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P-29, r. 1
- Regulation respecting food
Detailled Table of Contents
Updated to 30 April 2020
CHAPTER
1
GENERAL PROVISIONS
DIVISION
1.1
APPLICATION — DEFINITIONS
DIVISION
1.2
REGISTRATION
DIVISION
1.3
PERMIT
§
1.3.1
General provisions
§
1.3.2
Categories of slaughterhouse permit
§
1.3.3
Categories of permits for plants for the preparation, conditioning or processing, for wholesale purposes, of meat or meat products intended for human consumption
§
1.3.4
Categories of dismembering plant permit
§
1.3.5
Categories of permits to salvage inedible meat
§
1.3.5.A
Categories of permits to operate a processing establishment or a sea food products cannery
§
1.3.5.B
Categories of permits to operate premises or a vehicle where food is prepared to be sold at retail or to furnish services for remuneration related to food intended for human consumption
§
1.3.5.C
Categories of permits to operate premises or a vehicle where an activity forming part of a restaurateur’s business is carried on
§
1.3.5.D
General exemptions
§
1.3.5.F
Dairy plant operating permits
§
1.3.5.G
Milk transport permits
§
1.3.5.H
Dairy distributor permits
§
1.3.5.I
Dairy product substitute preparation permits
§
1.3.5.J
Dairy product substitute wholesale permits
§
1.3.5.K
Tester permits
§
1.3.6
Fees payable
§
1.3.7
Authorization for an operator to use the stamp in a wholesale delicatessen plant or in a canned meat plant
DIVISION
1.4
HYGIENIC REQUIREMENTS
DIVISION
1.5
FRAUD AND OFFENCES
CHAPTER
2
PREMISES, OPERATIONS, VEHICLES
DIVISION
2.1
PREMISES AND VEHICLES
DIVISION
2.2
OPERATIONS
DIVISION
2.3
VEHICLES
CHAPTER
3
CONDITIONING AND SALE
DIVISION
3.1
NAME AND COMPOSITION
DIVISION
3.2
CONTAINERS AND PACKAGES
DIVISION
3.3
MARKINGS AND NOTATIONS
DIVISION
3.4
AUTOMATIC DISPENSER AND ITINERANT CANTEEN
CHAPTER
4
(Revoked)
DIVISION
4.1
(Revoked)
CHAPTER
5
SHELL EGGS AND PROCESSED EGGS
DIVISION
5.1
GENERAL PROVISIONS RESPECTING SHELL EGGS
PART
I
(Replaced)
DIVISION
5.2
CONSTRUCTION, LAYOUT AND OPERATIONS OF A GRADING STATION
DIVISION
5.3
(Replaced)
DIVISION
5.3.A
(Replaced)
TABLE 5.3.A
(Replaced)
TABLE 5.3.B
(Replaced)
DIVISION
5.4
EGG TRACEABILITY STANDARDS
DIVISION
5.5
PROVISIONS APPLYING TO EGGS LAID BY A SPECIES OTHER THAN DOMESTIC HENS
DIVISION
5.6
GENERAL PROVISIONS RESPECTING PROCESSED EGGS
DIVISION
5.7
CONSTRUCTION, LAYOUT AND OPERATIONS OF A PROCESSING STATION
DIVISION
5.8
QUALITY, PACKING AND MARKING OF PROCESSED EGGS
CHAPTER
6
MEAT FIT FOR HUMAN CONSUMPTION
DIVISION
6.1
DEFINITIONS
DIVISION
6.2
GENERAL PROVISIONS
DIVISION
6.3
CONSTRUCTION AND EQUIPMENT OF SLAUGHTERHOUSES, MEAT CANNERIES AND WHOLESALE DELICATESSEN PLANTS
§
6.3.1
Construction and equipment standards for slaughterhouses for cattle, horses, pigs, sheep, goats and cervidae
§
6.3.2
Construction and equipment standards for poultry and rabbit slaughterhouses
§
6.3.2.A
Construction and equipment standards for pheasant, guinea fowl, partridge and quail slaughterhouses
§
6.3.3
Construction and equipment standards for wholesale delicatessen plants
§
6.3.4
Standards applicable to meat canneries
§
6.3.5
Standards applicable to slaughterhouses, meat canneries or wholesale delicatessen plants
DIVISION
6.4
OPERATIONAL STANDARDS FOR PLANTS
§
6.4.1
Operations relating to all plants
§
6.4.2
Operations relating to slaughterhouses for cattle, horses, hogs, sheep, goats and cervidae
§
6.4.3
Operations relating to poultry and rabbit slaughterhouses
§
6.4.4
Operations relating to delicatessen plants and meat canneries
DIVISION
6.5
THE STAMP
§
6.5.1
Making and copying of the stamp
§
6.5.2
Supervision of operations and use of stamper
DIVISION
6.6
POST MORTEM INSPECTION OF CARCASSES
DIVISION
6.7
RETAIL SALE, ACTIVITIES FORMING PART OF A RESTAURATEUR’S BUSINESS AND STORAGE OF MEAT AND MEAT PRODUCTS
§
6.7.1
Retail sale and activities forming part of a restaurateur’s business
§
6.7.2
Storage
DIVISION
6.8
TRANSPORT OF ANIMALS, MEAT OR MEAT PRODUCTS
DIVISION
6.9
(Revoked)
CHAPTER
7
INEDIBLE MEAT
DIVISION
7.1
GENERAL PROVISIONS
DIVISION
7.2
CONSTRUCTION, EQUIPMENT AND INSTALLATION STANDARDS FOR DISMEMBERING PLANTS
DIVISION
7.3
COLLECTION AND SALVAGING OF INEDIBLE MEAT
DIVISION
7.4
OPERATIONAL STANDARDS FOR DISMEMBERING PLANTS
DIVISION
7.5
PACKAGING
DIVISION
7.6
STORAGE OF INEDIBLE MEAT
DIVISION
7.7
(Revoked)
CHAPTER
8
MAPLE PRODUCTS AND SUBSTITUTES
DIVISION
8.1
GENERAL PROVISION
DIVISION
8.2
STANDARDS CONCERNING THE OPERATION OF MAPLE GROVES
DIVISION
8.3
STANDARDS RESPECTING THE OPERATION OF THE MAKER’S PLANT
DIVISION
8.4
MAPLE SYRUP CATEGORIES, COMPOSITION STANDARDS AND QUALITY STANDARDS
DIVISION
8.5
GRADING
DIVISION
8.6
STANDARDS RESPECTING THE SALE, CONTAINERS AND PACKAGINGS
DIVISION
8.7
STANDARDS RESPECTING INSCRIPTIONS AND LABELLING
DIVISION
8.8
STANDARDS RESPECTING MAPLE SUBSTITUTES
CHAPTER
9
SEA FOOD PRODUCTS
DIVISION
9.1
GENERAL PROVISIONS
DIVISION
9.2
CONSTRUCTION AND OUTFITTING OF PROCESSING ESTABLISHMENTS AND SEA FOOD PRODUCTS CANNERIES
§
9.2.1
General provisions
§
9.2.2
Standards for construction and outfitting of processing plants
§
9.2.2.A
Standards for construction and outfitting of treatment shops
§
9.2.2.B
Standards for construction and outfitting of hard-smoking shops
§
9.2.2.C
Standards for construction and outfitting of sturgeon shops
§
9.2.3
Standards for construction and outfitting of sea food products canneries
§
9.2.4
Standards for layout of processing establishments and sea food products canneries
DIVISION
9.3
OPERATING STANDARDS FOR PROCESSING ESTABLISHMENTS AND SEA FOOD PRODUCTS CANNERIES
§
9.3.1
Operations related to all plants
§
9.3.2
Operations related to processing establishments
§
9.3.3
Operations related to sea food products canneries
DIVISION
9.4
STANDARDS IN RESPECT TO FISHING BOATS
DIVISION
9.5
STANDARDS RESPECTING STORAGE OF SEA FOOD PRODUCTS
DIVISION
9.6
STANDARDS APPLYING TO LANDING OF SEA FOOD PRODUCTS
DIVISION
9.7
STANDARDS RESPECTING TRANSPORT OF SEA FOOD PRODUCTS BETWEEN THE LANDING PLACE AND PROCESSING ESTABLISHMENTS OR SEA FOOD PRODUCTS CANNERIES
DIVISION
9.8
TRANSPORT OF SEA FOOD PRODUCTS INTENDED FOR CONSUMER MARKETS
DIVISION
9.9
STANDARDS FOR RETAIL SALES AND ACTIVITIES FORMING PART OF A RESTAURATEUR’S BUSINESS
DIVISION
9.10
STANDARDS FOR LIVE SEA FOOD PRODUCTS
CHAPTER
10
FRESHWATER PRODUCTS
DIVISION
10.1
GENERAL PROVISIONS
DIVISION
10.2
CONSTRUCTION AND OUTFITTING OF PROCESSING ESTABLISHMENTS AND FRESHWATER PRODUCTS CANNERIES
§
10.2.1
General provisions
§
10.2.2
Standards for construction and outfitting of processing plants
§
10.2.3
Standards for construction and outfitting of slaughtering and gutting shops
§
10.2.4
Standards for construction and outfitting of freshwater products canneries
§
10.2.5
Standards for layout of processing establishments and freshwater products canneries
DIVISION
10.3
OPERATIONAL STANDARDS FOR PROCESSING ESTABLISHMENTS AND FRESHWATER PRODUCTS CANNERIES
§
10.3.1
Operations relating to all plants
§
10.3.2
Operations relating to freshwater products processing establishments
§
10.3.3
Operations relating to freshwater products canneries
DIVISION
10.4
STANDARDS RESPECTING FISHING BOATS AND THE LANDING OF FRESHWATER PRODUCTS
DIVISION
10.5
STANDARDS RESPECTING THE STORAGE OF FRESHWATER PRODUCTS AND THE KEEPING OF LIVE FRESHWATER PRODUCTS
CHAPTER
11
DAIRY PRODUCTS AND DAIRY PRODUCT SUBSTITUTES
DIVISION
11.1
GENERAL
DIVISION
11.2
CONSTRUCTION, LAYOUT AND OPERATION OF DAIRY FARMS
§
1
General
§
2
Dairy barns
§
3
Milking parlours, milking areas and robotic milking systems
§
4
Milk houses
§
5
Milking standards
§
6
Dairy animal health and feeding
§
7
Cleaning agents, sanitizers and pesticides
DIVISION
11.3
QUALITY OF RAW MILK AND RAW CREAM
DIVISION
11.4
MILK COLLECTION AND TRANSPORT
§
1
Milk collection
§
2
Transportation of milk
DIVISION
11.5
CONSTRUCTION, LAYOUT AND OPERATION OF DAIRY PLANTS
§
1
Construction and layout
§
2
Operation
DIVISION
11.6
SPECIAL PROVISIONS APPLYING TO THE PREPARATION OF CERTAIN RAW MILK OR UNPASTEURIZED CHEESES
DIVISION
11.7
HEAT TREATMENT
DIVISION
11.8
STANDARDS FOR DAIRY PRODUCTS
§
1
Composition of dairy products
§
2
Microbiological standards
§
3
Storage temperatures
§
4
Labelling and packaging of dairy products
DIVISION
11.9
DAIRY PRODUCT SUBSTITUTES
§
1
Authorized dairy product substitutes
§
2
Construction, layout and operation of establishments where dairy product substitutes are prepared
§
3
Composition standards
§
4
Storage temperature
§
5
Labelling, packaging and advertising
DIVISION
11.10
DISTRIBUTION OF DAIRY PRODUCTS AND DAIRY PRODUCT SUBSTITUTES
DIVISION
11.11
PURCHASE AND WHOLESALE OF DAIRY PRODUCTS OR DAIRY PRODUCT SUBSTITUTES
DIVISION
11.12
RETAIL SALE OF DAIRY PRODUCTS AND DAIRY PRODUCT SUBSTITUTES AND RESTAURANT TRADE
SCHEDULE 1.2.A
(Revoked)
SCHEDULE 1.3.A
(Revoked)
SCHEDULE 1.3.B
(Revoked)
SCHEDULE 1.3.C
(Revoked)
SCHEDULE 1.3.D
(Revoked)
SCHEDULE 1.3.E
(Revoked)
SCHEDULE 4.1.A
(Revoked)
SCHEDULE 4.1.B
(Revoked)
SCHEDULE 4.1.C
(Revoked)
SCHEDULE 4.1.D
(Revoked)
SCHEDULE 4.1.E
(Revoked)
SCHEDULE 4.1.F
(Revoked)
SCHEDULE 5.A
SCHEDULE 5.B
SCHEDULE 5.C
SCHEDULE 5.D
TABLE 6.4.A
(Revoked)
SCHEDULE 6.4.B
(Revoked)
SCHEDULE 6.5.A
TABLE 6.6.A
SCHEDULE 7.5.A
(Revoked)
SCHEDULE 8.A
REQUIREMENTS RESPECTING “CATEGORY A” MAPLE SYRUP
SCHEDULE 8.B
COLOUR GRADES OF “CATEGORY A” MAPLE SYRUP
SCHEDULE 8.C
SCHEDULE 8.D
(Revoked)
SCHEDULE 9.A
(Revoked)
SCHEDULE 9.B
(Revoked)
SCHEDULE 11.A
STANDARDS FOR RAW MILK AND RAW CREAM
SCHEDULE 11.B
PASTEURIZATION STANDARDS
SCHEDULE 11.C
MICROBIOLOGICAL STANDARDS FOR DAIRY PRODUCTS IN PLANTS, WAREHOUSES OR DISTRIBUTION VEHICLES
SCHEDULE 11.D
MICROBIOLOGICAL STANDARDS FOR DAIRY PRODUCT SUBSTITUTES IN PLANTS, WAREHOUSES OR DISTRIBUTION VEHICLES
SCHEDULE 11.E
DAIRY PRODUCT MICROBIOLOGICAL STANDARDS FOR RETAIL SALE AND RESTAURANT TRADE
SCHEDULE 11.F
DAIRY PRODUCT SUBSTITUTES MICROBIOLOGICAL STANDARDS FOR RETAIL SALE AND RESTAURANT TRADE