P-29, r. 1 - Regulation respecting food

Section 9.1.1 Disposition versions

2012-09-01

9.1.1. Definitions: For the purposes of Subdivision 1.3.5.A of section 1.3.6.5 and of this Chapter, unless otherwise indicated by the context,

“Atlantic sturgeon” means the fish of the species Acipenser oxyrhynchus; (esturgeon noir)

“canned sea food products” means sea food products treated to destroy any toxigenic microorganisms; (conserves de produits marins)

“hard-smoking shop” means an establishment where only salting or hard-smoking of the clupeidae family of sea food products is carried on for wholesale markets; (atelier de saurissage)

“processing plant” means an establishment, other than a treatment shop, hard-smoking shop or sturgeon shop, where sea food products are processed for wholesale markets; (usine de préparation)

“semi-preserved sea food products” means sea food products treated by salting, smoking, pickling, hard-smoking or marinating, and packaged in such a manner as to make them fit for human consumption for at least 6 months if refrigerated only; (semi-conserves de produits marins)

“sturgeon shop” means an establishment where only gutting, heading, tailing, skinning, filleting and freezing of Atlantic sturgeons are carried out for wholesale markets; (atelier d’esturgeons)

“treatment shop” means an establishment where sea food products are processed for wholesale markets, including only operations of slicing in the form of steaks of frozen sea food products, cooking of lobsters, or packaging of sea food products. (atelier de conditionnement)

O.C. 1055-82, s. 14; O.C. 397-88, s. 8; O.C. 1131-92, s. 4; O.C. 1305-93, s. 17.