1. In this Regulation, “added ingredients” means salt or sugar or both; (“ingrédients supplémentaires”) “blood spot” means a small particle of blood on the yolk or in the albumen; (“tache de sang”) “candling” means examination of the internal condition of an egg by rotating it in front of or over a source of light that illuminates the contents; (“mirage”) “code mark” means a combination of letters, symbols and numbers that identifies an inspector; (“numéro de code”) “common name” means, (a) frozen albumen, frozen whole egg, frozen yolk, frozen whole egg mix or frozen yolk mix, or (b) liquid albumen, liquid whole egg, liquid yolk, liquid whole egg mix or liquid yolk mix; (“nom usuel”) “consumer” means a person who buys processed egg for personal use and the use of his or her household and not for resale; (“consommateur”) “container” means any receptacle made or used to contain processed egg; (“contenant”) “egg” means an egg, (a) of the domestic chicken of the species Gallus Domesticus, or (b) of the domestic turkey of the species Meleagris Gallopavo, but does not include a partly formed egg that has been removed from a slaughtered domestic hen or domestic turkey; (“oeuf”) “egg solid” means egg yolk or albumen, or a combination thereof, that contains no shell or water; (“solide d’oeuf”) “egg station” means premises for the grading, packing and marking of eggs; (“poste d’oeufs”) “food colour” means beta-carotene; (“colorant alimentaire”) “frozen egg” means whole egg, egg yolk or albumen in frozen form; (“oeuf congelé”) “inedible egg” means an egg that is not suitable for human consumption and includes an egg that, (a) is contaminated with an odour foreign to that of a normal egg, (b) is musty or mouldy, (c) has been in an incubator, or (d) has any internal defect other than a meat spot or blood spot less than ⅛ inch diameter; (“oeuf non comestible”) “inedible processed egg” means processed egg that contains any inedible egg or that is otherwise not suitable for human consumption; (“oeuf transformé non comestible”) “leaker” means an egg from which the contents are leaking; (“oeuf qui coule”) “liquid egg” means whole egg, whole egg mix, egg yolk, egg yolk mix or albumen in liquid or semi-liquid form; (“oeuf liquide”) “meat spot” means a small particle of oviduct on the yolk or in the albumen of the egg; (“tache de chair”) “mix” means whole egg mix and yolk mix; (“mélange”) “process” includes breaking eggs, filtering, blending, pasteurizing, stabilizing, mixing, cooling and freezing processed egg; (“transformation”) “processed egg” includes frozen egg, frozen egg mix, liquid egg and liquid egg mix, but does not include inedible processed egg; (“oeuf transformé”) “processed egg station” means premises where processed egg is produced, graded, packed or marked; (“poste d’oeufs transformés”) “registered processed egg station” means a processed egg station that has been licensed under this Regulation; (“poste enregistré d’oeufs transformés”) “retailer” means a person who offers or has in possession for sale, or sells processed egg to a consumer; (“détaillant”) “sanitizing agent” means a substance that destroys bacteria on eggs and that has a strength of between 100 and 200 parts per million of available chlorine or its equivalent; (“disinfectant”) “whole egg mix” means frozen whole egg or liquid whole egg and one or more added ingredients not exceeding 12 per cent by weight; (“mélange d’oeufs entiers”) “wholesaler” means any person who sells processed egg to a retailer or to any person for use as food or in the preparation of food for human consumption; (“grossiste”) “yolk mix” means frozen yolk or liquid yolk and one or more added ingredients not exceeding 12 per cent by weight. (“mélange de jaunes d’oeufs”) R.R.O. 1990, Reg. 726, s. 1.