P-29, r. 1 - Regulation respecting food

Section 1.1.1 Disposition versions

2012-09-01

1.1.1. Definitions: In this Regulation, unless the context indicates otherwise,

(a)  “dismembering plant” means the plant for dismembering animals contemplated in section 7.1.2;

(a.1)  “elimination site” means any elimination site referred to in section 7.1.2.1;

(b)  “canned meat” means the canned meat referred to in paragraph a of section 6.1.1;

(c)  “denaturant” means the denaturant referred to in section 7.1.3;

(c.1)  “drinking water” means water meeting the standards of quality prescribed by the Regulation respecting the quality of drinking water (chapter Q-2, r. 40);

(d)  “inspector or analyst” means an authorized person within the meaning of paragraph f of section 1 of the Act;

(e)  “Act” means the Food Products Act (chapter P-29);

(f)  “Minister” means the Minister of Agriculture, Fisheries and Food;

(g)  “salvager” means the salvager referred to in section 7.1.4;

(h)  “inedible meat” means the inedible meat mentioned in section 7.1.1;

(i)  “authorized operator” means the operator authorized pursuant to section 6.5.2.6 to use the stamp provided for in section 6.5.1.1 or a wrapping, a label or a sticker bearing its reproduction;

(j)  “preparation” means bleed, bone, can, candle, chop, coagulate, coat, concentrate, cook, cut, dehydrate, dismember, dry, evaporate, extract, ferment, fillet, filter, freeze, garnish, grill, grind, gut, smoke, heat, marinate, mix, mould, pack, pasteurize, peel, pickle, preserve, press, prick, reheat, repack, roast, slice, salt, season, shape, shuck, skin, slaughter, smoke, split, thaw, trim, wash and any other form of processing or conditioning of food, with the exception of trimming inedible parts, washing in water and packaging whole fresh fruits and vegetables, packaging consumer shell eggs, infusion, dilution or reconstitution of a dry or concentrated product with water for direct serving to the consumer in an individual portion, without subsequent heating of that portion;

(k)  “hot or cold unit” means for the purpose of establishing the fees payable for the permits referred to in subparagraphs 1 and 2 of the first paragraph and subparagraphs 1 and 3 of the second paragraph of section 1.3.6.7, a device, container or other installation designed to keep food hot at 60°C or above, or to keep food cold at 13°C or below and containing food offered to consumers in a self-service environment.

A device, container or installation referred to in the first paragraph that is at least 1.5 m high and not more than 3.65 m long constitutes a unit. If the device, container or installation at least 1.5 m high is longer than 3.65 m, the number of units is calculated by adding the lengths of each side accessible to the public and dividing the result obtained by 3.65 m. The latter result is then rounded up to the next whole number; if the fraction is 0.5, the number is rounded up to the next higher whole number.

A device, container or installation not referred to in the second paragraph constitutes a unit if its surface area is 3.35 m2 or less. If that surface area exceeds 3.35 m2, it constitutes more than one unit, namely the number obtained by dividing the surface area by 3.35 m2. The result is then rounded up to the next whole number; if the fraction is 0.5, the number is rounded up to the next higher whole number.

In the case of devices, containers or installations referred to in the third paragraph placed side by side with no space in between, the surface area for the purpose of determining the number of units they constitute is the sum of the surface areas of each device, container or installation.

Despite this subparagraph and for the purposes of the third paragraph of section 1.3.6.7, a device, container or any other installation that keeps food cold consisting solely of fresh whole, cut, peeled, grated or sliced fruit or vegetables is not taken into consideration in the calculation of the number of hot or cold units.

This subparagraph does not apply to the hot or cold units in the rooms of tourist accommodation establishments as defined in section 1 of the Regulation respecting tourist accommodation establishments (chapter E-14.2, r. 1).

Subparagraph j of the first paragraph also applies for the purposes of the Act and includes, for the application of subparagraphs m and n of the first paragraph of section 9 of the Act, keeping hot or cold food other than beverages, flavoured ice and ice.

R.R.Q., 1981, c. P-29, r. 1, s. 1.1.1; O.C. 397-88, s. 1; O.C. 1573-91, s. 1; O.C. 1769-92, s. 1; O.C. 725-94, s. 2; O.C. 854-98, s. 1; O.C. 647-2001, s. 52; O.C. 922-2005, s. 1; O.C. 477-2010, s. 1.