Chapter 7 - Packaging and Labelling

Table of Contents

• 7.1 Introduction
• 7.2 Applicable legislation and references
• 7.3 Types of containers and labels
  • 7.3.1 Types of containers
  • 7.3.2 Types of labels
  • 7.3.3 Package design guidelines for Vexar netting, coloured casings and bags
• 7.4 Request for registration of labels and recipes
  • 7.4.1 Labels and recipes requiring registration by the Label and Recipe Registration Unit
  • 7.4.2 Submission of labels and recipes for registration
    • 7.4.2.1 Detailed label application process for Canadian processors
    • 7.4.2.2 Application process for foreign processors
    • 7.4.2.3 Electronic application process
  • 7.4.3 Generic labelling
  • 7.4.4 Submitting label updates
    • 7.4.4.1 Label updates required as a result of mandatory regulatory change
  • 7.4.5 Submission for temporary registration of promotional labels
  • 7.4.6 Submission of product recipe
• 7.5 Label registration fees
• 7.6 Mandatory requirements for labels of edible meat products in registered establishments
  • 7.6.1 The identity of the meat product
  • 7.6.2 The net quantity of the meat product
  • 7.6.3 The list of ingredients
  • 7.6.4 The name and address of the firm
  • 7.6.5 The Meat Inspection Legend
  • 7.6.6 Storage instructions
    • 7.6.6.1 Durable life date statement
    • 7.6.6.2 Production date and identification code of production lot
    • 7.6.6.3 Retained water declaration for raw single-ingredient meat products
    • 7.6.6.4 Nutrition labelling
• 7.7 Non-mandatory information on labels for edible meat products in registered establishments
  • 7.7.1 Method of production claims - Evaluation procedures
    • 7.7.1.1 Animal production claims
    • 7.7.1.2 Production protocol
    • 7.7.1.3 Labels
    • 7.7.1.4 Audits
• 7.8 Other labelling requirements
• 7.9 Cutting and labelling requirements of poultry parts
• 7.10 Acceptable labelling methods for meat in artificial casings
• 7.11 Labelling of volume retail packages
• 7.12 Labelling of shipping containers
• 7.13 Ham nomenclature
• 7.14 Labelling requirements for non-meat food products
• 7.15 Requirements for labels not requiring registration from the Packaging, Labelling and Evaluation Unit
• 7.16 Labelling requirements for non-food products
• 7.17 Custody of labels
• 7.18 Transfer of labels, bearing the Meat Inspection Legend, from one registered establishment to another
• 7.19 Disposal of obsolete labels bearing the Meat Inspection Legend
• 7.20 Authority to reproduce the Meat Inspection Legend
• 7.21 Labelling of imported meat products
  • 7.21.1 Mandatory requirements
  • 7.21.2 List of registered foreign labels
• 7.22 Meat standards as prescribed in the Meat Inspection Regulations, 1990
  • 7.22.1 Protein requirements
  • 7.22.2 Ingredients derived from milk
  • 7.22.3 Gums and gelling agents
  • 7.22.4 Use of pork or poultry skin
  • 7.22.5 Use of mechanically separated meat (MSM)
  • 7.22.6 Wiltshire bacon
  • 7.22.7 Use and labelling of partially defatted chopped beef and pork
  • 7.22.8 Use and labelling of partially defatted chopped beef and pork obtained from a low temperature heating process
  • 7.22.9 Use of phosphate salts or water in the preparation of meat products

Annexes

Annex A - Request for Registration of Labels, Markings and Containers (PDF - 277 kb)

Annex C - Main Panels on Round Containers (Cans)

Annex E - Registration Stamp

Annex F - Label Review by Inspectors/Veterinarians in Charge

Annex G - Authorization to Reproduce the Meat Inspection Legend

Annex H - Statement of Compliance for Printers of Packaging Materials and Labels Bearing the Meat Inspection Legend and Manufacturers of Stamps Bearing the Meat Inspection Legend

Annex I - Diagram: Flow Chart Showing the Differences Between the Product Flow of a Stamped Meat Product vs an Unstamped Meat Product

Annex J - Ingredients and Components of Ingredients - Labelling Requirements

Next page: Sections 7.1 to 7.5