Name of meat product
 119. (1) No label used in conjunction with a meat product, whether or not it is a label required by this Part, shall, (a) 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; (b) 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; (c) 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 (d) 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.  O. Reg. 31/05, s. 119 (1). (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.  O. Reg. 31/05, s. 119 (2). (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, (a) 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 (b) 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.  O. Reg. 31/05, s. 119 (3); O. Reg. 285/13, s. 63 (1). (4) If the label required for a meat product is required to show the identity of the product and the product is a part of an alimentary tract that has not been scalded and bleached but has been cleaned in some other manner under clause 106 (6) (b), the label shall show the words “clean, green” or “clean, green/lavé, vert” as part of the description of the product.  O. Reg. 221/05, s. 34; O. Reg. 285/13, s. 63 (2). Table   LABELLING REstrictions based on processing of MEAT PRODUCTS  Column 1 Item   Column 2 Word or Phrase   Column 3 Requirements 

  1.    “Baked” “Cuit au four”  “Oven roasted” “Rôti au four”   Having dry heat applied without direct contact with a flame for a time sufficient to produce the characteristics of baked or roasted meat product, such as brown crust on the surface, rendering out of surface fat or caramelization of added sugar. The meat product must be ready-to-eat.  

  2.    “Barbecued” “Rôti B.B.Q.”   Cooked with seasoning. The meat product must be ready-to-eat. 

  3.    “Basted” “Arrosé” or “Imprégné”  “Deep basted” “Arrosé en profondeur” or “Imprégné en profondeur” “Prebasted” “Pré arrosé” or “Pré imprégné” “Self-basting” “Auto arose” or “Auto imprégné”   Injected with meat broth containing at least 15 per cent solid matter, butter or edible fats or oils that are of vegetable origin, up to a maximum of 3 per cent. 

  4.    “Breaded” “Pané”   Coated with a combination of batter and bread or cracker crumbs. 

  5.   “Cooked” “Cuit”  “Fully cooked” “Cuit à fond”   Subjected to heat for a time sufficient to produce the characteristics of a cooked meat product in respect of friability, colour, texture and flavour.  The meat product must be ready-to-eat. 

  6.   “Corned” “Traité”  “Cured” “Saumuré”   The treatment of meat products with at least 100ppm of sodium nitrate/nitrite, potassium nitrate/nitrite or any combination thereof along with salt (NaCl). 

  7.   “Dried” “Séché”  “Dry” “Sec” “Semi-dry” “Semi sec”   Dehydrated. The meat product must be ready-to-eat. 

  8.   “Freeze-dried” “Séché à froid”   Dehydrated by a process of freeze-drying. 

  9.    “Jellied” “En gelée”   Gelling agent added. 

  10.    “Rolled” “Roulé”   Boned, rolled and tied. 

  11.    “Semi-boneless” “Semi désossé”   Having not less than 45 per cent of the bone removed from the meat cut 

  12.    “Shankless” “Sans jarret”   In the case of a foreleg, having the forelimb removed at the elbow joint; In the case of a hind leg, having the hindlimb removed at the knee joint. 

  13   “Smoked” “Fumé”   Treated with smoke in the manner required under the Food and Drug Regulations made under the Food and Drugs Act (Canada). 

  14.   “Stuffed” “Farci”  “Stuffed with” “Farci de”   Stuffed with any or all of the following ingredients: bread, grains, fruit, nuts, vegetables, or like substances or with a prepared meat product, and may include seasoning, animal or vegetable fat. 

  15.    “With giblets” “Avec abats”   Containing a liver, a heart or a gizzard or any combination of them of the same species. 

  16.    “With natural juices” “Avec jus de cuisson”   Packaged in a package containing the juices generated by the cooking of the meat product. O. Reg. 285/13, s. 63 (3). 120. Revoked: O. Reg. 285/13, s. 64.