ÉNERGIE” prominently displayed on the principal display panel; and

(f) in the case of a meal replacement for use in a weight reduction diet that is not represented as a replacement for all daily meals in a diet, include the information required under section B.24.204.

SOR/78-698, s. 9; SOR/88-559, s. 28; SOR/95-474, s. 5.

B.24.203. The label of a prepackaged meal for use in a weight reduction diet or of a food to be sold in a weight reduction clinic shall

(a) [Repealed, SOR/2003-11, s. 24]

(b) carry the statement “USEFUL IN WEIGHT REDUCTION ONLY AS PART OF AN ENERGY-REDUCED DIET/UTILE POUR PERDRE DU POIDS SEULEMENT DANS LE CADRE D’UN RÉGIME À TENEUR RÉDUITE EN ÉNERGIE” prominently displayed on the principal display panel; and

SOR/78-698, s. 9; SOR/88-559, s. 29; SOR/95-474, s. 5; SOR/2003-11, s. 24.

B.24.204. The label of a prepackaged meal, or of a meal replacement other than a meal replacement represented as a replacement for all daily meals in a diet, that is packaged, sold or advertised for use in a weight reduction diet, or of a food to be sold in a weight reduction clinic, shall include, in the directions for use, a sample seven-day menu in which the prepackaged meal, meal replacement or food is used and which meets the following requirements:

(a) each daily meal includes a minimum of one serving, as described in Canada’s Food Guide to Healthy Eating, published in 1992 by the Department of Supply and Services by authority of the Minister of National Health and Welfare, of one food from each of the following groups:

(i) milk, milk products or their alternatives,

(ii) meat and meat alternatives,

(iii) bread and grain products, and

(iv) vegetables and fruit;

(b) the daily energy intake provided for is not less than 1 200 kcal or 5 040 kJ;

(c) not more than 30 per cent of the total daily energy intake of the seven-day menu is derived from its fat content and not more than 10 per cent of the total daily energy intake of the menu is derived from its saturated fatty acid content;

(d) the mean daily intake of each nutrient listed in column I of the table to this section is not less than the amount shown in column II, in the case of a menu recommended for men, or in column III, in the case of a menu recommended for women; and

(e) the menu does not include any reference to vitamin or mineral supplements.

TABLE

COLUMN I	COLUMN II		COLUMN III
	MEAN DAILY INTAKE
NUTRIENTS	MEN		WOMEN
Protein	65	g	55	g
VITAMINS
Vitamin A	1000	RE	800	RE
Vitamin D	5	µg	5	µg
Vitamin E	10	mg	7	mg
Vitamin C	40	mg	30	mg
Thiamin	1	mg	1	mg
Riboflavin	1	mg	1	mg
Niacin	14	NE	14	NE
Vitamin B₆	1.5	mg	1.5	mg
Vitamin B₁₂	1	µg	1	µg
Folacin	230	µg	200	µg
Pantothenic Acid	5	mg	5	mg
MINERAL NUTRIENTS
Calcium	800	mg	800	mg
Phosphorus	1000	mg	850	mg
Iron	9	mg	13	mg
Iodide	160	µg	160	µg
Magnesium	250	mg	210	mg
Copper	2	mg	2	mg
Zinc	12	mg	9	mg

SOR/78-698, s. 9; SOR/95-474, s. 5.

B.24.205. (1) No person shall label, package, sell or advertise a prepackaged meal or meal replacement for use in a weight reduction diet, or a food to be sold in a weight reduction clinic, in a manner likely to create an impression that consumption of a vitamin or mineral supplement must be part of a weight reduction diet.

(2) No person shall, on a label of or in an advertisement for a prepackaged meal or meal replacement for use in a weight reduction diet, or a food to be sold in a weight reduction clinic, make any direct or indirect reference to a vitamin or mineral supplement.

(3) Every person who advertises a prepackaged meal or meal replacement for use in a weight reduction diet, or a food to be sold in a weight reduction clinic, shall include in the advertisement the statement “USEFUL IN WEIGHT REDUCTION ONLY AS PART OF AN ENERGY-REDUCED DIET/UTILE POUR PERDRE DU POIDS SEULEMENT DANS LE CADRE D’UN RÉGIME À TENEUR RÉDUITE EN ÉNERGIE”.

SOR/78-698, s. 9; SOR/95-474, s. 5.

Foods Represented for Use in Very Low Energy Diets

B.24.300. No person shall advertise to the general public a food represented for use in a very low energy diet.

SOR/94-35, s. 4.

B.24.301. (1) No person shall sell, without a written order from a physician, a food represented for use in a very low energy diet.

(2) Notwithstanding subsection (1), a person may sell, without a written order from a physician, a food represented for use in a very low energy diet to

(a) a physician;

(b) a wholesale druggist;

(d) a hospital.

(3) No person other than a pharmacist shall sell to the general public a food represented for use in a very low energy diet.

SOR/94-35, s. 4.

B.24.302. A pharmacist shall retain the written order of a physician for a food represented for use in a very low energy diet for at least two years after the date on which the order is filled.

SOR/94-35, s. 4.

B.24.303. (1) A food represented for use in a very low energy diet, whether ready to serve or diluted with water according to the manufacturer’s directions, shall provide, per daily allowance recommended by the manufacturer

(a) either

(i) not less than 60 g of protein of a nutritional quality equivalent to that of casein, or

(ii) such an amount and quality of protein that, when the quality of the protein is expressed as a fraction of the quality of casein,

(A) the fraction is not less than 85/100, and

(B) the product obtained by multiplying the fraction by the gram weight of the protein is not less than 60;

(b) each vitamin or mineral nutrient named in column I of an item of the table to this subsection, in an amount not less than the minimum amount per day set out in column II of that item; and

(c) any nutritive substance added to the food other than those referred to in paragraph (a) or (b), in an amount that is appropriate for the purpose of the substance in the food as determined from clinical trials.

TABLE

	Column I	Column II
Item	Vitamin or Mineral Nutrient	Minimum amount per day
1.	Thiamine	1.3 mg
2.	Riboflavin	1.6 mg
3.	Niacin	23 mg
4.	Folacin	0.22 mg
5.	Biotin	0.15 mg
6.	Pantothenic acid	7.0 mg
7.	Vitamin B₆	1.5 mg
8.	Vitamin B₁₂	0.001 mg
9.	Vitamin A	1000 RE
10.	Vitamin D	0.005 mg
11.	Vitamin E	10 mg
12.	Vitamin C	40 mg
13.	Calcium	800 mg
14.	Phosphorus	1000 mg
15.	Magnesium	250 mg
16.	Iron	13 mg
17.	Iodine	0.16 mg
18.	Zinc	12 mg
19.	Copper	2 mg
20.	Manganese	3.5 mg
21.	Selenium	0.07 mg
22.	Chromium	0.05 mg
23.	Molybdenum	0.1 mg
24.	Sodium	2000 mg
25.	Potassium	3000 mg
26.	Chloride	1500 mg

(2) Notwithstanding paragraph (1)(a), a food represented for use in a very low energy diet shall be accompanied by directions for use that when followed would result in the daily intake by a person of at least 1.2 g of protein per kilogram target body weight.

SOR/94-35, s. 4.

B.24.304. The label of a food represented for use in a very low energy diet shall carry the following information:

(a) a statement of the energy value of the food, expressed in Calories (Calories or Cal) and kilojoules (kilojoules or kJ) per 100 g or 100 mL of the food as offered for sale and per unit of ready-to-serve food;

(b) a statement of the content in the food of protein, fat, carbohydrate and, where present, fibre expressed in grams per 100 g or 100 mL of the food as offered for sale and per unit of ready-to-serve food;

(c) a statement of the content in the food of all those vitamins and mineral nutrients that are listed in the table to subsection B.24.303(1) expressed in milligrams, in the case of vitamin A expressed in retinol equivalents (RE), per 100 g or 100 mL of the food as offered for sale and per unit of ready-to-serve food;

(d) a statement of the content in the food of any other nutritive substance added to the food in an amount described in paragraph B.24.303(1)(c), expressed in milligrams or in grams per 100 g or 100 mL of the food as offered for sale and per unit of ready-to-serve food;

(e) the statement “USE ONLY UNDER MEDICAL SUPERVISION” prominently displayed on the principal display panel;

(f) directions for use of the food, including

(i) a statement of the rationale for the use of the food,

(ii) criteria to be used for the selection of the persons to whom the food may be prescribed,

(iii) instructions for consultation with and evaluation of the patient and patient follow-up, and

(iv) a statement concerning adequate precautions and contra-indications;

(g) directions for the preparation of the food, and storage instructions for the food before and after the container has been opened; and

(h) the expiration date of the food.

SOR/94-35, s. 4.

B.24.305. (1) No person shall sell or advertise for sale a food represented for use in a very low energy diet unless the manufacturer, at least 90 days before the sale or advertisement, notifies the Director in writing of the intention to sell the food or advertise the food for sale.

(2) The notification referred to in subsection (1) shall be signed by the manufacturer and shall include, in respect of the food represented for use in a low energy diet, the following information:

(a) the name under which the food is to be sold or advertised for sale;

(b) the name and address of the principal place of business of the manufacturer;

(d) a list of the ingredients of the food, stated quantitatively;

(e) the specifications for nutrient, microbiological and physical quality for each ingredient and for the food;

(f) details of quality control procedures respecting the testing of the ingredients and of the food;

(g) details of the manufacturing process and quality control procedures used throughout the process;

(h) the results of tests carried out to determine the expiration date of the food;

(i) the evidence relied on to establish that the food meets the nutritional requirements, other than energy requirements, of a person for whom it is intended, when the food is consumed in accordance with the directions for use;

(j) a description of the type of packaging to be used;

(k) directions for use;

(l) the written text of all labels, including package inserts, to be used in connection with the food; and

(m) the name and title of the person who signed the notification and the date of signature.

(3) Notwithstanding subsection (1), a person may sell or advertise for sale a food represented for use in a very low energy diet, if the Director, after having been notified by the manufacturer pursuant to that subsection, has informed the manufacturer in writing that the notification meets the requirements of subsection (2).

SOR/94-35, s. 4.

B.24.306. (1) No person shall sell or advertise for sale a food represented for use in a very low energy diet that has undergone a major change, unless the manufacturer, at least 90 days before the sale or advertisement, notifies the Director in writing of the intention to sell or advertise for sale the food that has undergone the major change.

(2) The notification referred to in subsection (1) shall be signed by the manufacturer and shall include, in respect of the food represented for use in a very low energy diet that has undergone a major change, the following information:

(a) the name under which the food is to be sold or advertised for sale;

(b) the name and address of the principal place of business of the manufacturer;

(d) the evidence relied on to establish that the food meets the nutritional requirements, other than energy requirements, of a person for whom it is intended, when the food is consumed in accordance with the directions for use;

(e) the evidence relied on to establish that the major change has no adverse effect on the food or its use;

(f) the written text of all labels, including package inserts, to be used in connection with the food; and

(g) the name and title of the person who signed the notification and the date of signature.

(3) Notwithstanding subsection (1), a person may sell or advertise for sale a food represented for use in a very low energy diet that has undergone a major change, if the Director, after having been notified by the manufacturer pursuant to that subsection, has informed the manufacturer in writing that the notification meets the requirements of subsection (2).

SOR/94-35, s. 4.

Division 25

Interpretation

B.25.001. In this Division,

“expiration date” means, in respect of a human milk substitute, the date

(a) after which the manufacturer does not recommend that it be consumed, and

(b) up to which it maintains its microbiological and physical stability and the nutrient content declared on the label; (date limite d’utilisation)

“human milk substitute” means any food that is represented

(a) for use as a partial or total replacement for human milk and intended for consumption by infants, or

(b) for use as an ingredient in a food referred to in paragraph (a); (succédané de lait humain)

“infant” means a person who is under the age of one year; (bébé)

“infant food” means a food that is represented for consumption by infants; (aliment pour bébés)

“junior (naming a food)” means the named food where it contains particles of a size to encourage chewing by infants, but may be readily swallowed by infants without chewing; ((nom d’un aliment) pour enfants en bas âge)

“major change” means, in respect of a human milk substitute, any change of an ingredient, the amount of an ingredient or the processing or packaging of the human milk substitute where the manufacturer’s experience or generally accepted theory would predict an adverse effect on the levels or availability of nutrients in, or the microbiological or chemical safety of, the human milk substitute; (changement majeur)

“new human milk substitute” means a human milk substitute that is

(a) manufactured for the first time,

(b) sold in Canada for the first time, or

“strained (naming a food)” means the named food where it is of a generally uniform particle size that does not require and does not encourage chewing by infants before being swallowed. ((nom d’un aliment) en purée ou tamisé)

SOR/78-637, s. 5; SOR/83-933, s. 1; SOR/90-174, s. 1.

Infant Foods

B.25.002. No person shall sell or advertise for sale an infant food that is set out in Column I of an item of Table I to this Division and contains more than the amount of sodium set out in Column II of that item.

SOR/83-933, s. 1.

B.25.003. (1) Subject to subsection (2), no person shall sell infant food that contains

(a) strained fruit,

(b) fruit juice,

(d) cereal,

if sodium chloride has been added to that food.

(2) Subsection (1) does not apply to strained desserts containing any of the foods mentioned in paragraphs (1)(a) to (d).

SOR/83-933, s. 1.

Human Milk Substitutes and Food Containing Human Milk Substitutes

B.25.045. The common name of a human milk substitute or a new human milk substitute shall be “infant formula”. (préparation pour nourrissons)

SOR/90-174, s. 2.

B.25.046. (1) No person shall sell or advertise for sale a new human milk substitute unless the manufacturer, at least 90 days before the sale or advertisement, notifies the Director in writing of the intention to sell or advertise for sale the new human milk substitute.

(2) The notification referred to in subsection (1) shall be signed and shall include, in respect of the new human milk substitute, the following information:

(a) the name under which it will be sold or advertised for sale;

(b) the name and the address of the principal place of business of the manufacturer;

(d) a list of all of its ingredients, stated quantitatively;

(e) the specifications for nutrient, microbiological and physical quality for the ingredients and for the new human milk substitute;

(f) details of quality control procedures respecting the testing of the ingredients and of the new human milk substitute;

(g) details of the manufacturing process and quality control procedures used throughout the process;

(h) the results of tests carried out to determine the expiration date of the new human milk substitute;

(i) the evidence relied on to establish that the new human milk substitute is nutritionally adequate to promote acceptable growth and development in infants when consumed in accordance with the directions for use;

(j) a description of the type of packaging to be used;

(k) directions for use;

(l) the written text of all labels, including package inserts, to be used in connection with the new human milk substitute; and

(m) the name and title of the person who signed the notification and the date of signature.

(3) Notwithstanding subsection (1), a person may sell or advertise for sale a new human milk substitute if the manufacturer has notified the Director pursuant to subsection (1) and is informed in writing by the Director that the notification is satisfactory.

SOR/90-174, s. 2.

B.25.047. Sections B.25.051 to B.25.059 apply in respect of new human milk substitutes.

SOR/90-174, s. 2; SOR/2003-11, s. 25.

B.25.048. (1) No person shall sell or advertise for sale a human milk substitute that has undergone a major change unless the manufacturer of the human milk substitute, at least 90 days before the sale or advertisement, notifies the Director in writing of the intention to sell or advertise for sale the human milk substitute.

(2) The notification referred to in subsection (1) shall be signed and shall include, in respect of the human milk substitute, the following information:

(a) the name under which it will be sold or advertised for sale;

(b) the name and the address of the principal place of business of the manufacturer;

(d) the evidence relied on to establish that the human milk substitute is nutritionally adequate to promote acceptable growth and development in infants when consumed in accordance with the directions for use;

(e) the evidence relied on to establish that the major change has had no adverse effect on the human milk substitute;

(f) the written text of all labels, including package inserts, to be used in connection with the human milk substitute; and

(g) the name and title of the person who signed the notification and the date of signature.

(3) Notwithstanding subsection (1), a person may sell or advertise for sale a human milk substitute that has undergone a major change if the manufacturer has notified the Director pursuant to subsection (1) and is informed in writing by the Director that the notification is satisfactory.

SOR/90-174, s. 2.

B.25.050. [Repealed, SOR/90-174, s. 2]

B.25.051. (1) No person shall sell or advertise for sale a human milk substitute unless, when prepared according to directions for use, it complies with the provisions of this Division respecting human milk substitutes.

(2) No person shall sell or advertise for sale a food that is represented as containing a human milk substitute unless the human milk substitute portion of the food complies with the nutritional requirements set out in this Division for human milk substitutes.

SOR/83-933, s. 1.

B.25.052. (1) No person shall sell or advertise for sale a human milk substitute unless it meets the nutritional requirements of infants with normal or special dietary needs and it is of such a consistency that, when ready-to-serve, it passes freely through a nursing bottle nipple.

(2) No person shall sell or advertise for sale a food that is represented as containing a human milk substitute unless the human milk substitute portion of the food meets the nutritional requirements of infants with normal or special dietary needs.

SOR/78-637, s. 6; SOR/82-768, s. 76; SOR/83-933, s. 1.

B.25.053. (1) No person shall sell or advertise for sale a human milk substitute that requires, when prepared according to directions for use, the addition of a nutritive substance, other than water or a source of carbohydrate or both.

(2) No person shall sell or advertise for sale a food represented as containing a human milk substitute that requires, when prepared according to directions for use, the addition of a nutritive substance other than water.

SOR/78-637, s. 7; SOR/83-933, s. 1.

B.25.054. (1) Except as otherwise provided in this Division, no person shall sell or advertise for sale a human milk substitute unless it contains, when prepared according to directions for use,

(a) per 100 available kilocalories

(i) not less than 3.3 and not more than 6.0 grams of fat,

(ii) not less than 500 milligrams of linoleic acid in the form of a glyceride,

(iii) not more than 1 kilocalorie from C₂₂ Monoenoic Fatty Acids,

(iv) not less than 1.8 and not more than 4.0 grams of protein,

(v) not less than 1.8 grams of protein of nutritional quality equivalent to casein, or such an amount and quality of protein, including those proteins to which amino acids are added, that, when the quality of the protein is expressed as a fraction of the quality of casein,

(A) the fraction will not be less than 85/100, and

(B) the product obtained by multiplying the fraction by the gram weight of the protein will not be less than 1.8,

(vi) notwithstanding sections D.01.010, D.01.011 and D.02.009, the vitamin and mineral nutrient set out in Column I of an item of Table II to this Division in an amount not less than the amount set out in Column II of that item and not more than the amount set out in Column III of that item, and

(vii) not less than 12 milligrams of choline; and

(b) a ratio of

(i) alpha-tocopherol to linoleic acid of not less than 0.6 International Units to one gram,

(ii) calcium to phosphorus of not less than 1.2 grams to one gram and not more than 2.0 grams to one gram, and

(iii) vitamin B₆ to protein of not less than 15 micrograms to one gram.

(2) No person shall sell or advertise for sale a food that is represented as containing a human milk substitute unless the human milk substitute portion of the food complies with subsection (1).

SOR/78-637, s. 7; SOR/83-933, s. 1.

B.25.055. (1) Subparagraph B.25.054(1)(a)(i) does not apply to a human milk substitute represented as being for a fat-modified diet.

(2) Subparagraph B.25.054(1)(a)(iv), except that portion thereof that prescribes the maximum amount of protein, and subparagraph B.25.054(1)(a)(v) do not apply to a human milk substitute represented as being for a low (naming the amino acid) diet.

(3) All that portion of subparagraph B.25.054(1)(a)(vi) that prescribes the minimum amounts of vitamin D, calcium and phosphorus and subparagraph B.25.054(1)(b)(ii) do not apply to a human milk substitute represented as being for a low (naming the mineral) diet or a low vitamin D diet or both.

SOR/83-933, s. 1.

B.25.056. No person shall sell a human milk substitute or a food that is represented as containing a human milk substitute

(a) that contains an added nutritive substance that is

(i) normally contained in human milk, and

(ii) not referred to in paragraph B.25.054(1)(a)

unless the amount of that substance present per 100 available kilocalories of the human milk substitute or human milk substitute portion of the food, when prepared according to directions for use, is equal to the amount thereof present per 100 available kilocalories of human milk; or

(b) that contains added amino acids unless

(i) the amino acids are required to improve the quality of the protein in the human milk substitute or human milk substitute portion of the food and are present in an amount not exceeding the minimum required for that purpose, or

(ii) the protein content of the human milk substitute or human milk substitute portion of the food is supplied by isolated amino acids or by protein hydrolysate, or both

and only the L forms of the amino acids have been added.

SOR/78-637, s. 8; SOR/83-933, s. 1.

B.25.057. (1) The label of a human milk substitute shall carry the following information:

(a) a statement of the content of protein, fat, available carbohydrate, ash and, where present, crude fibre in the food

(i) in grams per 100 grams or in grams per 100 millilitres of the human milk substitute as offered for sale, and

(ii) in grams in a stated quantity of the human milk substitute when ready-to-serve;

(b) a statement of the energy value expressed in

(i) calories per 100 grams or calories per 100 millilitres of the human milk substitute as offered for sale, and

(ii) calories in a stated quantity of the human milk substitute when ready-to-serve;

(i) in International Units or milligrams per 100 grams or in International Units or milligrams per 100 millilitres of the human milk substitute as offered for sale, and

(ii) in International Units or milligrams in a stated quantity of the human milk substitute when ready-to-serve;

(d) a statement of the quantity of choline and of any added nutritive substance normally contained in human milk and not referred to in paragraph B.25.054(1)(a)

(i) in milligrams or grams per 100 grams, or in milligrams or grams per 100 millilitres, of the human milk substitute as offered for sale, and

(ii) in milligrams or grams in a stated quantity of the human milk substitute when ready-to-serve;

(e) adequate directions for the preparation, use and storage of the human milk substitute after the container has been opened; and

(f) the expiration date of the human milk substitute.

(2) The label of a food that is represented as containing human milk substitute shall carry the following information:

(a) a statement on the principal display panel of the proportion of the human milk substitute contained in the food as offered for sale in close proximity to any claim regarding the presence of the human milk substitute and given equal prominence to such a claim;

(b) the common name of the human milk substitute in the list of ingredients to be followed by a statement of all the components contained in the human milk substitute;

(i) the content of protein, fat, available carbohydrate, ash and, where present, crude fibre contained in the human milk substitute portion of the food, expressed in grams per 100 grams or per 100 millilitres of the human milk substitute portion of the food as offered for sale,

(ii) the energy value of the human milk substitute portion of the food expressed in calories per 100 grams or in calories per 100 millilitres of the human milk substitute portion of the food as offered for sale,

(iii) the quantity of all the vitamins and mineral nutrients set out in Table II to this Division that are contained in the human milk substitute portion of the food in International Units or milligrams per 100 grams or in International Units or milligrams per 100 millilitres of the human milk substitute portion of the food as offered for sale, and

(iv) the quantity of choline and of any added nutritive substance normally contained in human milk and not referred to in paragraph B.25.054(1)(a) contained in the human milk substitute portion of the food in milligrams or grams per 100 grams or in milligrams or grams per 100 millilitres of the human milk substitute portion of the food as offered for sale;

(d) a statement of

(i) the content of protein, fat, available carbohydrate, ash and, where present, crude fibre in grams per 100 grams or per 100 millilitres of the food as offered for sale and in grams per stated quantity of ready-to-serve food,

(ii) the energy value expressed in calories per 100 grams or in calories per 100 millilitres of the food as offered for sale and in grams per a stated quantity of the food when ready-to-serve,

(iii) the quantity of all vitamins and mineral nutrients set out in Table II to this Division in International Units or milligrams per 100 grams or in International Units or milligrams per 100 millilitres of the food as offered for sale and in International Units or milligrams in a stated quantity of the food when ready-to-serve, and

(iv) the quantity of choline and of any added nutritive substance normally contained in human milk and not referred to in paragraph B.25.054(1)(a) in milligrams or grams per 100 grams or in milligrams or grams per 100 millilitres of the food as offered for sale and in milligrams or grams in a stated quantity of the food when ready-to-serve;

(e) adequate directions for the preparation, use and storage of the food after the container has been opened; and

(f) the expiration date of the food.

SOR/83-933, s. 1; SOR/88-559, s. 30.

B.25.058. Notwithstanding section D.02.005, no person shall make any claim with respect to the iron content of a human milk substitute except as required by paragraph B.25.057(1)(c), unless the human milk substitute contains at least one milligram of iron per 100 available kilocalories.

SOR/78-637, s. 9(F); SOR/83-933, s. 1.

B.25.059. No person shall, on the label of or in any advertisement for a human milk substitute or a food represented as containing a human milk substitute, make any statement or claim relating to the content in the food of

(a) the percentage of the daily value of

(i) fat,

(ii) saturated fatty acids and trans fatty acids,

(iii) sodium,

(iv) potassium,

(v) carbohydrate,

(vi) fibre, or

(vii) cholesterol; or

(b) the number of Calories from

(i) fat, or

(ii) saturated fatty acids and trans fatty acids.

SOR/2003-11, s. 26.

B.25.060. (1) Where the manufacturer of a human milk substitute or of a food that is represented as containing a human milk substitute is requested in writing by the Director to submit on or before a specified day evidence with respect to the human milk substitute, the manufacturer shall make no further sales of that human milk substitute or food that is represented as containing human milk substitute after that day unless he has submitted the evidence requested.

(2) Where the Director is of the opinion that the evidence submitted by a manufacturer pursuant to subsection (1) is not sufficient, he shall notify the manufacturer in writing that the evidence is not sufficient.

(3) Where, pursuant to subsection (2), a manufacturer is notified that the evidence with respect to the human milk substitute is not sufficient, he shall make no further sales of that human milk substitute or of that food that is represented as containing the human milk substitute unless he submits further evidence and is notified in writing by the Director that the further evidence is sufficient.

(4) In this section, “evidence with respect to the human milk substitute” means

(a) evidence that establishes that the human milk substitute is nutritionally adequate to promote acceptable growth and development in infants when consumed in accordance with the directions for use; and

(b) the results of tests carried out to determine the expiration date of the human milk substitute.

SOR/83-933, s. 1; SOR/88-424, s. 2; SOR/90-174, s. 3.

B.25.061. (1) Subject to subsection (2), no person shall include on the label of a food any representation respecting the consumption of the food by an infant who is less than six months of age.

(2) Subsection (1) does not apply in respect of a human milk substitute or a new human milk substitute.

SOR/83-933, s. 1; SOR/90-174, s. 4.

B.25.062. (1) Subject to subsection (2), no person shall sell a food that is labelled or advertised for consumption by infants if the food contains a food additive.

(2) Subsection (1) does not apply to

(a) bakery products that are labelled or advertised for consumption by infants;

(b) ascorbic acid used in the following foods that are labelled or advertised for consumption by infants:

(i) fruit purées, and

(ii) cereals containing banana;

(d) citric acid used in foods that are labelled or advertised for consumption by infants;

(e) infant formula that contains the food additives set out in Tables IV and X to section B.16.100 for use in infant formula;

(f) infant formula that contains ingredients manufactured with food additives set out in Table V to section B.16.100;

(g) infant formula that contains concentrated or dried whey products manufactured with liquid whey to which sodium hexametaphosphate has been added;

(h) infant cereal products that contain amylase in accordance with Table V to section B.16.100;

(i) infant formula that contains ascorbyl palmitate or tocopherols; or

(j) infant formula that contains oils to which ascorbyl palmitate or tocopherols have been added.

SOR/83-933, s. 1; SOR/90-24, s. 4; SOR/91-149, s. 6; SOR/97-559, s. 1; SOR/2010-40, s. 3; SOR/2010-41, s. 8; SOR/2010-94, s. 6; SOR/2010-141, s. 3.

TABLE I

SODIUM CONTENT IN INFANT FOODS

	Column I	Column II
	Food	Total Sodium in Grams per 100 Grams of Food
1.	Junior Desserts .......	0.10
2.	Junior Meat, Junior Meat Dinners, Junior Dinners, Junior Breakfasts .......	0.25
3.	Junior Vegetables, Junior Soups .......	0.20
4.	Strained Desserts .......	0.05
5.	Strained Meats, Strained Meat Dinners, Strained Dinners, Strained Breakfasts .......	0.15
6.	Strained Vegetables, Strained Soups .......	0.10

SOR/78-637, s. 10; SOR/83-933, s. 1.

TABLE II

	Column I	Column II	Column III
Item No.	Vitamin or Mineral nutrient	Minimum amount per 100 available kilocalories	Maximum amount per 100 available kilocalories
B.1	Biotin	2 mcg	—
F.1	Folic acid	4 mcg	—
N.1	Niacin	250 mcg	—
P.1	d-pantothenic acid	300 mcg	—
R.1	Riboflavin	60 mcg	—
T.1	Thiamine	40 mcg	—
T.2	Alpha-tocopherol	0.6 I.U.	—
V.1	Vitamin A	250 I.U.	500 I.U.
V.2	Vitamin B₆	35 mcg	—
V.3	Vitamin B₁₂	0.15 mcg	—
V.4	Vitamin C	8 mg	—
V.5	Vitamin D	40 I.U.	80 I.U.
V.6	Vitamin K₁	8 mcg	—
C.1	Calcium	50 mg	—
C.2	Chloride	55 mg	150 mg
C.3	Copper	60 mcg	—
L.1	Iodine	5 mcg	—
L.2	Iron	0.15 mg	—
M.1	Magnesium	6 mg	—
M.2	Manganese	5 mcg	—
P.2	Phosphorous	25 mg	—
P.3	Potassium	80 mg	200 mg
S.1	Sodium	20 mg	60 mg
Z.1	Zinc	0.5 mg	—

SOR/83-933, s. 1; SOR/98-458, s. 7(F).

Division 26

Food Irradiation

Interpretation

B.26.001. In this Division,

“ionizing radiation” means

(a) gamma-radiation from a Cobalt-60 or Cesium-137 source,

(b) X-rays generated from a machine source operated at or below an energy level of 5 MeV, and

“irradiation” means treatment with ionizing radiation. (irradiation)

SOR/89-175, s. 3.

Application

B.26.002. This Division does not apply to foods exposed to ionizing radiation from a measuring instrument used to determine weight, estimate bulk solids, measure the total solids in liquids or perform other inspection procedures.

SOR/89-175, s. 3.

General

B.26.003. (1) Subject to subsection (2), no person shall sell a food that has been irradiated.

(2) A food set out in Column I of an item of the table to this Division that has been irradiated may be sold if

(a) the food was irradiated from a source set out in Column II of that item for the purpose set out in Column III of that item; and

(b) the dose of ionizing radiation absorbed by the food is within the permitted absorbed dose set out in Column IV of that item.

SOR/89-175, s. 3.

Records

B.26.004. (1) A manufacturer who sells a food that has been irradiated shall keep on his premises, for at least two years after the date of the irradiation, a record containing the following information:

(a) the food irradiated and the quantity and lot numbers of the food;

(b) the purpose of the irradiation;

(d) the dose of ionizing radiation absorbed by the food;

(e) the source of the ionizing radiation; and

(f) a statement indicating whether the food was irradiated prior to the irradiation by the manufacturer and, if so, the information referred to in paragraphs (a) to (e) in respect of that prior irradiation.

(2) Every person who imports a food that is intended for sale in Canada that has been irradiated shall keep on his premises a record of the information referred to in subsection (1) for at least two years after the date of importation.

SOR/89-175, s. 3.

Changes to the Table

B.26.005. A request that a food be added or a change made to the table to this Division shall be accompanied by a submission to the Director containing the following information:

(a) the purpose and details of the proposed irradiation, including the source of ionizing radiation and the proposed frequency of and minimum and maximum dose of ionizing radiation;

(b) data indicating that the minimum dose of ionizing radiation proposed to be used accomplishes the intended purpose of the irradiation and the maximum dose of ionizing radiation proposed does not exceed the amount required to accomplish the purpose of the irradiation;

(c) information on the nature of the dosimeter used, the frequency of the dosimetry on the food and data pertaining to the dosimetry and phantoms used to assure that the dosimetry readings reflect the dose absorbed by the food during irradiation;

(d) data indicating the effects, if any, on the nutritional quality of the food, raw and ready-to-serve, under the proposed conditions of irradiation and any other processes that are combined with the irradiation;

(e) data establishing that the irradiated food has not been significantly altered in chemical, physical or microbiological characteristics to render the food unfit for human consumption;

(f) where the Director so requests, data establishing that the proposed irradiation is safe under the conditions proposed for the irradiation;

(g) the recommended conditions of storage and shipment of the irradiated food including the time, temperature and packaging and a comparison of the recommended conditions for the same food that has not been irradiated;

(h) details of any other processes to be applied to the food prior to or after the proposed irradiation; and

(i) such other data as the Director may require to establish that consumers and purchasers of the irradiated food will not be deceived or misled as to the character, value, composition, merit or safety of the irradiated food.

TABLE

	Column I	Column II	Column III	Column IV
Item	Food	Permitted Sources of Ionizing Radiation	Purpose of Treatment	Permitted Absorbed Dose
1.	Potatoes (Solanum tuberosum L.)	Cobalt-60	To inhibit sprouting during storage	0.15 kGy max.
2.	Onions (Allium cepa)	Cobalt-60	To inhibit sprouting during storage	0.15 kGy max.
3.	Wheat, Flour, Whole Wheat Flour (Triticum sp.)	Cobalt-60	To control insect infestation in stored food	0.75 kGy max.
4.	Whole or ground spices and dehydrated seasoning preparations	Cobalt-60, Cesium-137, or electrons from machine sources (3 MeV max.)	To reduce microbial load	10.00 kGy max. total overall average dose

SOR/89-175, s. 3; SOR/98-458, s. 7(F).

Division 27

Low-Acid Foods Packaged In Hermetically Sealed Containers

B.27.001. In this Division,

“commercially sterile” means the condition obtained in a food that has been processed by the application of heat, alone or in combination with other treatments, to render the food free from viable forms of microorganisms, including spores, capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage; (stérilité commerciale)

“hermetically sealed container” means a container designed and intended to be secure against the entry of microorganisms, including spores; (récipient hermétiquement fermé)

“low-acid food” means a food, other than an alcoholic beverage, where any component of the food has a pH greater than 4.6 and a water activity greater than 0.85; (aliment peu acide)

“refrigeration” means exposure to a temperature of 4°C or less but does not mean frozen; (réfrigéré)

“shipping container” means a receptacle, package or wrapper in which containers of food are placed for transportation; (contenant d’expédition)

“water activity” means the ratio of the water vapour pressure of a food to the vapour pressure of pure water, at the same temperature and pressure. (activité de l’eau)

SOR/89-309, s. 1.

B.27.002. (1) No person shall sell a low-acid food packaged in a hermetically sealed container unless the food is commercially sterile.

(2) Subsection (1) does not apply in respect of a low-acid food packaged in a hermetically sealed container where

(a) the low-acid food is kept under refrigeration and the statement “Keep Refrigerated” and “Garder au froid” is carried on the principal display panel of the label of its container, as well as on the label of its shipping container; or

(b) the low-acid food is kept frozen and the statement “Keep Frozen” and “Garder congelé” is carried on the principal display panel of the label of its container, as well as on the label of its shipping container.

(3) Subsection (1) does not apply in respect of tomatoes or tomato products packaged in hermetically sealed containers where the tomatoes or tomato products have a pH of 4.7 or less after heat processing.

SOR/89-309, s. 1; SOR/91-149, s. 7.

B.27.003. No person shall sell a low-acid food packaged in a hermetically sealed container where the container

(a) is swollen;

(b) is not properly sealed; or

SOR/89-309, s. 1.

B.27.004. (1) Where, in the opinion of the Director, the sale of a low-acid food packaged in a hermetically sealed container may contravene section B.27.002 or B.27.003, the Director may, by notice in writing, request that the manufacturer or importer of the food submit, on or before the date specified in the notice, evidence that establishes that the processes used to manufacture, process and package the food rendered and maintained the food commercially sterile.

(2) Where a manufacturer or an importer receives a notice issued pursuant to subsection (1), the manufacturer or importer shall make no further sales of the food on or after the day specified in the notice until he has submitted the evidence requested in that notice.

(3) Where the Director is of the opinion that the evidence submitted by a manufacturer or importer pursuant to subsection (1) is not sufficient, the Director shall notify the manufacturer or importer in writing that the evidence is not sufficient.

(4) Where, pursuant to subsection (3), a manufacturer or importer is notified that the evidence he has submitted is not sufficient, the manufacturer or importer shall make no further sales of the food until he submits further evidence and is notified in writing by the Director that the further evidence is sufficient.

SOR/89-309, s. 1.

B.27.005. No person shall sell a commercially sterile low-acid food packaged in a hermetically sealed container unless

(a) the label or container of the food bears a code or lot number that identifies, in a legible and permanent manner,

(i) the establishment in which the product was rendered commercially sterile, and

(ii) the day, month and year on which the food was rendered commercially sterile; and

(b) the exact meaning of each item in any code or lot number referred to in paragraph (a) is available to an inspector at the establishment or, where the food is imported, from the importer.

SOR/89-309, s. 1.

Division 28

Novel Foods

Interpretation

B.28.001. The definitions in this section apply in this Division.

“genetically modify” means to change the heritable traits of a plant, animal or microorganism by means of intentional manipulation. (modifier génétiquement)

“major change” means, in respect of a food, a change in the food that, based on the manufacturer’s experience or generally accepted nutritional or food science theory, places the modified food outside the accepted limits of natural variations for that food with regard to

(a) the composition, structure or nutritional quality of the food or its generally recognized physiological effects;

(b) the manner in which the food is metabolized in the body; or

“novel food” means

(a) a substance, including a microorganism, that does not have a history of safe use as a food;

(b) a food that has been manufactured, prepared, preserved or packaged by a process that

(i) has not been previously applied to that food, and

(ii) causes the food to undergo a major change; and

(i) the plant, animal or microorganism exhibits characteristics that were not previously observed in that plant, animal or microorganism,

(ii) the plant, animal or microorganism no longer exhibits characteristics that were previously observed in that plant, animal or microorganism, or

(iii) one or more characteristics of the plant, animal or microorganism no longer fall within the anticipated range for that plant, animal or microorganism. (aliment nouveau)

SOR/99-392, s. 1.

Pre-market notification

B.28.002. (1) No person shall sell or advertise for sale a novel food unless the manufacturer or importer of the novel food

(a) has notified the Director in writing of their intention to sell or advertise for sale the novel food; and

(b) has received a written notice from the Director under paragraph B.28.003(1)(a) or subsection B.28.003(2).

(2) A notification referred to in paragraph (1)(a) shall be signed by the manufacturer or importer, or a person authorized to sign on behalf of the manufacturer or importer, and shall include the following information:

(a) the common name under which the novel food will be sold;

(b) the name and address of the principal place of business of the manufacturer and, if the address is outside Canada, the name and address of the principal place of business of the importer;

(i) information respecting its development,

(ii) details of the method by which it is manufactured, prepared, preserved, packaged and stored,

(iii) details of the major change, if any,

(iv) information respecting its intended use and directions for its preparation,

(v) information respecting its history of use as a food in a country other than Canada, if applicable, and

(vi) information relied on to establish that the novel food is safe for consumption;

(d) information respecting the estimated levels of consumption by consumers of the novel food;

(e) the text of all labels to be used in connection with the novel food; and

(f) the name and title of the person who signed the notification and the date of signing.

SOR/99-392, s. 1.

B.28.003. (1) Within 45 days after receiving a notification referred to in paragraph B.28.002(1)(a), the Director shall review the information included in the notification and

(a) if the information establishes that the novel food is safe for consumption, notify the manufacturer or importer in writing that the information is sufficient; or

(b) if additional information of a scientific nature is necessary in order to assess the safety of the novel food, request in writing that the manufacturer or importer submit that information.

(2) Within 90 days after receiving the additional information requested under paragraph (1)(b) the Director shall assess it and, if it establishes that the novel food is safe for consumption, notify the manufacturer or importer in writing that the information is sufficient.

SOR/99-392, s. 1.

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PART A

ADMINISTRATION

General

Interpretation

Analysts; Inspectors

Importations

Exports

Sampling

Tariff of Fees

Labelling of Food and Drugs in Pressurized Containers

Security Packaging

Exemptions

Application

Advertising

Sale

PART B

FOODS

Division 1

General

Interpretation

Nutrition Labelling

Core Information

Additional Information

Foods for Children under Two Years of Age

Food for Use in Manufacturing other Foods

Foods for Enterprise or Institution

Basis of Information

Presentation of Nutrition Facts Table

Location of Nutrition Facts Table

Orientation of Nutrition Facts Table

Application

Standard and Horizontal Formats

TABLE

PART 1

STANDARD FORMAT

PART 2

NARROW STANDARD FORMAT

PART 3

BILINGUAL STANDARD FORMAT

PART 4

BILINGUAL HORIZONTAL FORMAT

Simplified Formats

TABLE

PART 1

SIMPLIFIED STANDARD FORMAT

PART 2

BILINGUAL SIMPLIFIED STANDARD FORMAT

PART 3

BILINGUAL SIMPLIFIED HORIZONTAL FORMAT

Dual Format — Foods Requiring Preparation

TABLE

PART 1

DUAL FORMAT — FOODS REQUIRING PREPARATION

PART 2

BILINGUAL DUAL FORMAT — FOODS REQUIRING PREPARATION

Aggregate Format — Different Kinds of Foods

TABLE

PART 1

AGGREGATE FORMAT — DIFFERENT KINDS OF FOODS

PART 2

BILINGUAL AGGREGATE FORMAT — DIFFERENT KINDS OF FOODS

Dual Format — Different Amounts of Food

TABLE

PART 1

DUAL FORMAT — DIFFERENT AMOUNTS OF FOOD

PART 2

BILINGUAL DUAL FORMAT — DIFFERENT AMOUNTS OF FOOD

Aggregate Format — Different Amounts of Food

TABLE

PART 1

AGGREGATE FORMAT — DIFFERENT AMOUNTS OF FOOD

PART 2

BILINGUAL AGGREGATE FORMAT — DIFFERENT AMOUNTS OF FOOD