jswizzle3737/ontario_laws_and_regs huggingface dataset:
Process controls
 93. (1) An operator of a meat plant shall, (a) maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe; (b) ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product; (c) implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product; (d) monitor the processes and control procedures mentioned in clauses (b) and (c); (e) record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations; (f) evaluate and verify, through observation, sampling and testing procedures, the effectiveness of the control procedures mentioned in clause (c) affecting product safety; and (g) subject to subsection 99 (8), ensure that the records mentioned in clauses (a) and (e) are kept on the plant premises at least until the first anniversary of the date on which they were made.  O. Reg. 31/05, s. 93 (1). (2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.  O. Reg. 31/05, s. 93 (2).
Production of information to director
 94. A director who is of the opinion that a meat product or a class of meat products that has been produced, processed, packaged or labelled at a meat plant runs a reasonable risk of being contaminated, in the absence of appropriate controls, may require the operator of the plant to submit to the director a label or recipe for the meat product or the class in order to determine if the meat product or the class, (a) has been produced, processed, packaged or labelled at the plant in accordance with this Regulation; and (b) complies with Part XI.  O. Reg. 31/05, s. 94.
Production of information to inspector
 95. The operator of a meat plant shall immediately notify and provide an inspector with a copy of all laboratory examination results that are in the possession or under the control of the operator and that indicate that a meat product that has been processed, packaged, labelled, handled or stored at the plant does not comply with this Regulation.  O. Reg. 31/05, s. 95.
Standards for handling and storing
 96. (1) The operator of a meat plant shall ensure that meat products and ingredients used in meat products are, (a) handled and stored in a manner that prevents their contamination; (a.1) stored in a manner that keeps dry ingredients dry; (b) stored in an environment that effectively controls the growth of pathogenic micro-organisms; and (c) stored at the plant in a manner that protects them from physical damage.  O. Reg. 31/05, s. 96 (1); O. Reg. 285/13, s. 53. (2) The operator shall ensure that, (a) meat products do not come into direct contact, at the plant, with any floor, wall or other surface that is not a food contact surface; and (b) containers of meat products are not placed in direct contact with the floor of the plant.  O. Reg. 31/05, s. 96 (2). (3) If ingredients used in meat products are stored at a meat plant, the operator of the plant shall ensure that, (a) they are labelled to indicate the name of the ingredient, its composition and directions for its use; and (b) in the case of nitrite or nitrate, packaged separately from any spice, seasoning or other proteinaceous ingredient.  O. Reg. 31/05, s. 96 (3).
Processing standards
 97. (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.  O. Reg. 31/05, s. 97 (1). (2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.  O. Reg. 31/05, s. 97 (2).
Records of cooking, fermenting and smoking
 98. (1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.  O. Reg. 31/05, s. 98 (1). (2) The operator shall ensure that the records mentioned in subsection (1) are kept on the plant premises at least until the first anniversary of the date on which they were made.  O. Reg. 31/05, s. 98 (2).
Processing of blood
 100. The operator of a meat plant shall ensure that blood processed at the plant for human consumption is, (a) processed in a part of the plant, other than the inedible materials room or the pet food processing room; (b) harvested from a food animal in a manner that prevents contamination of the blood; (c) collected in a receptacle that is labelled in a manner that identifies the carcass of the food animal from which the blood is collected; (d) protected against contamination; and (e) retained in the receptacle mentioned in clause (c) until the carcass of the food animal from which the blood is collected has received approval under Part VIII for use as food.  O. Reg. 31/05, s. 100.
Entry of meat products into meat plant
 101. No person shall permit the entry into a meat plant of a meat product unless, (a) it has been received from another meat plant that is operated by a licensee, an inspection legend has been stamped on it or applied to it in accordance with Part XII at that plant or it has been labelled in accordance with that Part at that plant; (b) it has been received from a person who holds a licence under the Safe Food for Canadians Act
(Canada) in respect of labelling and packaging that food and it has been either stamped with an inspection legend or labelled at the establishment identified in the licence in accordance with that the Safe Food for Canadians Act (Canada) and the Safe Food for Canadians Regulations (Canada); (c) it has been imported into Canada in accordance with the Safe Food for Canadians Act
(Canada) and the Safe Food for Canadians Regulations (Canada); or (d) the meat product is not received directly from a meat plant or person referred to in clause (a) or (b) but it meets the following requirements: (i) the meat product was packaged and labelled at a meat plant described in clause (a) or by the person referred to in clause (b) and bears an inspection legend that was stamped on it or applied in accordance with Part XII or with the Safe Food for Canadians Act (Canada) and the Safe Food for Canadians Regulations (Canada), (ii) at the time the meat product is received at the plant, (A) the container or package on which the inspection legend has been applied has not been opened, damaged or broken, or (B) if the inspection legend was applied both to a bulk container and to pre-packaging, the pre-packaging has not been opened, damaged or broken, (iii) in the case of a meat product that requires refrigeration, at the time the meat product is received at the plant, there is evidence to satisfy the operator of the plant that, since the meat product left the meat plant or registered establishment at which it was packaged or labelled, (A) it has been maintained at an internal temperature of 4 degrees Celsius or less, or (B) it has been subject to procedures that would ensure that an internal temperature of 4 degrees Celsius or less would be maintained at all times, or (iv) in the case of a meat product that is frozen, at the time the meat product is received at the plant, there is evidence to satisfy the operator of the plant that, since the meat product left the meat plant or registered establishment at which it was packaged or labelled, (A) the meat product has been maintained in a frozen state, or (B) it has been subject to procedures that would ensure that the meat product would remain in a frozen state at all times. O. Reg. 31/05, s. 101; O. Reg. 285/13, s. 55; O. Reg. 716/20, s. 7.
Mandatory condemnation
 102. (1) The operator of a meat plant shall condemn a meat product produced, processed, packaged, labelled, handled or stored at the plant and dispose of it in accordance with section 91 if, (a) it does not meet any of the following conditions: (i) 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, (ii) 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 Part XII, (iii) it is a meat product received from a person who holds a licence under the Safe Food for Canadians Act (Canada) in respect of labelling and packaging that food and it has been either stamped with an inspection legend or labelled at the establishment identified in the licence in accordance with the Safe Food for Canadians Act (Canada) and the Safe Food for Canadians Regulations (Canada), (iv) it has been imported into Canada in accordance with the Safe Food for Canadians Act (Canada) and the Safe Food for Canadians Regulations (Canada), (v) it is a meat product derived from a meat product described in subclause (i), (ii), (iii) or (iv); (b) subject to subsection (2), it is contaminated; or (c) subject to subsection (2), it does not comply with Part XI.  O. Reg. 31/05, s. 102 (1); O. Reg. 716/20, s. 8. (2) Subsection (1) does not require the operator of a meat plant to condemn a meat product that is contaminated or that does not comply with Part XI if, (a) an inspector has not detained or seized the meat product under the Act; and (b) the operator can treat or rework the meat product so that it is not contaminated and it complies with that Part.  O. Reg. 31/05, s. 102 (2). (3) The operator shall not sell, distribute or make available for use as food any meat product that the operator treats or reworks under subsection (2) until it is not contaminated and until it complies with Part XI.  O. Reg. 31/05, s. 102 (3). (4) If the operator cannot treat or rework a meat product under subsection (3) so that it is not contaminated and so that it complies with Part XI, the operator shall condemn the meat product and dispose of it in accordance with section 91.  O. Reg. 31/05, s. 102 (4). (5) If the operator does not comply with subsection (4), an inspector may, without a hearing, (a) seize the meat product; (b) condemn and dispose of the meat product or arrange for its condemnation and disposal; and (c) order the operator to pay for the condemnation and disposal of the meat product.  O. Reg. 221/05, s. 28. (6) The operator shall comply with an order of the inspector made under clause (5) (c).  O. Reg. 221/05, s. 28.
Voluntary condemnation
 103. (1) The operator of a meat plant may voluntarily condemn a meat product at the plant if, (a) an inspector has not detained or seized the meat product under the Act; or (b) an inspector has detained or seized the meat product under the Act and a director has approved the condemnation.  O. Reg. 31/05, s. 103 (1). (2) An operator who condemns a meat product under subsection (1) shall dispose of it in accordance with section 91.  O. Reg. 31/05, s. 103 (2). (3) The director may attach the conditions to the approval that the director considers appropriate for the condemnation and the operator shall comply with the conditions.  O. Reg. 31/05, s. 103 (3). (4) An operator who condemns a meat product in accordance with an approval given under subsection (1) shall, in the presence of an inspector, dispose of it in accordance with section 91.  O. Reg. 31/05, s. 103 (4). Part XI   meat product standards
PART XI MEAT PRODUCT STANDARDS
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Standards
 104. (1) The operator of a meat plant shall ensure that every meat product produced, processed, packaged, labelled, handled or stored at the meat plant, (a) meets one of the following conditions: (i) 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, (ii) it has been received from another meat plant that is operated by a licensee, an inspection legend has been stamped on it or applied to it in accordance with Part XII at that plant and it has been labelled in accordance with that Part at that plant, (iii) it has been received from a person who holds a licence under the Safe Food for Canadians Act (Canada)in respect of the labelling and packaging of that food and it has been either stamped with an inspection legend or labelled at the establishment identified in the licence in accordance with the Safe Food for Canadians Act (Canada) and the Safe Food for Canadians Regulations (Canada); (iv) it has been imported into Canada in accordance with the Safe Food for Canadians Act (Canada) and the Safe Food for Canadians Regulations (Canada), (v) it is derived from a meat product described in subclause (i), (ii), (iii) or (iv); (b) is not contaminated; (c) if produced, processed, packaged, labelled, handled or stored at the plant, has been produced, processed, packaged, labelled, handled or stored in accordance with this Regulation; and (d) complies with this Part.  O. Reg. 31/05, s. 104 (1); O. Reg. 716/20, s. 9. (2) A meat product specified in Column 2 of Table 1 shall, (a) contain no ingredient that is a meat product, other than those specified as required or permitted in Column 3 opposite it; (b) contain no food additive and no ingredient that is not a meat product, other than those specified as required or permitted in Column 4 opposite it; (c) be treated or processed as specified in Column 5 opposite it; (d) contain at least the minimum content, and no more than the maximum content, of the substance specified in Column 6 opposite it; and (e) meet the other requirements specified in Column 6 opposite it.  O. Reg. 31/05, s. 104 (2).
Processing
 105. (1) Subject to subsection (2), a prepared meat product that contains pork shall be heated, cured, frozen or otherwise treated in such a manner that all Trichinella spiralis in it are destroyed.  O. Reg. 31/05, s. 105 (1). (2) Subsection (1) does not apply to, (a) side bacon; (b) Wiltshire bacon; (c) smoked pork jowls; and (d) any other prepared meat product that contains pork and that does not have the appearance of having been cooked.  O. Reg. 31/05, s. 105 (2). (3) Ready-to-eat meat products shall be treated, handled and packaged so that they do not contain any pathogen, toxin or parasite that makes them unfit for human consumption.  O. Reg. 31/05, s. 105 (3).
Treatment of organs
 106. (1) A heart, other than the heart of a rabbit or a bird, other than a ratite, shall be opened or inverted and all blood clots and all attached blood vessels shall be removed.  O. Reg. 31/05, s. 106 (1). (2) A liver shall have the gall bladder, if any, removed.  O. Reg. 31/05, s. 106 (2). (3) The contents and the lining of a gizzard shall be removed and the gizzard shall be washed.  O. Reg. 31/05, s. 106 (3). (4) If a meat product contains a kidney, other than a dressed carcass of a mammal or part of such carcass that contains a kidney, the kidney shall be deeply incised, soaked in water and washed before it is incorporated into the meat product.  O. Reg. 31/05, s. 106 (4). (5) Subject to subsection (6) and 107 (2), no meat product shall contain a urinary bladder, an intestine or any part of a urinary bladder or an intestine.  O. Reg. 31/05, s. 106 (5). (6) Any part of an alimentary tract of a food animal may be used for food if, (a) the contents of the part of the tract are removed; (b) the part of the tract is scalded and bleached or effectively cleaned in some other manner; (b.1) the part of the tract is not contaminated; (c) the part of the tract is examined and found to be clean; (d) the part of the tract is chilled immediately after being examined for cleanliness under clause (c); and (e) in the case of a part of a tract that has not been scalded and bleached, the part of the tract is individually packaged and labelled in accordance with subsection 119 (4).  O. Reg. 31/05, s. 106 (6); O. Reg. 221/05, s. 29.
Casing
 107. (1) If a meat product is packaged in artificial casing, the casing shall be prepared from collagen, cellulose or any other material free of any noxious constituent.  O. Reg. 31/05, s. 107 (1). (2) A urinary bladder or any part of an alimentary tract of a food animal may be used as a natural casing for a meat product if, (a) the contents and mucous lining of it are removed and it is washed and tested for cleanliness; (b) in the case of a urinary bladder, it is inverted and placed in brine for at least 12 hours and is subsequently rinsed with water; (c) the casing is clean; and (d) the casing is chilled immediately.  O. Reg. 31/05, s. 107 (2).
Composition
 108. (1) Mechanically separated meat shall not contain, (a) more than 0.027 per cent of calcium for every 1 per cent protein; or (b) any bone particles that are any larger than 2 millimetres in any direction.  O. Reg. 31/05, s. 108 (1). (2) Fermented shelf-stable meat products shall have a pH of 4.6 or less, a water activity level of 0.85 or less or a combination of a pH between 4.6 and 5.3 and a water activity of level of 0.90 or less.  O. Reg. 31/05, s. 108 (2).
Weight
 109. (1) Subject to subsection (2), every dressed carcass of a rabbit or a bird, other than a ratite, of an original weight specified in Column 3 of the Table to this section shall not have its original weight increased by more than the percentage specified in Column 4 opposite it as a result of washing, chilling or other contact with water in a meat plant or during transportation from a meat plant to another meat plant.  O. Reg. 31/05, s. 109 (1). (2) If the carcass of a rabbit or a bird, other than a ratite, is not pre-packaged in a meat plant, the maximum increase in original weight of the carcass for the purpose of subsection (1) shall not exceed the applicable maximum weight increase specified in Column 4 of the Table to this section plus an additional 4 per cent.  O. Reg. 31/05, s. 109 (2). TABLE   maximum weight increase  Column 1 Item   Column 2 Species   Column 3 Weight of Dressed Carcass   Column 4 Maximum Weight Increase 

  1.   Turkeys and Rabbits   under 4.5 kilograms   8.0 per cent 

  2.   Turkeys and Rabbits   4.5 kilograms to under 9 kilograms   6.0 per cent 

  3.   Turkeys and Rabbits   9 kilograms and over   5.5 per cent 

  4.   Chickens   under 2.3 kilograms    8.0 per cent 

  5.   Chickens   2.3 kilograms and over   6.0 per cent 

  6.   All other species   irrespective of weight   6.0 per cent O. Reg. 285/13, s. 56.
PART XII INSPECTION LEGEND, LABELLING AND PACKAGING
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Inspection Legend
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Requirement for inspection legend
 111. 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.  O. Reg. 31/05, s. 111; O. Reg. 325/06, s. 20.
Form of inspection legend
 113. (1) An inspection legend shall be in one of the following forms:  Text alternative: 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.  Text alternative: 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. O. Reg. 285/13, s. 59 (1). (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.  O. Reg. 31/05, s. 113 (2); O. Reg. 285/13, s. 59 (2). (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, (a) the label is applied to a hermetically sealed container that is marked in accordance with clauses 99 (4) (d) and (e); (b) 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 (c) 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.  O. Reg. 31/05, s. 113 (3). (4) The inspection legend shall have no transverse measurement through the centre of the legend of, (a) less than 10 millimetres, if the legend is placed on a label required under this Part for a meat product; and (b) less than 25 millimetres, if the legend is stamped directly on a meat product.  O. Reg. 31/05, s. 113 (4). (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.  O. Reg. 31/05, s. 113 (5).
Duty to notify inspector
 114. The operator of a meat plant who believes that any carcass, part of a carcass or meat product at the plant that bears the inspection legend does not meet the requirements of the Act and this Regulation shall notify an inspector.  O. Reg. 31/05, s. 114. Labelling
Labelling
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Requirement for labels
 115. (1) Subject to subsection (2), the operator of a meat plant shall ensure that all meat products at a meat plant are labelled in accordance with this Part before they are shipped from the plant. O. Reg. 285/13, s. 60. (2) A packaged meat product that is received at a meat plant and that has been labelled in accordance with the Safe Food for Canadians Act
(Canada) and the Safe Food for Canadians Regulations (Canada) shall be deemed to be labelled in accordance with this Part as long as the product remains in the original packaging material in which it was received at the plant.  O. Reg. 31/05, s. 115 (2); O. Reg. 716/20, s. 11. (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.  O. Reg. 31/05, s. 115 (3). (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.  O. Reg. 221/05, s. 30 (2).
Form of labels
 116. (1) A meat product shall have a label that, (a) 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 (b) meets the requirements of section 118 in the case of any other meat product.  O. Reg. 221/05, s. 31 (1). (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.  O. Reg. 31/05, s. 116 (2). (3) The label mentioned in subsection (2) may be part of the label mentioned in subsection (1).  O. Reg. 31/05, s. 116 (3). (4) Revoked:  O. Reg. 221/05, s. 31 (2).
Labels for raw meat
 117. (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.  O. Reg. 221/05, s. 32; O. Reg. 325/06, s. 22 (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, (a) 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; (b) in the case of a carcass that is pre-packaged, a label that complies with subsections 118 (1) and (7); or (c) in the case of a carcass described in subsection (2.1), a label that complies with subsections 118 (3) and (7).  O. Reg. 221/05, s. 32; O. Reg. 325/06, s. 22 (2); O. Reg. 285/13, s. 61 (1-3). (2.1) Clause (2) (c) applies to a carcass that is packaged in a bulk container and that is shipped in the bulk container to, (a) another meat plant operated by a licensee for processing; or (b) 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.  O. Reg. 325/06, s. 22 (3). (2.2) In clause (2.1) (b), “mobile food service premises” means a catering truck or van, trailer or other conveyance used to cook and sell or serve meat products for immediate consumption.  O. Reg. 325/06, s. 22 (3). (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, (a) 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; (b) in the case of a meat product that is pre-packaged, a label that complies with subsections 118 (1) and (7); or (c) in the case of a meat product that is packaged in a bulk container, a label that complies with subsections 118 (3) and (7).  O. Reg. 221/05, s. 32; O. Reg. 285/13, s. 61 (4, 5).
Label for other meat products
 118. (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.  O. Reg. 31/05, s. 118 (1). (2) Revoked: O. Reg. 285/13, s. 62 (1). (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.  O. Reg. 31/05, s. 118 (3). (4) Revoked: O. Reg. 285/13, s. 62 (1). (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. O. Reg. 285/13, s. 62 (2). (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 that product. O. Reg. 285/13, s. 62 (2). (7) The tag or label mentioned in subsection (1), (3), (5) or (6) shall, (a) include the inspection legend; and (b) set out in words “May contain kidneys” or “May contain kidneys/Peut contenir des reins” if, (i) 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 (ii) 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. O. Reg. 285/13, s. 62 (2).
Storage instructions
 121. 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,  (a) is packaged in a hermetically sealed container and treated to achieve commercial sterility; (b) is dried to attain a water activity of 0.85 or less; (c) has pH of 4.6 or lower; (d) is packaged in salt or a saturated salt solution; (e) 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 (f) has been subjected to treatment approved by a director that ensures the stability of the product when it is stored at normal room temperature.  O. Reg. 31/05, s. 121.
Location of information on label
 122. (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.  O. Reg. 31/05, s. 122 (1); O. Reg. 221/05, s. 35; O. Reg. 285/13, s. 65 (1). (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. O. Reg. 285/13, s. 65 (2). (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. O. Reg. 285/13, s. 65 (2). (4) Revoked: O. Reg. 285/13, s. 65 (2).
Location of label
 123. (1) Subject to subsection (2), all or part of the label required under subsection 116 (1) for a meat product shall be applied to the principal display surface, except if the label is a stamp of the inspection legend on the product.  O. Reg. 31/05, s. 123 (1). (2) If the container of a pre-packaged meat product is mounted on a display card, the label may be applied to the side of the display card that is displayed or visible under normal or customary conditions of sale or use.  O. Reg. 31/05, s. 123 (2).
Legibility of labels
 124. (1) The height that this section requires for the characters of the words that comprise information shall be, (a) the height of an upper case letter, if the characters of the words all appear in upper case; and (b) 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.  O. Reg. 31/05, s. 124 (1). (2) Subject to subsection (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.  O. Reg. 31/05, s. 124 (2); O. Reg. 205/19, s. 23. (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.  O. Reg. 31/05, s. 124 (3); O. Reg. 285/13, s. 66 (1). (4), (5) Revoked: O. Reg. 285/13, s. 66 (2).
Shipping meat products without a label
 125. 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, (a) 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; (b) the product is accompanied by, (i) a document from the operator of the first meat plant stating that the product is fit for human consumption, and (ii) in the case of a prepared meat product, a list of the ingredients of the product; and (c) the official seal is broken only with the approval of an inspector.  O. Reg. 31/05, s. 125.
Label for inedible material
 126. (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.  O. Reg. 31/05, s. 126 (1); O. Reg. 205/19, s. 24 (1). (2) The label shall set out, (a) the species from which the material was taken and a description of the material; (b) 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; (c) 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; (d) 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; (e) the net quantity of the material, which may be in weight or volume; (f) 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 (g) storage instructions for the material, including an indication if the material should be kept refrigerated or kept frozen.  O. Reg. 31/05, s. 126 (2); O. Reg. 285/13, s. 67 (1-4); O. Reg. 205/19, s. 24 (2). (3) All information that this section requires the label required for inedible material to show shall be shown in a manner easily legible to any person under normal or customary conditions of sale or use of the material.  O. Reg. 31/05, s. 126 (3); O. Reg. 285/13, s. 67 (5). Packaging
Packaging
 127. The operator of a meat plant shall ensure that meat products packaged at the plant and inedible materials that are packaged at the plant and that are intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes are packaged in accordance with this Part.  O. Reg. 31/05, s. 127.
Procedures
 128. 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.  O. Reg. 31/05, s. 128.
Packaging material
 129. (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, (a) be durable, free of contaminants and suitable for packaging meat products, hunted game products or inedible materials, as the case may be; and (b) not be re-used unless it is corrosion-resistant, cleaned and sanitized after each use and capable of withstanding repeated cleaning.  O. Reg. 31/05, s. 129 (1); O. Reg. 325/06, s. 24. (2) Despite clause (1) (b), meat products shipped from a meat plant may be packaged in re-useable boxes if, (a) in the case of meat products other than meat products that are pre-packaged, the boxes are lined with a single use liner; (b) the boxes are in good repair and free from contaminants; and (c) all previous markings are removed from the boxes or rendered unreadable and the boxes are marked or labelled in accordance with this Part. O. Reg. 285/13, s. 68. (3) 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.  O. Reg. 31/05, s. 129 (3). (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.  O. Reg. 31/05, s. 129 (4). 130. Revoked: O. Reg. 285/13, s. 69. Part XIII   Transportation STandards 131. Revoked:  O. Reg. 221/05, s. 36.
PART XIII TRANSPORTATION STANDARDS
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Receiving carcasses, etc.
 132. The operator of a meat plant shall ensure that carcasses, meat products and ingredients are received at the plant in a manner that protects them from physical damage.  O. Reg. 31/05, s. 132.
Shipping carcasses, etc.
 133. (1) The operator of a meat plant shall ensure that carcasses and meat products are shipped from the plant in a manner that protects them from physical damage.  O. Reg. 31/05, s. 133 (1). (2) The operator of a meat plant shall ensure that no carcass or meat product is shipped from the plant unless it is protected against deterioration and contamination.  O. Reg. 31/05, s. 133 (2). (3) Before a carcass or a part of a carcass is shipped from a meat plant, the operator of the meat plant shall ensure that the internal temperature of the warmest part of the carcass or of a part of the carcass is 4 degrees Celsius or less, unless the inspector has directed otherwise in accordance with subsections 83 (8), (9) or (10). O. Reg. 285/13, s. 70.
PART XIV DISTRIBUTION RECORDS, RECALL PROCEDURE AND NOTICE TO THE PUBLIC
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Distribution record
 136. (1) The operator of a meat plant shall ensure that, at the time a carcass, meat product or inedible material is shipped from the plant, a written distribution record is made that records the address to which the carcass, meat product or inedible material, as the case may be, is shipped.  O. Reg. 31/05, s. 136 (1). (2) The operator shall keep the written distribution record at the plant at least until, (a) the third anniversary of the date on which it is made, in the case of a thermally-processed, hermetically-sealed meat product; or (b) the anniversary of the date on which it was made in all other cases.  O. Reg. 31/05, s. 136 (2).
Recall procedure
 137. (1) The operator of a meat plant shall establish and maintain at the plant a written procedure that, when followed, would ensure the timely and effective recall of any carcass or meat product shipped from the plant.  O. Reg. 31/05, s. 137 (1). (2) The operator shall periodically evaluate the effectiveness of the recall procedure required by subsection (1), including whether carcasses or meat products can be effectively identified and recalled in a timely manner.  O. Reg. 31/05, s. 137 (2). (3) If a periodic evaluation required by subsection (2) determines that the recall procedure does not provide for the timely and effective identification and recall of carcasses or meat products, the operator of the meat plant shall immediately, (a) amend the procedure; and (b) evaluate the effectiveness of the amended procedure, including whether carcasses or meat products can be effectively identified and recalled in a timely manner.  O. Reg. 31/05, s. 137 (3).
Meat product standards
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