P-29, r. 1 - Regulation respecting food

Section 5.6.1 Disposition versions

2012-09-01

5.6.1. In Divisions 5.6 to 5.8:

“candling” means examining the interior condition of an egg by rotating or causing the egg to rotate in front of or over an artificial light source illuminating the contents of the egg; (mirage)

“colouring agent” means any food additive allowed as a colouring agent in food in accordance with the standards of Division 16 of Part B of the Food and Drug Regulations (C.R.C., c. 870); (colorant)

“dirt” means any foreign matter adhering to the surface of the shell of an egg; (saleté)

“disinfectant” means any bacteria-destroying substance containing 100 to 200 parts per million of active chlorine; (désinfectant)

“domestic hen means the female of the Gallus domesticus species; (poule domestique)

“dried albumen” means the albumen of an egg in the dehydrated state; (poudre d’albumen)

“dried egg” means whole egg, egg yolk or albumen in dried form; (poudre d’oeufs)

“drinking water” means water complying with the standards of quality prescribed by the Regulation respecting the quality of drinking water (chapter Q-2, r. 40); (eau potable)

“egg” means a shell egg of the domestic hen belonging to the species Gallus Domesticus, of the domestic turkey belonging to the species Meleagris gallopavo, of the quail, the duck, or of any other domestic fowl; (oeuf)

“egg solid” means egg yolk or albumen or the entire contents of an egg without shell or water; (solide d’oeufs)

“frozen egg” means whole egg, egg yolk or albumen in frozen form; (oeuf congelé)

“liquid egg” means whole egg, whole egg mix, egg yolk, egg yolk mix or albumen in liquid or semi-liquid form; (oeuf liquide)

“lot number” means any combination of letters, figures or letters and figures making it possible to trace any determined quantity of processed eggs or any production unit during processing or distribution; (numéro de lot)

“principal surface” means the surface of a package other than its bottom where the appellation of the product is shown and any trade mark or image representing it; (principale surface)

“processed egg” means a frozen egg mixture, a liquid egg mixture, a dried whole egg mixture, frozen eggs, cooked eggs in the shell or not in the shell, liquid eggs, dried albumen or dried eggs; (oeuf transformé)

“processing” means any operations altering the condition of an egg after laying; (transformation)

“spot” means any substance other than dirt or a design on the surface of the shell of an egg; (tache)

“stabilization” means the treatment intended to remove sugar from liquid eggs so as to make them in compliance with sections B.22.034 to B.22.037 of the Food and Drug Regulations; (stabilisation)

“whole egg” means the albumen and the yolk of an egg but not the shell. (oeuf entier)

O.C. 591-90, s. 1; O.C. 647-2001, s. 52.