GreatNorthCollective/greatnorth-canada-federal-laws-text huggingface dataset:
Safe Food for Canadians Regulations — 75
Competencies and qualifications 75 Any person who is involved in the manufacturing, preparing, storing, packaging or labelling of a food or in the slaughtering of a food animal must have the competencies and qualifications that are necessary to carry out their duties.
Safe Food for Canadians Regulations — 76
Clothing, footwear and protective coverings 76 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must wear clothing, footwear and protective coverings, including gloves, a hairnet, a beard net and a smock, that are in good condition, clean and in sanitary condition and that are appropriate for the food and for the activity being conducted.
Safe Food for Canadians Regulations — 77
Personal cleanliness 77 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must maintain personal cleanliness to prevent contamination of the food, including by cleaning and, if necessary, by sanitizing their hands (a) immediately on entering the area; (b) immediately after using a lavatory; (c) immediately before beginning to conduct the activity; and (d) at a frequency appropriate for the food and for the activity being conducted.
Safe Food for Canadians Regulations — 78
Spitting, chewing gum and other acts 78 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must refrain from spitting, chewing gum, using tobacco products, eating, having unnecessary contact with the food and doing any other act that presents a risk of contamination of the food.
Safe Food for Canadians Regulations — 79
Objects and substances — risk of contamination 79 Any person who enters or is in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must refrain from wearing or using any object or substance that presents a risk of contamination of the food.
Safe Food for Canadians Regulations — 80
Reporting of disease, illness, symptoms and lesions 80 Any person who works in an area where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered and who has a disease or illness, symptoms of a disease or illness or an open or infected lesion must report them to the operator.
Safe Food for Canadians Regulations — 81
Communicable disease and lesions — risk of contamination 81 The operator must prevent any person who is suffering from, or is a known carrier of, a communicable disease or who has an open or infected lesion from entering or being in an area of an establishment where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered if the person’s condition presents a risk of contamination of the food.
Safe Food for Canadians Regulations — 82
Investigation 82 (1) An operator who suspects on reasonable grounds that a food presents a risk of injury to human health or does not meet the requirements of the Act or these Regulations must immediately investigate the matter. Notification and mitigation of risk (2) If the investigation establishes that the food presents a risk of injury to human health, the operator must immediately notify the Minister and immediately take action to mitigate the risk.
Safe Food for Canadians Regulations — 83
Complaints procedure 83 (1) An operator must prepare, keep and maintain a document that sets out a procedure for receiving, investigating and responding to complaints that are received in relation to a food. Complaints (2) If a complaint is received, the operator must implement the procedure and prepare a document that sets out the details of the complaint, the results of the investigation and the actions taken based on those results and keep it for two years after the day on which the actions are completed.
Safe Food for Canadians Regulations — 84
Recall procedure 84 (1) An operator must prepare, keep and maintain a document that sets out a recall procedure that enables the effective recall of a food, the name of a contact person who is responsible for the procedure and the name of a contact person who is responsible for conducting recalls. Recall simulation (2) The operator must, at least once every 12 months, (a) conduct a recall simulation, based on the recall procedure; and (b) prepare a document that sets out the details of how the recall simulation was conducted and the results of the simulation, and keep that document for two years after the day on which the recall simulation is completed. Recall — notice to Minister (3) If an operator determines that a food should be recalled because it presents a risk of injury to human health, the operator must immediately notify the Minister. Recall — implementation (4) If a food is the subject of a recall because it presents a risk of injury to human health, the operator must (a) immediately implement the recall procedure; and (b) prepare a document that sets out the details of the recall, including any information that substantiates its effectiveness, and keep the document for two years after the day on which the recall is initiated.
Safe Food for Canadians Regulations — 85
Imported food 85 The holder of a licence to import must comply with sections 82 to 84 in respect of a food that is imported.
Safe Food for Canadians Regulations — 86
Licence holders 86 (1) A licence holder must prepare, keep and maintain a written preventive control plan that meets the requirements of section 89 for any activity identified in their licence that they conduct in respect of a food or food animal. Exception — food to be exported (2) Despite subsection (1), a preventive control plan is not required to be prepared, kept or maintained for any activity that the licence holder conducts in respect of a food, other than fish or a meat product, that is exported, unless a certificate or other document referred to in section 48 of the Act is sought in respect of the food. Exception — sales of $100,000 or less (3) Despite subsection (1), if a licence holder’s gross sales that are derived from food are $100,000 or less for the 12 months before the day on which they most recently made an application for the issuance, renewal or amendment of a licence, a preventive control plan must be prepared, kept and maintained only for any activity that they conduct in respect of (a) a food animal, meat product, fish, dairy product, egg, processed egg product or processed fruit or vegetable product that is identified in their licence; and (b) a food in respect of which a certificate or other document referred to in section 48 of the Act is sought.
Safe Food for Canadians Regulations — 87
Growers or harvesters of fresh fruits or vegetables 87 Any person who grows or harvests fresh fruits or vegetables must prepare, keep and maintain a written preventive control plan that meets the requirements of section 89 for any activity that they conduct in respect of those fresh fruits or vegetables if they are (a) to be exported and a certificate or other document referred to in section 48 of the Act is sought in respect of the fresh fruits or vegetables; or (b) to be sent or conveyed from one province to another and the person’s gross sales that are derived from food are more than $100,000 for the previous 12 months.
Safe Food for Canadians Regulations — 88
Implementation 88 Any person who is required to prepare, keep and maintain a preventive control plan must implement that plan.
Safe Food for Canadians Regulations — 89
ent — post-mortem programs (6) The preventive control plan of a licence holder who is authorized under subsection 160 (3) to conduct a post-mortem examination program or a post-mortem defect management program must also include the information specified in subparagraphs (1)(c)(i) to (vii) and paragraph (1)(e) in relation to that program and must meet the requirements that are set out in (a) in the case of a post-mortem examination, the document entitled Fundamentals of the Post-mortem Examination Program , prepared by the Agency and published on its website, as amended from time to time; or (b) in the case of a post-mortem defect management program, the document entitled Fundamentals of the Post-mortem Defect Management Program , prepared by the Agency and published on its website, as amended from time to time. SOR/2022-144, s. 9(E)
Safe Food for Canadians Regulations — 90
Documents 90 (1) Any person who sends or conveys a food from one province to another, or who imports or exports it, any holder of a licence to slaughter a food animal, to manufacture, process, treat, preserve, grade, store, package or label a food or to store and handle an edible meat product in its imported condition and any person who grows or harvests fresh fruits or vegetables that are to be sent or conveyed from one province to another or exported must, if they provide the food to another person, prepare and keep documents that set out (a) the common name of the food, a lot code or other unique identifier that enables the food to be traced and the name and principal place of business of the person by or for whom the food was manufactured, prepared, produced, stored, packaged or labelled; (b) except if they provide the food to another person as a sale at retail, the date on which it was provided and the name and address of the person to whom it was provided; (c) if they were provided the food by another person, the name and address of that person and the date on which it was provided; and (d) the name of any food commodity that they incorporated into the food or from which they derived the food and, if they were provided the food commodity by another person, the name and address of that person and the date on which it was provided. Documents — retail sale (2) Any person who sells a food at retail, other than a restaurant or other similar enterprise that sells the food as a meal or snack, must prepare and keep documents that include the information specified in paragraphs (1)(a), (c) and (d). Retention period of documents (3) The documents referred to in subsections (1) and (2) must be kept for two years after the day on which the food was provided to another person or sold at retail, and must be accessible in Canada.
Safe Food for Canadians Regulations — 91
Production of documents 91 (1) Any person who has received a request from the Minister for a document referred to in section 90 , or any part of such a document, must provide it to the Minister (a) within 24 hours after receipt of the request, or within (i) any shorter period that is specified by the Minister, if the Minister believes that it is necessary in order to identify or respond to a risk of injury to human health associated with a food commodity, or (ii) any longer period that is specified by the Minister, if the Minister believes that the document is not necessary for a recall that is or may be ordered under subsection 19(1) of the Canadian Food Inspection Agency Act ; and (b) if provided electronically, in a single file and in plain text that is capable of being imported into and manipulated by standard commercial software. Definition of plain text (2) In paragraph (1)(b), plain text means data that is not encrypted and whose semantic content is available.
Safe Food for Canadians Regulations — 92
Labelling 92 (1) Any person referred to in subsection 90 (1) or (2) must ensure that a label that bears the information specified in paragraph 90 (1)(a) is applied or attached to any food, or accompanies any food, that is provided to another person. Consumer prepackaged food (2) In the case of consumer prepackaged food that is not packaged at retail, the unique identifier referred to in paragraph 90 (1)(a) must be a lot code. Exception (3) Subsections (1) and (2) do not apply in respect of (a) a food at the time of its export; (b) a food, other than a consumer prepackaged food, at the time of its sale at retail; or (c) a prepackaged food described in paragraphs 213 (a) to (c) at the time of its sale at retail. Exception — foods described in paragraphs 219 (1)(a) and (b) (4) Despite subsection (1), any food described in paragraph 219 (1)(a) or (b) is not required to be labelled with the common name of the food at the time of its sale at retail. Exception — foods described in section 220 (5) Despite subsection (1), any food described in section 220 is not required to be labelled with the name and principal place of business of the person by or for whom the food was manufactured, prepared, produced, stored, packaged or labelled.
Safe Food for Canadians Regulations — 93
Application — import, interprovincial trade and export 93 (1) The requirements of this Part apply in respect of (a) any foods that have been imported or any foods that are to be sent or conveyed from one province to another or exported; and (b) any food animals from which meat products that are to be sent or conveyed from one province to another or exported may be derived. Application — food animals (2) The requirements of sections 128 to 136 apply in respect of food animals that are in an establishment that is identified in a licence to slaughter.
Safe Food for Canadians Regulations — 94
Preparation 94 Any milk or cream that is used in preparing a dairy product that is to be sent or conveyed from one province to another or exported must meet the applicable requirements of the legislation of the province in which the dairy product is prepared.
Safe Food for Canadians Regulations — 95
Pasteurization 95 (1) A licence holder may pasteurize eggs in the shell only if they are graded Canada A or Grade A. Import — eggs pasteurized in shell (2) Eggs that are pasteurized in the shell and that are imported must have been graded Grade A before pasteurization.
Safe Food for Canadians Regulations — 96
Import — foreign official document 96 The holder of a licence to import may import eggs only if the licence holder provides an inspector with an official document issued by the foreign state, in a form approved by the President, that states that the eggs meet the requirements that are set out in the Act and these Regulations.
Safe Food for Canadians Regulations — 97
Import — Grade C or Grade Nest Run 97 A licence holder who imports eggs that are graded Grade C or Grade Nest Run must deliver them directly to an establishment where eggs are processed and treated by a licence holder.
Safe Food for Canadians Regulations — 98
Import — ungraded eggs 98 (1) Despite subsection 306 (1), a licence holder may import ungraded eggs if they (a) before the import, notify the Minister in writing of the quantity of ungraded eggs that are intended to be imported, the date of the import and the name of the licence holder and address of the establishment referred to in paragraph (c); (b) package them in a container that is labelled with the expression “Ungraded Eggs” or “ oeufs non classifiés ”; and (c) deliver them directly to an establishment where eggs are processed and treated by a licence holder. Removal — imported ungraded eggs (2) Any imported ungraded eggs delivered to an establishment referred to in paragraph (1)(c) may be removed from that establishment if (a) the eggs have been processed and treated by a licence holder; or (b) the eggs are delivered directly to another establishment where eggs are processed and treated by a licence holder.
Safe Food for Canadians Regulations — 99
Interprovincial trade 99 (1) Any person who sends or conveys any of the following from one province to another must deliver them to an establishment where eggs are processed and treated by a licence holder: (a) eggs that are graded Canada A or Canada B that bear an ink mark that consists of the word “dyed” or “ teint ” or a deposit of ink that is applied to an egg’s shell by the holder of a licence to grade eggs; (b) eggs that are graded Canada C; (c) eggs that are graded Grade C or Grade Nest Run that are imported; and (d) ungraded eggs that are imported in accordance with subsection 98 (1). Interprovincial trade — Canada Nest Run (2) Any person who sends or conveys eggs that are graded Canada Nest Run from one province to another must deliver them to an establishment where either eggs are graded or eggs are processed and treated by a licence holder. Interprovincial trade — ungraded eggs (3) Despite subsection 306 (1), any person may send or convey from one province to another ungraded eggs, other than eggs that are rejected in accordance with subsection 333 (1) or eggs that are imported in accordance with subsection 98 (1), if the person (a) packages them in a container that is labelled with the expression “Ungraded Eggs” or “ oeufs non classifiés ”; and (b) delivers them to an establishment where either eggs are graded or eggs are processed and treated by a licence holder.
Safe Food for Canadians Regulations — 100
Ink 100 If a licence holder applies ink to an egg’s shell, the ink must be fast-drying and indelible and it must not present a risk of injury to human health.
Safe Food for Canadians Regulations — 101
Trays 101 Before sending plastic trays to an egg producer, a licence holder must clean, sanitize and dry them.
Safe Food for Canadians Regulations — 102
Processing and treating eggs 102 (1) A licence holder may process and treat eggs only if they (a) are edible; (b) do not emit an abnormal odour; (c) are not mouldy; (d) have not been in an incubator; (e) do not have an internal defect, other than a particle of the oviduct or a blood spot neither of which exceeds 3 mm in diameter; (f) are not leakers, except if they become leakers while being transferred to the egg-breaking equipment and they are prepared in a manner that prevents the contamination of the processed egg product; and (g) are free from dirt and other foreign matter. Processing and treating processed egg products (2) A licence holder may process and treat processed egg products only if they are derived from eggs that meet the requirements of paragraphs (1)(a) to (g).
Safe Food for Canadians Regulations — 103
Temperature 103 (1) A processed egg product that is to be sent or conveyed from one province to another or exported and that is processed or treated in an establishment that is identified in a licence must have been chilled to 4°C or less before being removed from the establishment, if it is a (a) liquid whole egg; (b) liquid yolk; (c) liquid egg white or liquid albumen; (d) liquid whole egg mix; (e) liquid yolk mix; and (f) liquid egg product. Exception (2) Despite subsection (1), the Minister may, in writing, authorize any person to remove a processed egg product that has not been chilled to 4°C or less if the Minister is of the opinion that no risk of injury to human health will result.
Safe Food for Canadians Regulations — 104
Import — foreign official document 104 The holder of a licence to import may import a processed egg product only if the licence holder provides an inspector with an official document issued by the foreign state, in a form approved by the President, that states that the processed egg product meets the requirements that are set out in the Act and these Regulations.
Safe Food for Canadians Regulations — 105
Prohibition — import of mitten crab or puffer fish 105 (1) It is prohibited for a person to import (a) a live, freshwater mitten crab of the genus Eriocheir ; or (b) a puffer fish of the family Tetraodontidae . Exception — personal use (2) Section 19 of the Act does not apply in respect of an import referred to in subsection (1).
Safe Food for Canadians Regulations — 106
Import of live or raw shellfish 106 (1) The holder of a licence to import may import live or raw shellfish only if (a) the foreign state in which the shellfish is harvested, manufactured, prepared, stored, packaged or labelled, as the case may be, has, at the time the activity is conducted, an inspection system for the shellfish that is recognized under Part 7; (b) the foreign state from which the shellfish is imported has, at the time of the import, an inspection system for shellfish that is recognized under Part 7; and (c) any establishment where the shellfish was manufactured, prepared, stored, packaged or labelled has, at the time that the activity is conducted and at the time of the import, a system for manufacturing, preparing, storing, packaging or labelling, as the case may be, that complies with an inspection system for shellfish that is recognized under Part 7. Exception (2) The conditions in paragraphs (1)(a) to (c) do not apply in respect of the import of the adductor muscles of scallops or the meat of geoducks.
Safe Food for Canadians Regulations — 107
Shellfish 107 (1) A licence holder may manufacture, prepare, store, package or label shellfish that is to be exported or sent or conveyed from one province to another only if the shellfish is harvested in an area (a) that has been classified under the Canadian Shellfish Sanitation Program and that is not subject to an order prohibiting fishing issued under the Management of Contaminated Fisheries Regulations ; or (b) that is subject to an order prohibiting fishing issued under the Management of Contaminated Fisheries Regulations but the shellfish has been decontaminated in accordance with the decontamination plan submitted in connection with a licence to fish for food purposes issued under those Regulations. Exception (2) The conditions in paragraphs (1)(a) and (b) do not apply in respect of the manufacturing, preparing, storing, packaging or labelling of the adductor muscles of scallops or the meat of geoducks.
Safe Food for Canadians Regulations — 108
Frozen fish 108 A licence holder must protect from dehydration and oxidation all frozen fish that is stored in a conveyance.
Safe Food for Canadians Regulations — 109
Definitions 109 The following definitions apply in this Division. apple means a fresh apple for which a grade is prescribed by these Regulations. ( pomme ) onion means a fresh onion for which a grade is prescribed by these Regulations. ( oignon ) potato means a fresh potato for which a grade is prescribed by these Regulations. ( pomme de terre )
Safe Food for Canadians Regulations — Safe Food for Canadians Regulations
apple means a fresh apple for which a grade is prescribed by these Regulations. ( pomme )
Safe Food for Canadians Regulations — Safe Food for Canadians Regulations
onion means a fresh onion for which a grade is prescribed by these Regulations. ( oignon )
Safe Food for Canadians Regulations — Safe Food for Canadians Regulations
potato means a fresh potato for which a grade is prescribed by these Regulations. ( pomme de terre )
Safe Food for Canadians Regulations — 110
Fresh fruits or vegetables packaged together 110 The requirements of sections 113 to 121 and 269 — as well as any requirements under Division 2 of Part 10 and Part 12 that apply in respect of fresh fruits or vegetables — do not apply in respect of consumer prepackaged fresh fruits or vegetables if the container contains more than one type of fresh fruit or vegetable but no other food and if (a) the label that is applied or attached to the container bears the expression “Fresh Pack” or “ emballage frais ” or, in the case of consumer prepackaged fresh vegetables, the expression “Stew-pack” or “ légumes mixtes ” or the expression “Vegetables for Stew” or “ légumes pour ragoût ”; (b) no one type of fresh fruit or vegetable in the container exceeds 1 kg net weight; and (c) the net weight of the fresh fruits or vegetables in the container does not exceed 10 kg.