Reference No.: S9.12.01.01 Inspection legend for approved carcasses

Element: Inspection legend for approved carcasses
Factor: Requirement for inspection legend
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 111

  1. The operator of a meat plant shall ensure that every carcass and half carcass at the plant, other than a carcass or half carcass of a rabbit or a bird, other than a ratite, that has received a post mortem inspection and approval for use as food, is stamped with a legible inspection legend immediately after receiving approval for use as food.

Rationale:

The purpose of the above requirement is to protect the mark of inspection as an evidence of meat or meat product that is produced and prepared in accordance with the law. The inspection legend/stamp is a crucial component of the inspection program; the final goal of which is to ensure the supply of disease-free, clean and wholesome meat for human consumption. Every possible effort must be made to prevent against intentional or inadvertent chance of adulteration, mislabelling and alteration of the marks of inspection.

The regulatory requirements contained in this guideline will be met when:

(S9.12.01.01.01) all carcasses and parts of carcasses of food animals other than rabbits and poultry that have received post mortem inspection are stamped with a legible inspection legend immediately after receiving approval for use as food.

Reference No.: C9.12.02.01 Use of the inspection legend

Element: Use of the inspection legend
Factor: Inspection legend
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: April 1, 2018
Last version: October 12, 2016

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 (Meat): s. 1(1), 111, 112, 113, 117

  1. (1) “meat product” means,
    1. a carcass or a part of a carcass derived from a food animal that,
      1. has received a post mortem inspection in accordance with this Regulation or the Meat Inspection Act (Canada) and has been approved for use as food, or
      2. has been imported in accordance with that Act,
    2. meat, a meat by-product, mechanically separated meat, or a prepared meat product, or
    3. a product that is intended for human consumption and that is derived in whole or part from a carcass or a part of a carcass described in clause (a) or anything mentioned in clause (b), but does not include inedible material or any product that is derived in whole or in part from a farm slaughtered carcass or a hunted game carcass; (“produit de viande”)
  1. The operator of a meat plant shall ensure that every carcass and half carcass derived from a food animal at the plant, other than a carcass or half carcass of a rabbit or a bird, other than a ratite, that has received a post mortem inspection and approval for use as food, is stamped with a legible inspection legend immediately after receiving approval for use as food.
  1. (1) The operator of a meat plant shall ensure that no person applies an inspection legend to a meat product or to the label required under this Part for a meat product unless the product,
    1. meets one of the following conditions:
      1. it is a carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,
      2. it is derived from the carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,
        • (ii.1) it is a carcass of a food animal that, in accordance with Part VIII.1, has received an ante mortem inspection and been slaughtered outside of a plant, has been dressed and has received, at the plant, a post mortem inspection and approval for use as food,
        • (ii.2) it is derived from the carcass of a food animal that, in accordance with Part VIII.1, has received an ante mortem inspection and been slaughtered outside of a plant, has been dressed and has received, at the plant, a post mortem inspection and approval for use as food,
      3. it is a meat product received from another meat plant that is operated by a licensee and it has been stamped with an inspection legend or has been labelled at that meat plant in accordance with this Part,
      4. it is a meat product received from another meat plant that is operated by a licensee and it has been shipped in accordance with section 125,
      5. it is a meat product received from a registered establishment as defined in the Meat Inspection Act (Canada) and it has been stamped with an inspection legend or has been labelled at that establishment in accordance with that Act and the regulations made under it,
      6. it is a meat product that has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it,
      7. it is derived from a meat product described in sub clause (iii), (iv), (v) or (vi);
    2. is not contaminated; and
    3. complies with Part XI.

    (2) No person shall apply an inspection legend to an inedible material or to a label used in conjunction with an inedible material.

    (2.1) No person shall apply an inspection legend to a hunted game carcass or a hunted game product or to a label used in conjunction with a hunted game carcass or hunted game product.

    (2.2) No person shall apply an inspection legend to anything other than a meat product or a label required under this Part for a meat product.

    (3) No person other than an inspector or a person authorized by an inspector to apply an inspection legend shall apply an inspection legend to a meat product or to a label used in conjunction with a meat product.

    (4) No person shall apply an inspection legend to a meat product or to a label required under this Part for a meat product except at the meat plant at which the meat product was processed or packaged.

    (4.1) If the licence to operate a meat plant has been suspended or revoked, no person shall apply the inspection legend of the meat plant to any meat product or to a label required under this Part for a meat product.

    (5) No person shall reproduce an inspection legend unless,

    1. the person has the permission of a director; or
    2. the person is an inspector or is a person who is authorized by an inspector to apply an inspection legend to a meat product or to a label used in conjunction with a meat product.

    (6) A director shall not refuse the permission mentioned in clause (5)(a) unless the director has reasonable grounds to believe that the person will not use the inspection legend in accordance with this Part.

  1. (1) An inspection legend shall be in one of the following forms:

    Illustration of inspection legend. The legend has two rounded squares, one inside of the other. The inner rounded square contains a stylized version of the Ontario coat of arms. The outer rounded square contains the bold text "Ontario" above the inner rounded square and "Approved" below the inner rounded square. The outer rounded square also contains the text "PLT." to the left of the inner rounded square and "000" to the right of the inner rounded square. This text alternative is provided for convenience only and does not form part of the official law.Illustration of two inspection legends. The first illustration has two rounded squares, one inside of the other. The inner rounded square contains a stylized version of the Ontario coat of arms. The outer rounded square contains the bold text "Ontario" above the inner rounded square and "Approved" below the inner rounded square. The outer rounded square also contains the text "PLT." to the left of the inner rounded square and "000" to the right of the inner rounded square. The second illustration has two rounded squares, one inside of the other. The inner rounded square contains a stylized version of the Ontario coat of arms. The outer rounded square contains the bold text "ONTARIO" above the inner rounded square and "APPROVED" below the inner rounded square. The outer rounded square also contains the text "PLT." to the left of the inner rounded square and "0000" to the right of and overlapping the inner rounded square. This text alternative is provided for convenience only and does not form part of the official law.

    (2) Subject to subsection (3), the number of the meat plant shall be substituted for the numbers 000 or 0000, as applicable, in the inspection legend.

    (3) The number of the meat plant is not required on an inspection legend that is placed on the label required under this Part for a meat product if,
    1. the label is applied to a hermetically sealed container that is marked in accordance with clauses 99(4) (d) and (e);
    2. the label is applied to a casing or bag closed by a metal clip and the number of the meat plant is legibly engraved on the metal clip and is visible when the clip is closed; or
    3. the label is applied to a cardboard container, a corrugated fibreboard container, a bulk container or a plastic container and the number of the meat plant is clearly marked elsewhere on the principal display panel.

    (4) The inspection legend shall have no transverse measurement through the centre of the legend of,

    1. less than 10 millimetres, if the legend is placed on a label required under this Part for a meat product; and
    2. (less than 25 millimetres, if the legend is stamped directly on a meat product.

    (5) If ink is used to directly stamp an inspection legend on a meat product, only ink that is fit for human consumption shall be used for the legend.

  1. (1) Subject to subsections (2) and (3), the label required for a meat product that is a carcass or half carcass derived from a food animal or is raw meat or a raw meat by-product derived from such a carcass shall be a stamp of a legible inspection legend on it.

    (2) If the meat product is a carcass of a rabbit or a bird other than a ratite and it is impracticable to stamp a legible inspection legend on it, the label required shall be a carcass tag that complies with subsection 118 (7), or,
    1. in the case of a carcass that is packaged in a sealed bag, a printed inspection legend that is visible on or within the sealed bag or that is on a label used in conjunction with the sealed bag;
    2. in the case of a carcass that is pre-packaged, a label that complies with subsections 118 (1) and (7); or
    3. in the case of a carcass described in subsection (2.1), a label that complies with subsections 118 (3) and (7).

    (3) If the meat product is a carcass, other than one described in subsection (2), or half carcass or is raw meat or a raw meat by-product derived from such a carcass, the label required shall be,

    1. in the case of a meat product that is packaged in a sealed bag, a printed inspection legend that is visible on or within the sealed bag or that is on a label used in conjunction with the sealed bag;
    2. in the case of a meat product that is pre-packaged, a label that complies with subsections 118 (1) and (7); or
    3. in the case of a meat product that is packaged in a bulk container, a label that complies with subsections 118 (3) and (7).

Rationale:

The inspection legend serves as evidence that a carcass, part of a carcass, or any product containing meat that is processed in a licensed meat plant has been produced and prepared in accordance with the requirements of Ontario Regulation 31/05 and is fit for human consumption. It can only be applied by an inspector or a person authorized by an inspector at a meat plant at which the meat product was processed or packaged. Permission to reproduce the legend is granted by a Director appointed under the Act. To request permission, the form Statement of Compliance for Packaging Materials and Labels Bearing the Meat Inspection Legend and Stamps Bearing the Meat Inspection Legend, must be requested then completed and submitted to the Food Inspection Branch, OMAFRA.

The inspection legend is also applied to processed meat products that comply with the meat product standards in Part XI of the Regulation by way of packaging, a printed label, or a tag. Applying the inspection legend to anything other than a meat product or a label for a meat product is prohibited. This includes uninspected meat, inedible material, hunted game products, products derived from non-emergency on-farm slaughtered carcasses, and products not containing meat (e.g. cheese, fish). Note that food products containing any meat (e.g. meat pies, lasagna, sandwiches) are considered to be meat products when they are processed in a licensed meat plant. Unauthorized use or improper use of the legend is unlawful. Additionally, packaging materials and equipment including scales/printers bearing the legend must be controlled. If a plant is no longer licensed then all packaging bearing its associated inspection legend must be destroyed and the legend verified removed from scales/printers. The use of a rubber stamp to apply the legend to meat product labels is not permitted as the stamp used for this purpose cannot be adequately controlled.

The inspection legend may be applied to the meat product by means of:

  • Stamping, in the case of a carcass or parts of carcasses (only by an inspector or a person authorized by an inspector)
  • A sealed bag on which the meat inspection legend is printed or applied by means of a sticker or an insert;
  • A breast tag in the case of a poultry or rabbit carcass; or
  • A container bearing all the mandatory requirements

In the case of a prepackaged meat product:

  • A tag attached to the product
  • A tag or other label attached to the immediate container in which the product is placed; or
  • A label that is applied to or forms part of the immediate container

The inspection legend must be legible and have a minimum transverse measurement (through the centre) of 10 millimetres if the legend is on a label and 25 millimetres if the stamp is applied directly on a meat product. If the legend is directly applied to a meat product via ink stamp, only ink suitable for human consumption must be used.

The regulatory requirements contained in this guideline will be met when:

(C9.12.02.01.01) the inspection legend is only applied to meat products derived from approved carcasses or parts of carcasses or to labels as set out in the Meat Regulation, and not uninspected meat, inedible materials, hunted game, products derived from non-emergency or on-farm slaughtered carcasses or any other such meat or meat product.

(C9.12.02.01.02) removed

(C9.12.02.01.03) removed

(C9.12.02.01.04) removed

(C9.12.02.01.05) removed

(C9.12.02.01.06) the inspection legend is only applied at the meat plant at which the meat product was processed or packaged.

(C9.12.02.01.07) the inspection legend meets the design and measurement requirements of O. Reg. 31/05.

(C9.12.02.01.08) the ink is fit for human consumption where the inspection legend is stamped directly on a meat product.

(C9.12.02.01.09) the inspection legend is only applied to meat or products that contain meat.

Reference No.: C9.12.03.01 Label materials

Element: Label materials
Factor: Labels
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 115 (3)(4)

  1. (3) Labelling materials used at a meat plant shall be stored in an area that prevents contamination of the materials and shall be stored and handled in a hygienic manner that prevents such contamination.

    (4) Substances and materials that are used as a label for a meat product and that come into contact with the product shall be durable, free of contaminants and suitable for being a label.

Rationale:

The purpose of a label is to inform the user about the product, providing information about the product origin, composition, use and other important information. To prevent fraud and confusion, O. Reg. 31/05 as well as Canadian Food and Drug regulations and Consumer Packaging and Labelling regulations have strict requirements for labels. Because labelling materials may come into intimate contact with meat products it is essential that handling and storage conditions are such that contamination of the labelling materials is avoided. Any materials designed for use as labelling materials should also be suitable for the purpose of being a label, and sufficiently durable under the conditions of use to be effective. Substances and materials intended for use as labels or label components should be free of contamination.

The regulatory requirements contained in this guideline will be met when:

(C9.12.03.01.01) all labelling materials (including ink) that may contact meat or meat products are durable and suitable for the intended purpose.

(C9.12.03.01.02) labelling materials used are handled and stored in a hygienic manner and are free of contaminants.

Reference No.: C9.12.03.02 Labels for meat products

Element: Labels for meat products
Factor: Labels
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 1 (1), 116, 117 (2)(2.1), 118 (1)(3)(5)(6)(7), 119 (1)(2)(3), 122, 124

  1. (1) “bulk container” means a container, including a shipping container, used for a meat product, other than a container in which a meat product is packaged for intended sale by a retailer to a consumer;

    “principal display panel”,
    1. in the case of a container that is mounted on a display card, means the part of the label applied to,
      1. all or part of the principal display surface of the container,
      2. all or part of the side of the display card that is displayed or visible under normal or customary conditions of sale or use, or
      3. both the parts described in subclauses (i) and (ii),
    2. in the case of an ornamental container, means that part of the label applied to all or part of the bottom of the container, to all or part of the principal display surface of the container or to all or part of a tag that is attached to the container, and
    3. in the case of all other containers and bulk containers, means that part of the label applied to all or part of the principal display surface of the container;

    “pre-packaged”, in respect of a meat product, means packaged in a container in the manner in which it is ordinarily sold to or used or purchased by a consumer without being repackaged and “pre-packaging” has a corresponding meaning;

    “young chicken” means a chicken that still has flexible cartilage at the posterior end of the breastbone or keel bone, tender meat and soft skin of smooth texture and that is no more than 12 weeks old;

    “young duck” means a duck that still has flexible cartilage at the posterior end of the breastbone or keel bone, tender meat and soft skin of smooth texture and that is no more than 18 weeks old.

  1. (1) A meat product shall have a label that,
    1. meets the requirements of section 117 if the meat product is a carcass or half carcass or is raw meat or raw meat by-product derived from such a carcass; and
    2. meets the requirement of section 118 in the case of any other meat product.

    (2) A meat product shall have a label that shows the production date of the product or a code identifying the production lot of the product, except if the product is a whole carcass or a half carcass.

    (3) The label mentioned in subsection (2) may be part of the label mentioned in subsection (1).

  1. (2) If the meat product is a carcass of a rabbit or a bird other than a ratite and it is impracticable to stamp a legible inspection legend on it, the label required shall be a carcass tag that complies with subsection 118 (7), or,
    1. in the case of a carcass that is packaged in a sealed bag, a printed inspection legend that is visible on or within the sealed bag or that is on a label used in conjunction with the sealed bag;
    2. in the case of a carcass that is pre-packaged, a label that complies with subsections 118 (1) and (7); or
    3. in the case of a carcass described in subsection (2.1), a label that complies with subsections 118 (3) and (7).

    (2.1) Clause (2) (c) applies to a carcass that is packaged in a bulk container and that is shipped in a bulk container to,

    1. another meat plant operated by a licensee for processing; or
    2. a premises for cooking on the premises for immediate consumption, excluding private residences or mobile food service premises and excluding premises at which carcasses of the same species are received for purposes other than cooking on the premises for immediate consumption.
  1. (1) The label required under subsection 116 (1) for a pre-packaged meat product may be a tag attached to the product, a tag or other label attached to the immediate container in which the product is placed or a label that is applied to or forms part of the immediate container.

    (3) The label required under subsection 116 (1) for a meat product contained in a bulk container may be a tag or other label attached to the container or a label that is applied to or forms part of the container.

    (5) The label required under subsection 116 (1) for a meat product that is a carcass of a rabbit or a bird, other than a ratite, may be a carcass tag attached to the carcass.

    (6) The label required under subsection 116 (1) for a meat product, other than a meat product referred to in subsection (1), (3) or (5), may be a tag attached to the product.

    (7) The tag or label mentioned in subsection (1), (3), (5) or (6) shall,
    1. include the inspection legend; and
    2. set out in words “May contain kidneys” or “May contain kidneys/Peut contenir des reins” if,
      1. in the case of a tag or label mentioned in subsections (1), (5) and (6), the product is a carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys, and
      2. in the case of a tag or label mentioned in subsection (3), the bulk container contains an unlabelled carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys.
  1. (1) No label used in conjunction with a meat product, whether or not it is a label required by this Part, shall,
    1. describe the product by a name set out in Column 2 of Table 1 unless the product conforms to the standards set out in Columns 3 to 6 opposite it;
    2. indicate that the product has been derived from one or more species of food animals unless all ingredients of the product that are meat products are derived from those species of food animals;
    3. describe the product as a carcass, cut, organ or tissue of an animal unless the name of the animal species from which it was derived is also shown; or
    4. show a word or phrase set out in Column 2 of the Table to this section unless the product meets the requirements set out in Column 3 opposite it.

    (2) If the label required for a meat product shows a word or phrase set out in Column 2 of the Table to this section, the label shall show the word or phrase immediately preceding or immediately following the identity of the meat product.

    (3) If the label required for a meat product is required to show the identity of the product and if the product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the label shall set out,

    1. as part of the common name of the product, the expression “ready to cook”, “uncooked”, “ready to cook/prêt à cuire” or “uncooked/non cuit” or an equivalent term to indicate that the product requires cooking before consumption; and
    2. comprehensive cooking instructions such as an internal time and temperature combination that, if followed, will result in conditions that allow for the safe consumption of the product.

Note: refer to table at the end of section 119 “Labelling Restrictions Based on Processing of Meat” and “Table 1 Meat Product Standards” following section 138.

  1. (1) Subject to subsections (2) and (3), the information that section 118 requires be included on the label required for a meat product shall be shown on the principal display panel, except if the label is a carcass tag attached to a carcass of a rabbit or a bird, other than a ratite, or a tag or label that does not have a principal display panel.

    (2) The inspection legend that is required to be included on the label for a pre-packaged meat product under section 118 may be included on a panel other than the principal display panel.

    (3) The inspection legend that is required to be included on the label for a meat product contained in a bulk container under section 118 may be shown on the seal of the bulk container if it is sealed with a tamper-evident seal.
  1. (1) The height that this section requires for the characters of the words that comprise information shall be,
    1. the height of an upper case letter, if the characters of the words all appear in upper case; and
    2. the height of the lower case letter “o”, if the characters of the words appear in lower case or in a mixture of upper and lower case.

    (2) Subject to subsections (3), all information that this Part requires a label required for a meat product to show shall be shown in a manner easily legible to any person under normal or customary conditions of sale or use of the product and shall be in characters not less than 1.6 millimetres in height.

    (3) If the area of the principal display surface of a container containing a meat product is not more than 10 square centimetres and if all the information that this Part requires a label required for the product to show is shown on the principal display panel of the container, that information, may be in characters not less than 0.8 millimetres in height.

Rationale:

Pre-packaged meat products, bulk containers and non-pre-packaged meat products must bear the inspection legend as this provides evidence that the meat product comes from an inspected source and has been legally processed. It is acceptable to include the legend directly on a label or on the strapping of cartons, tape and tags of carcasses (refer to C9.12.03.04). A production date or code identifying the production lot is essential to allow the operator to conduct a product recall or react to food-borne illness or complaints. The label of young chickens and young ducks must include the words “May contain kidneys” or “May contain kidneys/Peut contenir des reins” as the kidneys may be left in or where removed, the cavity of young chicken and duck is so small that it may prevent the kidneys from being removed entirely. Appropriate use statements and cooking instructions are needed when the product is not ready-to-eat but appears to be ready-to-eat. These statements inform the consumer that further treatment, such as cooking, is required to make it safe for consumption. Labels of meat products must convey information that is truthful and meaningful. Words, phrases or common names used to describe the product cannot be included on the label unless the associated standards or requirements have been met. The required information on a label must be easily read and prominently displayed. Hand written information is not considered an acceptable form of labelling for meat products. Only the weight may be hand written on a shipping container.

The regulatory requirements contained in this guideline will be met when:

(C9.12.03.02.01) removed

(C9.12.03.02.02) removed

(C9.12.03.02.03) removed

(C9.12.03.02.04) the inspection legend is included.

(C9.12.03.02.05) removed

(C9.12.03.02.06) removed

(C9.12.03.02.07) removed

(C9.12.03.02.08) the production date of the product or code identifying the production lot is included.

(C9.12.03.02.09) the words “May contain kidneys” or “May contain kidneys/Peut contenir des reins” are stated on labels for young chickens or young ducks.

(C9.12.03.02.10) an appropriate use statement and cooking instructions are included on the label of meat products when the product is not ready-to-eat but appears to be ready-to-eat.

(C9.12.03.02.11) where there is a standard set out in Table 1 of O. Reg. 31/05, the product conforms to the standards set out by the table and the related common name is used on the label.

(C9.12.03.02.12) when a word or phrase from the Table in section 119 is shown on the label of a meat product, the meat product has met the related requirements of this table.

(C9.12.03.02.13) the information shown on the label is at least 1.6 mm in height based on the lower case “o”.

(C9.12.03.02.14) the required information is shown on the appropriate surface of the container.

Reference No.: C9.12.03.04 Carcass tag requirements

Element: Carcass tag requirements
Factor: Labels
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: January 1, 2014
Last version: April 1, 2010

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 116 (1), 117 (2)(2.1), 118 (1)(3)(5)(7)

  1. (1) A meat product shall have a label that,
    1. meets the requirements of section 117 if the meat product is a carcass or half carcass or is raw meat or a raw meat by-product derived from such a carcass; and
    2. meets the requirements of section 118 in the case of any other meat product.
  1. (2) If the meat product is a carcass of a rabbit or a bird other than a ratite and it is impracticable to stamp a legible inspection legend on it, the label required shall be a carcass tag that complies with subsection 118 (7), or,
    1. in the case of a carcass that is packaged in a sealed bag, a printed inspection legend that is visible on or within the sealed bag or that is on a label used in conjunction with the sealed bag;
    2. in the case of a carcass that is pre-packaged, a label that complies with subsections 118 (1) and (7); or
    3. in the case of a carcass described in subsection (2.1), a label that complies with subsections 118 (3) and (7).

    (2.1) Clause (2) (c) applies to a carcass that is packaged in a bulk container and that is shipped in a bulk container to,

    1. another meat plant operated by a licensee for processing; or
    2. a premises for cooking on the premises for immediate consumption, excluding private residences or mobile food service premises and excluding premises at which carcasses of the same species are received for purposes other than cooking on the premises for immediate consumption.
  1. (1) The label required under subsection 116 (1) for a pre-packaged meat product may be a tag attached to the product, a tag or other label attached to the immediate container in which the product is placed or a label that is applied to or forms part of the immediate container.

    (3) The label required under subsection 116 (1) for a meat product contained in a bulk container may be a tag or other label attached to the container or a label that is applied to or forms part of the container.

    (5) The label required under subsection 116 (1) for a meat product that is a carcass of a rabbit or a bird, other than a ratite, may be a carcass tag attached to the carcass.

    (7) The tag or label mentioned in subsection (1), (3), (5) or (6) shall,
    1. include the inspection legend; and
    2. set out in words “May contain kidneys” or “May contain kidneys/Peut contenir des reins” if,
      1. in the case of a tag or label mentioned in subsections (1), (5) and (6), the product is a carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys, and
      2. in the case of a tag or label mentioned in subsection (3), the bulk container contains an unlabelled carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys.

Rationale:

When it is not practical to stamp poultry and rabbit carcasses directly with a legible meat inspection legend, they may be identified with metal carcass tags or a sticker on the packaging that contains the legend. The only exception is for wholesale/bulk containers that are shipped to a hotel, restaurant or institution for cooking on the premises for immediate consumption or to another licensed meat plant for processing. In this case, individual carcass tags or stamping is not required. The bulk container, however, must meet all labelling requirements. Federal meat inspection regulations permit products to be shipped without individual carcass tags and poultry arriving from federal plants or from imported sources may not have carcass tags. Untagged poultry or rabbit carcasses from federal or import sources may be stored in the plant provided that the container is sealed and not opened. If containers are opened and the carcasses are not processed, the operator is responsible for attaching tags or if practical, directly stamping the carcasses.

The regulatory requirements contained in this guideline will be met when:

(C9.12.03.04.01) removed

(C9.12.03.04.02) the inspection legend is included directly on a meat product or on meat product tags.

(C9.12.03.04.03) the words “May contain kidneys” or “May contain kidneys/Peut contenir des reins” are stated on tags for young chickens or young ducks.

(C9.12.03.04.04) removed

(C9.12.03.04.05) removed

Reference No.: C9.12.03.09 Shipping meat products without a label

Element: Shipping meat products without a label
Factor: Labels
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 125

  1. The operator of a meat plant who is a licensee may ship a meat product to another meat plant operated by a licensee, without its being labelled in accordance with subsection 115 (1), if,
    1. the product is shipped from the first meat plant in a bulk container or transport container that was sealed with an official seal under the authority of an inspector;
    2. the product is accompanied by,
      1. a document from the operator of the first meat plant stating that the product is fit for human consumption, and
      2. in the case of a prepared meat product, a list of the ingredients of the product; and
    3. the official seal is broken only with the approval of an inspector.

Rationale:

Unmarked meat products may be sent from one licensed meat plant to another for further processing, packaging, labelling or in order to complete operations (cutting, smoking, etc.). Poultry carcasses without a carcass tag may also be shipped from one licensed meat plant to another for further processing or to a hotel, restaurant or institution for cooking on the premises, as per O. Reg. 31/05 s. 117 (see Meat Plant Guidelines C9.12.03.04). Before shipment from the meat plant of origin, the vehicle carrying these unmarked meats must be sealed under the authority of an inspector using official seals. A document must accompany the shipment indicating that the meat product has been approved for use as food. The description should be as complete as possible and indicate the number of containers. In the case of a prepared meat product, an ingredient listing must be provided. The seals may be removed only with the approval of an inspector (at the licensed meat plant receiving the shipment), and the document received should be checked against the products received. The seal should be attached to the document received. In the case of a small shipment, this may be accommodated by placing the shipment in the front of the vehicle and sealing it off by an adequate partition, in order to prevent any unauthorized product handling, using official seals. Combo bins and/or bulk containers may also be sealed with official seals.

The regulatory requirements contained in this guideline will be met when:

(C9.12.03.09.01) meat products in a bulk container or a transport container are shipped from the first meat plant only to another licensed plant and the container is sealed with an official seal under the authority of an inspector.

(C9.12.03.09.02) meat products shipped under seal are accompanied by a document from the operator stating that the meat products are approved for use as food.

(C9.12.03.09.03) prepared meat products are accompanied with a list of ingredients.

(C9.12.03.09.04) the official seal is only broken with the approval of an inspector.

Reference No.: C9.12.04.06 Storage instructions

Element: Storage instructions
Factor: Label information
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 121

  1. If the label required for a meat product is required to show storage instructions, the label shall indicate if the product should be kept refrigerated or kept frozen, except if the product,
    1. is packaged in a hermetically sealed container and treated to achieve commercial sterility;
    2. is dried to attain a water activity of 0.85 or less;
    3. has pH of 4.6 or lower;
    4. is packaged in salt or a saturated salt solution;
    5. is fermented and, at the end of fermentation, has a pH of 5.3 or less and a water activity of 0.90 or less; or
    6. has been subjected to treatment approved by a director that ensures the stability of the product when it is stored at normal room temperature.

Rationale:

Improper storage practices at any point in the food chain can cause food to deteriorate. The food may spoil and be rendered inedible, or it may appear to be edible, but become hazardous due to growth of pathogenic micro-organisms. Appropriate storage instructions provide guidelines for retail operators as well as consumers as to the appropriate storage conditions. Of all food products, meat is perhaps the most sensitive to improper storage conditions. For this reason, edible meat products packed in consumer or bulk containers must be marked with the storage instruction: “Keep refrigerated” or “Keep frozen”, unless the meat is shelf stable. Shelf stable meat products include commercially sterile meat products in cans and jars, dried meat products with a water activity (Aw) of 0.85 or less, meat products which have a pH of 4.6 or lower, meat products packed in a 100% brine solution, and fermented meat products that have a pH of 5.3 or less and an Aw of 0.9 or less (as long as the salt content is at least 2.5% and the residual nitrite/nitrate is at least 100 ppm). Shelf stable products need not be marked with storage instructions if they meet the above requirements, because they are safe to consume and will not spoil when stored at room temperature.

The regulatory requirements contained in this guideline will be met when:

(C9.12.04.06.01) a storage statement is included on the label of all meat products, except those that are shelf stable.

(C9.12.04.06.02) the format of the storage statement on meat product labels is “keep refrigerated” or “keep frozen”.

Reference No.: C9.12.05.01 Packaging procedures

Element: Packaging procedures
Factor: Packaging
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 128

  1. The operator of a meat plant shall ensure that procedures used in the packaging of meat products at the plant protect the products from physical damage and prevent their contamination.

Rationale:

Packaging plays an important role in meat quality and safety. The primary purpose of packaging is to provide a physical barrier to protect the product from contamination, but it also delays spoilage and reduces weight loss. Packaging systems can be designed for short term storage purposes such as over-wrap packaging for retail display or for longer term storage such as modified or controlled atmosphere packaging. From a food safety perspective, key considerations in packaging are the selection of appropriate packaging materials for the purpose; protection of the packaging materials from contamination during storage; protecting the food product during packaging operations through good manufacturing practice controls respecting sanitation, personnel, environmental controls such as prevention of condensation, dust and other particulate matter and other applicable controls. Packaging systems may range from fully manual to semi-automated to fully automated, and the specific controls required for a particular operation are unique to that operation. Once packaged, procedures should be in place to monitor package integrity and any other critical factors, such as gas composition if applicable, and records of such monitoring should be kept. Packaged products must be stored under suitable conditions and like other products, stored on racks, shelves or skids and kept off the floor. Proper labelling is also essential.

The regulatory requirements contained in this guideline will be met when:

(C9.12.05.01.01) procedures used in packaging of meat products protect the products from physical damage and contamination.

(C9.12.05.01.02) integrity of packaging and other critical factors are monitored and records are kept of monitoring activities.

Reference No.: P9.12.05.02 Controlled atmosphere and vacuum packaging controls

Element: Controlled atmosphere and vacuum packaging controls
Factor: Packaging
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 97 (1), 128

  1. (1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.
  1. The operator of a meat plant shall ensure that procedures used in the packaging of meat products at the plant protect the products from physical damage and prevent their contamination.

Rationale:

Many foods spoil rapidly in air due to growth of aerobic micro-organisms. Microbial growth can render food unsafe for human consumption. Storage of foods in a modified gaseous atmosphere can maintain quality and extend shelf life by slowing deteriorative reactions and growth of spoilage organisms. Controlled Atmosphere Packaging (CAP) is defined as “the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of air”, one example of which is Modified Atmosphere Packaging (MAP). The three main gases used in MAP are oxygen (O2), Carbon dioxide (CO2) and Nitrogen (N2). The gas mixture used is dependent upon the meat product being packed. Control of the gas composition in MAP-packaged food is very important to avoid microbial growth, so selecting packaging material with gas permeability suitable for the product is vital. Vacuum packaging is a type of CAP, in which air in the headspace is vacuumed out, extending shelf life by preventing oxidation and inhibiting microbial growth. Thicker, high-barrier films are used in the vacuum packaging process to restrict the passage of gases. CAP maintains quality and extends shelf life, but cannot improve the quality of a poor quality food product. It is essential that food be of the highest quality and prepared under conditions of strictest sanitation. One concern with CAP is the opportunity for growth of food-borne pathogens due to temperature abuse. Therefore, the maintaining recommended temperatures throughout the processing plant and the distribution and retailing chain is of critical importance in ensuring both the safety and extended shelf-life of meat products.

The regulatory requirements contained in this guideline will be met when:

(P9.12.05.02.01) criteria for controlling gas composition and packaging materials in Controlled Atmosphere Packaging and vacuum packaged products are established and followed.

(P9.12.05.02.02) criteria for temperature control and product quality are established and followed.

Reference No.: C9.12.05.03 Re-use of boxes

Element: Re-used of boxes
Factor: Packaging
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 129 (1)(b)(2)

  1. (1) Packaging material used at a meat plant for packaging meat products, hunted game products and inedible materials intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes shall, (b) not be re-used unless it is corrosion resistant, cleaned and sanitized after each use and capable of withstanding repeated cleaning.

    (2) Despite clause (1)(b), meat products shipped from a meat plant may be packaged in re-usable boxes if,
    1. in the case of meat products other than meat products that are pre-packaged, the boxes are lined with a single-use liner;
    2. the boxes are in good repair and free from contaminants; and
    3. all previous markings are removed from the boxes or rendered unreadable and the boxes are marked or labelled in accordance with this Part.

Rationale:

Re-use of boxes is not encouraged because there is potential for cross-contamination of meat products and confusion as to the origin of the product. If circumstances require re-use of boxes, the contents of the boxes must be protected by using a new and clean single-use liner and using only boxes that are in good repair and free from contaminants. The use of a single-use liner with pre-packaged products is not necessary but encouraged. All words, graphics and symbols (including the meat inspection legend) originally shown on the box and box lid must be removed or completely covered and rendered unreadable.

The regulatory requirements contained in this guideline will be met when:

(C9.12.05.03.01) Re-used boxes are in good repair, free from contaminants and lined with a single-use liner in the case of meat products other than pre-packaged meat products.

(C9.12.05.03.02) all previous markings are removed from the boxes or rendered unreadable.

Reference No.: C9.12.05.04 Packaging materials

Element: Packaging materials
Factor: Packaging
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: January 1, 2014
Last version: July 1, 2011

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 129 (1)(a)(3)

  1. (1) Packaging material used at a meat plant for packaging meat products, hunted game products and inedible materials intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes shall,
    1. be durable, free of contaminants and suitable for packaging meat products or inedible materials, as the case may be.

    (2) No packaging material used at a meat plant shall come into contact with a meat product if the contact may prevent the product from complying with this Regulation, the Food and Drugs Act (Canada) and the regulations made under that Act.

Rationale:

Packaging material should protect the meat product from external contamination and not become a source of contamination itself. The packaging should be food-grade to ensure it does not impart odours, flavours or colours to the food.

The regulatory requirements contained in this guideline will be met when:

(C9.12.05.04.01) packaging material is durable, free of contaminants and suitable for its intended purpose.

Reference No.: C9.12.05.05 Storage and control of packaging materials

Element: Storage and control of packaging materials
Factor: Packaging
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 129 (4)

  1. (4) Packaging materials used at a meat plant shall be stored in an area that prevents contamination of the materials and shall be stored and handled in a hygienic manner that prevents such contamination.

Rationale:

The package integrity, the nature of the packaging material and the conditions under which packaged products are handled and stored all affect the rate of deterioration of the product and the food safety risk it is exposed to on contact with meat and meat products, or conversely, the risk it represents to such products. Packaging material must be stored under suitable conditions, so that package integrity is maintained. Packaging containers must be stored and handled in a manner that minimizes contamination. Principles of product rotation that apply to storage of food ingredients also apply to storage of packaging materials. Stock control and rotation improves the capacity of the plant to maintain sanitary conditions in packaging areas. Inventory control procedures are requirements for packaging materials, just as they are for food ingredients. Storage areas for packaging materials should be part of the plant’s regular sanitation program.

The regulatory requirements contained in this guideline will be met when:

(C9.12.05.05.01) packaging material is stored and handled in manner that prevents contamination of these materials.

Reference No.: C9.12.06.01 Labels for inedible

Element: Labels for inedible
Factor: Labels for inedible material
Area: Inspection legend, labelling and packaging
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 126

  1. (1) The operator of a meat plant shall ensure that inedible material at the plant that is intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes has a label before it is shipped from the plant for any purpose other than disposal in accordance with section 91.

    (2) The label shall set out,
    1. the species from which the material was taken and a description of the material;
    2. in the case of inedible material intended for use in animal food, the words “Animal food” or “Animal food/Aliment pour animaux” or the words naming the animal species for which the material is intended, followed by the word “Food” or “Food/Aliment pour” shown in letters of a height of not less than 1.9 centimetres;
    3. in the case of inedible material intended for use in pet food, the words “Pet food” or “Pet food/Aliment pour animaux de compagnie” or the words naming the companion animal species for which the material is intended, followed by the word “Food” or “Food/Aliment pour” shown in letters of a height of not less than 1.9 centimetres;
    4. in the case of inedible material intended for pharmaceutical, therapeutic or research purposes, the words “For pharmaceutical purposes”, “For therapeutic purposes” “For research purposes”, “For pharmaceutical purposes/À des fins pharmaceutiques”, “For therapeutic purposes/À des fins thérapeutiques” or “For research purposes/À des fins de recherche”, as the case may be;
    5. the net quantity of the material, which may be in weight or volume;
    6. the name and address of the meat plant where the material was produced or labelled or the words “Prepared for” or “Prepared for/Préparé pour” followed by the name and address of the person for whom the inedible material was produced or labelled; and
    7. storage instructions for the material, including an indication if the material should be kept refrigerated or kept frozen.

    (3) All information in this section requires that the label required for inedible material shall be shown in a manner easily legible to any person under normal or customary conditions of sale or use of the material.

Rationale:

Inedible material must be labelled to indicate the intended end use of the material, and allow its differentiation from meat and meat products.

The regulatory requirements contained in this guideline will be met when:

(C9.12.06.01.01) removed

(C9.12.06.01.02) removed

(C9.12.06.01.03) removed

(C9.12.06.01.04) removed

(C9.12.06.01.05) removed

(C9.12.06.01.06) removed

(C9.12.06.01.07) removed

(C9.12.06.01.08) inedible materials being shipped for reasons other than disposal are labelled in accordance with s. 126 of O. Reg. 31/05 and the written, regional veterinarian approved procedures.