Language selection

Search

Canadian Standards of Identity: Volume 2 – Processed Egg Products

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements are being phased in over the following 12 to 30 months. For more information, refer to the SFCR timelines.

Interpretation

1. The following definitions apply in this Volume.

"egg solid" means egg yolk, egg white or albumen, or egg yolk and egg white or albumen, that contains no shell or water. (solide d'oeufs)

"FDR" means the Food and Drug Regulations. (RAD)

"sweetening agent" has the same meaning as in subsection B.01.001(1) of the Food and Drug Regulations. (agent édulcorant)

"whole egg" means the white or albumen and the yolk of an egg but not its shell. (oeuf entier)

Standards

2. Liquid Whole Egg, Dried Whole Egg and Frozen Whole Egg are the foods that meet the standard set out in section B.22.034 of the FDR and

3. Liquid Yolk, Dried Yolk and Frozen Yolk are the foods that meet the standard set out in section B.22.035 of the FDR and

4. Liquid Egg White or Liquid Albumen, Dried Egg White or Dried Albumen and Frozen Egg White or Frozen Albumen are the foods that meet the standard set out in section B.22.036 of the FDR and that

5. Liquid Whole Egg Mix, Dried Whole Egg Mix, Frozen Whole Egg Mix, Liquid Yolk Mix, Dried Yolk Mix and Frozen Yolk Mix are the foods that meet the standard set out in section B.22.037 of the FDR and

6. (1) A Liquid Egg Product is liquid food for which no standard is set out elsewhere in this Volume or in the FDR and that contains at least 50% by weight of one or more of the foods for which a standard is set out in any of sections 2 to 5.

(2) A Dried Egg Product is dried food for which no standard is set out elsewhere in this Volume or in the FDR and that contains at least 50% by weight of one or more of the foods for which a standard is set out in any of sections 2 to 5.

(3) A Frozen Egg Product is frozen food for which no standard is set out elsewhere in this Volume or in the FDR and that contains at least 50% by weight of one or more of the foods for which a standard is set out in any of sections 2 to 5.

Report a problem or mistake on this page
Please select all that apply:

Thank you for your help!

You will not receive a reply. For enquiries, contact us.

Date modified: