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OCR for page 377
Appendix D
Excerpts From the Regulations
Pursuant to the Food and Drugs Act,
a Statute of the Government of Canada
Regulation
Number
Food
Regulation and Sampling Plan
1. B.04.010 Cocoa
(item f)
2. B.04.011 Chocolate
3. B.08.014A Skim milk powder
4. B.08.016 Flavoured milk
(item e)
n = number of sample units per lot
c = number of positive samples or marginal samples permitted
m - population level determining marginal acceptance
M-population level above which sample is unsatisfactory
377
Cocoa or powdered cocoa shall be free
from bacteria of the genus Salmonella, as
determined by the official method.
n = lO, c = 0, m = 0
No person shall sell chocolate, plain choc-
olate, bitter chocolate, chocolate liquor,
sweet chocolate, sweet chocolate coating,
milk chocolate, sweet milk chocolate, milk
chocolate coating or sweet milk chocolate
coating unless it is free from bacteria of
the genus Salmonella, as determined by the
official method.
n= lO, c=O, m=0
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 the of-
ficial method.
n=20, c=O, m=0
(Naming the flavour) milk may contain not
more than 50,000 bacteria per cubic centi-
metre as determined by the official
method.
n=5, c=2, m=Sx 104, M=106
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378
APPENDIX D
Regulation
Number
Food
Regulation and Sampling Plan
5. B.08.018 Partly skimmed milk
(item f)
6. B.08.024 Milk for manufacture
7. B.08.026 Skimmed milk with
(item g) added milk solids
8. B.08.048 Cheese from
(item la) pasteurized milk
9. B.08.048 Cheese from
(item lb) pasteurized milk
lO. B.08.048 Cheese from
(item 2a) unpasteurized milk
(Naming the flavour) partly skimmed milk
may contain not more than 50,000 bacteria
per cubic centimetre as determined by the
official method.
n=5, c=2, m=Sx 104, M= 106
No person shall sell milk for manufacture
into dairy products if it contains more than
a) 2,000,000 bacteria per millilitre, or
b) 2 milligrams of sediment per 16 fluid
ounces,
as determined by the official method.
n=5, c=O, m=2x 106
(Naming the flavour) partly skimmed milk
with added milk solids may contain not
more than 50,000 bacteria per cubic centi-
metre as determined by the official
method.
n=5, c=2, m=Sx 104, M= 106
No person shall sell cheese, including
cheese curd, made from a pasteurized
source if the cheese contains more than
lOO Escherichia cold per gram as deter-
mined by the official method.
n=5, c=2, m= 100, M=2,000
No person shall sell cheese, including
cheese curd, made from a pasteurized
source if the cheese contains more than
100 Staphylococcus aureus per gram as de-
termined by the official method.
n=5, c= 2, m= 100, M= 10,000
No person shall sell cheese, including
cheese curd, made from an unpasteurized
source if the cheese contains more than
500 Escherichia cold per gram as deter-
mined by the official method.
n=5, c=2, m=500, M=2,000
OCR for page 379
APPENDIX D
379
Regulation
Number
Food
11. B.08.048 Cheese from
(item 2b) unpasteurized milk
12. B.08.054 Cottage cheese
13. B .08.062 Ice cream
[item d(i)]
14. B.08.062 Ice cream
[item d(ii)]
15. B.08.072 Ice milk
[item d(i)]
16. B.08.072 Ice milk
[item d(ii)]
17. B .12.001 Mineral or spring
(item b) water
Regulation and Sampling Plan
No person shall sell cheese, including
cheese curd, made from an unpasteurized
source if the cheese contains more than
1,000 Staphylococcus aureus per gram as
determined by the official method.
n=5, c=2, m= 1,000, M= 10,000
No person shall sell cottage cheese or
creamed cottage cheese that contains more
than 10 coliform bacteria per gram as de-
termined by the official method.
n=5, c=1, m=10, M=1,000
Ice cream shall contain not more than
100,000 bacteria per gram as determined
by the official method.
n=5, c=2, m=105, M=106
Ice cream shall contain not more than 10
coliform organisms per gram as determined
by the official method.
n=5, c=1, m=10, M=1,000
Ice milk shall contain not more than
100,000 bacteria per gram as determined
by the official method.
n = 5, c = 2, m= 100,000, M = 106
Ice milk shall contain not more than 10
coliform organisms per gram as determined
by the official method.
n=5, c=1, m=10, M=1,000
Water represented as mineral water or
spring water shall not contain any coliform
bacteria as determined by the official
method, subject to the tolerances permitted
therein.
n=10, c=1, m=O, M=10/100 ml
OCR for page 380
380
APPENDIX D
Regulation
Number
Food
Regulation and Sampling Plan
18. B.12.004 Water in sealed
(item a) containers
19. B.12.004 Water in sealed
(item b) containers
20. B.12.005 Prepackaged ice
[item l(a)]
21. B.12.005 Prepackaged ice
[item 2(a)]
22. B.21.027 Fish protein
[item c(ii)]
23. B.21.027 Fish protein
[item c(iii)]
24. B.14.061 Edible bone meal
(item b) or flour
No person shall sell water in sealed con-
tainers, other than water represented as
mineral water or spring water if it contains
any coliform bacteria as determined by the
official method, subject to the tolerances
permitted therein.
n=10, c=1, m=O, M=10/100 ml
No person shall sell water in sealed con-
tainers, other than water represented as
mineral water or spring water if it contains
more than 100 aerobic bacteria per milli-
litre as determined by the official method,
subject to the tolerances permitted therein.
n=5, c=2, m=100, M=104
No person shall sell prepackaged ice if it
contains any coliform bacteria as deter-
mined by the official method, subject to
the tolerances permitted therein.
n=10, c=1, m=O, M=10/lOOml
No person shall manufacture prepackaged
ice for sale if the water from which it is
made contains any coliform bacteria as de-
termined by the official method, subject to
the tolerances permitted therein.
n=10, c=1, m=O, M=10/100 ml
Fish protein shall not contain more than
10,000 bacteria per gram as determined by
the official method.
n=5, c=1, m=104, M=SxlO'
Fish protein shall not contain Escherichia
cold as determined by the official method.
n=5, c=1, m=O, M=10
Edible bone meal or edible bone flour shall
contain not more than 1,000 bacteria per
gram as determined by the official method.
n=5, c=1, m=1,000, M=lOs
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APPENDIX D
381
Regulation
Number
Food
Regulation and Sampling Plan
25. B.14.061 Edible bone meal
(item c) or flour
26. B.14.062 Gelatin or
[item d(i)] edible gelatin
27. B.14.062 Gelatin or
[item d(ii)] edible gelatin
28. B.14.062 Gelatin or
[item d(iii)] edible gelatin
29. B.21.031 Froglegs
30. B.22.033 Egg product
31. B.11.016
Tomatoes, tomato
juice and vegetable
. .
Julce
32. B.11.017 Tomato puree, paste,
pulp or catsup
Edible bone meal or edible bone flour shall
contain no Escherichia cold as determined
by the official method.
n=5, c=1, m=O, M=10
Gelatin or edible gelatin shall not contain
more than 5,000 bacteria per gram as de-
termined by the official method.
n=5, c=3, m=5,000, M=lOs
Gelatin or edible gelatin shall not contain
more than 10 coliform bacteria per gram as
determined by the official method.
n=5, c=1, m=10, M=1,000
Gelatin or edible gelatin shall not contain
bacteria of the genus Salmonella as deter-
mined by the official method.
n = 10, c = 0, m = 0
No person shall sell fresh or frozen frog-
legs unless they are free of the genus Sal-
monella as determined by the official
method.
n=5, c=O, m=0
No person shall sell any egg product for
use as a food unless it is free from bacteria
of the genus Salmonella as determined by
the official method.
n = 10, c = 0, m = 0
No person shall sell canned tomatoes, to-
mato juice or a vegetable juice that con-
tains mould filaments in more than 25
percent of the microscopic fields when ex-
amined by the official method.
No person shall sell tomato puree, tomato
paste, tomato pulp or tomato catsup that
contains mould filaments in more than 50
percent of the microscopic fields when ex-
amined by the official method.
OCR for page 382
382
APPENDIX D
Regulation
Number
Food
Regulation and Sampling Plan
33. B.08.007 Sterilized milk
(item a)
34. B.08.043 Cheese
35. B.08.044 Cheese
(item 1)
36. B.08.044 Cheese
(item 2)
Sterilized milk shall be milk that has been
heated without concentration or appreciable
loss of volume to a temperature of at least
100°C for a length of time sufficient to kill
all the organisms present.
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 por-
tion of cut cheese is marked, branded or
labelled with the date of the beginning of
the manufacturing process. ["Stored" ac-
cording to B.08.030 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 manufac-
turing process. The purpose is to allow for
the die-off of pathogens if present.]
Subject to B.08.044 item (2), no person
shall sell cheese, including cheese curd,
that is not made from a pasteurized source
unless it has been stored (see definition of
"stored" immediately above).
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." ["Pasteurized source" according
to B.08.030 means milk, skim milk,
cream, reconstituted milk powder, reconsti-
tuted skim milk powder or any combina-
tion 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 temperature that
is equivalent thereto in phosphatase de-
struction as determined by the official
method. ]
OCR for page 383
APPENDIX D
383
Regulation
Number
Food
Regulation and Sampling Plan
37. B.08.046 Cheese
38. B.08.047 Cheese
39. B. 14.013 Meat
40. B. 14.014 Meat
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.
Every manufacturer, wholesaler, or jobber
who sells cheese not made from a pasteur
ized 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;
c) the vat number or vat numbers;
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.
No person shall sell a meat, meat by-prod-
uct or preparation thereof, packed in a her-
metically sealed container unless it has
been heat processed after or at the time of
sealing at a temperature and for a time suf-
ficient to prevent the survival of any mi-
croorganisms capable of producing toxins.
Notwithstanding Section B. 14.013 a meat,
meat by-product or preparation thereof,
packed in a hermetically sealed container
that has not been processed as required by
Section B.14.013 may be sold if
a) it has been stored continuously under
refrigeration, and the label carries a
statement on the main panel to the effect
that the product is perishable and must
be kept refrigerated;
b) it has been maintained continuously
in the frozen state and the label carries a
statement on the main panel to the effect
that the product is perishable and must
be kept frozen;
c) it contains a Class I preservative or
appropriate mixtures thereof in accor-
dance with good manufacturing practice
and has been heat processed after or at
OCR for page 384
384
APPENDIX D
Regulation
Number
Food
Regulation and Sampling Plan
41. B. 14.072 Meat
42. B.22.026 Poultry
43. B.21.025 Fish
the time of sealing at a temperature and
for a time sufficient to prevent the for-
mation of any bacterial toxins;
d) it has been subjected to a dehydration
procedure in accordance with good man-
ufacturing practice; or
e) it has a pH of 4.6 or less.
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 main 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.
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 main 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.
No person shall sell smoked marine and
fresh water animals and their products or
marine and fresh water animals and their
products to which liquid smoke flavour has
been added that is packed in a container
sealed to exclude air unless it
OCR for page 385
APPENDIX D
385
Regulation
Number
Food
Regulation and Sampling Plan
44. Table XI
Part I,
items P. 1
and S.4
combined
a) has been heat processed after sealing
at a temperature and for a time sufficient
to destroy all spores of the species Clos-
tridium botulinum: or
b) contains not less than 9 percent salt,
as determined by the official method; or
c) is customarily cooked before eating;
or
d) is frozen and the label carries the fol-
lowing statement on the principal display
panel in the same size type as used for
the common name "Keep Frozen Prior
to Use."
(1) Potassium and/
or sodium nitrate in
meat binder for dry
sausage, preserved
meat and preserved
meat by-products
prepared by slow
cure processes
(2) Potassium and/
or sodium nitrate in
cover pickle and dry
cure employed in the
curing of preserved
meat and preserved
meat by-products
prepared by slow
cure processes
(3) Potassium and/
or sodium nitrate in
dry sausage, semi-dry
sausage, preserved
meat and preserved
meat by-products
prepared by slow
cure processes
(1) When the meat binder is used in ac-
cordance with label instructions, whether
potassium nitrate or sodium nitrate are used
separately or in combination, the total
amount of such nitrates thereby added to
each batch of dry sausage, semi-dry sau-
sage, preserved meat or preserved meat by-
products shall not exceed 0.32 ounce per
100 pounds or 200 ppm calculated prior to
any smoking, cooking or fermentation.
(2) When the cover pickle or dry cure is
used in accordance with label instructions,
whether potassium nitrate or sodium nitrate
are used separately or in combination, the
total amount of such nitrates thereby added
to each batch of preserved meat or pre-
served meat by-products shall not exceed
0.32 ounce per 100 pounds or 200 ppm
calculated prior to any smoking, cooking
or fermentation.
(3) Whether potassium nitrate or sodium
nitrate (is) are used separately or in combi-
nation, 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 ppm, calcu-
lated prior to any smoking, cooking or fer-
mentation.
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386
APPENDIX D
Regulation
Number
Food
Regulation and Sampling Plan
45. Table XI
Part 1,
items P.2
and S.5
combined
(1) Potassium ni-
trite and/or sodium
nitrite in meat binder,
pumping pickle,
cover pickle and dry
cure employed in the
curing of preserved
meat and preserved
meat by-products
(2) Preserved
meat, except side ba-
con, and preserved
meat by-products
(3) Side bacon
(4) Preserved
poultry meat and pre-
served poultry meat
by-products
(1) When the meat binder, pumping pic-
kle or dry cure is used in accordance with
label instructions, whether potassium nitrite
or sodium nitrite are used separately or in
combination, the total amount of such ni-
trites thereby added to each batch of pre-
served meat or preserved meat by-products
shall not exceed 0.32 ounce per 100
pounds or 200 ppm, calculated prior to any
smoking, cooking or fermentation.
(2) Whether potassium nitrite or sodium
nitrite are used separately or in combine.
lion, the total amount of such nitrites
added to each batch of preserved meat ex-
cept side bacon or preserved meat by-prod-
ucts, shall not exceed 0.32 ounce per 100
pounds or 200 ppm, calculated prior to any
smoking, cooking or fermentation.
(3) Whether potassium nitrite or sodium
nitrite are used separately or in combina-
tion, the total amount of such nitrites
added to each batch of side bacon shall not
exceed 0.24 ounce per 100 pounds or 150
ppm, calculated prior to any smoking,
cooking or fermentation.
(4) Whether potassium nitrite or sodium
nitrite are used separately or in combina-
tion, 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 110
pounds or 200 ppm, calculated prior to any
smoking, cooking or fermentation.
Representative terms from entire chapter:
preserved meat
