A-20.03, r. 2 - Regulation respecting reserved designations

Article 3 Versions de la disposition

2012-09-01

3. The specification manual provided for in section 2 must include

1°  in the case of a reserved designation relating to a method of production,

a)  the reserved designation whose recognition is applied for;

b)  a description of the method of production and of the principles and objectives on which it relies and that make it distinguishable;

c)  a description of the specific practices involved in that method of production;

d)  control points and their assessment methods;

e)  references concerning the control structure;

f)  labelling requirements, if any;

2°  in the case of a reserved designation relating to a link with a terroir,

a)  the reserved designation whose recognition is applied for;

b)  a description of the product, including any raw materials used, where applicable, and the main physical, chemical, microbiological or organoleptic characteristics of the product;

c)  the delimitation of the geographical area;

d)  the elements mentioned, as the case may be, in subparagraphs a or b of subparagraph 2 of the first paragraph of section 1 establishing that the product originates from that geographical area;

e)  a description of the method by which the product is obtained and, where applicable, the local, fair and constant methods;

f)  the elements mentioned, as the case may be, in subparagraphs a or b of subparagraph 2 of the first paragraph of section 1 establishing the link with the geographical origin or geographical site;

g)  control points and their assessment methods;

h)  references concerning the control structure;

i)  labelling requirements, if any;

3°  in the case of a reserved designation relating to a specificity,

a)  the reserved designation whose recognition is applied for;

b)  a description of the method by which the product is obtained, including the nature and characteristics of the raw material and ingredients used, in reference to its specificity;

c)  a description of the product’s main physical, chemical, microbiological or organoleptic distinctive characteristics;

d)  in the case of a reserved designation relating to a traditional specificity, the elements that make it possible to assess the product’s traditional character according to subparagraph 3 of the first paragraph of section 1;

e)  control points and their assessment methods;

f)  references concerning the control structure;

g)  labelling requirements, if any.

M.O. 2010-07-05, s. 3.