T-11.01, r. 1 - Regulation respecting minimum standards for processing marine products

Updated to 1 September 2012

This document has official status.

chapter T-11.01, r. 1

Regulation respecting minimum standards for processing marine products

Marine Products Processing Act

(chapter T-11.01, s. 46).

DIVISION 1 INTERPRETATION

1. In this Regulation, unless otherwise indicated by the context,

(1)  “fillet” means the muscle of a fish removed from the carcass by slicing parallel to the spinal column;

(2)  “steak” means a cross section of fish muscle sliced perpendicularly to the spinal column.

M.O. 87-07-23, s. 1.

DIVISION 2 MINIMUM STANDARDS FOR PROCESSING

2. An operator shall comply with the following minimum processing standards in preparing or canning any of the marine products designated below:

          Species of marine product

English Name            Latin Name           Minimum processing standards

(1) Cod                 Gadus Morhua          in fillets or in steaks;

(2) Redfish             Sebastes sp.          in fillets or beheaded,
                        Sebastes marinus      eviscerated and frozen, where 
                        Sebastes fasciatus    it measures 30 cm or more
                        Sebastes mentelle     before processing;
                                        
(3) American plaice     Hippoglossoides       in fillets or beheaded,
                        platessoides          eviscerated and frozen;
                                              where it measures 32 cm
                                              or more before processing;

(4) Greenland halibut   Reinhardtius          in fillets, in steaks, or
                        hippoglossoides       beheaded, eviscerated and frozen;

(5) Mackerel            Scomber scombrus      frozen, treated to destroy toxic 
                                              micro-organisms, processed by
                                              salting, smoking, pickling,
                                              kippering or marinating and
                                              packaged in such manner that it
                                              remains safe for human
                                              consumption for not less than 6
                                              months solely by refrigeration,
                                              or refrigerated and packed other
                                              than in a bin referred to in
                                              section 9.6.1 of the Regulation
                                              respecting food (chapter P-29, r. 1);

(6) Eel                 Anguilla rostrata     frozen;

(7) Soft shell clam     Mya arenaria          meat extracted;

(8) Whelk               Buccinum undatum      cooked or frozen;
                        Neptunea despecta 
                        tornata 
  
(9) Pink shrimp         Pandalus sp.          cooked or frozen;
                        Pandalus borealis 
                        Pandalus montagui 
 
(10) Snow crab          Chionoecetes          whole and frozen or in sections
                        opilio                cooked or frozen;

(11) Lobster            Homarus               cooked or frozen, where not
                        americanus            marketed live.            

M.O. 87-07-23, 1987, s. 2; M.O. 88-04-15, 1988, s. 1; M.O. 88-06-29, 1988, s. 1; M.O. 89-04-12, 1989, s. 1; M.O. 91-08-27, 1991, s. 1.

DIVISION 3 FINAL

3. (Omitted).

M.O. 87-07-23, s. 3.

REFERENCES

M.O. 87-07-23, 1987 G.O. 2, 3256

M.O. 88-04-15, 1988 G.O. 2, 1975

M.O. 88-06-29, 1988 G.O. 2, 2838

M.O. 89-04-12, 1989 G.O. 2, 1823

M.O. 91-09-27, 1991 G.O. 2, 4071