Chapter 7 - Packaging and labelling
7.6 Mandatory requirements for labels of edible meat products in registered establishments
When edible meat products are labelled for retail sale, the mandatory requirement must appear in both official languages on the container.
The following information is generally referred to as being mandatory:
- 7.6.1 The identity of the meat product;
- 7.6.2 The net quantity of the meat product (except in the case of random (catch) weight products);
- 7.6.3 The list of ingredients (where applicable);
- 7.6.4 The name and address of the registered establishment where the meat product was produced or labelled or of the person for whom the meat product was produced or labelled, preceded by the words "Prepared for" and "Préparé pour";
- 7.6.5 The Meat Inspection Legend; and
- 7.6.6 The storage instructions, and, where applicable:
The mandatory requirements are dealt with in more detail below and in the Meat Inspection Regulations, 1990.
7.6.1 The identity of the meat product
The common name is the name under which a meat product is generally known. Meat products for which a compositional standard is prescribed in the Meat Inspection Regulations, 1990, shall be marked with that name.
Example: "Regular ground beef".
In the labelling of ground meat, only the following four designations are permitted, depending on the fat content: regular ground "meat" (max. 30% fat), medium ground "meat" (max. 23% fat), lean ground "meat" (max. 17% fat) and extra-lean ground "meat" (max. 10% fat), the term "meat" being replaced by the name of the animal species (e.g., regular ground beef).
In the case of a beef carcass, a complete side, a hind quarter, a front quarter, a primal cut or a sub-primal cut, the product must be identified according to the specifications prescribed in the Livestock Carcass Grading Regulations (see section 7.12 (3)).
Where a non-meat product ingredient such as fruit, vegetables, nuts, cheese, macaroni, pickles or olives is added to a standardized meat product, the name of that non-meat product ingredient must be included in the name of the meat product.
Example: Meat spread, to which tomato has been added, shall be described as "meat spread and tomato".
If a meat product, consisting of meat, meat by-products, mechanically separated meat, or a combination of these meat ingredients, derived from more than one animal species, is referred to as being derived from an animal species, then all the animal species from which the meat products are derived must be identified.
Example: A meat loaf, containing beef and mutton, and pork by-product as meat product ingredients, shall be described as either "beef, mutton, and pork loaf" or simply as "meat loaf".
In this example, it is assumed that beef constitutes the greatest percentage of all the meat products used in the composition of the loaf, followed by mutton, and with pork by-product contributing the smallest amount of the three meat products, (descending order of their presence).
"Solid cut meat product"
A "solid cut meat product" is an edible meat product consisting of either a solid piece of meat or containing at least 80% of boneless skinless meat in pieces weighing 25 g or more.
Such a meat product may be identified by its common name (e.g. Boneless Ham) without further qualifications (e.g. chopped and formed).
The pieces of meat of 25 g or more are calculated on the basis of the weight of raw meat, before any other ingredient is added. It is understood that the processes subsequently used (e.g. injection of brine, massaging and tumbling) result in the release of fine particles of meat. This is a normal reaction. However, to maintain its status of a "solid cut meat product" the process must ensure that the final product respects the proportion and size of pieces of meat as established in the raw meat state.
Instead of adding up to 20% of boneless skinless meat in pieces weighing 25 g or more, the processor may opt to inject up to 15% of ground or emulsified meat trimmings.
(b) Use of superlatives, together with the name of the meat product
The use of superlatives such as "First Choice" or "Best Quality" in the name of a meat product is only acceptable if the superlative is preceded by the name of the firm manufacturing the meat product or by the name of the firm for which a meat product is prepared.
Example: "A.Z. Packers Best Quality Wieners" is acceptable. "Best Quality Wieners" is unacceptable as a name.
(c) Use of natural casings
Special attention must be paid to the origin of natural casings used as wrapping and/or as rework material. If the natural casing used is of a different animal species than that of the meat ingredients used in the sausage, the natural casing must be declared.
The declaration of natural casing may either be added at the end of the list of ingredients, or, if the natural casing is used to wrap the product, in the name of the product. If an animal species is included in the product's name and the product's casing originates from another species, the natural casing must be declared in the product's name.
- Declaration of the natural casing in the list
of ingredients:
The declaration of the natural casing is not required when it is derived from an animal species that is used as a meat ingredient in the product.
Example 1:
Product name: "Beef Sausage" or "100% Beef Sausage" or "Pure Beef Sausage" etc.
Ingredients: "Beef, water, ... spice"
In this case the declaration of the casing is not required but it must be of beef origin. If a casing from another animal species is used then it must be declared with the name of the product.
Example 2:
Product name: "Sausage" or "Pepperoni" etc.
Ingredients: "Beef, pork, water, ... spice"
In this case it is not required to declare the natural casing(s) if they are of beef and/or of pork origin. However if a casing from another animal species is used then it must be declared at the end of the ingredient list (e.g. "Beef, pork, water, ... spice; lamb natural casing."
- Declaration of the natural casing with the
name of the product:
The declaration of the natural casing with the name of the product is allowed only when the product is stuffed in the declared natural casing. When the natural casing is associated with the name of the product it is not required to declare it at the end of the ingredient list.
Example 1:
Product name: "Beef sausage in lamb natural casing" or "100% Beef sausage in lamb natural casing" or "Sausage in lamb natural casing"
Ingredients: "Beef, water, ... spice"
Example 2:
Product name: "Beef and pork sausage in lamb natural casing" or "Sausage in lamb natural casing"
Ingredients: "Beef, pork, water, ... spice"
Declaration of the natural casing without naming the animal species is also possible:
Example 1:
"Lamb Sausage in natural casing" (when a lamb casing is used), "Pork Sausage in natural casing" (when a pork casing is used).
Example 2:
"Pepperoni in natural casing" Ingredients: Beef, pork, water, spice, salt, nitrite. In this case the natural casing must be either of beef or pork origin.
The declaration of the casing must appear as part of the name of the product when:
- animal species (i.e. meat ingredients) are declared in the product name; and
- the casing is of a different animal species than the ones declared.
Examples:
Product name: "Beef Sausage in pork natural casing", "100% Beef sausage in lamb natural casing", "Beef and Pork Sausage in lamb natural casing"
(d) Use of modifiers such as "100%", "All" or "Pure" in names of sausages and meat patties
Descriptions such as "100% Beef Sausage", "All Beef sausage", or "Pure Pork Sausage" are acceptable, provided the meat product ingredients have been derived exclusively from the animal species indicated.
In the case of meat patties, such modifiers are acceptable for use in the product name, provided that:
- as with sausages, the meat product ingredients are derived exclusively from animal species indicated; and
- the qualifying phrase "with seasoning
added" appears in close proximity to the product name.
Example: "Pure Beef Patties with Seasoning Added"
"100% Pork Patties with Seasoning Added"
These modifiers are permitted for sausages and patties and not for other meat products.
Note: Special attention should be paid to the nature of the casing used. For instance, a "100% Beef Sausage" shall not be encased in a natural casing derived from any other animal species. However, an edible collagen casing or any other artificial casing will be acceptable.
(e) Use of qualifiers in names of meat products
If qualifiers such as smoked, basted, etc., plus naming the meat product are used as names, then they must conform with the requirements of sections 94, 101 and schedule IV of the Meat Inspection Regulations, 1990.
Example: A smoked bologna may be marked with a common name description of either "Bologna" or "Smoked Bologna".
ENZYME:
Meat products which are tenderized with a proteolytic enzyme and are being packaged for retail sale or for being sold directly to HRI (hotels, restaurants and institutions), shall be described as "Tenderized (name of the meat product)". The enzyme(s) that was used does not need to be part of the name of the product but must appear in the list of ingredients.
Meat products which are tenderized with a proteolytic enzyme and are being packaged in bulk containers shall be described as "(name of the meat product) tenderized with (naming the proteolytic enzyme or enzymes)". The enzyme that was used also must appear in the list of ingredients on the bulk container.
FLAVOUR:
When a flavour is added to a meat product, it is not necessary to reflect this in the product's description (i.e. the product's name). However, flavours shall be shown in the list of ingredients as "flavour" or "artificial flavour", as applicable. Generally, all the components of flavours need not be declared in the list of ingredients but certain exceptions apply (for more detail see section 7.6.3(a) of this chapter). The added flavour preparation(s) (i.e. actual flavouring agents and carrier agent(s)) shall not exceed 1% of the total product by weight.
Common name of sausages
Common name descriptions of well-known types of sausages do not require the word "sausage" as part of the common name description. All other sausages, no matter under what name they are marketed, must have the word "sausage" added as part of the name of the product.
Example: Jagdwurst sausage, Metwurst sausage, Thuringer sausage, etc.
(f) Labelling of dressed chicken/duck carcasses and portions containing kidneys
All dressed chicken and/or duck carcasses and cut-up chicken and/or duck portions containing kidneys, when packaged for sale, must be labelled with "may contain kidneys" and "peut contenir des reins". These declarations on breast tags, bags, packages and any other retail or bulk container constitute part of the product description and shall be shown as part of it on the main panel. The declarations shall have a minimum type height lettering of 1.6 mm.
(g) Coined names
Before using a coined name, manufacturers should verify if it is not a registered trademark in Canada.
More and more meat processing plants are engaged in the production of finger foods. Names most commonly used include: fingers, nuggets, sticks and strips. Since there are quite a few different types of products involved, what follows is an attempt at classifying those types of products.
Products which are made from a solid piece of meat may use such terms as "Nuggets, Fingers, etc." as part of the product name without further qualifications e.g. "Chicken Nuggets".
Products made from chopped and formed meat may use such terms as "Nuggets, Fingers, etc." as part of the product name provided a qualifying statement describing such process is shown contiguous to the product name, e.g. "Chicken Nuggets, chopped and formed".
Products made from chopped meat and containing fillers may be described as "Nuggets, Fingers, etc." provided a descriptive name immediately follows e.g. "Nugget Shaped Chicken Burgers", otherwise, the product name must fully describe the product.
Note: Breaded products described in the paragraphs above shall be labelled as "Breaded".
(h) Meat product labels with claims that are unsubstantiated or unverifiable by inspectors
Labels containing statements referring to production methods for the live animals. An example of this type of statement is: "Hormone Free".
It is not permitted to show such statements on the label of a meat product. Labels containing statements such as these will not be registered at the present time. Method of production claims must follow the guidelines in the Food and Drugs Act and the Consumer Packaging and Labelling Act, and must be currently accepted by the LRRU prior to registering a label.
7.6.2 The net quantity of the meat product
Net weight declaration
- The numerical declaration of net weight must be
followed by a metric unit of measure. The symbols of units of measure which may
be used are as follows: g, kg, ml or ML, l or L. No punctuation marks are permitted.
Operators may ship random (catch) weight meat products without marking the actual weight on individual packages. Shipping cartons containing catch weight products shall show a net weight declaration when shipped.
- Legislated weights
See the Meat Inspection Regulations, 1990 Schedule II.
- For any further details in regard to net quantity, see the Meat Inspection Regulations, 1990 and information provided in the Consumer Packaging and Labelling Regulations.
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