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p-29, r. 1 - Regulation respecting food
Detailled Table of Contents
- 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
- CHAPTER 3 CONDITIONING AND SALE
- CHAPTER 4 (Revoked)
- CHAPTER 5 SHELL EGGS AND PROCESSED EGGS
- PART I (Replaced)
- DIVISION 5.2 CONSTRUCTION, LAYOUT AND OPERATIONS OF A GRADING STATION
- DIVISION 5.3 (Replaced)
- DIVISION 5.3.A (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
- DIVISION 6.5 THE STAMP
- 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
- 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
- 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
- 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
- DIVISION 11.3 QUALITY OF RAW MILK AND RAW CREAM
- DIVISION 11.4 MILK COLLECTION AND TRANSPORT
- DIVISION 11.5 CONSTRUCTION, LAYOUT AND OPERATION OF DAIRY PLANTS
- 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
- DIVISION 11.9 DAIRY PRODUCT SUBSTITUTES
- 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
