Notice of defective shipping
 138. (1) The operator of a meat plant shall immediately notify an inspector upon receiving information that indicates that a carcass or meat product that was shipped from the plant, (a) may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation; or (b) may be contaminated.  O. Reg. 31/05, s. 138 (1). (2) The notice given under subsection (1) shall include the following information: 1. If applicable, a description of how the carcass or meat product may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation. 2. If applicable, the nature of the contamination. 3. The type of carcass or meat product. 4. If applicable, the quantity of carcasses or meat products that may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation. 5. If applicable, the quantity of carcasses or meat products that may be contaminated. 6. The distribution records for all carcasses and meat products that may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation or that may be contaminated, except for meat products that an individual purchases from the meat plant for the individual’s own use or consumption or that of the individual’s immediate family.  O. Reg. 31/05, s. 138 (2). Part XIV.1 (ss. 138.1-138.5) Revoked:  O. Reg. 70/08, s. 14. 139. Omitted
(provides for coming into force of provisions of this Regulation).  O. Reg. 31/05, s. 139. TABLE 1   MEAT PRODUCT STANDARDS Column 1 Item   Column 2 Meat Product   Column 3 Meat Product Ingredient   Column 4 Other Ingredients and Food Additives   Column 5 Mandatory Treatments and Processes   Column 6 Maximum or Minimum Permitted Amounts of Certain Contents and Other Requirements 

  1. (a)   Regular Ground Meat   Fresh boneless skinless meat required   None   Comminuted   Maximum 30 per cent fat. 

  (b)   Medium Ground Meat   Fresh boneless skinless meat required   None   Comminuted   Maximum 23 per cent fat. 

  (c)   Lean Ground Meat   Fresh boneless skinless meat required   None   Comminuted   Maximum 17 per cent fat. 

  (d)   Extra lean Ground Meat   Fresh boneless skinless meat required   None   Comminuted   Maximum 10 per cent fat. 

  (e)   Mechanically separated meat   Fresh mechanically separated meat required   None   None   Minimum 14 per cent protein if sold as fresh meat product labelled for retail sale. 

  2. (a)   Meat Pattie   Fresh boneless meat required   Seasoning permitted   Comminuted and formed   Minimum 15 per cent meat product protein. Minimum 16 per cent total protein. 

  (b)   Meat Balls Meat Burger Meat Chopette Meat Croquette Meat Cutlette Meat Steakette uncooked   Fresh boneless meat or fresh mechanically separated meat or both required   Filler permitted   Comminuted, formed and, if it contains mechanically separated meat, frozen   Minimum 11.5 per cent meat product protein. Minimum 13 per cent total protein. 

  (c)   Meat Balls Meat Burger Meat Chopette Meat Croquette Meat Cutlette Meat Steakette Cooked   Boneless meat or mechanically separated meat or both required   Filler permitted   Comminuted, formed and cooked   Minimum 13.5 per cent meat product protein. Minimum 15 per cent total protein. 

  (d)   Flakes of meat   Boneless meat required In the case of chicken flakes, mechanically separated chicken permitted   Water permitted Seasoning permitted Preservative permitted   Chunked and cooked   Minimum 15 per cent meat product protein. Minimum 16 per cent total protein. In the case of chicken flakes, maximum 15 per cent mechanically separated chicken. 

  3. (a)   Sausage ready-to-eat Salami Wiener Frankfurter Bologna Pepperoni Liver Sausage Liverwurst Mortadella Salametti Cervelat   Boneless meat or meat by-product or mechanically separated meat, or any combination of them required If cooked, partially defatted beef or pork fatty tissue or both permitted   Preservative required In the case of fermented sausage, lactic acid starter culture permitted Filler permitted Glucono delta lactone permitted   Comminuted and cured, and one or more of the following: smoked, cooked, dried and fermented   Minimum 9.5 per cent meat product protein. Minimum 11 per cent total protein. Minimum 25 per cent of the meat product ingredients to be liver, calculated as fresh liver, if product name is liver sausage or liverwurst. 

  (b)   Blood Sausage   Blood required Boneless meat, meat by-product or mechanically separated meat, or any combination of them permitted   Preservative permitted Filler permitted   Comminuted and cooked   Minimum 9.5 per cent meat product protein. Minimum 11 per cent total protein. 

  (c)   Black Pudding Blood Pudding   Blood required Boneless meat, meat by-product or mechanically separated meat, or any combination of them permitted   Preservative permitted Filler permitted Gelling agent permitted   Comminuted and cooked   Minimum 9.5 per cent meat product protein. Minimum 11 per cent total protein. 

  (d)   Blood and Tongue Sausage   Blood required Boneless tongue required Boneless meat, meat by-product or mechanically separated meat, or any combination of them permitted   Filler permitted Preservative permitted   Comminuted and cooked   Minimum 9.5 per cent meat product protein. Minimum 11 per cent total protein. 

  (e)   Sausage Breakfast sausage Dinner Sausage Sausage Meat   Fresh boneless meat, fresh meat by-product or fresh mechanically separated meat, or any combination of them required   Filler permitted   Comminuted and, if it contains mechanically separated meat, frozen   Minimum 7.5 per cent meat product protein if sold as fresh meat product. Minimum 9 per cent total protein if sold as fresh meat product. 

  (f)   Preserved Sausage or, if sodium or potassium nitrite or both added,  Cured Sausage   Fresh or preserved boneless meat or meat by-product, fresh or preserved mechanically separated meat, or any combination of them required   Preservative required Filler permitted   Comminuted and preserved, and, if it contains mechanically separated meat, frozen   Minimum 7.5 per cent meat product protein if sold as raw meat product. Minimum 9 per cent total protein if sold as raw meat product. 

  4.   Potted Meat Meat Paste Meat Spread Meat Paté   Boneless meat, meat by-product or mechanically separated meat, or any combination of them required   Filler permitted Preservative permitted Gelling agent permitted   Comminuted and cooked   Minimum 7.5 per cent meat product protein. Minimum 9 per cent total protein. 

  5.   Liver Paste Liver Spread Paté de Foie   Liver required Boneless meat required Fatty tissue permitted   Preservative permitted Filler permitted Gelling agent permitted   Comminuted and cooked   Minimum 7.5 per cent meat product protein. Minimum 9 per cent total protein. Minimum 25 per cent of the meat product ingredients to be liver, calculated as fresh liver, except if packaged as shelf stable product in a hermetically sealed container, minimum 22 per cent to be liver. 

  6.   Meat Loaf Meat Lunch Luncheon Meat   Boneless meat, meat by-product or mechanically separated meat, or any combination of them required Partially defatted beef or pork fatty tissue or both permitted If boneless meat is chicken, chicken skin permitted   Preservative permitted Filler permitted Gelling agent permitted   Comminuted and cooked, and one of the following: cured or frozen   Minimum 9.5 per cent meat product protein. Minimum 11 per cent total protein. In the case of chicken loaf, maximum 15 per cent chicken skin. 

  7.   Chopped Ham   Boneless ham required   Preservative required Water permitted Seasoning permitted Gelling agent permitted   Comminuted, cured and cooked   Minimum 12 per cent meat product protein. 

  8.   Corned Beef   Coarsely cut, pre-cooked, boneless beef or a mixture of coarsely cut, pre-cooked boneless beef and fresh boneless beef required   Salt required Preservative required Water permitted Seasoning permitted Phosphates permitted   Cooked and cured   Minimum 21 per cent meat product protein if enclosed in a hermetically sealed container. 

  9. (a)   Bacon   Boneless pork belly required   Salt required Preservative required Water permitted Seasoning permitted Phosphates permitted   Cured   None 

  (b)   Back Bacon   Boneless pork loin required   Salt required Preservative required Water permitted Seasoning permitted Phosphates permitted   Cured and smoked, with an internal temperature during smoking of not less than 58 degrees Celsius   None 

  (c)   Wiltshire Bacon   Boneless pork loin with portion of belly attached required   Salt required Preservative required Water permitted Seasoning permitted Phosphates permitted   Cured   None 

  10. (a)   Meat Roll   Boneless meat required   Filler permitted Preservative permitted Gelling agent permitted Phosphates permitted   Formed   Minimum 12 per cent meat product protein if the product is cooked and minimum 10 per cent meat product protein if the product is uncooked. Maximum 16 per cent emulsion. 

  (b)   Whole Chicken with Broth   Dressed chicken carcass required Broth required   Water permitted Seasoning permitted Gelling agent permitted Phosphates permitted   Cooked   Minimum 50 per cent of declared net quantity dressed chicken carcass if enclosed in a hermetically sealed container. 

  (c)   Boneless Chicken   Boneless skinless chicken required   Water permitted Seasoning permitted Gelling agent permitted   Cooked   Minimum 50 per cent chicken meat if enclosed in a hermetically sealed container. 

  11. (a)   Meat Pie   Boneless meat required Gravy permitted   Pastry crust required Filler permitted Preservative permitted Vegetables permitted   Cooked except for the crust   Minimum 20 per cent of the filling to be meat, calculated as fresh meat. 

  (b)   Beef Steak and Kidney Pie Beef Steak and Kidney Pudding   Boneless beef required Beef kidney required Gravy permitted   Pastry crust required Filler permitted Vegetables permitted   Cooked except for the crust   Minimum 30 per cent of the filling to be meat product, calculated as fresh meat product. 

  (c)   Tourtière   Boneless beef, veal or pork, or any combination of them required   Pastry crust required Filler permitted Potatoes permitted   Cooked except for the crust   Minimum 11.5 per cent meat product protein. Minimum 13 per cent total protein. 

  12. (a)   Creton   Boneless pork required Pork fatty tissue permitted   Filler permitted   Comminuted and cooked   Minimum 11.5 per cent meat product protein. Minimum 13 per cent total protein. 

  (b)   Country-Style Creton   Boneless pork required Pork fatty tissue permitted   Water permitted Seasoning permitted   Comminuted and cooked   Minimum 12 per cent meat product protein. Minimum 13 per cent total protein. 

  13. (a)   Headcheese   Boneless headmeat required Boneless meat other than headmeat or meat by-product or both permitted   Water permitted Seasoning permitted Preservative permitted Gelling agent permitted   Comminuted and cooked   Minimum 50 per cent of the meat product ingredients to be headmeat. 

  (b)   Brawn   Boneless headmeat required Boneless meat other than headmeat or meat by-product or both permitted   Water permitted Seasoning permitted Preservative permitted Gelling agent permitted   Comminuted and cooked   None 

  14. (a)   Wieners and Beans Wieners with Beans   Wieners required   Beans required Sauce permitted   Cooked   Minimum 25 per cent wieners. 

  (b)   Beans and Wieners Beans with Wieners   Wieners required   Beans required Sauce permitted   Cooked   Minimum 10 per cent wieners. 

  15.   Chili con Carne Chili   Boneless meat or mechanically separated meat or both required Gravy permitted   Chili required Filler permitted Beans permitted   Comminuted and cooked   Minimum 20 per cent boneless or mechanically separated meat calculated as raw ingredient. Mechanically separated meat to contain minimum 14 per cent protein. 

  16. (a)   Stew   Boneless meat required Gravy permitted   Vegetables required   Cooked   Minimum 20 per cent meat calculated as raw ingredient. Minimum 30 per cent vegetables calculated as raw ingredients. 

  (b)   Irish Stew   Boneless meat consisting of beef, mutton or lamb, or any combination of them required Gravy permitted   Vegetables required   Cooked   Minimum 20 per cent meat calculated as raw ingredient. Minimum 30 per cent vegetables calculated as raw ingredients. 

  (c)   Vegetable Stew with Meat   Boneless meat required Gravy permitted   Vegetables required   Cooked   Minimum 12 per cent meat calculated as raw ingredient. Minimum 38 per cent vegetables calculated as raw ingredients. 

  (d)   Meat Dinner Meat Bourguignon Meat Goulash Other Specialty Meat Stew Products   Boneless meat required Gravy permitted   Vegetables required   Cooked   Minimum 25 per cent meat calculated as raw ingredient.  Minimum 55 per cent meat and vegetables calculated as raw ingredients. 

  17. (a)   Meat Ball Stew   Meat balls required Gravy permitted   Vegetables required   Cooked   Minimum 22 per cent meat balls calculated as raw ingredients. Minimum 30 per cent vegetables calculated as raw ingredients. 

  (b)   Meat Balls and Gravy   Meat balls required Gravy required   None   Cooked   Minimum 50 per cent meat balls calculated as raw ingredients. 

  18. (a)   Lard   Fresh pork fatty tissue required   Preservative permitted   Rendered   Relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40 degrees Celsius and water at 20 degrees Celsius. Refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40 degrees Celsius. A titre of not less than 32 degrees Celsius and not more than 45 degrees Celsius. Saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat. Iodine value of not less than 45 and not more than 70, calculated using the Wijs test. Unsaponifiable matter content of not more than 12 grams per kilogram. Acid value of not more than 2.5 milligrams potassium hydroxide per gram of fat. Peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat. Maximum 1 per cent substances resulting from the rendering process, other than fatty acids and fat. 

  (b)   Leaf Lard   Fresh abdominal fatty tissue of swine, excluding fatty tissues adhering to intestines required   Preservative permitted   Rendered at a moderately high temperature   As in the box immediately above, except for an Iodine value of not less than 45 and not more than 65. 

  19.   Suet   Fresh fatty tissues from the omentum and kidney region of bovines required   Cereal permitted Salt permitted   None   Relative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40 degrees Celsius and water at 20 degrees Celsius.  Refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40 degrees Celsius. A titre of not less than 42.5 degrees Celsius and not more than 47 degrees Celsius. Saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat. Iodine value of not less than 32 and not more than 47, calculated using the Wijs test. Unsaponifiable matter content of not more than 10 grams per kilogram. Acid value of not more than 2.0 mg potassium hydroxide per gram of fat. Peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat. If in comminuted form, 3 per cent cereal and maximum 1 per cent salt. 

  20.   Tallow   Fresh beef or mutton fatty tissues or both required   Preservative permitted   Rendered   None 

  21.   Shortening other than butter or lard   Animal or vegetable fat or oil or a combination of them required   Preservative permitted Anti-foaming agent permitted Stearyl monoglyceridyl citrate permitted Monoglycerides or a combination of monoglycerides and diglycerides of fat forming acids permitted Lactylated monoglycerides or a combination of lactylated monoglycerides and lactylated diglycerides of fat forming acids permitted   None   Monoglycerides maximum 10 per cent monoglycerides and diglycerides, whether lactylated or not, maximum 20 per cent of weight of shortening. Lactylated monoglycerides and lactylated diglycerides maximum 8 per cent of weight of shortening. O. Reg. 31/05, Table 1. Schedule 1 Revoked: O. Reg. 401/10, s. 2 (2).  Français