Interpretation of Table 1
 110. (1) In Table 1, “anti-foaming agent” means a substance authorized by the Food and Drug Regulations made under the Food and Drugs Act (Canada) to be used in or on a meat product to suppress or prevent the formation of foam; (“agent antimousse”) “fresh”, in respect of an ingredient that is a meat product, means not cooked or preserved; (“fresh”) “preservative”, in respect of a meat product, means a preservative authorized by the Food and Drug Regulations made under the Food and Drugs Act
(Canada) to be used in or on the meat product. (“agent de conservation”)  O. Reg. 31/05, s. 110 (1). (2) If the name of a meat product set out in Column 2 of Table 1 contains the word “meat”, the standards set out in Columns 3, 4, 5 and 6 of Table 1 opposite the meat product apply to all such meat products including those that identify the name of the animal species or of the cut of meat of the animal species in the name of the product, instead of using the generic word “meat”. O. Reg. 285/13, s. 57 (1). (3) If the name of a meat product set out in Column 2 of Table 1 contains the word “chicken”, the standards set out in Columns 3, 4, 5 and 6 of Table 1 opposite the meat product apply to all such meat products, including those that identify the appropriate poultry species in the name of the product, instead of using the generic word “chicken”. O. Reg. 285/13, s. 57 (1). (4) The standards set out in Columns 3, 4, 5 and 6 of Table 1 opposite item 16 (a) apply to all meat products that are stews, including those that identify the name of the animal species or of the cut of meat of the animal species in the name of the product. O. Reg. 285/13, s. 57 (1). (5) Revoked: O. Reg. 285/13, s. 57 (1). (6) The name of a meat product specified in Column 2 of Table 1 that is preserved sausage or cured sausage shall also include the words “Ready to cook”, “Uncooked”, “Ready to cook/Prêt à cuire” or “Uncooked/Non cuit” or an equivalent term that indicates that the sausage requires cooking before consumption. O. Reg. 31/05, s. 110 (6); O. Reg. 285/13, s. 57 (2). (7) If Column 4 of Table 1 permits a gelling agent to be added to a meat product specified opposite it in Column 2, the name of the product shall be changed to reflect the addition if more than 0.25 per cent of gelling agent is added to the product.  O. Reg. 31/05, s. 110 (7). (8) If a flavouring agent is added to a meat product specified in Column 2 of Table 1, the name of the product shall be changed to reflect the name and nature of the agent.  O. Reg. 31/05, s. 110 (8). (9) If an optional treatment or process is employed that is not commonly used for a meat product specified in Column 2 of Table 1, the name of the product shall be changed to reflect the treatment or process.  O. Reg. 31/05, s. 110 (9). (10) If the names of two or more meat products specified in Column 2 of Table 1 are combined and used as the name of another meat product, that other meat product shall meet the standards applicable in respect of all of the meat products used in its name.  O. Reg. 31/05, s. 110 (10). (11) Unless otherwise specified in Table 1, an ingredient that is a meat product and that is specified in Column 3 of the Table may be fresh, preserved or cooked.  O. Reg. 31/05, s. 110 (11). (12) Unless otherwise specified in Table 1, the amounts specified in Column 6 of the Table represent percentages in the finished product.  O. Reg. 31/05, s. 110 (12). (13) For the purposes of Table 1, (a) headmeat used in the production of headcheese and brawns may include pork scalps and snouts; (b) if pork skin is used as an ingredient in a prepared meat product and there are adhering to it the underlying tissues normally accompanying pork skin and having an average thickness of not less than 1.25 centimetres, pork skin is considered pork meat; (c) if comminuted boneless pork is used as an ingredient of a prepared meat product, naturally adhering skin is considered pork meat; (d) if pork skin is separated from muscle tissue, the skin may be added to skinless pork if the amount of skin in the pork does not exceed 8 per cent; (e) if boneless poultry is used as an ingredient of a prepared meat product, naturally adhering skin and fat are considered poultry meat; (f) if poultry skin is separated from muscle tissue, the skin may be added to skinless poultry if the amount of skin in the poultry does not exceed 8 per cent; (g) if poultry fat is separated from the muscle tissue, poultry fat not exceeding 4 per cent of boneless poultry weight may be added; (h) if Column 4 of the Table permits the addition of a filler to a meat product, the addition of a seasoning, a spice, a sweetening agent, a flavour enhancer, salt and water is also permitted; (i) if Column 4 of the Table permits the addition of water to a meat product, the addition of ice and meat broth is also permitted; (j) if Column 3 of the Table permits the addition of gravy to a meat product or if Column 4 of the Table permits the addition of sauce to a meat product, the addition of water and seasoning is also permitted; (k) if Column 4 of the Table permits the addition of seasoning to a meat product, the addition of salt and spice is also permitted; (l) if the addition of seasoning to a meat product contributes more than 1 per cent protein in the finished product, the added seasoning is considered a filler; (m) if Column 4 of the Table permits the addition of a preservative to a meat product, the addition of alcohol or a sweetening agent or both is also permitted; and (n) if Column 4 of the Table permits the addition of a filler to a meat product, the addition of an ingredient that is not a meat product and does not constitute a filler because it is visually distinguishable from the meat product is also permitted if the name used to describe the resulting product is descriptive of the resulting product.  O. Reg. 31/05, s. 110 (13). Part XII   INspection legend, labelling and packaging Inspection Legend