A-20.03, r. 1 - Regulation respecting reserved designations

Section 2 Disposition versions

2012-09-01

2. The following documents and information shall be submitted with an application for recognition of a designation:

— general information about the body applying for recognition and its internal statutes and by-laws;

— the scope of the designation to be reserved and a list of the certifiable products;

— a list of the documents, with an indication of the correspondence between each part and the ISO/IEC Guide 65;

— the role and term of office of the board of directors, and a list of its members and the interests they represent, as well as the role and term of office of each committee and a list of the committee members;

— the organization chart of the body applying for recognition;

— the rules of procedure for each committee;

— financial data;

— the inspection plan;

— a list and description of the subcontractors, and the nature of the subcontracting work;

— the quality policy of the body applying for recognition; and

— a description of the product bearing the designation, the features that distinguish it from similar products, the advantages of a specific type of production, the economic data related to that production, the distribution network, potential problems with respect to product imitation or forgery, as well as the economic prospects.

A specification manual shall also be submitted with an application for recognition of a designation. The manual shall comprise,

(1)  in the case of a designation of organic production, the standards provided for in subparagraph 1 of the first paragraph of section 1;

(2)  in the case of a designation of the region of origin,

(a)  the name of the agricultural or food product, containing the designation of origin or the geographical indication;

(b)  a description of the agricultural or food product, including any raw materials used, as well as the major physical, chemical, microbiological and organoleptic features of the product;

(c)  the delimitation of the geographical area;

(d)  the facts mentioned in paragraph 2 of section 1 proving that the agricultural or food product originates in that geographical area;

(e)  a description of the method by which the agricultural or food product is obtained, and any fair, consistently used local methods;

(f)  the facts mentioned in paragraph 2 of section 1 proving an association with the geographical site or with the geographical origin;

(g)  references in respect of the supervisory structure; and

(h)  specific labelling elements related to the words “designation of origin” or “protected geographical indication”, as the case may be, or to the equivalent wording traditionally used in Québec; and

(3)  in the case of an attestation of specificity,

(a)  the name, whether it is specific in and of itself or indicates the specificity of the agricultural or food product;

(b)  a description of the method of production, including the nature and characteristics of the raw material and ingredients used, as well as of the method used to develop the agricultural or food product, in reference to its specificity;

(c)  facts making it possible to determine in what respect it is a traditional product, either because it is produced from traditional raw materials, is of traditional composition or is produced or processed according to traditional methods;

(d)  a description of the features of the agricultural or food product, providing an indication of the major physical, chemical, microbiological and organoleptic features that determine its specificity; and

(e)  the minimum requirements and the inspection procedures, in reference to specificity.

M.O. 1997, s. 2.