P-29, r. 1 - Regulation respecting food

Updated to 1 July 2024

This document has official status.

chapter P-29, r. 1

Regulation respecting food

Food Products Act

(chapter P-29, s. 40).

The fees prescribed in the Regulation have been indexed pursuant to the notice published in Part 1 (French) of the Gazette officielle du Québec of 6 April 2024, page 210. (ss. 1.3.6.1, 1.3.6.2, 1.3.6.3, 1.3.6.4, 1.3.6.5, 1.3.6.6, 1.3.6.7, 1.3.6.7.3, 1.3.6.7.4, 1.3.6.7.5, 1.3.6.7.6, 1.3.6.7.7, 1.3.6.7.8, 1.3.6.10, 1.3.6.12) (Effect from 1 April 2024)

See Chapter III of the Regulation respecting the temporary implementation of the amendments made by chapter 7 of the Statutes of 2021 in connection with the management of flood risks (chapter Q-2, r. 32.2).

CHAPTER 1 GENERAL PROVISIONS

DIVISION 1.1 APPLICATION — DEFINITIONS

1.1.1. Definitions: In this Regulation, unless the context indicates otherwise,

(a)  “dismembering plant” means the plant for dismembering animals contemplated in section 7.1.2;

(a.1)  “elimination site” means any elimination site referred to in section 7.1.2.1;

(b)  “canned meat” means the canned meat referred to in paragraph a of section 6.1.1;

(c)  “denaturant” means the denaturant referred to in section 7.1.3;

(c.1)  “drinking water” means water meeting the standards of quality prescribed by the Regulation respecting the quality of drinking water (chapter Q-2, r. 40);

(d)  “inspector or analyst” means an authorized person within the meaning of paragraph f of section 1 of the Act;

(e)  “Act” means the Food Products Act (chapter P-29);

(f)  “Minister” means the Minister of Agriculture, Fisheries and Food;

(g)  “salvager” means the salvager referred to in section 7.1.4;

(h)  “inedible meat” means the inedible meat mentioned in section 7.1.1;

(i)  “authorized operator” means the operator authorized pursuant to section 6.5.2.6 to use the stamp provided for in section 6.5.1.1 or a wrapping, a label or a sticker bearing its reproduction;

(j)  “preparation” means bleed, bone, can, candle, chop, coagulate, coat, concentrate, cook, cut, dehydrate, dismember, dry, evaporate, extract, ferment, fillet, filter, freeze, garnish, grill, grind, gut, smoke, heat, marinate, mix, mould, pack, pasteurize, peel, pickle, preserve, press, prick, reheat, repack, roast, slice, salt, season, shape, shuck, skin, slaughter, smoke, split, thaw, trim, wash and any other form of processing or conditioning of food, with the exception of trimming inedible parts, washing in water and packaging whole fresh fruits and vegetables, packaging consumer shell eggs, infusion, dilution or reconstitution of a dry or concentrated product with water for direct serving to the consumer in an individual portion, without subsequent heating of that portion;

(k)  “hot or cold unit” means for the purpose of establishing the fees payable for the permits referred to in subparagraphs 1 and 2 of the first paragraph and subparagraphs 1 and 3 of the second paragraph of section 1.3.6.7, a device, container or other installation designed to keep food hot at 60°C or above, or to keep food cold at 13°C or below and containing food offered to consumers in a self-service environment.

A device, container or installation referred to in the first paragraph that is at least 1.5 m high and not more than 3.65 m long constitutes a unit. If the device, container or installation at least 1.5 m high is longer than 3.65 m, the number of units is calculated by adding the lengths of each side accessible to the public and dividing the result obtained by 3.65 m. The latter result is then rounded up to the next whole number; if the fraction is 0.5, the number is rounded up to the next higher whole number.

A device, container or installation not referred to in the second paragraph constitutes a unit if its surface area is 3.35 m2 or less. If that surface area exceeds 3.35 m2, it constitutes more than one unit, namely the number obtained by dividing the surface area by 3.35 m2. The result is then rounded up to the next whole number; if the fraction is 0.5, the number is rounded up to the next higher whole number.

In the case of devices, containers or installations referred to in the third paragraph placed side by side with no space in between, the surface area for the purpose of determining the number of units they constitute is the sum of the surface areas of each device, container or installation.

Despite this subparagraph and for the purposes of the third paragraph of section 1.3.6.7, a device, container or any other installation that keeps food cold consisting solely of fresh whole, cut, peeled, grated or sliced fruit or vegetables is not taken into consideration in the calculation of the number of hot or cold units.

This subparagraph does not apply to the hot or cold units in the rooms of tourist accommodation establishments as defined in section 1 of the Regulation respecting tourist accommodation establishments (chapter E-14.2, r. 1).

Subparagraph j of the first paragraph also applies for the purposes of the Act and includes, for the application of subparagraphs m and n of the first paragraph of section 9 of the Act, keeping hot or cold food other than beverages, flavoured ice and ice.

R.R.Q., 1981, c. P-29, r. 1, s. 1.1.1; O.C. 397-88, s. 1; O.C. 1573-91, s. 1; O.C. 1769-92, s. 1; O.C. 725-94, s. 2; O.C. 854-98, s. 1; O.C. 647-2001, s. 52; O.C. 922-2005, s. 1; O.C. 477-2010, s. 1.

1.1.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 1.1.2; O.C. 1573-91, s. 2.

DIVISION 1.2 REGISTRATION

R.R.Q., 1981, c. P-29, r. 1, Div. 1.2; O.C. 1573-91, s. 3; O.C. 1305-93, s. 1.

1.2.1. The operator of a cold storage warehouse used to store sea food products or freshwater products must register with the Minister where, for remuneration, the operator furnishes storage services in the warehouse.

R.R.Q., 1981, c. P-29, r. 1, s. 1.2.1; O.C. 1055-82, s. 1; O.C. 1573-91, s. 3; O.C. 1305-93, s. 1.

1.2.2. The operator referred to in section 1.2.1 shall, for each warehouse operated, send the Minister a document containing the following information:

(1)  his name or firm name;

(2)  his mailing address or that of his head office or establishment, and his telephone number and fax number;

(3)  whether he operates the cold storage warehouse as an individual doing business alone, as a partnership or as a legal person;

(4)  in the case of a partnership, the names of the partners;

(5)  in the case of a cold storage warehouse operated under a different name from the name provided under subparagraph 1, the name under which the warehouse is operated;

(6)  where the warehouse is operated at a different address from the address provided under subparagraph 2, the address at which the warehouse is operated and its telephone number and fax number;

(7)  the name of the manager, director or person in charge of the warehouse;

(8)  information concerning the operation of the warehouse, in particular,

(a)  the type of products stored:

i.  sea food products;

ii.  freshwater products;

iii.  bait;

iv.  non-edible fisheries products;

v.  products other than those referred to in subparagraphs i to iv;

(b)  the state of the products stored:

i.  canned;

ii.  refrigerated;

iii.  frozen;

iv.  salted;

v.  dried;

vi.  semi-preserved: marinated, smoked or pickled;

vii.  any state other than those referred to in subparagraphs i to vi;

(9)  information concerning the operating timetable of the cold storage warehouse, including the number of days of operation per week, the number of weeks of operation per year, and the dates of the beginning and end of operations.

The document must be signed by the operator or his duly authorized representative and must bear the name and position of the person signing, the date on which the document was signed, and a declaration as to the accuracy of the information provided.

R.R.Q., 1981, c. P-29, r. 1, s. 1.2.2; O.C. 1573-91, s. 3; O.C. 1305-93, s. 1.

1.2.3. Within 15 days immediately following a change in any of the information contained in the document required in section 1.2.2, the operator must notify the Minister in writing.

R.R.Q., 1981, c. P-29, r. 1, s. 1.2.3; O.C. 1573-91, s. 3; O.C. 1305-93, s. 1.

DIVISION 1.3 PERMIT

§ 1.3.1 . — General provisions

1.3.1.1. Every application for a permit referred to in the first paragraph of section 9 of the Act, except a permit referred to in subparagraphs k.1 to k.4 of the first paragraph, must be made in writing and contain the following information:

(1)  if the application is made by a natural person, the person’s name, address and telephone number; if the application is made by a sole proprietorship, partnership or legal person, its name and telephone number, the address of its principal establishment and the business number assigned under the Act respecting the legal publicity of enterprises (chapter P-44.1);

(2)  the name under which the premises or vehicle will be operated and the address or registration number, as the case may be;

(3)  the activities that the applicant plans to carry on;

(4)  in the case of an application for a permit referred to in subparagraph e of the first paragraph of section 9 of the Act, the processed sea food products; and

(5)  for the purpose of establishing the fees payable for the permits referred to in subparagraphs 1 and 2 of the first paragraph and subparagraphs 1 and 3 of the second paragraph of section 1.3.6.7, the total number of hot or cold units containing food offered to consumers in a self-service environment, other than units that keep food cold consisting solely of fresh whole, cut, peeled, grated or sliced fruit or vegetables, calculated in the manner described in subparagraph k of the first paragraph of section 1.1.1.

Every permit application must be accompanied by payment to the Minister of Finance of the amount of the fees payable for the issue of each permit and by payment of the costs for the opening of a file for a permit application.

Despite the third paragraph, no costs for the opening of a file are payable for the permits referred to in paragraphs 3 and 4 of section 1.3.5.B.1 and paragraphs 3 and 4 of section 1.3.5.C.1.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.1; O.C. 1573-91, s. 4; O.C. 1483-93, s. 1; O.C. 922-2005, s. 2; O.C. 741-2008, s. 1; O.C. 477-2010, s. 2.

1.3.1.1.1. To obtain a dairy plant operating permit required under subparagraph k.1 of the first paragraph of section 9 of the Act, a person must apply in writing to the Minister. The application must contain the following information:

(1)  if the applicant is a natural person, the applicant’s name, domicile address and, if applicable, business number assigned under the Act respecting the legal publicity of enterprises (chapter P-44.1);

(2)  if the applicant is a legal person or partnership subject to the registration requirement under the Act respecting the legal publicity of enterprises, the applicant’s name, the address of its principal establishment and its business number assigned under that Act;

(3)  the dairy product prepared by the applicant; if the product is cheese, the applicant must also state the name of the cheese and its moisture and fat percentage content; if it is a soft cheese or semi-soft cheese made with raw milk or unpasteurized milk prepared without a minimum 60-day ripening period at 2°C, the applicant must also state, in addition to the ripening period, the name and address of the dairy producer supplying the applicant and the producer’s identification number assigned by the producers marketing board administering the joint dairy marketing plan established under the Act respecting the marketing of agricultural, food and fish products (chapter M-35.1), or in the absence of a joint plan, the number assigned by the Department;

(4)  the name and address of the plant or, in the case of a vehicle referred to in subparagraph c.2 of the first paragraph of section 1 of the Act, the registration number of the vehicle;

(5)  the marketing conditions, such as the distribution network and the administrative region in which the product will be distributed;

(6)  the milk supply conditions, such as the supply source and projected milk volume; and

(7)  the name of the director of processing operations at the dairy plant referred to in section 8.1 of the Act.

The applicant must also provide scale plans of the land, plant and dependencies and specifications showing that the plant meets the construction and layout standards set out in section 11.5 and the pasteurization equipment standards set out in sections 11.7.8 to 11.7.10, 11.7.12 and 11.7.13.

O.C. 741-2008, s. 2.

1.3.1.1.2. To obtain a milk transport permit required under subparagraph k.2 of the first paragraph of section 9 of the Act, a person must apply in writing to the Minister. The application must contain the following information:

(1)  if the applicant is a natural person, the applicant’s name, domicile address and, if applicable, business number assigned under the Act respecting the legal publicity of enterprises (chapter P-44.1);

(2)  if the applicant is a legal person or partnership subject to the registration requirement under the Act respecting the legal publicity of enterprises, the applicant’s name, the address of its principal establishment and its business number assigned under that Act;

(3)  the description of every vehicle operated, including its make, model, year, serial number, capacity in litres and the number of the certificate of compliance affixed by a person authorized under section 11.4.12; and

(4)  if applicable, the goods to be transported other than milk referred to in section 11.4.6.

O.C. 741-2008, s. 2.

1.3.1.1.3. To obtain a dairy distributor permit required under subparagraph k.3 of the first paragraph of section 9 of the Act, a person must apply in writing to the Minister. The application must contain the following information:

(1)  if the applicant is a natural person, the applicant’s name, domicile address and, if applicable, business number assigned under the Act respecting the legal publicity of enterprises (chapter P-44.1);

(2)  if the applicant is a legal person or partnership subject to the registration requirement under the Act respecting the legal publicity of enterprises, the applicant’s name, the address of its principal establishment and its business number assigned under that Act;

(3)  the permit category applied for; and

(4)  the name and address of the supplier, and the written supply agreement.

O.C. 741-2008, s. 2.

1.3.1.1.4. To obtain a permit required under subparagraph k.4 of the first paragraph of section 9 of the Act to operate an establishment where dairy product substitutes are prepared or to operate an establishment where dairy product substitutes are sold wholesale, a person must apply in writing to the Minister. The application must contain the following information:

(1)  if the applicant is a natural person, the applicant’s name, domicile address and, if applicable, business number assigned under the Act respecting the legal publicity of enterprises (chapter P-44.1);

(2)  if the applicant is a legal person or partnership subject to the registration requirement under the Act respecting the legal publicity of enterprises, the applicant’s name, the address of its principal establishment and its business number assigned under that Act;

(3)  the dairy product substitutes that are prepared or sold wholesale; and

(4)  if the application is for a dairy product substitute wholesale permit, the name and address of the supplier and of the establishment where the dairy product substitutes are prepared.

The applicant for a dairy product substitute preparation permit must provide scale plans of the land, plant and dependencies and specifications showing that the establishment meets the construction and layout standards set out in section 11.9.3.

O.C. 741-2008, s. 2.

1.3.1.1.5. (Revoked).

O.C. 741-2008, s. 2; O.C. 477-2010, s. 3.

1.3.1.1.6. Applications for permits must be accompanied by the fee payable for the issue of each permit and the file opening fee.

Despite the first paragraph, no file opening fee is payable for the permits referred to in paragraph 2 of section 1.3.5.H.1 and section 1.3.5.K.1.

O.C. 741-2008, s. 2.

1.3.1.2. Plans and specifications: A scale plan of the establishment of the outbuildings, and of the lot where they are built must accompany the application for a permit referred to in section 1.3.1.1, except the application for a permit referred to in subparagraph m or n of the first paragraph of section 9 of the Act, together with the specifications indicating:

(a)  the type of plant;

(b)  its location in relation to the neighbourhood;

(c)  the design, dimensions, arrangement and installations of the rooms and areas of the plant;

(d)  the dimension and location of partitions, doors, windows, stairs, pillars, rails and equipment;

(e)  the nature of materials used for ceilings, walls and floors and for the insulation of ceilings and walls of the different rooms and areas of the plant;

(f)  the description, nature and characteristics of the sanitary equipment and waste water disposal;

(g)  the description, nature and characteristics of the supply of potable water and of the supply of hot water, and of lighting, ventilation and refrigeration of rooms with mention of the temperature, and of any cold storage used by the applicant;

(h)  the nature of the materials used for the exterior facing of the plant;

(i)  the location of hot and cold water outlets.

The applicant must also furnish with his application for a permit information on:

(a)  the equipment to be used in his operations;

(b)  the name and address of the warehouse operator whose services he uses, and the location of the warehouse.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.2; O.C. 1055-82, s. 2; O.C. 1573-91, s. 5; O.C. 725-94, s. 3; O.C. 477-2010, s. 4.

1.3.1.2.1. In addition to complying with the requirements of section 1.3.1.1, an applicant for a permit or renewal of a permit referred to in the first paragraph of section 9 of the Act must state in the application that upon the issue or renewal of the permit, responsibility for the control of food hygiene and safety on the premises or in the vehicle will be assigned to the holder of a food establishment manager training certificate described in section 2.2.4.5, and specify that person’s name and certificate number.

The first paragraph does not apply to applicants for a permit or renewal of a permit required under subparagraph c, d, k.1, k.2 or k.3 of the first paragraph of section 9 of the Act, paragraph 4 of section 1.3.5.B.1 or 1.3.5.C.1, or section 1.3.5.J.1. The first paragraph does not apply to persons responsible for an intermediate resource referred to in section 302 of the Act respecting health services and social services (chapter S-4.2) or to operators of a private seniors’ residence referred to in section 346.0.1 of that Act if the resource or residence does not have more than 9 residents.

O.C. 454-2008, s. 1; O.C. 1187-2011, s. 1.

1.3.1.3. Additional information: In the case of an application for a permit to operate a dismembering plant or an application for a permit to salvage inedible meat, the applicant shall provide with his application the description and the number of trucks, trailers or containers he uses and the lists provided for in sections 7.3.11 and 7.3.12.

In the case of an application for a permit to operate a dismembering plant referred to in sections 1.3.4.6 or 1.3.4.8, the applicant shall provide with his application the name and address of any distributor with whom he does business for purposes of marketing inedible meat in packaging bearing the name of the distributor.

In the case of an application for a permit to operate a plant referred to in section 1.3.3.1, the applicant shall provide with his application an affidavit or a solemn declaration provided for in the Canada Evidence Act (R.S.C. 1985, c. C-5) giving, on the basis of a weekly average for the year preceding the date of the application:

(a)  the volume of his total retail and wholesale sales, in kilograms;

(b)  the volume of his wholesale sales to a retailer;

(c)  the volume of his wholesale sales to a restaurant operator;

(d)  the percentage of his wholesale sales in relation to his total retail and wholesale sales; and

(e)  the data mentioned in subparagraphs a to d but given only for the meat or meat products he prepares, conditions or processes apart from the ones only he distributes.

In the case of an application to obtain or renew a permit to operate premises or a vehicle referred to in subparagraphs m or n of the first paragraph of section 9 of the Act, the applicant must attest, in his application, that the operating premises or vehicle complies with the first paragraph of section 1.4.4 and with section 2.1.3 except where it only keeps food hot or cold.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.3; O.C. 1573-91, s. 6; O.C. 1483-93, s. 2; O.C. 477-2010, s. 1; I.N. 2016-01-01 (NCCP).

1.3.1.4. Authorization: The applicant must attach to his application for a permit the authorizations issued respectively by the Ministère du Développement durable, de l’Environnement et des Parcs, the Commission de protection du territoire agricole du Québec and the municipality concerned to the effect that the site, design, construction and layout of the processing establishment or the sea food products or freshwater products cannery comply with the requirements of the Environment Quality Act (chapter Q-2), the Act respecting the preservation of agricultural land and agricultural activities (chapter P-41.1) and the regulations for the application of those Acts, as well as municipal zoning by-laws.

In the case of an application for a permit to operate a dismembering plant or to salvage inedible meat, the applicant must also attach to his application the certificates issued by the competent authorities to the effect that he meets the requirements of the laws or regulations in force concerning the use of a means or system of transport and the licensing of vehicles.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.4; O.C. 1055-82, s. 3; O.C. 1305-93, s. 2; S.Q., 1994, c. 17, s. 77; O.C. 477-2010, s. 1.

1.3.1.5. To renew a permit, a permit holder must apply for renewal in writing, indicate in the application the information referred to in the first paragraph of section 1.3.1.1 and pay the fees payable to the Minister of Finance. The application and payment of the fees payable must be received by the Minister before the expiry date of the permit.

The first paragraph does not apply to permits under paragraph 4 of section 1.3.5.B.1, paragraph 4 of section 1.3.5.C.1, section 1.3.5.F.1, 1.3.5.G.1, 1.3.5.H.1, 1.3.5.I.1, 1.3.5.J.1 or 1.3.5.K.1.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.5; O.C. 1573-91, s. 7; O.C. 1483-93, s. 3; O.C. 951-96, s. 1; O.C. 922-2005, s. 3; O.C. 741-2008, s. 3; O.C. 477-2010, s. 5.

1.3.1.5.1. To renew a permit under section 1.3.5.F.1, 1.3.5.G.1, 1.3.5.H.1, 1.3.5.I.1, 1.3.5.J.1 or 1.3.5.K.1, a permit holder must apply in writing to the Minister and pay the renewal fee. The renewal application and fee must be received by the Minister before the expiry of the permit. The renewal application must contain the information and documents required by sections 1.3.1.1.1 to 1.3.1.1.4.

An application for renewal of a tester permit required by section 1.3.5.K.1 must state the holder’s name and address, the number of the certificate issued to the holder by the Institut de technologie agroalimentaire du Québec and, if applicable, the name and address of the carrier or dairy plant operator employing the applicant.

O.C. 741-2008, s. 4; O.C. 477-2010, s. 6.

1.3.1.6. Permit renewal: Subject to section 15 of the Act and upon receipt of an application for renewal and upon payment of the fee payable, the Minister will renew the permit of the applicant provided that the latter has reported in the application referred to in section 1.3.1.5 or section 1.3.1.5.1, any change in the information or documents provided pursuant to section 1.3.1.1, 1.3.1.1.1, 1.3.1.1.2, 1.3.1.1.3, 1.3.1.1.4, 1.3.1.2, 1.3.1.3, 1.3.1.4, 7.3.11 or 7.3.12.

The operator that holds a permit mentioned in section 1.3.3.1 must provide with his application for permit renewal the document provided for in the third paragraph of section 1.3.1.3.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.6; O.C. 1573-91, s. 8; O.C. 741-2008, s. 5; O.C. 477-2010, s. 7.

1.3.1.7. Return of permit: In the case of cancellation or non-renewal, the permit must be returned to the Minister by the operator.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.7.

1.3.1.8. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.8; O.C. 1573-91, s. 9; O.C. 1483-93, s. 4; O.C. 922-2005, s. 4; O.C. 477-2010, s. 8.

1.3.1.9. Cessation, suspension of operations: Every holder of a permit issued or renewed must notify the Minister in writing as soon as he permanently ceases his operations or suspends them for the period he indicates.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.9.

1.3.1.10. Permit following cancellation: No new permit may be issued to a person whose permit has been cancelled until 6 months have elapsed since the cancellation.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.10.

1.3.1.11. Change: Within 15 days of any change affecting any information or document required under this Division, the permit holder must inform the Minister thereof in writing.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.11.

1.3.1.12. Applicant for a permit in the “raw meat” category. Conditions: A person applying for a dismembering plant permit in the “raw meat” category must own and operate a mink ranch, a fox ranch, kennels or a zoo; and

(a)  in the case of a mink ranch, own at least 400 breeding females;

(b)  in the case of a fox ranch, own at least 100 foxes;

(c)  in the case of a kennel, own at least 50 dogs; or

(d)  in the case of a zoo, hold a permit to operate a zoo under the Act respecting the conservation and development of wildlife (chapter C-61.1).

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.12; S.Q., 1983, c. 39, s. 184.

1.3.1.12.1. In order to obtain a dismembering plant permit in the “composting” category, the applicant must be a poultry, goat, sheep or hog producer.

O.C. 1122-2004, s. 1; O.C. 1023-2006, s. 1; O.C. 1187-2011, s. 2.

1.3.1.13. Applicant for a permit to salvage meat. Conditions: Only a person other than the applicant for or holder of a permit to salvage meat in the “oil” category may apply for a permit in the “carcass” category.

Only a person other than the applicant for or the holder of a permit to salvage meat in the “carcass” category may apply for a permit to salvage meat in the “oil” category.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.13.

1.3.1.14. Applicant for a permit of the “depot” or “boning” category. Conditions: Only a person other than the applicant for or holder of a dismembering plant permit of the “depot” category may apply for a dismembering plant permit of the “boning” category.

Only a person other than an applicant for or holder of a dismembering plant permit of the “boning” category may apply for a dismembering plant permit of the “depot” category.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.14.

1.3.1.15. Applicant for a permit of operation of a preparation, conditioning or processing plant. Conditions: The applicant for a permit of one of the categories mentioned in Subdivision 1.3.3 must meet the following conditions:

(a)  operate a plant in which he holds the meat or meat products he prepares, conditions or processes; and

(b)  make wholesale sales of the products mentioned in paragraph a on the basis of a weekly average for one year, equivalent in kilograms to at least 50% of the total retail and wholesale sales of these products.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.1.15.

1.3.1.16. Canned goods. Identification code: At the time of his application for a permit or for its renewal, a producer of canned meat or of canned sea food or freshwater products shall inform the Minister of the manufacturer’s code he intends to use in accordance with section 6.4.4.8 or, where it applies, section 9.3.3.12 or 10.3.3.5.

O.C. 1055-82, s. 4; O.C. 1305-93, s. 4.

1.3.1.17. Restaurant permit: To obtain the permit provided for in subparagraph m or n of the first paragraph of section 9 of the Act or the renewal thereof, the person shall hold, where applicable, a tourist establishment permit in the “restaurant” class prescribed in section 4 of the Act respecting tourist accommodation establishments Act (chapter E-14.2) and in section 12 of the Regulation respecting tourist establishments (O.C. 747-91, 91-05-29).

The first paragraph does not apply in the case of permits provided for in paragraph 4 of section 1.3.5.B.1 and in paragraph 4 of section 1.3.5.C.1.

O.C. 1483-93, s. 5; O.C. 951-96, s. 2.

§ 1.3.2 . — Categories of slaughterhouse permit

1.3.2.1. Slaughterhouse permit: There are 5 categories of slaughterhouse permit:

(a)  slaughterhouse permit A-1;

(b)  slaughterhouse permit A-1B;

(c)  slaughterhouse permit A-1P;

(d)  (paragraph revoked);

(e)  slaughterhouse permit A-3;

(f)  slaughterhouse permit A-4.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.1; O.C. 725-94, s. 4.

1.3.2.2. Slaughterhouse permit A-1: Slaughterhouse permit A-1 authorizes its holder to slaughter cattle, horses, pigs, goats, sheep and cervidae in a slaughterhouse in conformity with section 6.3.1.2.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.2; O.C. 725-94, s. 5; O.C. 238-99, s. 1.

1.3.2.3. Slaughterhouse permit A-1B: Slaughterhouse permit A-1B authorizes its holder to slaughter cattle, horses, goats, sheep and cervidae in a slaughterhouse in conformity with section 6.3.1.2.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.3; O.C. 725-94, s. 6; O.C. 238-99, s. 1.

1.3.2.4. Slaughterhouse permit A-1P: Slaughterhouse permit A-1P authorizes its holder to slaughter pigs, goats, sheep and cervidae in a slaughterhouse in conformity with section 6.3.1.2.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.4; O.C. 238-99, s. 1.

1.3.2.5. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.5; O.C. 725-94, s. 7.

1.3.2.6. Slaughterhouse permit A-3: Slaughterhouse permit A-3 authorizes its holder, subject to section 6.4.3.13, to slaughter poultry, rabbits, pheasants, guinea fowl, partridges or quail in a slaughterhouse in conformity with section 6.3.2.4.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.6.

1.3.2.7. Slaughterhouse permit A-4: Slaughterhouse permit A-4 authorizes its holder to only slaughter pheasants, guinea fowl, partridges or quail in a slaughterhouse in conformity with section 6.3.2.A.1.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.2.7.

§ 1.3.3 . — Categories of permits for plants for the preparation, conditioning or processing, for wholesale purposes, of meat or meat products intended for human consumption

1.3.3.1. Permit categories: There are 6 categories of permits for plants for preparing, conditioning or processing, for wholesale purposes, meat or meat products intended for human consumption:

(a)  the “general delicatessen” permit;

(b)  (paragraph revoked);

(c)  the “meat cutting and mincing” permit;

(d)  the “pizza preparation” permit;

(e)  the “canned meat” permit;

(f)  the “hare meat preparation” permit;

(g)  the “canned hare meat” permit.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.1; O.C. 725-94, s. 8.

1.3.3.2. General delicatessen permit: A general delicatessen permit authorizes its holder to prepare, condition or process, for wholesale purposes, meat or meat products other than canned meat in a plant in conformity with section 6.3.3.2 or, if the caribou referred to in subparagraph b of the fourth paragraph of section 6.2.1 are dressed there, in conformity with section 6.3.3.2.1.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.2; O.C. 725-94, s. 9; O.C. 314-95, s. 1.

1.3.3.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.3; O.C. 725-94, s. 10.

1.3.3.4. Meat cutting and mincing permit: A meat cutting and mincing permit authorizes its holder to prepare exclusively meat in its natural state and minced meat, for wholesale purposes, in a plant in conformity with section 6.3.3.3.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.4.

1.3.3.5. Pizza preparation permit: A pizza preparation permit authorizes its holder to prepare, to the exclusion of all other meat products, meat-based pizzas, for wholesale purposes, in a plant in conformity with section 6.3.3.4.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.5.

1.3.3.6. Canned meat permit: A canned meat permit authorizes its holder to prepare canned meat, for wholesale purposes, in a plant in conformity with section 6.3.4.2.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.6.

1.3.3.7. Hare meat preparation permit: A hare meat preparation permit authorizes its holder to prepare exclusively meat or meat products derived from hares, for wholesale purposes, in a plant in conformity with section 6.3.3.5.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.7.

1.3.3.8. Canned hare meat permit: A canned hare meat permit authorizes its holder to prepare exclusively canned hare meat, for wholesale purposes, in a plant in conformity with section 6.3.4.4.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.8.

1.3.3.9. Provisions respecting the no-stamp permit only: Where the plant mentioned in section 1.3.3.1 is operated by a person other than an authorized operator, section 1.3.3.2 and sections 1.3.3.4 to 1.3.3.8 apply, subject to sections 6.3.3.13, 6.3.4.5 and 6.3.5.11.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.3.9.

§ 1.3.4 . — Categories of dismembering plant permit

1.3.4.1. Permit categories: There are 9 categories of dismembering plant permits:

(a)  dismembering plant permit, “rendering plant” category;

(b)  dismembering plant permit, “relay” category;

(c)  dismembering plant permit, “animal food cannery” category;

(d)  dismembering plant permit, “depot” category;

(e)  dismembering plant permit, “boning” category;

(f)  dismembering plant permit, “raw meat” category;

(g)  dismembering plant permit, “general preparation” category;

(h)  dismembering plant permit, “special preparation” category;

(i)  dismembering plant permit, “composting” category.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.1; O.C. 1122-2004, s. 2.

1.3.4.2. “Rendering plant” category permit: A permit of the dismembering plant “rendering plant” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving inedible meat and processing it into meal, oil or animal fat products, or into industrial by-products in a plant in conformity with section 7.2.4.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.2; O.C. 477-2010, s. 1.

1.3.4.3. “Relay” category permit: A permit of the dismembering plant “relay” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving inedible meat other than the ones mentioned in paragraph A of section 7.1.1 or receiving inedible meat mentioned in paragraph A only from a salvager and to keep it in a plant in conformity with section 7.2.5, for the purpose of shipping it or delivering it to a dismembering plant whose operator holds a “rendering plant” category permit.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.3; O.C. 477-2010, s. 1.

1.3.4.4. “Animal food cannery” category permit: A permit of the dismembering plant “animal food cannery” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving, from a dismembering plant operated under a permit of the “depot”, “boning” or “general preparation” category, from a slaughterhouse, delicatessen or canned meat plant, inedible meat other than animal carcasses or full, half or quarter carcasses, and of processing it into canned meat for animals, in a plant in conformity with section 7.2.6.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.4; O.C. 477-2010, s. 1.

1.3.4.5. “Depot” category permit: A permit of the dismembering plant “depot” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving inedible meat, of skinning and eviscerating animal carcasses and of keeping this meat refrigerated in a plant in conformity with section 7.2.7, for the purpose of shipping or delivering it to a dismembering plant whose operator holds a permit other than the one mentioned in this section.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.5; O.C. 477-2010, s. 1.

1.3.4.6. “Boning” category permit: A permit of the dismembering plant “boning” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving inedible meat other than that coming from a salvager, of skinning and eviscerating animal carcasses, and of keeping this meat refrigerated in a plant in conformity with section 7.2.8, for the purpose of shipping or delivering it to a dismembering plant whose operator holds a permit other than the one mentioned in section 1.3.4.5. Such holder may also ship it or deliver it to a mink ranch, fox ranch, kennel or zoo to serve as food for the animals kept there.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.6; O.C. 477-2010, s. 1.

1.3.4.7. “Raw meat” category permit: A permit of the dismembering plant “raw meat” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving inedible meat other than that coming from a salvager and of preparing or conditioning it in a plant in conformity with section 7.2.9 for the purpose of serving it raw to his own animals.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.7; O.C. 477-2010, s. 1.

1.3.4.8. “General preparation” category permit: A permit of the dismembering plant “general preparation” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving, from a dismembering plant operated under a permit of the “depot”, “boning” or “general preparation” category, from a slaughterhouse or a delicatessen or canned meat plant, inedible meat other than animal carcasses or full, half or quarter carcasses and of preparing or conditioning it, solely for animal food or for industrial use not related to the human food industry, in a plant in conformity with section 7.2.10, for the purpose of shipping or delivering it raw to a user for such purposes or to a dismembering plant operated under a permit other than the “depot” or “boning” category.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.8; O.C. 477-2010, s. 1.

1.3.4.9. “Special preparation” category permit: A permit of the dismembering plant “special preparation” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of collecting or receiving, from a dismembering plant operated under a permit of the “depot”, “boning” or “general preparation” category, from a slaughterhouse or a delicatessen or canned meat plant, inedible meat other than animal carcasses or full, half or quarter carcasses and of preparing or conditioning it in a plant in conformity with section 7.2.11, for the purpose of shipping or delivering it as “stew” to a mink ranch, fox ranch, kennel, or zoo to serve as food for the animals kept there.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.4.9; O.C. 477-2010, s. 1.

1.3.4.9.1. A dismembering plant permit in the “composting” category authorizes its holder, subject to section 7.4.9, to operate a dismembering plant for the purpose of composting inedible poultry or hog meat from dead animals in a raising site or inedible goat or sheep meat from animals from his or her livestock, in a plant complying with section 7.2.11.1.

O.C. 1122-2004, s. 3; O.C. 1023-2006, s. 2; O.C. 1187-2011, s. 3.

1.3.4.10. Subparagraph c of the first paragraph of section 9 of the Act does not apply to the operator of an elimination site who receives sheep or goat inedible meat.

O.C. 854-98, s. 2; O.C. 477-2010, s. 1.

§ 1.3.5 . — Categories of permits to salvage inedible meat

R.R.Q., 1981, c. P-29, r. 1, Div 1.3.5; O.C. 477-2010, s. 1.

1.3.5.1. Categories of salvaging permits: There are 3 categories of permits to salvage inedible meat:

(a)  salvaging permit, “carcass” category;

(b)  salvaging permit, “by-products” category;

(c)  salvaging permit, “oil” category.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.5.1; O.C. 477-2010, s. 1.

1.3.5.2. “Carcass” category permit: A salvaging permit “carcass” category authorizes its holder to only salvage the inedible meat mentioned in paragraph A of section 7.1.1 and to dispose of it in conformity with Division 7.3.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.5.2; O.C. 477-2010, s. 1.

1.3.5.3. “By-products” category permit: A salvaging permit “by-products” category authorizes its holder to only salvage the inedible meat mentioned in paragraph B of section 7.1.1 and to dispose of it in conformity with Division 7.3.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.5.3; O.C. 477-2010, s. 1.

1.3.5.4. “Oil” category permit: A salvaging permit “oil” category authorizes its holder to only salvage the inedible meat mentioned in paragraph C of section 7.1.1 and to dispose of it in conformity with Division 7.3.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.5.4; O.C. 477-2010, s. 1.

1.3.5.5. Subparagraph d of the first paragraph of section 9 of the Act does not apply to a person who salvages only sheep or goat inedible meat and ships such meat solely to an elimination site.

O.C. 854-98, s. 3; O.C. 477-2010, s. 1.

§ 1.3.5.A . — Categories of permits to operate a processing establishment or a sea food products cannery

O.C. 1055-82, s. 5; O.C. 397-88, s. 2.

1.3.5.A.1. Categories of permits to operate a processing establishment: There are 5 categories of permits to operate a processing establishment:

(1)  a permit to operate a processing plant, “salting and drying”, “salting” or “drying” category;

(2)  a permit to operate a processing plant, “fresh, frozen or semi-preserved” category;

(3)  a permit to operate, “treatment shop” category;

(4)  a permit to operate, “hard-smoking shop” category;

(5)  a permit to operate, “sturgeon shop” category.

For the purposes of subparagraph e of the first paragraph of section 9 of the Act, and for the purposes of this Subdivision and of Chapter 9, the term “processing” comprises slaughtering, freezing, cooking, thawing, skinning, packaging, tailing, heading, gutting, extracting, filleting, smoking, washing, marinating, candling, salting, bleeding, pickling, hard-smoking and drying operations and any other form of processing or conditioning of sea food products, with the exception of the canning of sea food products and the filling of orders for whole or gutted fish by a wholesaler.

O.C. 1055-82, s. 5; O.C. 397-88, s. 3; O.C. 1131-92, s. 1; O.C. 1305-93, s. 5.

1.3.5.A.2. Permits in the “salting and drying”, “salting” or “drying” category: A permit to operate a processing plant, “salting and drying”, “salting” or “drying” category, authorizes the holder, subject to the third paragraph of section 10 of the Act, to prepare salted and dried, or salted or dried only sea food products in an establishment that complies with the requirements of Subdivisions 9.2.2 and 9.2.4.

Notwithstanding the first paragraph, the holder of such permit may not carry out such processing operation where his establishment does not contain the rooms, areas or compartments prescribed in section 9.2.2.1 and used for a processing operation.

O.C. 1055-82, s. 5; O.C. 397-88, s. 4; O.C. 1305-93, s. 6.

1.3.5.A.3. Permits in the “fresh, frozen or semi-preserved” category: A permit to operate a processing plant in the “fresh, frozen or semi-preserved” category authorizes the holder, subject to the third paragraph of section 10 of the Act, to prepare fresh, frozen or semi-preserved sea food products in an establishment that complies with the requirements of Subdivisions 9.2.2 and 9.2.4.

Notwithstanding the first paragraph, the holder of such permit may not carry out such processing operation where his establishment does not contain the rooms, areas or compartments prescribed in section 9.2.2.2 and used for a processing operation.

O.C. 1055-82, s. 5; O.C. 1305-93, s. 7.

1.3.5.A.4. Permits in the “treatment shop” category: A permit to operate, “treatment shop” category, authorizes the holder, subject to the third paragraph of section 10 of the Act, to perform only operations of slicing in the form of steaks of frozen sea food products, cooking of lobsters or sea food product packaging in an establishment that complies with the requirements of Subdivisions 9.2.2.A and 9.2.4.

Notwithstanding the first paragraph, the holder of such permit may not carry out such processing operation where his establishment does not contain the rooms, areas or compartments prescribed in section 9.2.2.A.1 and used for a processing operation.

O.C. 1055-82, s. 5; O.C. 397-88, s. 5; O.C. 1305-93, s. 8.

1.3.5.A.5. Permits in the “hard-smoking shop” category: A permit to operate, “hard-smoking shop” category, authorizes the holder, subject to the third paragraph of section 10 of the Act, to perform only operations of salting or hard-smoking sea food products of the clupeidae family in an establishment that complies with the requirements of Subdivisions 9.2.2.B and 9.2.4.

Notwithstanding the first paragraph, the holder of such permit may not carry out such processing operation where his establishment does not contain the rooms, areas or compartments prescribed in section 9.2.2.B.1 and used for a processing operation.

O.C. 397-88, s. 5; O.C. 1305-93, s. 9.

1.3.5.A.6. A permit to operate, “sturgeon shop” category, authorizes the holder, subject to the third paragraph of section 10 of the Act, to perform only operations of gutting, heading, tailing, skinning, filleting and freezing Atlantic sturgeons in an establishment that complies with the requirements of Subdivisions 9.2.2.C and 9.2.4.

Notwithstanding the first paragraph, the holder of such permit may not carry out such processing operation where his establishment does not contain the rooms, areas or compartments prescribed in section 9.2.2.C.1 and used for a processing operation.

O.C. 397-88, s. 5; O.C. 1131-92, s. 2; O.C. 1305-93, s. 10.

1.3.5.A.7. A permit to operate a sea food products cannery authorizes the holder, subject to the third paragraph of section 10 of the Act, to can sea food products in an establishment that complies with the requirements of Subdivisions 9.2.3 and 9.2.4.

O.C. 1131-92, s. 2; O.C. 1305-93, s. 11.

§ 1.3.5.B . — Categories of permits to operate premises or a vehicle where food is prepared to be sold at retail or to furnish services for remuneration related to food intended for human consumption

O.C. 1573-91, s. 10.

1.3.5.B.1. There are 4 categories of operating permits for premises or a vehicle where food is prepared to be sold at retail or to furnish services for remuneration:

(1)  “general preparation” permit;

(2)  “keep hot or cold” permit;

(3)  “non-profit” permit;

(4)  “special events” permit.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 2; O.C. 951-96, s. 3.

1.3.5.B.2. A “general preparation” permit authorizes the holder to operate premises or a vehicle where the food preparations provided for in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1 are carried out for purposes of retail sale or to furnish services for remuneration.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 3.

1.3.5.B.3. A “keep hot or cold” permit authorizes the holder to operate premises or a vehicle where the only preparation carried out is keeping food hot or cold, which preparation is provided for in the second paragraph of section 1.1.1, for purposes of retail sale or to furnish services for remuneration.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 3.

1.3.5.B.4. A non-profit permit authorizes the holder to operate, premises or a vehicle where the food preparations provided for in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1 are carried out for purposes of retail sale or to furnish services for remuneration, solely for national, patriotic, religious, philanthropical, charitable, scientific, artistic, social, professional, athletic or any similar purpose and to use the profits solely for those purposes.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 4.

1.3.5.B.4.1. A “special events” permit authorizes the holder to operate premises or a vehicle where food is prepared as provided for in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1, to be sold at retail or to furnish services for remuneration. The permit authorizes the holder to operate the premises or vehicle for the period fixed by the Minister under paragraph 2 of section 1.3.5.D.4.

O.C. 951-96, s. 4.

1.3.5.B.5. The following persons are exempt from the application of subparagraph m of the first paragraph of section 9 of the Act:

(1)  farm producers covered by the Farm Producers Act (chapter P-28) who process maple products, beekeeping products or consumer shell eggs or who keep whole fresh fruits and vegetables cold produced exclusively in their operation and which they sell at retail on the premises of the operation;

(2)  commercial fishermen holding the licence contemplated in section 7 of the Fisheries Act (R.S.C. 1985, c. F-14) who carry out the preparations provided for in the second paragraphs of sections 9.1.2 and 10.1.2, or who keep cold, for fresh water and marine products and who sell the products at the point of unloading;

(3)  (paragraph revoked).

O.C. 1573-91, s. 10; O.C. 1769-92, s. 5; O.C. 1305-93, s. 12.

§ 1.3.5.C . — Categories of permits to operate premises or a vehicle where an activity forming part of a restaurateur’s business is carried on

O.C. 1573-91, s. 10.

1.3.5.C.1. There are 6 categories of operating permits for premises or a vehicle where an activity forming part of a restaurateur’s business is carried on:

(1)  “general preparation without buffet” permit;

(1.1)  “general preparation with buffet” permit;

(2)  “keep hot or cold without buffet” permit;

(2.1)  “keep hot or cold with buffet” permit;

(3)  “non-profit” permit;

(4)  “special events” permit.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 6; O.C. 951-96, s. 5; O.C. 922-2005, s. 5.

1.3.5.C.2. A “general preparation without buffet” permit authorizes the holder to operate premises or a vehicle where the food preparations provided for in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1 are carried out for the purposes of the restaurateur’s business, without consumers being able to serve themselves unwrapped food in bulk for consumption on the premises other than beverages, soups, condiments such as ketchup, mustard or cut onions or dessert toppings such as cherries, peanuts or caramel sauce.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 7; O.C. 922-2005, s. 6.

1.3.5.C.2.1. A “general preparation with buffet” permit authorizes the holder to operate premises or a vehicle where the food preparations referred to in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1 are carried on as part of the restaurateur’s business where consumers may serve themselves unwrapped food in bulk for consumption on the premises. The holder of the permit may also carry on the restaurateur’s business described in section 1.3.5.C.2

O.C. 922-2005, s. 7.

1.3.5.C.3. A “keep hot or cold without buffet” permit authorizes the holder to operate premises or a vehicle where the only preparation carried out is keeping food hot or cold, which preparation is provided for in the second paragraph of section 1.1.1, for the purposes of the restaurateur’s business, without consumers being able to serve themselves unwrapped food in bulk for consumption on the premises other than beverages, soups, condiments such as ketchup, mustard or cut onions or dessert toppings such as cherries, peanuts or caramel sauce.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 7; O.C. 922-2005, s. 8.

1.3.5.C.3.1. A “keep hot or cold with buffet” permit authorizes the holder to operate premises or a vehicle where the only preparation carried out is keeping food referred to in the second paragraph of section 1.1.1 hot or cold for the purposes of the restaurateur’s business, where consumers may serve themselves unwrapped food in bulk for consumption on the premises. The holder of the permit may also carry on the restaurateur’s business described in section 1.3.5.C.3.

O.C. 922-2005, s. 9.

1.3.5.C.4. A “non-profit” permit authorizes the holder to operate premises or a vehicle where the food preparations provided for in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1 are carried out for the purposes of the restaurateur’s business, solely for national, patriotic, religious, philanthropical, charitable, scientific, artistic, social, professional, athletic or any similar purpose and to use the profits solely for those purposes.

O.C. 1573-91, s. 10; O.C. 1769-92, s. 8.

1.3.5.C.4.1. A “special events” permit authorizes the holder to operate premises or a vehicle where food is prepared as provided for in subparagraph j of the first paragraph and in the second paragraph of section 1.1.1, for the purposes of the restaurateur’s business. The permit authorizes the holder to operate the premises or vehicle for the period fixed by the Minister under paragraph 2 of section 1.3.5.D.4.

O.C. 951-96, s. 6.

1.3.5.C.5. Subparagraph n of the first paragraph of section 9 of the Act does not apply to the following persons:

(1)  a person who carries on a restaurateur’s business without preparing food;

(2)  a person who carries on a restaurateur’s business in his private residence to the extent that such residence does not belong to any of the classes of tourist establishments or any of the subclasses of sleeping-accommodation establishments referred to in Division I of the Regulation respecting tourist establishments (O.C. 747-91, 91-05-29);

(3)  holders of permits of establishments in the “holiday centres”, “bed and breakfast” or “youth hostels” subclasses prescribed in sections 8, 9 and 10 of the Regulation respecting tourist establishments;

(4)  operators providing childcare services referred to in the Educational Childcare Act (chapter S-4.1.1).

O.C. 1573-91, s. 10; O.C. 1769-92, s. 9.

1.3.5.C.6. The “non-profit” permit provided for in section 1.3.5.C.4 does not apply to the operators of public and private establishments mentioned in paragraph k of section 1 of the Act, the government, its departments and agencies, which are covered by “general preparation” or “general preparation without buffet”, “general preparation with buffet”, “keep hot or cold without buffet” and “keep hot or cold with buffet” permits provided for respectively in sections 1.3.5.C.2, 1.3.5.C.2.1, 1.3.5.C.3 and 1.3.5.C.3.1

O.C. 1769-92, s. 10; O.C. 922-2005, s. 10.

§ 1.3.5.D . —

General exemptions

O.C. 1573-91, s. 10.

1.3.5.D.1. An operator who is required to hold a permit under subparagraphs m and n of the first paragraph of section 9 of the Act for the same premises or vehicle need hold only one permit, which is the permit for the principal activity of the operation. When applying for the permit, the operator must indicate which of the two subparagraphs corresponds to the principal activity of the operation for which the permit is to be issued. The operator is then exempt from the application of the other paragraph.

O.C. 1573-91, s. 10; O.C. 922-2005, s. 11.

1.3.5.D.2. An operator of premises who holds a permit under subparagraph n of the first paragraph of section 9 of the Act is exempted, for the duration of his permit, from the application of the subparagraph requiring the permit for other premises, in the following cases:

(1)  (subparagraph revoked);

(2)  where he carries on the operations of preparing food from those premises on other premises used by a person holding the permit or food used for activities other than activities forming part of a restaurateur’s business, activities involving the preparation of food to be sold at retail or activities involving the furnishing of services for remuneration related to food;

(3)  (subparagraph revoked).

An operator must fulfill the conditions provided for in the fourth paragraph of section 1.3.1.3 to obtain a permit for each of his operating premises.

O.C. 1573-91, s. 10; O.C. 951-96, s. 7; O.C. 922-2005, s. 12.

1.3.5.D.2.1. An operator of premises who holds a permit under subparagraph m or n of the first paragraph of section 9 of the Act is exempt, for the duration of the permit, from the application of the subparagraph requiring that permit for other premises if the permit is a “non-profit” category permit and 2 or more premises are operated under the permit.

The operator must satisfy, however, in respect of each of the premises operated, the conditions of the fourth paragraph of section 1.3.1.3 for a permit to be obtained.

O.C. 922-2005, s. 13.

1.3.5.D.3. (Deleted).

O.C. 1769-92, s. 11; O.C. 922-2005, s. 14.

1.3.5.D.4. The Minister may issue the permits provided for in subparagraph m or n of the first paragraph of section 9 of the Act for a period of less than 12 months in the following cases:

(1)  where a person bound to hold a permit is also bound, for the same premises or the same vehicle, to hold a tourist establishment permit in the “restaurant” class provided for in section 4 of the Act respecting tourist accommodation establishments (chapter E-14.2) and in section 12 of the Regulation respecting tourist establishments, so that the expiry dates of the permits will coincide;

(2)  where a person bound to hold a permit carries on his activities for a period of 30 consecutive days or less.

O.C. 1483-93, s. 6; O.C. 951-96, s. 8.

§ 1.3.5.F . — Dairy plant operating permits

O.C. 741-2008, s. 6.

1.3.5.F.1. The categories of dairy plant operating permits are as follows:

(1)  Category 1 permit, which authorizes the holder to receive 1 million litres of milk or more in the course of a year;

(2)  Category 2 permit, which authorizes the holder to receive fewer than 1 million litres of milk in the course of a year;

(3)  Category 3 permit, which authorizes the holder only to cut or package cheese, butter or other dairy products, to prepare dairy products without processing milk or to treat and process milk other than cow’s milk exclusively.

O.C. 741-2008, s. 6.

§ 1.3.5.G . — Milk transport permits

O.C. 741-2008, s. 6.

1.3.5.G.1. A milk transport permit authorizes the holder to transport milk from a dairy farm to a dairy plant.

O.C. 741-2008, s. 6.

§ 1.3.5.H . — Dairy distributor permits

O.C. 741-2008, s. 6.

1.3.5.H.1. The categories of dairy distributor permits are as follows:

(1)  distributor/vendor permit; and

(2)  distributor/deliverer permit.

O.C. 741-2008, s. 6.

1.3.5.H.2. A milk distributor/vendor permit authorizes the holder to purchase milk or cream for resale.

O.C. 741-2008, s. 6.

1.3.5.H.3. A milk distributor/deliverer permit authorizes the holder to deliver milk or cream.

O.C. 741-2008, s. 6.

§ 1.3.5.I . — Dairy product substitute preparation permits

O.C. 741-2008, s. 6.

1.3.5.I.1. A dairy product substitute preparation permit authorizes the holder to operate an establishment where dairy product substitutes are prepared.

O.C. 741-2008, s. 6.

§ 1.3.5.J . — Dairy product substitute wholesale permits

O.C. 741-2008, s. 6.

1.3.5.J.1. A dairy product substitute wholesale permit authorizes the holder to operate an establishment where dairy product substitutes are sold wholesale.

O.C. 741-2008, s. 6.

§ 1.3.5.K . — Tester permits

O.C. 741-2008, s. 6.

1.3.5.K.1. A tester permit authorizes the holder to collect milk at dairy farms and to perform the duties as provided in sections 11.4.1 to 11.4.3.

O.C. 741-2008, s. 6.

1.3.5.K.2. The Minister issues a tester permit to holders of a tester certificate issued by the Institut de technologie agroalimentaire du Québec or any other certificate recognized as equivalent by the Minister pursuant to section 8.2 of the Act.

O.C. 741-2008, s. 6.

§ 1.3.6 . — Fees payable

R.R.Q., 1981, c. P-29, r. 1, sd. 1.3.6; O.C. 922-2005, s. 15.

1.3.6.1. Fees for slaughterhouse permits: Fees for the issue or renewal of a permit to operate a slaughterhouse are:

(a)  $609 for an A-1 slaughterhouse permit;

(b)  $609 for an A-1B slaughterhouse permit;

(c)  $609 for an A-1P slaughterhouse permit;

(d)  (paragraph revoked);

(e)  $609 for an A-3 slaughterhouse permit;

(f)  $609 for an A-4 slaughterhouse permit.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.6.1; O.C. 1819-87, s. 1; O.C. 336-93, s. 1; O.C. 725-94, s. 11; O.C. 922-2005, s. 16.

1.3.6.2. Fees for permits for plants for the preparation, conditioning or processing, for wholesale purposes, of meat or meat products intended for human consumption: Fees for the issue or renewal of a permit for a plant for the preparation, conditioning or processing, for wholesale purposes, of meat or meat products intended for human consumption are:

(a)  $609 for a “general delicatessen” permit;

(b)  (paragraph revoked);

(c)  $609 for a “meat cutting and mincing” permit;

(d)  $609 for a “pizza preparation” permit;

(e)  $609 for a “canned meat” permit;

(f)  $609 for a “hare meat preparation” permit;

(g)  $609 for a “canned hare meat” permit.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.6.2; O.C. 1819-87, s. 2; O.C. 336-93, s. 2; O.C. 725-94, s. 12; O.C. 922-2005, s. 17.

1.3.6.3. Fees for dismembering plants permits: The fees for the issue or renewal of operating permits for dismembering plants are:

(a)  $609 for a “rendering plant” category permit;

(b)  $505 for a permit of the “relay” category;

(c)  $609 for an “animal food cannery” category permit;

(d)  $609 for a “depot” category permit;

(e)  $609 for a “boning” category permit;

(f)  $609 for a “raw meat” category permit;

(g)  $609 for a “general preparation” category permit;

(h)  $609 for a “special preparation” category permit;

(i)  $41 for a permit of the “composting” category.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.6.3; O.C. 1819-87, s. 3; O.C. 336-93, s. 3; O.C. 1122-2004, s. 4; O.C. 922-2005, s. 18.

1.3.6.4. The fee for the issue or renewal of a permit to salvage inedible meat is $422 for an initial permit and $128 for each additional permit.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.6.4; O.C. 1819-87, s. 4; O.C. 336-93, s. 4; O.C. 477-2010, s. 1.

1.3.6.5. Fees for a sea food products processing establishment permit: The fees payable for the issue or renewal of a permit to operate a sea food products processing establishment are:

(1)  $609 for a “salting and drying”, “salting or drying” category permit;

(2)  $609 for a “fresh, frozen or semi-preserved” category permit;

(3)  $609 for a “treatment shop” category permit;

(4)  $609 for a “hard-smoking shop” category permit;

(5)  $609 for a “sturgeon shop” category permit.

O.C. 1055-82, s. 6; O.C. 397-88, s. 6; O.C. 1131-92, s. 3; O.C. 336-93, s. 5; O.C. 922-2005, s. 19.

1.3.6.6. Fee for a sea food products cannery permit: The fee payable for the issuing or renewal of a permit to operate a sea food products cannery is $609.

O.C. 1055-82, s. 6; O.C. 397-88, s. 7; O.C. 336-93, s. 6; O.C. 922-2005, s. 20.

1.3.6.7. The fees payable for the issue or renewal of the permit prescribed in section 1.3.5.B.1 to operate premises or a vehicle where food is prepared to be sold at retail or to furnish services for remuneration related to food intended for human consumption are fixed at

(1)  $351 for a “general preparation” permit;

(2)  $270 for a “keep hot or cold” permit;

(3)  $38 for a “non-profit” permit; and

(4)  $38 for the first day of operation and an additional $9 per day for each subsequent day for a “special events” permit.

The fees payable for the issue or renewal of the permit to operate premises or a vehicle where restaurateur activities provided for in section 1.3.5.C.1 are carried on are fixed at

(1)  $351 for a “general preparation without buffet” permit;

(2)  $540 for a “general preparation with buffet” permit;

(3)  $270 for a “keep hot or cold without buffet” permit ;

(4)  $540 for a “keep hot or cold with buffet” permit;

(5)  $38 for a “non-profit” permit; and

(6)  $38 for the first day of operation and an additional $9 per day for each subsequent day for a “special events” permit.

The fees provided for in subparagraphs 1 and 2 of the first paragraph are increased by $13 per hot or cold unit as defined in subparagraph k of the first paragraph of section 1.1.1 where there are more than 5 units which contain food offered to consumers in a self-service environment on premises or in a vehicle referred to in this section.

O.C. 1573-91, s. 11; O.C. 1769-92, s. 12; O.C. 951-96, s. 9; O.C. 922-2005, ss. 21, 30 and 31.

1.3.6.7.1. (Not in force)

O.C. 1305-93, s. 14.

1.3.6.7.2. (Not in force)

O.c. 1305-93, s. 14.

1.3.6.7.3. The fee payable for the issue or renewal of a dairy plant operating permit is

(1)  $955 for a Category 1 permit;

(2)  $191 for a Category 2 permit; and

(3)  $191 for a Category 3 permit.

O.C. 741-2008, s. 7.

1.3.6.7.4. The fee payable for the issue or renewal of a milk transport permit is

(1)  $24 for each vehicle transporting milk in cans;

(2)  for each vehicle or each tank truck according to load capacity,

(a)  $102 for a load capacity of up to 16,000 litres;

(b)  $138 for a load capacity of 16,001 to 24,000 litres; and

(c)  $170 for a load capacity of 24,001 litres or more.

O.C. 741-2008, s. 7.

1.3.6.7.5. The fee payable for the issue or renewal of a dairy distributor permit is

(1)  $31 for a distributor/vendor permit; and

(2)  $15 for a distributor/deliverer permit.

O.C. 741-2008, s. 7.

1.3.6.7.6. The fee payable for the issue or renewal of a dairy product substitute preparation permit is $948.

O.C. 741-2008, s. 7.

1.3.6.7.7. The fee payable for the issue or renewal of a dairy product substitute wholesale permit is $95.

O.C. 741-2008, s. 7.

1.3.6.7.8. The fee payable for the issue or renewal of a tester permit is $46.

O.C. 741-2008, s. 7.

1.3.6.8. From 1 April 1997, the fees payable provided for in Subdivision 1.3.6 shall be indexed on 1 April of each year according to changes in the All-Items Consumer Price Index for Canada for the 12-month period ending on 30 September of the preceding year. Those changes shall be computed on the basis of the ratio between the index for the above-mentioned period and the index for the period preceding that period. The index for a period is the average of the monthly indexes published by Statistics Canada. The fees shall be reduced to the nearest dollar where they contain a fraction of a dollar less than $0.50; they shall be increased to the nearest dollar where they contain a fraction of a dollar equal to or greater than $0.50.

The Minister shall inform the public through Part I of the Gazette officielle du Québec, and by such other means as he considers appropriate, of the indexing calculated under this section.

O.C. 1573-91, s. 11; O.C. 1769-92, s. 13; O.C. 336-93, s. 7; O.C. 1305-93, s. 15; O.C. 1483-93, s. 7; O.C. 951-96, s. 10; O.C. 922-2005, s. 22 and 29.

1.3.6.9. The holder of a permit may not be reimbursed for all or part of the fees paid for its issue or renewal.

A person who applies for the issue of a permit may not be reimbursed for all or part of the costs paid for the opening of a file.

O.C. 1573-91, s. 11; O.C. 922-2005, s. 23.

1.3.6.10. Where an operator is required to hold, for the same establishment, more than one permit referred to in Subdivision 1.3.2, 1.3.3, 1.3.4 or 1.3.5.A, the fees for the issue or renewal of those permits shall be the fee provided for in Subdivision 1.3.6 for the permit whose fee is the highest and $270 for each of the other permits.

O.C. 336-93, s. 8; O.C. 922-2005, s. 24.

1.3.6.11. The fees payable for the permits issued for a period of less than 12 months pursuant to paragraph 1 of section 1.3.5.D.4 are proportional to the duration of the validity period of the permit and are computed by dividing by 12 the fees determined in sections 1.3.6.7 and 1.3.6.8 and by multiplying the figure thus obtained by the number of months comprising the duration of the validity period of the permit.

O.C. 1483-93, s. 8; O.C. 951-96, s. 11.

1.3.6.12. The costs for the opening of a file for a permit application are $137 for each permit application. The fees are only $137 if an application is for the issue of more than one permit.

Despite the first paragraph, no fees for the opening of a file are payable for the permit applications referred to in paragraphs 3 and 4 of section 1.3.5.B.1, paragraphs 3 and 4 of section 1.3.5.C.1, paragraph 2 of section 1.3.5.H.1 and section 1.3.5.K.1.

O.C. 922-2005, s. 25; O.C. 741-2008, s. 8.

§ 1.3.7 . — Authorization for an operator to use the stamp in a wholesale delicatessen plant or in a canned meat plant

1.3.7.1. Application for authorization: The operator mentioned in the second paragraph of section 6.5.2.6 may submit to the Minister, with his application for a permit or renewal thereof, an application to be authorized by the Minister to use the stamp provided for in section 6.5.1.1 or a packaging, a label or a sticker bearing its reproduction.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.7.1.

1.3.7.2. Authorization to use the stamp: The Minister authorizes the use of the stamp or of the packaging, label or sticker bearing its reproduction if the operator meets the following conditions:

(a)  a permit to operate is issued to him or renewed pursuant to sections 10 and 11 of the Act; and

(b)  he follows the standards for construction and equipment provided for in Subdivisions 6.3.3 to 6.3.5 without following only those mentioned in sections 6.3.3.13, 6.3.4.5 and 6.3.5.11.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.7.2.

1.3.7.3. Suspension or cancellation of the authorization: The Minister may suspend or cancel the authorization provided for in section 1.3.7.2 where the operator:

(a)  no longer holds a valid operating permit;

(b)  no longer follows the standards mentioned in paragraph b of section 1.3.7.2; or

(c)  contravenes the Act or this Regulation.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.7.3.

1.3.7.4. Right to hearing and notice of reasons therefore: The Minister must, before bringing in the suspension or cancellation of the authorization provided for in section 1.3.7.2, give the operator the possibility to be heard. He must also give notice of his decision in writing, giving the reasons therefore, to the operator whose authorization is suspended or cancelled.

R.R.Q., 1981, c. P-29, r. 1, s. 1.3.7.4.

DIVISION 1.4 HYGIENIC REQUIREMENTS

1.4.1. Holding temperature: The products must be kept at a temperature which will ensure their preservation.

Products subject to deterioration by heat except for fresh whole fruits and vegetables must be cooled without delay and kept at a constant internal and surrounding temperature not exceeding 4ºC until delivered to the consumer, except during the time needed for processing or treatment requiring a higher temperature and recognized by the food industry.

Frozen products must be kept at a maximum internal and surrounding temperature of -18ºC. Non-frozen products must be kept at a temperature above their freezing point.

Thawed foods must, where sold or stored for sale in that state, bear directly or on the package an indication that they are thawed foods.

A perishable product sold hot or served hot to the consumer must be kept at a internal temperature of at least 60ºC until its delivery.

R.R.Q., 1981, c. P-29, r. 1, s. 1.4.1; O.C. 1573-91, s. 12.

1.4.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 1.4.2; O.C. 725-94, s. 1.

1.4.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 1.4.3; O.C. 725-94, s. 1.

1.4.4. The premises, area, equipment, material or vehicle used for the preparation of products for purposes of sale, of carrying on activities forming part of a restaurateur’s business or of furnishing services for remuneration related to products must be used exclusively for product preparation.

Product preparation for purposes referred to in the first paragraph must be carried on elsewhere than in a household kitchen in any of the following cases:

(1)  where products are prepared for the wholesale market;

(2)  where products are prepared in a quantity greater than 100 kg per month;

(3)  where the prepared products are dairy products other than those referred to in section 11.1.3 or dairy product substitutes.

This section does not apply to persons referred to in section 1.3.5.C.5.

R.R.Q., 1981, c. P-29, r. 1, s. 1.4.4; O.C. 1573-91, s. 13; O.C. 741-2008, s. 9.

DIVISION 1.5 FRAUD AND OFFENCES

1.5.1. Prohibition of deception: All deception or attempt to deceive, or false, inaccurate or deceitful statements or indications, in any manner or form, are forbidden, as regards:

(a)  the nature, condition, composition, identity, source, origin, use, purpose, quality, quantity, value, price or other particulars of the product;

(b)  the place, date or processes of preparation, manufacture, preservation, or conditioning of the product;

(c)  the directions for use or preservation of the product;

(d)  the identity, qualifications or capabilities of the producer, processor, manufacturer, preserver, conditioner or distributor of the product, or of the agent who sells or delivers it.

R.R.Q., 1981, c. P-29, r. 1, s. 1.5.1.

1.5.2. Adulteration and prohibited practices: It is forbidden to adulterate or attempt to adulterate a product in any manner, or in any way to fraudulently interfere with its composition, quality, or quantity, or to make use of any operation or process tending to conceal poor quality or present the product under a false appearance or to falsify the results of weighings, measurements, or quantitative and qualitative analysis of the product, or to make use of any fraudulent or misleading indication tending to give the impression of a precise operation or official control which has not actually taken place.

The possession, offering for sale or putting in circulation of means suited to such adulteration, interference, operation, process or indication are also prohibited.

R.R.Q., 1981, c. P-29, r. 1, s. 1.5.2.

CHAPTER 2 PREMISES, OPERATIONS, VEHICLES

DIVISION 2.1 PREMISES AND VEHICLES

R.R.Q., 1981, c. P-29, r. 1, Div. 2.1; O.C. 1573-91, s. 14.

2.1.1. Sections 2.1.2 to 2.1.5 apply to any premises or vehicle where products are prepared for sale, distribution, or for the furnishing of services for remuneration related to products, and to premises where restaurateur activities are carried on.

R.R.Q., 1981, c. P-29, r. 1, s. 2.1.1; O.C. 1573-91, s. 15.

2.1.2. The premises or vehicle must be free of contaminants, pollutants, any species of animal including insects and rodents or their excrements.

Despite the first paragraph, a person who enters the public service area may be accompanied by a dog compensating for a handicap.

R.R.Q., 1981, c. P-29, r. 1, s. 2.1.2; O.C. 1573-91, s. 16; O.C. 725-94, s. 1; O.C. 477-2010, s. 9.

2.1.2.1. On premises or in a vehicle, unpackaged products must be placed in receptacles or containers except for fresh fruits and vegetables at the time of their harvesting.

The premises must be equipped with a shelving system designed to store product recipients or containers so that they do not come into contact with the floor.

The shelving must be a minimum of 10 cm above the floor in the case of fixed shelving and 8 cm above the floor in the case of adjustable shelving.

O.C. 1573-91, s. 17.

2.1.2.2. The premises, area or vehicle used for product preparation must be equipped with an artificial lighting system having an intensity of not less than 50 decalux at 1 m from the floor; on the premises or in the area used for storing products and material, the lighting intensity must be not less than 20 decalux.

On the premises, in the area or vehicle used for preparation and on the premises or in the areas where unpackaged products and packaging material are stored, the lighting system must be equipped with a protective device preventing the products or packaged material from being contaminated should any components in the system fail.

O.C. 1573-91, s. 17.

2.1.3. The premises or vehicle must be ventilated and must have:

(1)  hot and cold running drinking water;

(2)  a device that distributes liquid or powdered soap.

The temperature of the hot water must be at least 60ºC.

The premises, area or vehicle used for product preparation must also be equipped with a sink, disposable individual towels and a waste water recovery or drainage system.

R.R.Q., 1981, c. P-29, r. 1, s. 2.1.3; O.C. 1573-91, s. 18.

2.1.3.1. Water used in the preparation and preservation of food and for the cleaning of equipment that comes into direct contact with the products must be drinkable.

Ice used for human consumption or in the preparation and preservation of food must be made of drinking water and must be protected from contamination while being transported, handled and stored.

O.C. 1573-91, s. 18; O.C. 1187-2011, s. 4.

2.1.3.2. The premises or vehicle must be equipped with installations, areas or compartments sufficient to maintain the temperatures prescribed in section 1.4.1, and the operator must have a functioning thermometer that is precise to +-1ºC.

Every refrigerating or freezing installation, area or compartment must be equipped with a functioning thermometer or thermograph precise to +-1ºC that indicates the temperature in the warmest location.

O.C. 1573-91, s. 18.

2.1.3.3. The premises or vehicle must have receptacles for waste, scrap or rubbish.

The receptacles must be watertight, nonabsorbent, rigid and have lids that are not made of cardboard. They must be washed and disinfected as soon as they have been emptied.

O.C. 1573-91, s. 18.

2.1.4. The surface of the material, equipment, utensils, and containers that come into direct contact with products, except for whole fresh fruits and vegetables that are not used in the preparation, must be made of a material that is:

(1)  not corroded;

(2)  withstands washing, cleaning or disinfection;

(3)  non-toxic and not rotten or in the process of rotting;

(4)  nonabsorbent and waterproof;

(5)  unaffected by the products and manufactured in such manner that it does not alter the products.

The surfaces must be free of loose particles, bumps or cracks.

Material and equipment manufactured by assembly other than by welding or by watertight seal must be able to be taken apart, and each part must be accessible for washing, cleaning, disinfecting and inspection.

The surface of the material, equipment, utensils and containers that come into direct contact with products must be scoured with a non-metallic instrument or pad.

R.R.Q., 1981, c. P-29, r. 1, s. 2.1.4; O.C. 1573-91, s. 19; O.C. 725-94, s. 13.

2.1.5. On premises or in a vehicle used for product preparation:

(1)  the doors, walls and ceilings must be washable, smooth, not rotten or in the process of rotting and free of bumps or peeling;

(2)  the floors must be nonabsorbent, washable, free of cracks and sawdust, cardboard, salt or any other dry or moist material;

(3)  the doors, windows, screens and air vents must be fitted in such manner that they prevent any species of animal including insects and rodents from entering.

R.R.Q., 1981, c. P-29, r. 1, s. 2.1.5; O.C. 1573-91, s. 20; O.C. 725-94, s. 14.

2.1.6. Market place: The buildings and equipment of a market place, whose operator leases booths to product vendors shall be clean and such market shall have:

(a)  a pressurized network of hot and cold drinking water;

(b)  a drain network for the removal of rain and waste water. Such network shall be flushable and designed as a double system with manholes, flushing system, siphon trap sumps, protective grating, and solid matter interceptors;

(c)  washrooms equipped with sinks, liquid soap distributors, drying apparatuses, lockers and toilets for the vendors and their staff;

(d)  a closet for storing cleansing and sanitation equipment and products.

Where meat or meat product counters are installed, the market place, in addition to being subject to Subdivisions 6.4.1 and 6.7.1, must also have:

(a)  hot and cold water stations installed at each counter in order to permit the washing or cleaning under pressure of the premises, equipment and booths, tools or utensils;

(b)  a machine room or separate sector comprising an area for the installation of heating systems, compressors and electric distribution panels and an area for the repair and mechanical maintenance of the equipment.

R.R.Q., 1981, c. P-29, r. 1, s. 2.1.6.

DIVISION 2.2 OPERATIONS

2.2.1. The premises, vehicles, equipment, material and utensils used for the preparation, packaging, storage, transport, labelling and servicing of the products, along with all other installations and sanitary areas, must be clean.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.1; O.C. 1573-91, s. 21.

2.2.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.2; O.C. 725-94, s. 1.

2.2.3. Persons who come into contact with the products or with material and equipment in contact with the products, must wash their hands and forearms with hot water and liquid or powdered soap from a dispenser after using tobacco, going to the washroom or handling raw food, before starting work and each time there is a risk of product contamination.

On the premises and in an area or vehicle used for product preparation, hands must be dried with individual towels that must be disposed of after use. Furthermore, no person may use tobacco in those places.

Persons who prepare products, wash or clean material and equipment must:

(1)  wear a hat or a clean hairnet that completely covers the hair;

(2)  wear a clean beard-covering that completely covers the beard;

(3)  wear clean clothing which is worn exclusively for the work;

(4)  (subparagraph revoked);

(5)  refrain from wearing nail polish, watches, rings, earrings or other jewellery;

(6)  abstain from eating on the premises and in the areas or vehicles used for product preparation or for washing or cleaning of materials and equipment.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.3; O.C. 1573-91, s. 22; O.C. 741-2008, s. 10.

2.2.3.1. A person referred to in the first paragraph of section 2.2.3 must

(1)  be free of any contagious disease transmittable through the products;

(2)  be free of any infected skin lesion;

(3)  wear a clean waterproof bandage over any open non-infected skin lesion; and

(4)  wear a clean waterproof glove long enough to completely cover the bandage over the lesion if the lesion referred to in paragraph 3 is on the hand, wrist or forearm and discard the glove when it is removed.

O.C. 741-2008, s. 11.

2.2.3.2. No person referred to in the first paragraph of section 2.2.3 may use latex or latex powdered gloves in a packing-house, establishment, premises or vehicle referred to in section 33 of the Act.

The prohibition under the first paragraph does not apply to rendering plant workers.

O.C. 741-2008, s. 11.

2.2.3.3. No person may use a cleaning agent, sanitizer or pesticide that does not meet the standards established by the Food and Drugs Act (R.S.C. 1985, c. F-27) or the Pest Control Products Act (S.C. 2002, c. 28) or that is not in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products published by the Canadian Food Inspection Agency and available through the Internet at http://www.inspection.gc.ca.

O.C. 741-2008, s. 11.

2.2.4. Unwrapped food held for retail purposes, with the exception of whole fresh fruits and vegetables and bulk food, must be protected against handling by the public.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.4; O.C. 1573-91, s. 23; O.C. 725-94, s. 15.

2.2.4.1. An operator of premises or a vehicle where food for human consumption is prepared to be sold or to furnish services for remuneration or where an activity forming part of a restaurateur’s business is carried on must assign responsibility for the control of food hygiene and safety on the premises or in the vehicle to the holder of a food establishment manager training certificate.

O.C. 454-2008, s. 2.

2.2.4.2. In addition to complying with the requirement of section 2.2.4.1, the operator must also

(1)  ensure that the person responsible for the control of food hygiene and safety or at least one member of the operator’s personnel who holds a food handler training certificate or a food establishment manager training certificate is present on the premises or in the vehicle during operating hours; or

(2)  ensure that at least 10% of the operator’s personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products, including the person responsible for the control of food hygiene and safety, hold a food handler training certificate or a food establishment manager training certificate.

O.C. 454-2008, s. 2.

2.2.4.3. An operator referred to in section 2.2.4.1 must maintain a register in which the number of personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products is entered, including the person responsible for the control of food hygiene and safety on the premises or in the vehicle, and the names of the persons who hold a food handler training certificate or a food establishment manager training certificate.

The operator must keep the register at the operating premises for as long as those persons are members of the operator’s personnel and for 12 months after they have ceased to be members of the personnel.

O.C. 454-2008, s. 2.

2.2.4.4. Food handler training must be of a minimum of 6 hours and cover the following subjects:

(1)  microbiological, physical and chemical hazards associated with food hygiene and safety;

(2)  food storage temperatures;

(3)  food origins;

(4)  food labelling;

(5)  work methods that prevent food contamination;

(6)  general principles of hygiene for persons in contact with food or with material or equipment in contact with food;

(7)  material and equipment cleaning, sanitizing and disinfecting procedures; and

(8)  environmental sources of food contamination.

A food handler training certificate is issued to a person who has obtained a mark of at least 60% on the examination prepared by the Institut de technologie agroalimentaire du Québec.

O.C. 454-2008, s. 2.

2.2.4.5. Food establishment manager training must be of a minimum of 12 hours and cover the following subjects, in addition to the subjects listed in the first paragraph of section 2.2.4.4:

(1)  analysis and assessment of hazards;

(2)  hazards management, including the establishment of appropriate procedures;

(3)  regulatory and legislative standards applicable to food hygiene and safety; and

(4)  preparation of continuous training activities related to the rules governing food hygiene and safety.

A food establishment manager training certificate is issued to a person who has obtained a mark of at least 60% on the examination prepared by the Institut de technologie agroalimentaire du Québec.

O.C. 454-2008, s. 2.

2.2.4.5.1. A person who holds a certificate of qualification equivalent to the certificate obtained through the training described in the first paragraph of section 2.2.4.4 or 2.2.4.5, or recognized by a department or a government body elsewhere in Canada, is deemed to hold a certificate referred to in the second paragraph of those sections.

O.C. 1187-2011, s. 5.

2.2.4.6. Candidates who fail the examination referred to in the second paragraph of section 2.2.4.4 or section 2.2.4.5 may retake the examination within 90 days after the date on which the notice of failure is received without having to retake the training described in the first paragraph of those sections.

O.C. 454-2008, s. 2.

2.2.4.7. A person is exempt from the training required under the first paragraph of section 2.2.4.4 or 2.2.4.5 if the person applies in writing for an exemption to the Institut de technologie agroalimentaire du Québec, stating his or her name, address and telephone number, and the training for which the training exemption is applied for, and attaches documents proving

(1)  that the person has taken training in which the applicant acquired knowledge equivalent to that provided in the training described in the first paragraph of section 2.2.4.4 or 2.2.4.5; or

(2)  that the person has work experience in the control of food hygiene and safety or in food preparation of at least 2 years for a food handler training certificate, and at least 3 years for a food establishment manager training certificate.

The person referred to in the first paragraph must achieve a mark of at least 60% on the examination prepared by the Institut de technologie agroalimentaire du Québec. A person who fails the examination is subject to section 2.2.4.4 or 2.2.4.5.

O.C. 454-2008, s. 2.

2.2.4.8. A home educational childcare provider within the meaning of the Education Childcare Act (chapter S-4.1.1), a person responsible for an intermediate resource or a family-type resource referred to in section 302 or 310 of the Act respecting health services and social services (chapter S-4.2) and the operator of a private seniors’ residence referred to in section 346.0.1 of that Act are exempt from the application of sections 2.2.4.1 to 2.2.4.3, if they do not provide care for more than 9 residents.

Despite the foregoing, the home educational childcare provider, the person responsible for an intermediate resource or a family-type resource and the operator of a private seniors’ residence must assign responsibility for the control of food hygiene and safety on the operating premises to a person who has completed 3 hours and 30 minutes of training provided by an authorized person within the meaning of subparagraph f of the first paragraph of section 1 of the Food Products Act (chapter P-29) on the following subjects:

(1)  food storage temperatures;

(2)  work methods to prevent food contamination;

(3)  general principles of hygiene for persons in contact with food or with material or equipment in contact with food;

(4)  material and equipment cleaning, sanitizing and disinfecting procedures;

(5)  environmental sources of food contamination.

The persons must also

(1)  ensure that the person responsible for the control of food hygiene and safety or at least one member of the personnel who has completed the training described in the second paragraph is present on the operating premises while food is being prepared and the material and equipment in contact with the food is being washed or cleaned; or

(2)  ensure that at least 10% of the personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products, including the person responsible for the control of food hygiene and safety on the operating premises, have completed the training described in the second paragraph.

The second and third paragraphs do not apply to a person responsible for an intermediate resource or a family-type resource and the operator of a private seniors’ residence, if the resource or residence has fewer than 4 residents.

A person who holds an equivalent certificate of qualification issued or recognized by a department or a government body elsewhere in Canada is deemed to have completed the training provided for in the second paragraph.

O.C. 454-2008, s. 2; O.C. 1187-2011, s. 6.

2.2.4.9. The holder of a permit required under subparagraph k.1 or k.2 of the first paragraph of section 9 of the Act or under paragraph 4 of section 1.3.5.B.1 or 1.3.5.C.1, the person referred to in section 1.3.5.B.5 and the operator of an establishment registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)) are exempt from the application of sections 2.2.4.1 to 2.2.4.3.

O.C. 454-2008, s. 2.

2.2.5. Registers of operations: Every person who is required to hold a permit or to register under the Act must keep registers and retain vouchers of his operations at the disposal of inspectors.

The said registers and vouchers must indicate:

(a)  the nature and quantity of the products bought or received;

(b)  the date of their purchase or receipt and, for each lot of live marine bivalve molluscs, the species, the date of fishing or harvesting and the area or sector of origin;

(c)  the name and address of the supplier and, in the case of a warehouser, the name and address of the consignor and the number corresponding to the same lot of products stored, with mention of the number of the stamp in the case of meat or meat products coming from an authorized operator.

Where a given lot of marine bivalve molluscs has undergone depuration, the registers and vouchers shall also indicate the date on which the molluscs were taken from the area or sector they were in before being depured, the beginning and end dates of the depuration process and, where applicable, the area or sector where they underwent depuration.

Where a given lot of live marine bivalve molluscs is kept or conditioned in a fish-tank, the registers and vouchers shall indicate the beginning and end dates for the time the lot was kept or conditioned in the fish-tank and the source of the water in which it was kept or conditioned.

In the case of a permit holder referred to in subparagraph c or d of the first paragraph of section 9 of the Act, the aforesaid record of the name and address of the supplier may be made on invoices taking the place of registers in the case of inedible meat other than the one mentioned in paragraph A or of the carcasses mentioned in subparagraph b of paragraph B of section 7.1.1.

For the purposes of this Regulation, a lot of live marine bivalve molluscs is composed of only one species from the same area or sector, picked or harvested on the same date and, where applicable, depured on the same dates in the waters of the same area or sector or processed or conditioned identically on the same dates.

Furthermore, the area or sector corresponds to the areas or sectors delimited in the Quebec Fishery Regulations, 1990 (SOR/90-214).

For the purposes of this Regulation, excepting this section, the area or sector of picking or harvesting means the area or sector where the molluscs were located upon picking or harvesting, regardless of whether they has been relocated for depuration purposes.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.5; O.C. 403-99, s. 1; O.C. 477-2010, s. 1.

2.2.6. In addition, in the case of a warehouser, food broker or retailer supplying a restaurateur and of any person required to have a permit, such registers and vouchers must indicate:

(a)  the nature and quantity of the products sold or delivered;

(b)  the date of their sale or delivery;

(c)  the name and address of the consignee.

In the case of a warehouser, these registers must also indicate the number of the lot from which the products delivered were taken.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.6.

2.2.7. In the case of a retailer or restaurateur, invoices may take the place of registers or vouchers provided that they bear the same indications as those required under sections 2.2.5 and 2.2.6.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.7.

2.2.8. The said registers, vouchers or invoices must be kept for at least one year from the date of the last entry made in them or, as the case may be, from the date on which they were made out.

R.R.Q., 1981, c. P-29, r. 1, s. 2.2.8.

2.2.9. Sections 2.2.5 to 2.2.8 and 3.3.3 do not apply to holders of a permit required under section 8.2 or subparagraphs k.1 to k.4 of the first paragraph of section 9 of the Act.

O.C. 741-2008, s. 12.

DIVISION 2.3 VEHICLES

2.3.1. State of the vehicle: Every vehicle which is used for the transportation of food must, at all times, be suitable for that purpose and kept in a state of maintenance, cleanliness and hygiene appropriate to the nature of the product transported.

R.R.Q., 1981, c. P-29, r. 1, s. 2.3.1.

2.3.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 2.3.2; O.C. 725-94, s. 1.

2.3.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 2.3.3; O.C. 725-94, s. 1.

2.3.4. Prohibition: It is prohibited to transport a product which is not conditioned, packed and labelled in accordance with the prescribed standards, or whose container or packaging is defective or not properly closed.

R.R.Q., 1981, c. P-29, r. 1, s. 2.3.4.

2.3.5. Prohibited operations: It is prohibited to deposit the product or to transfer it from one container to another on or near a public thoroughfare or in a place which is exposed to the sun or weather conditions, or unprotected from all sources of pollution, contamination or deterioration which might affect the product, container or packaging.

R.R.Q., 1981, c. P-29, r. 1, s. 2.3.5.

2.3.6. Inscriptions: Every vehicle used for sale and delivery to homes, retail stores, restaurants or any other eating places must bear, in indelible, legible and conspicuous letters at least 8 cm high, on both its sides, inscriptions indicating the name and address of its owner or of the vendor, manufacturer or preparer of the food contained therein.

R.R.Q., 1981, c. P-29, r. 1, s. 2.3.6; O.C. 725-94, s. 1.

CHAPTER 3 CONDITIONING AND SALE

DIVISION 3.1 NAME AND COMPOSITION

3.1.1. Name: The name used to designate a product shall indicate the true nature of the product, be applicable to all products having similar characteristics and be exact and free from ambiguity.

The name used to designate an artificial, synthetic, imitation or gourmet product shall distinguish that product from existing products of a well-defined, natural, traditional or time-honoured type.

R.R.Q., 1981, c. P-29, r. 1, s. 3.1.1; O.C. 725-94, s. 1.

3.1.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.1.2; O.C. 725-94, s. 1.

3.1.3. Restricted terms: The following terms or any expressions equivalent thereto shall be restricted as hereinafter specified:

(a)  “pasteurized”: to a product which, by means of a suitable, recognized process, has been ridden of pathogenic micro-organisms and is kept in that condition until its delivery to the consumer;

(b)  “sterilized”: to a product which, by means of a suitable, recognized process, has been rid of all living micro-organisms and is kept in that condition until its delivery to the consumer;

(c)  “homogenized”: to a product which, by means of a suitable, recognized process, has been rendered uniform throughout and stabilised and kept in this condition until its delivery to the consumer;

(d)  “frozen”: to a product all parts of which have been reduced to a temperature below its freezing point and kept in that condition until its delivery to the consumer;

(e)  “deep-frozen” or “ultra-rapid frozen”: to a product meeting all the conditions required by the “ultra-rapid freezing” technique at the various stages from harvesting or preparation up to delivery to the consumer.

R.R.Q., 1981, c. P-29, r. 1, s. 3.1.3.

3.1.4. Composition, characteristics: The composition and characteristics of a product and its name and all information accompanying it must comply with the then relevant provisions in force under a law of Québec or failing such, under the Food and Drugs Act (R.S.C. 1985, c. F-27), the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)) or the Feeds Act (R.S.C. 1985, c. F-9).

R.R.Q., 1981, c. P-29, r. 1, s. 3.1.4.

3.1.5. Prohibited substance: No substance may be present either in or on or as a constituent of a product, nor be used in its preparation if the presence, addition or use of such substance is then prohibited under a law of Québec, or failing such, under the Food and Drugs Act (R.S.C. 1985, c. F-27), the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)) or the Feeds Act (R.S.C. 1985, c. F-9).

R.R.Q., 1981, c. P-29, r. 1, s. 3.1.5.

3.1.6. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.1.6; O.C. 725-94, s. 1.

3.1.7. Antimicrobial agents: Honey and any honey-based product shall be free of sulfathiazole (para-amino benzene-sulfonamido)-2 thiazole, its salts and its derivatives.

O.C. 845-87, s. 1.

DIVISION 3.2 CONTAINERS AND PACKAGES

3.2.1. Fundamental rule: All containers, packages, wrappings, equipment, apparatus, utensils or objects used to collect, measure, keep, transport, deliver or serve the product must be clean, aseptic, well prepared, resistant to possible interaction with the product and capable of protecting it effectively against all risk of pollution, contamination or deterioration.

They must not be liable to impart any flavour, odour, or impurity to the product nor have been exposed to any source of unwholesomeness, nor have previously contained any substance whose proximity or contact might impair the quality or wholesomeness of the product.

R.R.Q., 1981, c. P-29, r. 1, s. 3.2.1; O.C. 725-94, s. 1.

3.2.2. Measuring: The measuring of the product must be carried out with accurate instruments.

R.R.Q., 1981, c. P-29, r. 1, s. 3.2.2; O.C. 725-94, s. 16.

3.2.3. Containers of canned products must be absolutely impervious and airtight, and must not show any signs of bulging, leakage or other outward indications of spoiling of their contents.

Such containers must contain only the maximum quantity of product it is possible to package therein without altering its appearance, quality or preservation.

R.R.Q., 1981, c. P-29, r. 1, s. 3.2.3; O.C. 725-94, s. 1.

3.2.4. Stopper materials, films and wrapping materials: Materials used to stopper bottles must be new unless they are made of glass or are as resistant and easy to clean as glass and must be bacteriologically clean.

The same applies to paper, films, fabrics, coatings, linings, plastics, casings, bladders and other similar materials used to wrap, enclose, cover or protect the product and to bags or wrappings made of paper, fabric, or plastic or transparent material.

R.R.Q., 1981, c. P-29, r. 1, s. 3.2.4.

DIVISION 3.3 MARKINGS AND NOTATIONS

3.3.1. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.1; O.C. 725-94, s. 1.

3.3.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.2; O.C. 725-94, s. 1.

3.3.2.1. Every lot of live bivalve molluscs must be transported from the area or sector of picking or harvesting to the location where it will be processed or conditioned for marketing, in a container, package or wrapping bearing a tag or an inscription mentioning the species, the picking or harvesting area or sector and the name of the harvester or sea farmer.

Those particulars shall be written in indelible, highly visible and legible characters.

O.C. 403-99, s. 2.

3.3.3. Compulsory inscriptions: Every product conditioned with a view to sell must display on its container, package or wrapping, in indelible, plainly legible and conspicuous characters:

(a)  the markings necessary to show:

i.  the nature, condition, composition, use, exact quantity, origin and all other particulars of the product;

ii.  the name and address of the manufacturer, preparer, conditioner, packer, supplier or distributor;

iii.  its place of manufacture, preparation or conditioning;

(b)  (subparagraph revoked).

Listing of the constituents of a product must be according to decreasing order of their proportions in the product.

The indication of weight must take into account the loss to which the product may normally be subject after its conditioning and must be expressed as net weight.

In addition to the other particulars provided for in this section, every container, package or wrapping of mollusc meat or of live marine bivalve molluscs that is marketed must show, in indelible, highly visible and legible characters, the area or sector of harvesting and the date on which the lot was picked or harvested.

Furthermore, the container, package or wrapping of mollusc meat shall indicate the preparation date.

The fourth and fifth paragraphs do not apply to canned molluscs.

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.3; O.C. 725-94, s. 17; O.C. 403-99, s. 3.

3.3.4. Labelling of displays: When displayed in a retail business establishment, the product, its packaging or container, or a sign referring to a single lot of identical products must bear a label including:

(a)  the name of the product if there can be any uncertainty about its precise nature;

(b)  indication of the source of the product in the case of an agricultural product which is similar to an agricultural product of Québec but does not come from Québec;

(c)  (paragraph revoked).

(d)  the area or sector of picking or harvesting and the picking or harvesting date of a given lot of live bivalve marine molluscs marketed in bulk.

Furthermore, where they are marketed in bulk, all live marine bivalve molluscs displayed shall come from the same lot.

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.4; O.C. 1055-82, s. 7; O.C. 725-94, s. 1; O.C. 403-99, s. 4.

3.3.5. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.5; O.C. 725-94, s. 1.

3.3.6. Indication of origin: The indication of origin of an agricultural product shall be given by inscribing the name of the country of origin or, in the case of a Canadian product, the word “Canada” or the name of the province of origin or an equivalent expression or designation.

The word “Québec” is reserved exclusively for Québec agricultural products.

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.6.

3.3.7. Forbidden markings: All markings or notations relating to sanitary or any other control, or to an official certificate, guarantee, law or regulation, unless specifically authorized or prescribed by a law or regulation and used in the manner and conditions prescribed therein, is forbidden.

Except in the pharmaceutical trade, any statement about curative or preventive properties of a product, unless authorized or prescribed by a law or regulation and used in the manner and conditions prescribed therein, is likewise forbidden.

Any indication, expression, name, picture, mark, publicity or advertisement relating to a sanitary control or other, to an official certificate, a sanitation guarantee, an inspection by a public authority, a stamp or an inspection sentence prescribed by a law or regulation must be used or made solely in the manner and under the conditions prescribed in such law or regulation.

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.7.

3.3.8. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.3.8; O.C. 725-94, s. 1.

3.3.9. Any statement of the price of bread is prohibited elsewhere than on the bread wrapping or on the display counter used for the sale. The display counter shall be located inside the establishment.

The first paragraph shall not apply to a loaf of bread weighing 170 g or less.

O.C. 1483-93, s. 10.

3.3.10. Advertising the donation of bread is prohibited.

O.C. 1483-93, s. 10.

DIVISION 3.4 AUTOMATIC DISPENSER AND ITINERANT CANTEEN

3.4.1. Location: An automatic food dispenser must be installed in a salubrious and clean place.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.1; O.C. 725-94, s. 18.

3.4.2. Inscription: The operator of the machine must inscribe on the machine, on the side facing the public, his name and address as well as the nature of any food which the machine may contain for distribution and which is not visible by the buyer.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.2.

3.4.3. Maintenance condition: The operator must empty the machine as soon as it is out of use. Cleaning of the machine must be done at each replenishing.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.3.

3.4.4. Machine protection: All surfaces of an automatic dispenser in contact with food must be inaccessible to the public and protected against the dirt in the ambient air through filters or enclosures.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.4.

3.4.5. Prepackaged food: An automatic food dispenser must sell only foodstuffs contained in individual packages, boxes or sachets.

Where the foodstuffs are not wrapped, the machine must be so designed as to prevent their contamination.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.5.

3.4.6. The dispensing piping must not allow the accumulation of waste.

When the appliance is intended to dispense cold beverages, the whole of the dispensing installation must be enclosed in a cold-storage device permanently maintaining a temperature between 0º and 4ºC except for the container of non fermentable concentrated fruit juices intended for dilution and for the container of carbon dioxide gas.

The machine must contain individual paper cups placed in a compartment sheltered from pollution; a device must permit the consumer to serve himself without contaminating the remaining paper cups. A container must be provided nearby to receive the paper cups after use.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.6; O.C. 725-94, s. 1.

3.4.7. Itinerant canteen: A vehicle for the supplying of food known under the common name of “mobile or itinerant canteen” must be provided:

(a)  with a wash basin containing hot and cold water, of excellent hygienic, bacteriological and chemical quality, in sufficient quantity to allow the food handlers to keep themselves and the equipment and utensils they use clean;

(b)  with liquid or powdered soap and individual towels placed in automatic dispensers;

(c)  with a mechanical refrigerator for perishables;

(d)  with a tank for waste water;

(e)  with an impervious and tight waste container;

(f)  with a thermometer or thermostat in the cold compartment and in the warm compartment.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.7.

3.4.8. Vehicle: The vehicle used as an itinerant or mobile canteen must be used only for the transport and sale of food.

It must be covered, closed and covered with a non-corrosive smooth, hard and washable material.

If the service is given within the vehicle, only the vendor may enter therein.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.8.

3.4.9. Packaged food: The food and utensils intended for and served to the consumer from a mobile or itinerant canteen must be prepared, wrapped and packed hermetically and separately in individual portions in a plant for the preparation of food before placing in the vehicle.

These foods and utensils must be served to the consumer in their original package, except any food in a liquid state kept in bulk and served by means of an automatic dispenser.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.9.

3.4.10. Meat products: All meat products held or kept in a mobile canteen or dispensed by an automatic vending machine must have been prepared and packed in a plant operated in conformity with this Regulation and serving only for that purpose.

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.10.

3.4.11. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 3.4.11; O.C. 725-94, s. 1.

CHAPTER 4

(Revoked)

R.R.Q., 1981, c. P-29, r. 1, c. 4; O.C. 477-2010, s. 10.

DIVISION 4.1

(Revoked)

R.R.Q., 1981, c. P-29, r. 1, Div. 4.1; O.C. 477-2010, s. 10.

4.1.1. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.1; O.C. 725-94, s. 19; O.C. 477-2010, s. 10.

4.1.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.2; O.C. 1825-93, s. 1; O.C. 477-2010, s. 10.

4.1.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.3; O.C. 477-2010, s. 10.

4.1.4. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.4; O.C. 477-2010, s. 10.

4.1.5. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.5; O.C. 1825-93, s. 2; O.C. 477-2010, s. 10.

4.1.6. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.6; O.C. 1825-93, s. 2; O.C. 477-2010, s. 10.

4.1.7. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.7; O.C. 1825-93, s. 2; O.C. 477-2010, s. 10.

4.1.8. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.8; O.C. 1825-93, s. 2; O.C. 477-2010, s. 10.

4.1.9. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.9; O.C. 1825-93, s. 2; O.C. 477-2010, s. 10.

4.1.10. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 4.1.10; O.C. 1825-93, s. 2; O.C. 477-2010, s. 10.

CHAPTER 5 SHELL EGGS AND PROCESSED EGGS

R.R.Q., 1981, c. P-29, r. 1, c. 5; O.C. 591-90, s. 1.

DIVISION 5.1 GENERAL PROVISIONS RESPECTING SHELL EGGS

R.R.Q., 1981, c. P-29, r. 1, Div. 5.1; O.C. 591-90, s. 1.

5.1.1. In Divisions 5.1 to 5.4:

“blood spot” means a small particle of blood on the yolk or in the albumen of an egg; (caillot sanguin)

“box” means a container holding 15 dozen eggs; (boîte)

“candling” means the examination of the condition of the interior of an egg by turning it or causing it to be turned in front of or over an artificial light source illuminating the contents; (mirage)

“carton” means a container with a compartment for each egg; (carton)

“case” means a container holding 30 dozen eggs; (caisse)

“colouring agent” means any food additive allowed as a food colouring agent in accordance with the standards of Division 16 of Part B of the Food and Drug Regulations (C.R.C., c. 870); (colorant)

“container” means any case, box, or carton designed specifically to contain eggs; (contenant)

“dirt” means any foreign matter clinging to the surface of an eggshell; (saleté)

“domestic hen” means the female of the Gallus domesticus species; (poule domestique)

“drinking water” means water complying with the standards of quality prescribed by the Regulation respecting the quality of drinking water (chapter Q-2, r. 40); (eau potable)

“egg” means a shell egg laid by a domestic hen; (oeuf)

“grade” means the grades “Canada A”, “Canada B” or “Canada C” as prescribed by Schedule 5.A; (catégorie)

“grading station” means an establishment where washing, candling, sizing or packing of eggs and the marking of their containers are performed and where any marking of the eggs is performed; (poste de classement)

“honeycomb carton” means a tray for 30 eggs with a compartment for each egg; (carton alvéolé)

“meat spot” means any particle of the oviduct of a domestic hen present on the yolk or in the albumen of an egg; (tache de chair)

“producer” means a person shipping, transporting, selling or distributing only the eggs produced exclusively on his farm or in a henhouse leased by him; (producteur)

“size” means the sizes “Extra large”, “Large”, “Medium”, “Small” or “Very small” as prescribed by Schedule 5.B; (calibre)

“spot” means any substance, other than dirt or a design on the surface of an eggshell. (tache)

R.R.Q., 1981, c. P-29, r. 1, s. 5.1.1; O.C. 591-90, s. 1; O.C. 647-2001, s. 52; O.C. 1224-2012, s. 1.

5.1.2. Eggs must be graded, marked, packed and their containers marked in accordance with this Division and Divisions 5.2 to 5.4.

Eggs graded by a producer that has a flock of 300 hens or less are not marked despite sections 5.1.4.1 and 5.1.4.2. The producer is exempt from the obligations provided for in section 5.1.4.3 in respect of the registration of the producer’s grading station.

Despite the first paragraph and sections 5.1.3 to 5.1.4.2, eggs sold at retail at the producer’s establishment are not graded or marked provided that the eggs are clean and do not leak.

Eggs must be graded in one of the grades prescribed by Schedule 5.A, and in accordance with the standards prescribed in that Schedule for each of the grades.

O.C. 591-90, s. 1; O.C. 1224-2012, s. 2.

5.1.3. Eggs may be graded only if:

(1)  they are free of odours not occurring in healthy eggs;

(2)  they are not mouldy;

(3)  they are not in a state of incubation and they have not been in an incubator;

(4)  they are free of defects other than those listed in Schedule 5.A;

(5)  they are free of any pathogenic microorganism;

(6)  they are not obtained by the slaughter of domestic hens;

(7)  they meet the minimum standards prescribed for grade “Canada C” of Schedule 5.A.

O.C. 591-90, s. 1.

5.1.4. Eggs may be graded and marked only in a grading station meeting the standards of Division 5.2.

O.C. 591-90, s. 1; O.C. 1224-2012, s. 3.

5.1.4.1. Each graded egg is marked on its shell with the identifying codes defined in this section designed in particular to trace its place of origin or to identify the grading station where it was marked.

Eggs produced in Québec must be marked with the QC abbreviation exclusively reserved for eggs produced in Québec. The abbreviation is immediately followed by a code chosen by the producer to identify himself or herself or the laying nest of origin; in addition, the code identifying the producer must also make it possible to distinguish the producer’s production sites, if applicable.

In the case of eggs from outside Québec, in the absence of a code identifying the laying nest of origin, the shell is marked with the name of the province or country of origin, or their abbreviation.

Eggs are also marked with the identifying code of the grading station. Eggs graded in an egg station registered with the Canadian Food Inspection Agency are marked with the grading station’s registration number assigned by the Agency in accordance with the Egg Regulations (C.R.C., c. 284). Eggs graded in another grading station are marked with the identifying code confirmed by the Minister pursuant to section 5.1.4.4.

Each graded egg is also marked with the abbreviation of the month and number that correspond to the date of the indication “best before” prescribed by paragraph 4 of section 5.4.1.

O.C. 1224-2012, s. 4.

5.1.4.2. The codes and other marks on the shell must be clearly legible and printed with indelible ink.

O.C. 1224-2012, s. 4.

5.1.4.3. The operator of a grading station that is not registered with the Canadian Food Inspection Agency must register with the Minister.

For that purpose, the operator sends a written application containing the following information:

(1)  in the case of a natural person, the person’s name, address and telephone number;

(2)  in the case of a sole proprietorship, partnership or legal person, the name, telephone number and address of its main establishment and the business number assigned to it under the Act respecting the legal publicity of enterprises (chapter P-44.1) and, in the case of a partnership, the names of the partners;

(3)  the name under which that grading station is operated and its address;

(4)  the identifying code chosen by the operator for that grading station;

(5)  the name of the director or of a person in charge of operations at that grading station.

O.C. 1224-2012, s. 4.

5.1.4.4. The Minister ascertains the distinctiveness of the identifying code chosen by the operator of the station that is not registered with the Agency and, if there is a risk of confusion, the Minister assigns an identifying code to that station.

In all cases, the Minister confirms in writing to the operator the single code allowed to identify the grading station.

O.C. 1224-2012, s. 4.

5.1.5. Inedible eggs and all other garbage in a grading station or in the producer’s establishment must be placed in a watertight container having a cover on which “inedible” is clearly legible in indelible ink.

The contents of the container must be destroyed or coloured by a colouring agent so that colour of the eggs is visibly and permanently altered.

The container must be kept outside the room where graded eggs are stored.

O.C. 591-90, s. 1; O.C. 1224-2012, s. 5.

5.1.6. Henhouses, cages, conveyors, hatchery floors and equipment used by the producer for collecting eggs must be clean.

The producer must store the eggs immediately after collecting them, except where he grades daily all the eggs laid that day and uses a mechanical process for collection.

O.C. 591-90, s. 1.

5.1.7. A vehicle used to transport eggs must be:

(1)  clean, watertight and free of insects and rodents;

(2)  completely closed and opened during unloading, loading or transshipping;

(3)  designed and equipped so that the temperature of the eggs is kept between 0ºC and 13ºC.

O.C. 591-90, s. 1.

PART I

(Replaced)

R.R.Q., 1981, c. P-29, r. 1, Part I; O.C. 591-90, s. 1.

DIVISION 5.2 CONSTRUCTION, LAYOUT AND OPERATIONS OF A GRADING STATION

R.R.Q., 1981, c. P-29, r. 1, Div. 5.2; O.C. 591-90, s. 1.

5.2.1. A grading station must contain:

(1)  a room for receiving eggs and storing them in separate lots before grading, equipped with an accurate thermometer in good working order and graduated from at least 0ºC to 30ºC;

(2)  a room for grading and packing of eggs, and for marking their containers, equipped with apparatus for washing, candling, grading and marking, and with an accurate thermometer in good working order and graduated from at least 0ºC to 30ºC;

(3)  a room for storing graded eggs, equipped with an accurate thermometer in good working order and graduated from at least 0ºC to 30ºC, and a hygrometer in good working order and graduated from at least 25% to 100% relative humidity;

(4)  washrooms for the employees;

(5)  a room or a closed compartment for storing cleaning materials and containers of detergents and disinfectants;

(6)  a room or a closed compartment for storing packing materials;

(7)  a room or a closed compartment for storing garbage.

The place used for retail sale of eggs must be located outside the rooms mentioned in the first paragraph.

R.R.Q., 1981, c. P-29, r. 1, s. 5.2.1; O.C. 591-90, s. 1.

5.2.2. The rooms of the grading station must meet the following requirements:

(1)  the floors, walls and ceilings must be:

(a)  covered with a hard material;

(b)  smooth, washable and waterproof;

(c)  free of indentations, holes and cracks;

(2)  windows opening onto the outside must have screens kept in good condition;

(3)  the doors must fit, not open directly onto the henhouse, and must be kept closed between uses.

R.R.Q., 1981, c. P-29, r. 1, s. 5.2.2; O.C. 591-90, s. 1.

5.2.3. The lighting system in the rooms of the grading station mentioned in subparagraphs 1 to 3 of the first paragraph of section 5.2.1 must be equipped with protective devices in order to prevent contamination of the eggs when elements of the system break down.

R.R.Q., 1981, c. P-29, r. 1, s. 5.2.3; O.C. 591-90, s. 1.

5.2.4. The grading station must be equipped with a system of hot and cold running drinking water under pressure arranged so that the rooms and equipment can be cleaned.

R.R.Q., 1981, c. P-29, r. 1, s. 5.2.4; O.C. 591-90, s. 1.

5.2.5. Eggs must be washed in drinking water.

The temperature of the water in which the eggs are washed must be at least 11ºC higher than the temperature of the eggs.

R.R.Q., 1981, c. P-29, r. 1, s. 5.2.5; O.C. 591-90, s. 1.

5.2.6. The washrooms of the grading station must be provided with hot and cold running drinking water under pressure and devices for washing the hands and drying them by means of dryers or individual paper towels that must be discarded after use.

O.C. 591-90, s. 1; O.C. 1224-2012, s. 6.

5.2.7. The surfaces of materials and equipment that come into contact with eggs must be:

(1)  of non-corrodible materials;

(2)  smooth and free from cavities or detachable particles;

(3)  non-toxic and resistant to cleaning and disinfecting operations;

(4)  unchangeable by eggs and made so as not to spoil eggs;

(5)  free of constituents or residues that are agents of contamination of eggs.

O.C. 591-90, s. 1.

5.2.8. Boxes, cases and honeycomb cartons must be clean and free of any mark or grading label applied before they were received.

O.C. 591-90, s. 1.

5.2.9. The eggs of a producer must be received and graded separately from those of another producer.

Eggs must be graded within 72 hours of receipt.

O.C. 591-90, s. 1.

5.2.10. (Revoked).

O.C. 591-90, s. 1; O.C. 1224-2012, s. 7.

5.2.11. (Revoked).

O.C. 591-90, s. 1; O.C. 741-2008, s. 14.

5.2.12. The staff, premises, materials and equipment of a grading station must be clean.

O.C. 591-90, s. 1.

5.2.13. The staff of a grading station assigned to the grading or packing of eggs or marking their containers must:

(1)  wear clean work clothes;

(2)  wear a clean hat or a clean hairnet completely covering the hair.

The work clothes must be used exclusively for the work of the station.

O.C. 591-90, s. 1.

DIVISION 5.3

(Replaced)

R.R.Q., 1981, c. P-29, r. 1, Div. 5.3; O.C. 591-90, s. 1.

5.3.1. In the producer’s establishment, eggs must be stored in rooms reserved exclusively for their storage and kept at a temperature not exceeding 13ºC and at a relative humidity between 70% and 85%.

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.1; O.C. 591-90, s. 1.

5.3.2. In the grading station:

(1)  the room for receipt and storage of eggs for grading and the room for storage of graded eggs must be kept at a temperature not exceeding 13ºC and at a relative humidity between 70% and 85%;

(2)  the room for grading and packing of eggs and for marking their containers must be kept at a temperature not exceeding 18ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.2; O.C. 591-90, s. 1.

5.3.3. In a retailer’s establishment, the temperature of eggs on display must not exceed 13ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.3; O.C. 591-90, s. 1.

5.3.4. In a place where eggs are stored other than those mentioned in sections 5.3.1 to 5.3.3, the temperature must not exceed 13ºC and the relative humidity must be between 70% and 85%.

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.4; O.C. 591-90, s. 1.

5.3.5. Eggs must be packed in boxes, cases or cartons.

The containers in which the eggs are packed must be clean, dry and made of material to protect the eggs from being crushed.

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.5; O.C. 591-90, s. 1.

5.3.6. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.6; O.C. 591-90, s. 1; O.C. 1224-2012, s. 8.

5.3.7. In containers, the packing material used to separate eggs must be clean, dry, in one piece and designed and made to protect the eggs from being crushed.

O.C. 591-90, s. 1.

5.3.8. Honeycomb cartons in which graded eggs are placed must be new or in mint condition, clean, dry and must not have been used to contain ungraded eggs.

O.C. 591-90, s. 1.

5.3.9. The cartons in which graded eggs are packed must be new.

O.C. 591-90, s. 1.

DIVISION 5.3.A

(Replaced)

R.R.Q., 1981, c. P-29, r. 1, Div. 5.3.A; O.C. 591-90, s. 1.

TABLE 5.3.A

(Replaced)

R.R.Q., 1981, c. P-29, r. 1, Tab. 5.3.A; O.C. 591-90, s. 1.

5.3.A.1. (Replaced).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.A.1; O.C. 591-90, s. 1.

5.3.A.2. (Replaced).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.A.2; O.C. 591-90, s. 1.

5.3.A.3. (Replaced).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.A.3; O.C. 591-90, s. 1.

5.3.A.4. (Replaced).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.A.4; O.C. 591-90, s. 1.

5.3.A.5. (Replaced).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.A.5; O.C. 591-90, s. 1.

TABLE 5.3.B

(Replaced)

R.R.Q., 1981, c. P-29, r. 1, Tab. 5.3.B; O.C. 591-90, s. 1.

5.3.B.1. (Replaced).

R.R.Q., 1981, c. P-29, r. 1, s. 5.3.B.1; O.C. 591-90, s. 1.

DIVISION 5.4 EGG TRACEABILITY STANDARDS

R.R.Q., 1981, c. P-29, r. 1, Div. 5.4; O.C. 591-90, s. 1; O.C. 1224-2012, s. 9.

5.4.0.1. The producer records the following information in respect of the eggs shipped:

(1)  the quantity of eggs delivered by the producer to the grading station or the quantity loaded by a carrier;

(2)  the identifying code of the producer or of the laying nests of origin and any identifying code of the lots shipped;

(3)  the egg-laying dates;

(4)  the shipping date;

(5)  if applicable, the name and address of the carrier and, in all cases, the registration number of the vehicle, trailer or semi-trailer used;

(6)  the name and address of the grading station of destination.

O.C. 1224-2012, s. 10.

5.4.0.2. The carrier records the following information:

(1)  the name and address of the producer and the identifying codes of the producer or of the laying nests of origin;

(2)  the quantity of eggs loaded and any identifying code given by the producer to the lots;

(3)  the dates of loading, transportation and unloading;

(4)  the name, address and identifying code of the grading station where the eggs are delivered;

(5)  the registration number of the vehicle, trailer or semi-trailer used.

O.C. 1224-2012, s. 10.

5.4.0.3. The operator of a grading station records the following information separately per day:

(1)  the name and address of the producer of the eggs received on a given day, the quantity received and any identifying code given by the producer to the lots of eggs received;

(2)  if applicable, the name and address of the carrier and, in all cases, the registration number of the vehicle, trailer or semi-trailer used;

(3)  the identifying code of the producer or of the received eggs’ laying nests of origin;

(4)  per producer, the quantity of eggs graded on a given day;

(5)  the identifying code given by the operator to the lots of graded eggs;

(6)  the name and address of the purchaser of the graded eggs;

(7)  the quantity of inedible eggs and, if applicable, the name and address of the purchaser.

O.C. 1224-2012, s. 10.

5.4.0.4. The information referred to in sections 5.4.0.1 to 5.4.0.3 is recorded, updated and kept so that it is readily accessible upon request in case of inspection or recall; it is kept for a period of 12 months from the date of the last entry.

O.C. 1224-2012, s. 10.

5.4.1. Every container of graded and marked eggs must bear the following inscriptions, easily legible and in indelible ink:

(1)  the word “eggs” and their quantity expressed as a number of units or dozens;

(2)  the grade;

(3)  in the case of eggs graded in grade “Canada A”, the word grade followed by the designation of the grade;

(4)  the indication “best before” followed by a date not later than 42 days after the date of grading;

(5)  in the case of eggs produced in Canada, the word “Canada”, or the name of the province of origin, or where the eggs are produced in another country, the name of the country of origin;

(6)  the name of the grading station operator, the name and address of that station, and the registration number assigned to that station pursuant to the Egg Regulations (C.R.C. c. 284) or the identifying code allowed by the Minister;

(7)  the identifying code given by the grading station operator to the lot from which the eggs in the container come.

Where the word “Québec” is used in an inscription covered by subparagraph 5 of the first paragraph, it must be reserved exclusively for eggs produced in Québec.

A box or case with transparent sides that make it possible to easily read the inscriptions on the cartons it contains meets the requirements of this section.

R.R.Q., 1981, c. P-29, r. 1, s. 5.4.1; O.C. 591-90, s. 1; O.C. 741-2008, s. 13; O.C. 1224-2012, s. 11.

5.4.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 5.4.2; O.C. 591-90, s. 1; O.C. 1224-2012, s. 12.

5.4.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 5.4.3; O.C. 591-90, s.1; O.C. 1224-2012, s. 12.

5.4.4. Cartons of ungraded eggs sold by a producer at the producer’s establishment must bear only the producer’s name and address.

O.C. 591-90, s. 1; O.C. 1224-2012, s. 13.

5.4.5. (Revoked).

O.C. 591-90, s. 1; O.C. 1224-2012, s. 14.

5.4.6. Graded and marked eggs put on sale at the retailer’s establishment in honeycomb cartons outside their box or in bulk must be presented with a sign where the information prescribed in section 5.4.1 is clearly legible in indelible ink.

If cartons are put at the disposal of consumers for the transportation of such eggs, they must be new, clean and have no inscription.

O.C. 591-90, s. 1; O.C. 1224-2012, s. 15.

5.4.7. (Revoked).

O.C. 591-90, s. 1; O.C. 1224-2012, s. 16.

5.4.8. (Revoked).

O.C. 591-90, s. 1; O.C. 1224-2012, s. 16.

5.4.9. (Revoked).

O.C. 591-90, s. 1; O.C. 1224-2012, s. 16.

DIVISION 5.5 PROVISIONS APPLYING TO EGGS LAID BY A SPECIES OTHER THAN DOMESTIC HENS

O.C. 591-90, s. 1.

5.5.1. Eggs laid by a layer of a species other than the domestic hen must:

(1)  be free from any odour not found in healthy eggs;

(2)  not be mouldy;

(3)  not be undergoing incubation and must not have been in an incubator;

(4)  not leak or display extensive, multiple or deep-seated alterations;

(5)  not originate in the slaughter of layers;

(6)  be free of any pathogenic microorganism.

O.C. 591-90, s. 1.

5.5.2. Each package of eggs covered by 5.5.1 must bear the following inscriptions in indelible letters:

(1)  the word “eggs”;

(2)  the name of the species laying the eggs;

(3)  the name and address of the producer, the wholesaler or the retailer;

(4)  the number of eggs contained in the package;

(5)  the warning “best before” followed by a date not later than 35 days after laying;

(6)  in the case of eggs produced in Canada, the word “Canada”, or the name of the province of origin, or where the eggs are produced in another country, the name of the country of origin.

Where the word “Québec” is used in the inscription mentioned in subparagraph 6 of the first paragraph, it must be reserved exclusively for eggs produced in Québec.

O.C. 591-90, s. 1.

DIVISION 5.6 GENERAL PROVISIONS RESPECTING PROCESSED EGGS

O.C. 591-90, s. 1.

5.6.1. In Divisions 5.6 to 5.8:

“candling” means examining the interior condition of an egg by rotating or causing the egg to rotate in front of or over an artificial light source illuminating the contents of the egg; (mirage)

“colouring agent” means any food additive allowed as a colouring agent in food in accordance with the standards of Division 16 of Part B of the Food and Drug Regulations (C.R.C., c. 870); (colorant)

“dirt” means any foreign matter adhering to the surface of the shell of an egg; (saleté)

“disinfectant” means any bacteria-destroying substance containing 100 to 200 parts per million of active chlorine; (désinfectant)

“domestic hen means the female of the Gallus domesticus species; (poule domestique)

“dried albumen” means the albumen of an egg in the dehydrated state; (poudre d’albumen)

“dried egg” means whole egg, egg yolk or albumen in dried form; (poudre d’oeufs)

“drinking water” means water complying with the standards of quality prescribed by the Regulation respecting the quality of drinking water (chapter Q-2, r. 40); (eau potable)

“egg” means a shell egg of the domestic hen belonging to the species Gallus Domesticus, of the domestic turkey belonging to the species Meleagris gallopavo, of the quail, the duck, or of any other domestic fowl; (oeuf)

“egg solid” means egg yolk or albumen or the entire contents of an egg without shell or water; (solide d’oeufs)

“frozen egg” means whole egg, egg yolk or albumen in frozen form; (oeuf congelé)

“liquid egg” means whole egg, whole egg mix, egg yolk, egg yolk mix or albumen in liquid or semi-liquid form; (oeuf liquide)

“lot number” means any combination of letters, figures or letters and figures making it possible to trace any determined quantity of processed eggs or any production unit during processing or distribution; (numéro de lot)

“principal surface” means the surface of a package other than its bottom where the appellation of the product is shown and any trade mark or image representing it; (principale surface)

“processed egg” means a frozen egg mixture, a liquid egg mixture, a dried whole egg mixture, frozen eggs, cooked eggs in the shell or not in the shell, liquid eggs, dried albumen or dried eggs; (oeuf transformé)

“processing” means any operations altering the condition of an egg after laying; (transformation)

“spot” means any substance other than dirt or a design on the surface of the shell of an egg; (tache)

“stabilization” means the treatment intended to remove sugar from liquid eggs so as to make them in compliance with sections B.22.034 to B.22.037 of the Food and Drug Regulations; (stabilisation)

“whole egg” means the albumen and the yolk of an egg but not the shell. (oeuf entier)

O.C. 591-90, s. 1; O.C. 647-2001, s. 52.

5.6.2. The preparation of processed eggs must be carried on exclusively in a processing station meeting the standards of Division 5.7.

O.C. 591-90, s. 1.

5.6.3. Containers of eggs received at a processing station must be clean.

O.C. 591-90, s. 1.

5.6.4. Eggs may be processed only if:

(1)  in the case of those produced by domestic hens:

(a)  they have been graded in accordance with section 5.1.2;

(b)  where they are obtained by the slaughter of domestic fowl, they are fully formed and:

i.  they have been kept at a temperature not exceeding 13ºC between collecting and processing;

ii.  they are intended for pasteurization;

(2)  in the case of those produced by domestic turkeys, quail, ducks or other domestic fowl:

(a)  they are free from any odour not found in healthy eggs;

(b)  they are not mouldy;

(c)  they are not being incubated and have not been in an incubator;

(d)  they are free of any pathogenic microorganism, unless they are intended for pasteurization;

(e)  they are free of blood spots;

(f)  they are free of dirt and of any spot, other than blood spots, whose total surface exceeds one-third of the surface of the shell;

(g)  they do not leak, and do not show extensive, multiple or deep-seated alterations;

(h)  where they are obtained by the slaughter of domestic fowl, they are fully formed and:

i.  they have been kept at a temperature not exceeding 13ºC between collecting and processing;

ii.  they are intended for pasteurization.

O.C. 591-90, s. 1.

5.6.5. A frozen egg mix must contain frozen eggs to which salt and sugar or either salt or sugar is added, but not exceeding 12% of the total weight of the product.

The appellation “frozen egg mix” is reserved exclusively for that product.

O.C. 591-90, s. 1.

5.6.6. A whole egg mix must contain a frozen whole egg mix or a liquid whole egg mix to which salt and sugar or either salt or sugar is added, but not exceeding 12% of the total weight of the product.

The appellation “whole egg mix” is reserved exclusively for that product.

O.C. 591-90, s. 1.

5.6.7. A yolk mix must contain a frozen egg yolk mix or a liquid yolk mix to which salt and sugar or either salt or sugar is added, but not exceeding 12% of the total weight of the product.

The appellation “yolk mix” is reserved exclusively for that product.

O.C. 591-90, s. 1.

5.6.8. A dried whole egg mix must contain dried whole egg to which salt and sugar or either salt or sugar is added, but not exceeding 32% of the total weight of the product.

The appellation “dried whole egg mix” is reserved exclusively for that product.

O.C. 591-90, s. 1.

5.6.9. A dried egg yolk mix must contain dried egg yolks to which salt and sugar or either salt or sugar is added, but not exceeding 22% of the total weight of the product.

The appellation “dried yolk mix” is reserved exclusively for that product.

O.C. 591-90, s. 1.

5.6.10. A liquid egg mix must contain liquid eggs to which salt and sugar or either salt or sugar is added, but not exceeding 12% of the total weight of the product.

The appellation “liquid egg mix” is reserved exclusively for that pruduct.

O.C. 591-90, s. 1.

DIVISION 5.7 CONSTRUCTION, LAYOUT AND OPERATIONS OF A PROCESSING STATION

O.C. 591-90, s. 1.

5.7.1. The surroundings of a processing station must be free of garbage.

O.C. 591-90, s. 1.

5.7.2. A processing station must contain:

(1)  a room for receiving, keeping and storing eggs before processing;

(2)  a room for washing, candling and disinfecting eggs;

(3)  a room for breaking, separating, mixing and heat treating eggs, and for packing of frozen eggs and liquid eggs;

(4)  a room for dehydrating operations and for packing processed eggs other than frozen eggs or liquid eggs;

(5)  a room for storing packed processed eggs;

(6)  washrooms for use by the staff;

(7)  a room or a closed compartment for storage of cleaning materials and containers of detergents and disinfectants;

(8)  a machine room or a separate area, containing space for the installation of heating appliances, compressors and electric distribution panels, and an area for repair and mechanical maintenance of the equipment;

(9)  a room or a closed compartment for storage of processing ingredients or packing materials;

(10)  a room or a closed compartment for storage of garbage.

O.C. 591-90, s. 1.

5.7.3. The rooms of the processing station must meet the following requirements:

(1)  the floors, walls and ceilings must be:

(a)  covered with a hard material;

(b)  smooth, washable and non-porous;

(c)  free of indentations, holes and cracks;

(d)  not peeling;

(2)  the doors must fit and must be made of smooth, waterproof material, and must be kept closed between uses;

(3)  windows opening onto the outside must be provided with screens maintained in good condition.

O.C. 591-90, s. 1.

5.7.4. The lighting system in the rooms mentioned in paragraphs 1 to 5 of section 5.7.2 must be equipped with protective devices so as to prevent contamination of the eggs or processed eggs in case of a break in the elements of the system.

The lighting system must provide a light intensity of not less than 55 decalux at 1.20 m above the floor.

O.C. 591-90, s. 1.

5.7.5. The mechanical ventilation system of the processing station must operate so as to remove mists, steam and odours, and to provide a constantly renewed oxygen supply.

O.C. 591-90, s. 1.

5.7.6. A processing station must be equipped with a system of hot and cold running drinking water under pressure, pipes and sprinklers installed and laid out so as to enable the rooms and equipment to be cleaned.

The temperature of the hot water used for cleaning the rooms and equipment must be not less than 60ºC.

O.C. 591-90, s. 1.

5.7.7. A processing station must be equipped with a drainage system for rainwater and waste water. The system must be designed according to the separative method, and must include a manhole, a flushing system, siphon trap pumps, protective grating and a solid matter interceptor.

O.C. 591-90, s. 1.

5.7.8. The washrooms of a processing station must be provided with hot and cold running drinking water under pressure and devices for cleaning the hands and drying them by means of dryers or individual paper towels, which must be discarded after use.

The washrooms must include a rest room, cloakrooms and toilets whose installations are in accordance with the standards prescribed by section 67 of the Regulation respecting the quality of the work environment (chapter S-2.1, r. 11).

Those rooms may not lead directly to the rooms where processed eggs are handled.

O.C. 591-90, s. 1.

5.7.9. The work rooms for processed eggs mentioned in paragraphs 3 and 4 of section 5.7.2 must be equipped with:

(1)  washbasins with hot and cold running drinking water under pressure and liquid soap distributors;

(2)  devices for drying the hands or individual paper towels;

(3)  devices containing disinfectant located so as to make it possible to disinfect the hands immediately after washing.

The individual towels must be discarded after use.

O.C. 591-90, s. 1.

5.7.10. The materials and equipment used for processing and packing processed eggs must be:

(1)  made of non-corrodible materials;

(2)  smooth and free from detachable particles;

(3)  unaffected by eggs and processed eggs and made so as not to alter such products.

O.C. 591-90, s. 1.

5.7.11. The staff, the premises, the materials and the equipment of a processing station must be clean.

O.C. 591-90, s. 1.

5.7.12. The staff of a processing station assigned to egg processing and to preparation of processed eggs must:

(1)  wear white or light-coloured work clothing making it possible to observe any soiling, and without pockets above the waist;

(2)  wear a hat or a clean hairnet entirely covering the hair;

(3)  wear a clean mask entirely covering the beard or the fringe.

Such clothing must be used exclusively for work in the station.

O.C. 591-90, s. 1.

5.7.13. Watches, rings, earrings or other jewellery may not be worn in the rooms of a processing station mentioned in paragraphs 2 to 4 of section 5.7.2.

O.C. 591-90, s. 1.

5.7.14. The use of tobacco and the consumption of food are prohibited in the rooms mentioned in paragraphs 1 to 5 and 7 of section 5.7.2.

O.C. 591-90, s. 1.

5.7.15. A processing station must be free of animals, including insects.

O.C. 591-90, s. 1.

5.7.16. The materials and equipment used in processing and packing processed eggs must be cleaned at the end of the day’s operations and treated with a disinfectant at the beginning of the day’s operations.

The materials and equipment coming into contact during processing with inedible eggs or processed eggs must be washed and treated with disinfectant before being used in the processing or packing of eggs or processed eggs.

O.C. 591-90, s. 1.

5.7.17. Reusable packaging must be washed, rinsed, drained and treated with disinfectant before processed eggs are put into it.

Such containers must not be piled or placed in direct contact with the floor.

O.C. 591-90, s. 1.

5.7.18. Any person handling processed eggs must, whenever he enters the room used for washing, candling and disinfecting eggs and immediately after handling egg residues, wash his hands and rinse them in a non-irritating liquid solution of disinfectant.

O.C. 591-90, s. 1.

5.7.19. Ungraded eggs must be washed in drinking water.

The eggs must be washed in the room for washing, candling and disinfecting.

The washing water must be:

(1)  kept at a temperature exceeding the temperature of the eggs by at least 11ºC;

(2)  renewed at least every 4 hours and at the end of each shift;

(3)  kept in the washing sink at a level providing a continuous overlfow.

O.C. 591-90, s. 1.

5.7.20. Eggs must, after washing and before processing, be treated with a disinfectant applied by a vaporizer.

O.C. 591-90, s. 1.

5.7.21. Processed eggs must be subjected to a pasteurization treatment including chilling and heating operations in accordance with the conditions prescribed by Schedule 5.C.

Liquid eggs that have been stabilized must be heated immediately after the treatment.

O.C. 591-90, s. 1.

5.7.22. During the processing of eggs fit for human consumption, no other food may be handled or processed.

O.C. 591-90, s. 1.

5.7.23. (Revoked).

O.C. 591-90, s. 1; O.C. 741-2008, s. 14.

5.7.24. The closed compartment where the containers of the products mentioned in section 5.7.23 are stored must be located outside the processing rooms mentioned in paragraphs 3 and 4 of section 5.7.2, and the containers must bear labels identifying the nature of the products contained in them.

Part of the products that are in constant use during processing operations may be stored in a closed compartment located inside the processing rooms, provided that such part does not exceed the quantity required for one day of operations, and the containers for those products bear inscriptions identifying them.

O.C. 591-90, s. 1.

5.7.25. Eggshells or egg residues or residues of processed eggs and any other garbage must, during processing, be kept in a watertight container equipped with a cover and bearing elsewhere than on the bottom the inscription “inedible” in indelible letters at least 2.5 cm in height.

The container must be removed as soon as it is full from the processing rooms mentioned in paragraphs 3 and 4 of section 5.7.2.

The eggshells or egg residues or residues of processed eggs may be removed regularly by a continuous technical process from the processing room.

Those residues and garbage must not be kept in the same rooms as eggs or processed eggs fit for human consumption, and from the beginning of operations of each shift, they must be coloured with a dye so that the colour of the eggs or the processed eggs is visibly and permanently altered.

O.C. 591-90, s. 1.

5.7.26. The operator of a processing station must keep registers indicating for each day:

(1)  the quantity and origin of the eggs received;

(2)  the quantity of eggs processed;

(3)  the quantity of processed eggs stored;

(4)  the quantity of processed eggs shipped.

The registers must be kept up to date at the station, made available for inspection and kept for a period of at least 12 months from the last entry made.

O.C. 591-90, s. 1.

DIVISION 5.8 QUALITY, PACKING AND MARKING OF PROCESSED EGGS

O.C. 591-90, s. 1.

5.8.1. Processed eggs must meet the following conditions:

(1)  they must be fit for human consumption;

(2)  they must be free of foreign matter, and of flavours or odours altering the organoleptic character of the processed eggs;

(3)  they must be free of any pathogenic microorganism;

(4)  in the case of frozen eggs, liquid eggs or dried eggs, they must be free of eggshells;

(5)  in the case of dried albumen, the total count of viable mesophile aerobic bacteria must not exceed 50,000 per gram, and in the case of other processed eggs, the count must not exceed 500,000 per gram;

(6)  the coliform count must not exceed 100 per gram;

(7)  in dried eggs, the count of yeast and mould must not exceed 100 colonies per gram.

O.C. 591-90, s. 1.

5.8.2. Dried whole egg mix or dried eggs must be prepared solely from frozen or liquid eggs.

O.C. 591-90, s. 1.

5.8.3. A package of processed eggs must contain solely processed eggs of the same kind.

O.C. 591-90, s. 1.

5.8.4. Each package of processed eggs must bear the following inscriptions in indelible letters in accordance with the dimensions prescribed by Schedule 5.D:

(1)  the designation of the nature of the processed eggs;

(2)  the name and address of the manufacturer, the packer or the person for whom the processed eggs were packed;

(3)  the lot number;

(4)  the list of ingredients in descending order;

(5)  the net quantity;

(6)  the method of conservation;

(7)  in the case of liquid eggs, frozen eggs or dried eggs, depending upon the species laying the eggs processed, the description “Products of hen’s eggs”, “Products of turkey’s eggs”, “Products of hen’s and turkey’s eggs”, “Products of quail’s eggs”, “Products of duck’s eggs” or “Products of eggs”, inserting the name of any other domestic fowl;

(8)  in the case of processed eggs other than those mentioned in paragraph 7, the name of the species laying the eggs;

(9)  in the case of processed eggs prepared in Canada, the word “Canada”, or the name of the province of origin, or in the case of processed eggs prepared in another country, the name of the country of origin.

Where the word “Québec” is used in an inscription covered by subparagraph 9 of the first paragraph, it must be reserved exclusively for eggs processed in Québec.

O.C. 591-90, s. 1.

5.8.5. In any place where they are kept for sale or storage, fresh liquid eggs must be maintained at a temperature not exceeding 4ºC, and frozen liquid eggs must be maintained at a temperature not exceeding -18ºC.

O.C. 591-90, s. 1.

CHAPTER 6 MEAT FIT FOR HUMAN CONSUMPTION

DIVISION 6.1 DEFINITIONS

6.1.1. In this Chapter, unless the context indicates otherwise,

(a)  “canned meat” means meat or meat products conditioned to destroy all micro-organisms capable of producing toxins;

(b)  “delicatessen” means the operations of preparation, conditioning and processing of meat or meat products intended for human consumption, with the exception of the manufacture of canned meat;

(c)  “meat cannery” means a plant for the exclusive preparation, for wholesale purposes, of canned meat intended for human consumption.

R.R.Q., 1981, c. P-29, r. 1, s. 6.1.1.

DIVISION 6.2 GENERAL PROVISIONS

6.2.1. Slaughtering: The slaughtering of an animal must be done only in a slaughterhouse in conformity with this Regulation if the meat of the said animal is intended for sale for human consumption or to serve as food for a person other than the person who is slaughtering.

However, Division 6.3 applies only to a slaughterhouse whose operator is required to hold a permit pursuant to subparagraph a of the first paragraph of section 9 of the Act or who is mentioned in the second paragraph of that section.

However, the slaughterhouse of the operator mentioned in the third paragraph of section 9 of the Act must, at least, have the following rooms:

(a)  a slaughter room;

(b)  a cold room.

The first paragraph does not apply in the following cases:

(a)  in the case of an animal referred to in section 1 of the Act respecting the conservation and development of wildlife (chapter C-61.1) that is confiscated or disposed of in accordance with that Act, provided the meat, subject to sections 6.5.2.24 to 6.5.2.30, is given to a philanthropic institution or organization that serves it free of charge and exclusively to its beneficiaries;

(b)  in the case of caribou (Rangifer tarandus) hunted for commercial purposes under Chapter VII.1 of the Act respecting hunting and fishing rights in the James Bay and New Québec territories (chapter D-13.1).

R.R.Q., 1981, c. P-29, r. 1, s. 6.2.1; O.C. 314-95, s. 2.

6.2.1.1. A caribou referred to in subparagraph b of the fourth paragraph of section 6.2.1 is exempted from the ante mortem inspection upon the following conditions:

(a)  it must be bled at the hunting site;

(b)  it must be eviscerated at that site or in a delicatessen plant in compliance with section 6.3.3.2.1.

O.C. 314-95, s. 3.

6.2.2. Delicatessen plant: The preparation, processing or any other conditioning for purposes of sale or of furnishing services for remuneration, of meat or meat products intended for human consumption must be carried out in a delicatessen plant in accordance with this Regulation.

R.R.Q., 1981, c. P-29, r. 1, s. 6.2.2; O.C. 1055-82, s. 8.

6.2.3. Meat cannery: The preparation or any other conditioning for purposes of wholesale sale, or for furnishing of services for remuneration, of canned meat intended for human consumption must be carried out solely in a meat cannery in accordance with this Regulation.

R.R.Q., 1981, c. P-29, r. 1, s. 6.2.3; O.C. 1055-82, a. 8.

6.2.4. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.2.4; O.C. 1187-2011, s. 7.

DIVISION 6.3 CONSTRUCTION AND EQUIPMENT OF SLAUGHTERHOUSES, MEAT CANNERIES AND WHOLESALE DELICATESSEN PLANTS

§ 6.3.1 . — Construction and equipment standards for slaughterhouses for cattle, horses, pigs, sheep, goats and cervidae

R.R.Q., 1981, c. P-29, r. 1, sd. 6.3.1; O.C. 238-99, s. 2.

6.3.1.1. Size of the site: The site occupied by a slaughterhouse for cattle, horses, pigs, sheep, goats and cervidae must permit:

(a)  access and the receiving of animals, removal of waste and inedible products, and shipment of meat and offal;

(b)  separate routing of edible and inedible products outside the buildings.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.1; O.C. 238-99, s. 3.

6.3.1.2. Slaughterhouse — rooms: A slaughterhouse for cattle, horses, pigs, sheep, goats and cervidae must include, on the same piece of land, the following premises and rooms:

(a)  a receiving hall or pen for the animals;

(b)  a slaughtering room including an area for rendering the animals unconscious and bleeding them, and an area for the dressing and eviscerating of the carcasses;

(c)  cold storage rooms including a refrigerated cooling room and a preserving room; the refrigerated cooling room and the preserving room may be the same room provided the cooling and preserving operations take place in it consecutively and not simultaneously;

(d)  a waste room, cooled to a temperature not exceeding 7ºC and comprising an area for animal waste including meat or offal discarded or confiscated and an area for the pre-stocking or preserving of skins. The said waste rooms must have a door giving to the exterior of the slaughterhouse;

(e)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;

(f)  a room or compartment for storing packaging materials not bearing the stamp;

(g)  sanitary rooms including a restroom with a drinking fountain, wash basins, clothes lockers and lavatories at the disposal of the personnel employed by the operator;

(h)  a shipping room with a sanitary reinspection post for loading and unloading;

(i)  an installation for the purification of waste water in conformity with the regulations in force and, where applicable, a trap for organic fat, installed in an inedible products room or outside the slaughterhouse;

(j)  a machinery room separate from the other rooms and including an area for the installation of heating apparatus, compressors and electricity panelboards, and an area for the repairing and mechanical maintenance of the equipment;

(k)  a compartment for storing cleaning, washing and sanitizing materials;

(l)  a room with a floor area of at least 8 m2 and having, in addition, an adjoining lavatory, exclusively reserved for the inspector; if more than one inspector is employed, this area must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.

The waste room provided for in subparagraph d of the first paragraph may be unrefrigerated provided the waste is removed from it daily and that the skins are not kept therein.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.2; O.C. 238-99, s. 4.

6.3.1.3. Edible and inedible sectors: The layout of the rooms and of the various buildings of the slaughterhouse must be such that the edible and inedible sectors are separate and that, from the time a live animal is brought into the slaughterhouse until the meat and offal ascertained fit for human consumption are shipped out, there is a continuous progression without any possibility of backtracking or of crossing over or overlapping between live animals and meat, meat by-products and waste.

Arrangements must also be made to control the entry into or exit from the slaughterhouse.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.3.

6.3.1.4. Area of the pen: The receiving room or pen for animals must allow for:

(a)  the stay of the number of animals to be slaughtered during the half-day of work corresponding to one-half of the daily program;

(b)  a rest for the animals and a no-food period prior to slaughtering.

All animals entering the receiving room or pen must be brought to the slaughter room and only the animals to be slaughtered must be kept there.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.4.

6.3.1.5. Installation of the animal pen: Such rooms must be separate and isolated from the slaughtering room but adjoining it or communicating with it by a covered corridor, and must include:

(a)  a concrete floor with enough slope to allow running water to drain off into a drainage hole;

(b)  walls, a ceiling and partitions;

(c)  ventilation in order to exhaust odours from the room and to prevent them from reaching the slaughter room;

(d)  stalls equipped with drinking facilities and feeding troughs;

(e)  a special stall for animals suspected of disease;

(f)  ramps and partitions installed so as to prevent falls and injuries to the animals.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.5.

6.3.1.6. Lay-out of the slaughterhouse: The slaughterhouse must satisfy the following requirements:

(a)  the slaughtering room in which the rendering unconscious, bleeding, skinning, evisceration, dressing and inspection operations are carried out must permit the installation of equipment suited to the slaughtering program;

(b)  the area for rendering unconscious and bleeding must be separate from that of dressing and evisceration;

(c)  there must be a drainage pipe at least 10 cm in diameter having an opening of at least 9 dm2, covered by a grating, for the drainage of washing water;

(d)  the suspension equipment for any animal must be such that there is a clearance of 45 cm between the floor and the head of the animal’s carcass;

(e)  the slaughterhouse must be equipped for rendering the animal unconscious before it is bled;

(f)  for hogs, the area reserved for scalding, bristle removal and singeing operations must also be separate from that reserved for the dressing and evisceration;

(g)  the slaughtering room equipped with rails or chains for working on suspended carcasses may be commonly used for different kinds of animals; however, if the skinning of bovines is not done on a rail or chain, it can be done on a skinning bed of non-corrosive material at a height of at least 20 cm from the floor;

(h)  facilities must be provided to permit the simultaneous carrying out of health inspection operations of the carcass and the related viscera; for this purpose, the table or trolley used for the inspection of viscera must be situated at the level of the suspended animal’s thoracic rib cage;

(i)  the preserving room must have a seizure area for keeping seized carcasses or meat. This area must be fenced off from the rest of the room by a wire lattice having a door with a lock.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.6.

6.3.1.7. Compulsory equipment: Every slaughtering must include the following equipment:

(a)  a metal hoist;

(b)  a metal restraining cage for holding cattle and horses;

(c)  gambrels;

(d)  a pressurized washing booth for bovine and horses’ heads;

(e)  a boning table and a support for the inspection of bovine and horses’ heads;

(f)  a table or trolley for the inspection of pig, calf and sheep viscera;

(g)  a table or trolley for the inspection of bovine and horses’ viscera;

(h)  pressurized washing appliances for carcasses;

(i)  weighing scales on a rail;

(j)  in the bleeding and evisceration areas, 2 pedal-operated sinks, 2 sterilizers for knives and 1 sterilizer for saws or 1 pressurized hot water appliance to wash saws;

(k)  an electric appliance for stamping offal;

(l)  barrels made of material resistant to handling and corrosion;

(m)  in the case of hog slaughtering, a scalding tank, a bristle remover, a shackling table and a singeing device.

The equipment mentioned in subparagraphs c, e, f, g and j of the first paragraph must be of stainless steel or galvanized metal.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.7.

6.3.1.8. Cold storage facilities: Cold storage facilities must include:

(a)  in the case of the initial cooling room, equipment designed to lower in less than 24 hours the internal temperature of meat and offal to 7ºC or below in the case of carcasses and to 4ºC or below in the case of offal, but in neither case to below 0ºC;

(b)  in the case of the preserving room, adequate equipment for the cold storage of meat and offal at a temperature of between 0ºC and 4ºC;

(c)  in cases where the same room is used for initial cooling and for preserving in conformity with subparagraph c of the first paragraph of section 6.3.1.2, adequate equipment to keep the temperature between 0ºC and 4ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.8; O.C. 725-94, s. 20.

6.3.1.9. Overhead conveyor system: All rooms in which carcasses are prepared, circulate or stay must be equipped with an overhead conveyor system.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.9.

6.3.1.10. Slaughtering and preparation of meat in the same establishment: If the operator of a slaughterhouse also operates a delicatessen plant in the same building to prepare, for wholesale purposes, meat or meat products intended for human consumption, his establishment must, in addition to the rooms prescribed under section 6.3.1.2, include:

(a)  subject to paragraph a of section 6.3.3.13, the rooms prescribed in subparagraphs a, b, c, d, e, f, g and h of the first paragraph of section 6.3.3.2 for the operations authorized by the “general delicatessen” permit provided for in section 1.3.3.2; or

(b)  the room prescribed in paragraph b of section 6.3.3.3 for the operations authorized by the “meat cutting and mincing” permit provided for in section 1.3.3.4.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.10.

6.3.1.11. Prohibition of direct communication between certain premises and rooms and the use of the stamper: The provisions of section 6.7.1.2 concerning prohibited direct communication and those of Subdivision 6.5.2 concerning the supervision of operations and the use of the stamper apply to the operator mentioned in section 6.3.1.10 who is also an authorized operator for the purposes of operating a wholesale delicatessen plant.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.1.11.

§ 6.3.2 . — Construction and equipment standards for poultry and rabbit slaughterhouses

6.3.2.1. Size of the site: The site occupied by a poultry or rabbit slaughterhouse must satisfy the requirements of section 6.3.1.1.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.1.

6.3.2.2. Area. Edible and inedible sectors: A poultry slaughterhouse must include rooms and premises each having sufficient floor space for the activities of the slaughterhouse and for health inspection.

Such rooms or premises must be arranged so that a continuous progression of the poultry is ensured, before, during and after slaughtering, without any backtracking and without any overlapping or crossing over of the flow lines reserved respectively for live poultry, edible products and inedible products, so that the establishment includes an edible products sector separate from the inedible products sector.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.2.

6.3.2.3. Separate conveyors: The facilities of a poultry slaughterhouse must include at least 2 variable speed conveyors separate from each other on which the following operations must be carried out respectively: a conveyor for rendering unconscious, bleeding and plucking, a second conveyor for evisceration.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.3.

6.3.2.4. Slaughterhouse — rooms: A poultry or rabbit slaughterhouse must include:

(a)  a holding room adjoining the slaughtering room;

(b)  rooms for the cleaning, washing and disinfecting of empty crates and of vehicles, installed in the inedible products sector;

(c)  a slaughtering room for poultry plucking or rabbit skinning separated from the holding room by a complete partition in which there may be, however, in addition to the openings necessary for the passage of the conveyor, a door equipped with an automatic closing device;

(d)  rooms for evisceration and conditioning, adjoining the room contemplated in subparagraph c; there must be no openings between them, with the exception of those necessary for the passage of the conveyor and carcasses and of a door equipped with an automatic closing device;

(e)  a refrigerated room at a temperature of between 0ºC and 4ºC;

(f)  a freezing room at a maximum temperature of minus 18ºC for frozen products;

(g)  a refrigerated storage room for waste at a temperature of 7ºC or lower, with an area for animal waste including discarded or confiscated meat or offal, and an area for the pre-stocking or preserving of rabbit skins; this room must be provided with a door giving to the exterior of the slaughterhouse;

(h)  a room for cutting up and packaging, if the operations so require;

(i)  a shipping room for loading and unloading;

(j)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;

(k)  a storage room or compartment for packaging materials not bearing the stamp;

(l)  sanitary rooms comprising a restroom with a drinking fountain, wash basins, clothes lockers and lavatories at the disposal of the personnel employed by the operator;

(m)  an installation for the purification of waste water in conformity with the regulations in force and, where applicable, a trap for organic fat installed in an inedible products room or outside the slaughterhouse;

(n)  a machinery room separated from the other rooms and including an area for the installation of heating apparatus, compressors and electricity panelboards, and an area for the repairing and mechanical maintenance of the equipment;

(o)  a compartment for storing cleaning, washing and sanitizing materials;

(p)  a room with a floor area of at least 8 m2 and having, in addition, an adjoining lavatory, exclusively reserved for the inspector; if more than one inspector is employed, this area must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.

The waste room provided for in subparagraph g of the first paragraph may be unrefrigerated provided the waste is removed from it daily and that rabbit skins are not kept therein.

The slaughterhouse must also have a drain pipe at least 10 cm in diameter equipped with a grid opening of at least 9 dm2 for the disposal of washing water.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.4; O.C. 725-94, s. 21.

6.3.2.5. Holding room: The holding room must be able to accommodate the storage of poultry cages necessary to the supplying of the conveyors during at least 2 hours. It must be large enough to avoid crowding in view of the health examination of poultry before slaughtering.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.5.

6.3.2.6. Slaughtering and plucking room: The slaughtering and plucking room must be equipped with mechanical devices for plucking and singeing poultry.

A bleeding hall or tunnel must be set up and must prevent any dispersion or projection of blood in the slaughtering room.

It must be equipped with a mechanical ventilator designed for the evacuation of fumes or steam.

The room must also be equipped with a pedal-operated sink, a sterilizer for knives and a soap dispenser and paper dispenser.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.6.

6.3.2.7. Eviscerating and conditioning room: The area of the eviscerating and conditioning room must be large enough to permit the carrying out of the following operations:

(a)  evisceration;

(b)  trussing or preparation for cooking;

(c)  individual conditioning of carcasses and offal, including cooling to a temperature of 4ºC or below.

These operations must be carried out in areas separate from one another in order to allow the work and inspection to be done under sanitary conditions.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.7.

6.3.2.8. Equipment of the eviscerating room: The eviscerating and conditioning room must include:

(a)  a conveyor independent of the slaughtering conveyor;

(b)  an eviscerating trough made either of concrete and recessed into the floor, or made of stainless steel and attached to the floor, that is equipped with jets of water to ensure flow and prevent overflow;

(c)  an inspection post including:

i.  a metal table 2 m long;

ii.  10 hooks for hanging seized meat;

iii.  a garbage pail for discarded or confiscated meat;

iv.  a bench for the inspector;

v.  a pedal-operated sink with a sterilizer for knives;

vi.  the controlling device of the evisceration conveyor;

(d)  apparatus for washing poultry carcasses;

(e)  a vacuum appliance for removing the kidneys, lungs, testicles, and inedible tissues;

(f)  an appliance for singeing the hairs of the poultry.

Subparagraphs a, e and f of the first paragraph do not apply if the room is used only for the evisceration and conditioning of rabbits.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.8; O.C. 725-94, s. 22.

6.3.2.9. Packing and shipping room: If a vacuum packing device is used in the packing and shipping room, the room must be equipped with a mechanical ventilator to evacuate fumes or steam.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.9.

6.3.2.10. Rabbit slaughterhouses: Unless otherwise indicated, the rules relating to the installation and equipment of poultry slaughtering plants also apply to rabbit slaughtering plants.

However, conveyors may be replaced by overhead rails on which the rendering unconscious, bleeding, skinning and eviscerating operations will be performed.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.10.

§ 6.3.2.A . — Construction and equipment standards for pheasant, guinea fowl, partridge and quail slaughterhouses

6.3.2.A.1. Slaughterhouse — rooms: A pheasant, guinea fowl, partridge or quail slaughterhouse must include on the same lot the following premises and rooms:

(a)  a slaughtering room including separate areas for receiving, slaughtering and plucking, and for evisceration;

(b)  a refrigerated room with a temperature of between 0ºC and 4ºC and, where applicable, a freezing room with a maximum temperature of minus 18ºC for keeping frozen products;

(c)  a room for the preparation of orders and their shipping;

(d)  a refrigerated room or compartment for wastes with a maximum temperature of 7ºC for keeping animal wastes;

(e)  a room or compartment for storing packagings; and

(f)  a compartment for storing cleaning, washing and sanitation equipment.

The room or compartment for wastes prescribed in subparagraph d of the first paragraph does not have to be refrigerated as long as the waste is emptied every day.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.A.1; O.C. 725-94, s. 23.

6.3.2.A.2. Floors, walls and ceilings: Floors must be free from cracks and made of shock-resistant, impervious and washable material. Walls and ceilings must be covered with a washable material.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.A.2.

6.3.2.A.3. Lighting: Artificial lighting must be of a minimum of 50 decalux in work rooms and more than 20 decalux in other rooms.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.A.3.

6.3.2.A.4. Water supply: The slaughterhouse must be equipped with a pressurized drinking water supply.

Hot and cold water stations must be installed to wash and clean, under pressure, dressed carcasses as well as rooms and equipment.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.A.4.

6.3.2.A.5. Hot water temperature: Hot water used for cleaning rooms and equipment must be at a minimum temperature of 82ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.A.5.

6.3.2.A.6. Game fowl: The plucking and eviscerating of pheasants, guinea fowl, partridges or quail killed while hunting may be done in a pheasant, guinea fowl, partridge or quail slaughterhouse.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.2.A.6.

§ 6.3.3 . — Construction and equipment standards for wholesale delicatessen plants

6.3.3.1. Area: A wholesale delicatessen plant must include rooms and premises each having a floor space in keeping with the plant’s operations in order to permit the carrying out of the work and inspection.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.1.

6.3.3.2. General delicatessen plant — rooms: A wholesale delicatessen plant must include:

(a)  a receiving, packing and shipping room and a marquee or covered loading or unloading dock;

(b)  a room for cutting up and boning;

(c)  a room for mincing and preparing meat;

(d)  a room for cooking with separate areas for preparation, conditioning and packing of the cooked products;

(e)  a room for brined or pickled products, if the operations so require for the conditioning of the product;

(f)  a room for smoke-curing if the operations so require for the conditioning of the product, unless the smoke curer is installed in a separate area inside a cooking room;

(g)  a refrigerated room at a temperature of between 0ºC and 4ºC and, where applicable, a freezing room at a temperature of minus 18ºC or lower for preserving frozen products;

(h)  a room or compartment for the storage of spices, ingredients and other additives or preservatives;

(i)  a refrigerated room or compartment at a maximum temperature of 7ºC for preserving the bones or waste from edible meat or meat products not intended for human consumption;

(j)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;

(k)  a room or compartment for storing packaging materials not bearing the stamp;

(l)  sanitary rooms including a restroom with a drinking fountain, wash basins, clothes lockers and lavatories at the disposal of the personnel employed by the operator;

(m)  an installation for the purification of waste water in conformity with the regulations in force and, where applicable, a trap for organic fat installed in an inedible products room or outside the plant;

(n)  a machinery room separate from the other rooms and including an area for the installation of heating apparatus, compressors and electricity panelboards, and an area for the repairing and mechanical maintenance of the equipment;

(o)  a compartment for storing cleaning, washing and sanitizing materials;

(p)  a room with a floor surface of at least 8 m2 and having, in addition, an adjoining lavatory, reserved exclusively for the inspector; if more than one inspector is employed, this area must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.

A single room may be used for the operations contemplated in subparagraphs b and c of the first paragraph provided the said operations are carried out in separate areas.

The room or compartment provided for in subparagraph i of the first paragraph does not have to be refrigerated, provided the waste is removed from it daily and skins are not kept there.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.2; O.C. 725-94, s. 24; O.C. 314-95, s. 4.

6.3.3.2.1. In addition to the rooms and compartments provided for in section 6.3.3.2, a wholesale delicatessen plant where a caribou referred to in section 6.2.1.1 is processed must include:

(a)  a refrigerated room at a temperature of between 0ºC and 4ºC for preserving the animal until it is dressed;

(b)  a room for dressing, including an area for the skinning and eviscerating and an area for the post mortem inspection of the animal.

In the case of a delicatessen plant referred to in the first paragraph, the refrigerated room or compartment provided for in subparagraph i of the first paragraph of section 6.3.3.2 must include separate areas for the preserving of skins and for the preserving of meat, offal, meat products or other waste eliminated or confiscated.

That room must be provided with a door opening to the exterior of the delicatessen plant.

O.C. 314-95, s. 5.

6.3.3.3. Meat cutting and mincing: A delicatessen plant for the exclusive preparation, for wholesale purposes, of meat in its natural state and of minced meat must include:

(a)  a receiving, packaging and shipping room with a marquee or covered loading and unloading dock;

(b)  a room for the cutting up, mincing and preparation of meat in its natural state or of minced meat;

(c)  a refrigerated room at a temperature between 0ºC and 4ºC and, if applicable, a freezing room at a maximum temperature of minus 18ºC for preserving frozen products;

(d)  a refrigerated room or compartment at a maximum temperature of 7ºC for preserving bones and waste from meat or meat products not intended for human consumption;

(e)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;

(f)  a room or compartment for storing packaging materials not bearing the stamp;

(g)  sanitary rooms including a restroom with a drinking fountain, wash basins, clothes lockers and lavatories at the disposal of the personnel employed by the operator;

(h)  a machinery room separate from the other rooms and including an area for the installation of heating apparatus, compressors and electricity panelboards, and an area for the repairing and mechanical maintenance of the equipment;

(i)  a compartment for storing cleaning, washing and sanitizing materials;

(j)  an installation for the purification of waste water in conformity with the regulations in force and, where applicable, a trap for organic fat installed in an inedible products room or outside the plant;

(k)  a room with a floor surface of at least 8 m2 and having, in addition, an adjoining lavatory, reserved exclusively for the inspector; if more than one inspector is employed, the size of the room must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.3; O.C. 725-94, s. 25.

6.3.3.4. Preparation of pizzas — rooms: A delicatessen plant where, to the exclusion of any other meat product, meat based pizzas are prepared for wholesale purposes, must have:

(a)  a receiving, packaging and shipping room with a marquee or covered loading and unloading dock;

(b)  a room for the preparation of pizzas;

(c)  a refrigerated room with a temperature of between 0ºC and 4ºC and, where applicable, a freezing room with a maximum temperature of minus 18ºC for preserving frozen products;

(d)  a room or compartment under lock and key for storing packaging materials and labels bearing the reproduction of the stamp;

(e)  a room or compartment for storing unstamped packaging material;

(f)  a room or compartment for storing non-perishable raw materials;

(g)  a refrigerated room or compartment with a maximum temperature of 7ºC for keeping bones or waste from edible meat or meat products not intended for human consumption;

(h)  sanitary rooms including a restroom, a drinking fountain, sinks, clothes lockers and lavatories for the use of the operator’s staff;

(i)  an installation for the purification of waste water in conformity with the regulation in force and, where applicable, a trap for organic fat installed in a non-edible products room or outside the plant;

(j)  a machinery room separate from the other rooms including an area for the installation of the heating system, compressors, and electric distribution panels and an area for the repair and mechanical maintenance of the equipment;

(k)  a compartment for storing cleaning, washing and sanitizing materials;

(l)  a room with a floor surface of at least 8 m2 and having, in addition, an adjoining lavatory, reserved exclusively for the inspector; if more than one inspector is employed, the area must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.4; O.C. 725-94, s. 26.

6.3.3.5. Hare meat — rooms: A delicatessen plant for the exclusive preparation of meat or meat products from hare meat, for wholesale purposes, must include, in addition to the rooms and premises contemplated in subparagraphs j to p of the first paragraph of section 6.3.3.2:

(a)  a refrigerated room at a temperature between 0ºC and 4ºC and, where applicable, a freezing room at a maximum temperature of minus 18ºC for preserving hares before skinning;

(b)  a skinning room with separate area for unfreezing;

(c)  an evisceration room with overhead rail;

(d)  a room for preparing the product, with separate areas for cooking and packaging;

(e)  a refrigerated room at a temperature between 0ºC and 4ºC or a freezing room at a maximum temperature of minus 18ºC for preserving eviscerated carcasses and meat or meat products;

(f)  a cold storage room for waste at a maximum temperature of 7ºC, with an area for animal waste, including discarded or confiscated meat or offal and an area for the pre-stocking or preserving of skins; this room must be provided with a door giving to the exterior of the plant;

(g)  a room for the preparation of orders and shipping.

The waste room provided for in subparagraph f of the first paragraph may be unrefrigerated provided the waste is removed from it daily and that skins are not kept therein.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.5; O.C. 725-94, s. 27.

6.3.3.6. Temperature: In the rooms provided for in subparagraphs b, c and e of the first paragraph of section 6.3.3.2, in subparagraph b of the first paragraph of section 6.3.3.2.1, in paragraph b of section 6.3.3.3 and in paragraph b of section 6.3.3.4, the temperature must not exceed 10ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.6; O.C. 314-95, s. 6.

6.3.3.7. Lay-out: A wholesale delicatessen plant must be equipped as follows:

(a)  it must be so arranged as to permit control of all entries into and departures from the plant;

(b)  it must be provided with appliances for washing equipment;

(c)  it must have a pedal-operated sink with hot water, cold water and dispensers of liquid soap and individual towels;

(d)  if the cooking tanks are directly connected to a waste water evacuation system, the opening into such system must be provided with a check-valve to prevent the reflux of water into the tanks;

(e)  tables near walls must be equipped with a protective back;

(f)  food containers must be placed on trolleys or shelves; the latter must never be less than 10 cm from the floor;

(g)  it must be provided with a drain pipe at least 10 cm in diameter equipped with a grid opening of at least 9 dm2 for the disposal of washing water;

(h)  all the rooms in which carcasses of ruminants, equines and suids are prepared, circulate or stay must be equipped with an overhead conveyor system.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.7; O.C. 314-95, s. 7.

6.3.3.7.1. Dressing and post mortem inspection room The dressing and post mortem inspection room referred to in section 6.3.3.2.1 must include:

(a)  a support for the inspection of heads;

(b)  a table or trolley for the inspection of viscera;

(c)  a sterilizer for knives and a sterilizer for saws in the skinning and eviscerating area and a sterilizer for knives in the inspection area;

(d)  a pressurized washing appliance for carcasses;

(e)  a skinning bed of non-corrosive material at a height of at least 20 cm from the floor if the skinning is not done on a rail.

O.C. 314-95, s. 8.

6.3.3.8. Room for exclusive use: The preparing of casings and the melting of edible fats must be performed exclusively in a room reserved for such purposes.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.8.

6.3.3.9. Smoke curers and cooking applicances: A hood equipped with an electric ventilator must be installed at the outlet of smoke curers and in the cooking area. All curers and cooking appliances must be equipped with an opening for the drainage of washing water in such a way as to conduct it towards the waste water evacuation system.

Smoke curers must also be equipped with thermographs.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.9.

6.3.3.10. Cutting room: The cutting and boning room must be equipped with tables and with a sterilizer for disinfecting knives and other work implements.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.10.

6.3.3.11. Lighting: The artificial lighting must be of an intensity of at least 50 decalux in work rooms, more than 20 decalux in other rooms, and 100 decalux in places for sanitary inspection or reinspection.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.11.

6.3.3.12. Ventilation: Ventilation must be sufficient to ensure the renewal of air 5 times per hour in unrefrigerated rooms, washrooms, clothes lockers, cafeterias and other rooms intended for personnel.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.12.

6.3.3.13. Provisions respecting the no-stamp permit only: In this Subdivision, when the delicatessen wholesale plant is operated by a person other than an authorized operator, only the following provisions shall apply:

(a)  in the case of the “general delicatessen” or the “horse meat preparation” permit, subparagraphs a, b, c, d, g, h, i, k and o of the first paragraph of section 6.3.3.2. Only one room may be used for the operations mentioned in subparagraphs b and c providing they are made in separate areas;

(b)  in the case of the “meat cutting and mincing” permit, paragraphs a, b, c, d, f and i of section 6.3.3.3;

(c)  in the case of the “pizza preparation” permit, paragraphs a, b, c, e, f, g and k of section 6.3.3.4;

(d)  in the case of the “hare meat preparation” permit, subparagraphs a, b, c, d, e, f and g of the first paragraph and the second paragraph of section 6.3.3.5. Only one room may be used for the operations mentioned in subparagraphs b and c provided they are done in separate areas and only subparagraphs k and o of the first paragraph of section 6.3.3.2 apply;

(e)  section 6.3.3.6, paragraph g of section 6.3.3.7 and section 6.3.3.9;

(f)  the plant may be operated without a marquee or covered loading or unloading dock.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.3.13.

§ 6.3.4 . — Standards applicable to meat canneries

6.3.4.1. Area: A meat cannery must include rooms and premises each having a floor space in keeping with the plant’s operations in order to permit the carrying out of the work and inspection.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.4.1.

6.3.4.2. Meat canneries — rooms: A meat cannery must include:

(a)  a receiving, packaging and shipping room and a marquee or covered loading and unloading dock;

(b)  a refrigerated room at a temperature of between 0ºC and 4ºC and, where applicable, a freezing room at a temperature of minus 18ºC or lower for the preservation of meat;

(c)  a room for cutting and boning, if the meat is not already cut and boned when received;

(d)  a manufacturing room for the preparation and canning of the meat, with a separate area for the commercial sterilization;

(e)  a refrigerated room or compartment with a maximum temperature of 7ºC for preserving bones or waste from edible meat or meat products not intended for human consumption;

(f)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;

(g)  a room or compartment for the storage of packaging materials not bearing the stamp;

(h)  a room or compartment for storing spices, ingredients and other additives or preservatives;

(i)  sanitary rooms including a restroom with a drinking fountain, wash basins, clothes lockers and lavatories at the disposal of the personnel employed by the operator;

(j)  an installation for the purification of waste water in conformity with the regulations in force and, where applicable, a trap for organic fat installed in an inedible products room or outside of the cannery;

(k)  a machinery room separate from the other rooms and including an area for the installation of heating apparatus, compressors and electricity panelboards, and an area for the repairing and mechanical maintenance of the equipment;

(l)  a separate compartment for storing cleaning, washing and sanitizing materials;

(m)  a room with a floor surface of at least 8 m2 and having, in addition, an adjoining lavatory, reserved exclusively for the inspector; if more than one inspector is employed, the area must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.

The meat cannery must also be provided with a drain pipe at least 10 cm in diameter equipped with a grid opening of at least 9 dm2 for the disposal of washing water.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.4.2; O.C. 725-94, s. 28.

6.3.4.3. Equipment: The room for manufacturing canned meat must include:

(a)  a pressure cooker or meat boiler if the cooking is not done at the time of treatment by autoclave;

(b)  a hood and an electric ventilator to evacuate fumes and steam;

(c)  a sealer;

(d)  one or more autoclaves with thermograph, thermometer, manometer and chronometer;

(e)  a pedal-operated sink with a sterilizer for knives;

(f)  an appliance for cleansing with steam or with water heated to 82ºC;

(g)  an incubator with a thermograph for the incubation of canned products at a temperature of 37ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.4.3.

6.3.4.4. Canned hare meat plant — rooms: A canned hare meat plant must include the rooms contemplated in section 6.3.3.5 and have a separate sterilizing area inside the room provided for the preparation of the product.

The said plant must have the equipment required by subparagraphs b, c and d of the first paragraph of section 6.3.2.8 for evisceration and that required under section 6.3.4.3 for the manufacturing of canned meat.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.4.4.

6.3.4.5. Provisions respecting the no-stamp permit only: In this Subdivision, when the meat cannery is operated by a person other than an authorized operator, only the following provisions shall apply:

(a)  subparagraphs a, b, c, d, e, g, h and l of the first paragraph and the second paragraph of section 6.3.4.2. Only one room may be used for the operations mentioned in subparagraphs c and d provided they are done in separate areas;

(b)  section 6.3.4.3, except paragraphs e and f;

(c)  in the case of the hare meat cannery, paragraph d of section 6.3.3.13 with a separate area for sterilization inside the room provided for the preparation of the product and paragraph b of this section;

(d)  the cannery may be operated without a marquee or covered loading and unloading dock.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.4.5.

§ 6.3.5 . — Standards applicable to slaughterhouses, meat canneries or wholesale delicatessen plants

6.3.5.1. Floors, walls and ceilings: The rooms of the slaughterhouse, wholesale delicatessen plant or meat cannery operated by an authorized operator must meet the following conditions:

(a)  floors must be shock resistant, impermeable, washable and non-slippery. They must have a slope of 2 cm/m towards drains and have a proper drainage system for the discharge of liquids;

(b)  in rooms where meat or meat products are handled, the ceilings and walls must be faced with an impermeable, smooth and rot-proof material and the said rooms must be at least 275 cm high; all other rooms of the plant must be at least 250 cm high and the walls must be shock resistant;

(c)  subparagraph b applies to the lavatory walls up to a height of 130 cm from the floor level;

(d)  where walls meet or meet the floors, they must be rounded off;

(e)  rooms and jambs touching the rooms provided for in subparagraph b must be faced with an impermeable, smooth, rot-proof and non-corrosive material and the joints must be welded.

In wholesale delicatessen plants or meat canneries operated by a person other than an authorized operator, the floor must be free from cracks and made of shock-resistant, impermeable and washable material. The facing of the walls and ceilings must also be washable.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.1.

6.3.5.2. Lighting: Rooms in which animals are slaughtered and dressed, and where the meat or meat products worked on, processed, conditioned or offered for sale must be equipped with lighting of at least 50 decalux.

Places of sanitary inspection or reinspection must be equipped with lighting of at least 100 decalux.

In all other rooms, lighting may be reduced to 20 decalux.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.2.

6.3.5.3. Ventilation: Ventilation must be sufficient to insure the renewal of air 5 times per hour in non-refrigerated rooms and washrooms.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.3.

6.3.5.4. Water supply: Every establishment or plant must be equipped with an adequate pressurized potable water system.

Hot and cold water outlets must be installed and equipped for pressurized hosing and cleaning of dressed carcasses, rooms and equipment.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.4.

6.3.5.5. Hot water temperature: The temperature of the hot water used for the cleaning of rooms and equipment must be at least 82ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.5.

6.3.5.6. Water drainage system: Every establishment of plant must be equipped with a rain water and waste water evacuation system. The said system must be designated on the separator plan.

The drainage system must be flushable, with manholes, flushing system, siphon trap sumps, protective gratings and solid matter interceptors.

The washing water conduits must be separate from the sanitary drains for lavatories, urinals and wash basins.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.6.

6.3.5.7. Washroom facilities: Washrooms in every establishment or plant must be equipped with hot and cold running water and with applicances for cleaning, wiping or drying hands.

Hand towels must be disposed of in the refuse-bin after being used once.

The lavatories and wash basins must give directly to rooms other than work rooms.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.7.

6.3.5.8. Work areas: A wash basin and other appliances for cleaning and disinfecting hands and work equipment shall be provided in each work area.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.8.

6.3.5.9. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.9; O.C. 725-94, s. 1.

6.3.5.10. Inspector’s room: The inspector’s room must contain:

(a)  a desk and 2 chairs;

(b)  a typewriter with a carriage of at least 30 cm;

(c)  a telephone;

(d)  a metal filing cabinet with 3  45-cm drawers which lock;

(e)  a metal cupboard with inside hinges and padlock for keeping the stamper;

(f)  a closet for clean work clothes and receptacle with a lid for soiled work clothes;

(g)  a coat stand.

The lavatory adjoining the inspector’s room must be equipped with a wash basin and a toilet.

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.10.

6.3.5.11. Provisions relating to the no-stamp permit only: In this Subdivision, where the wholesale delicatessen plant or the meat cannery is operated by a person other than an authorized operator, only the following provisions shall apply:

(a)  the second paragraph of section 6.3.5.1;

(b)  the first and third paragraphs of section 6.3.5.2;

(c)  the first paragraph of section 6.3.5.4;

(d)  section 6.3.5.5;

(e)  (paragraph implicitly revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.3.5.11.

DIVISION 6.4 OPERATIONAL STANDARDS FOR PLANTS

§ 6.4.1 . — Operations relating to all plants

6.4.1.1. Manipulation without refrigeration: If an operation involving the treatment or conditioning of meat is carried out in an unrefrigerated room, the product must be moved into a preserving room under refrigeration or deep freezing as soon as the operation is completed.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.1.

6.4.1.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.2; O.C. 725-94, s. 1.

6.4.1.3. The personnel assigned to preparation operations must wear a hat or a clean hairnet that completely covers the hair and, in the event such operations are carried out in a slaughterhouse, wholesale delicatessen plant or canned meat plant, the personnel must wear white or light-coloured work clothing that makes any soiling evident.

Persons who have been in contact with sick animals or contaminated meat must immediately wash their hands and arms with hot water and a germicide product.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.3; O.C. 725-94, s. 29.

6.4.1.4. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.4; O.C. 725-94, s. 1.

6.4.1.5. Cleaning, disinfecting of instruments and equipment: The equipment and instruments used in working with meat must be cleaned and disinfected:

(a)  at the end of the day’s operations; and

(b)  before being used again if they become contaminated.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.5.

6.4.1.6. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.6; O.C. 725-94, s. 1.

6.4.1.7. Operations must be carried out exclusively in the rooms and with the equipment required for the purposes of those operations.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.7; O.C. 725-94, s. 30.

6.4.1.8. Free from contact: Meat shall not come in contact with the floor or walls of the room. All meat receptacles or containers must be placed on supports more than 10 cm from the floor.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.8.

6.4.1.9. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.9; O.C. 725-94, s. 31; O.C. 741-2008, s. 14.

6.4.1.10. Use of tobacco: Tobacco may be used only in sanitary rooms.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.10.

6.4.1.11. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.11; O.C. 741-2008, s. 14.

6.4.1.12. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.12; S.Q., 1992, c. 21, s. 68; O.C. 741-2008, s. 14.

6.4.1.13. Restrictions: It is prohibited:

(a)  to use in the preparation or preservation of meat or meat products, antiseptics or substances harmful or dangerous to health;

(b)  to use spoilt or contaminated fluids for curing;

(c)  to add blood or any additive to minced meat;

(d)  to add pork meat to minced beef or veal.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.13.

6.4.1.14. Antimicrobics: Meat and meat products intended for human consumption must be free from any trace of antibiotics or parasiticides other than those whose maximum residue limits are prescribed in Table III of Division 15 of Part B of the Food and Drug Regulations (C.R.C., c. 870).

Meat and meat products must not contain antibiotics or parasiticides in quantities greater than the maximum residue limit prescribed in the table referred to in the first paragraph.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.14; O.C. 725-94, s. 32.

6.4.1.15. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.15; O.C. 725-94, s. 1.

6.4.1.16. Waste disposal: inedible meat, waste, rejected material, refuse and trash of any kind must be deposited in an air-tight container equipped with a cover and this container must be transported to the waste room or compartment as soon as it is full.

The contents of the said container must then be incinerated in an installation complying with the prescriptions of the Environment Quality Act (chapter Q-2) and the regulations made thereunder or delivered or sent to a dismembering plant or salvaged by a salvager within 60 hours of its filling.

Where the contents of the container are composed of sheep or goat inedible meat, they may also be shipped to an elimination site or collected by a person carrying out the collection or removal of residual materials to be shipped solely to an elimination site.

Such container contents must be shipped under the responsibility of the operator of a delicatessen plant mentioned in section 6.2.2 or of an establishment where an activity forming part of a restaurateur’s business is carried on.

The container must be cleaned as soon as it is emptied.

Such container must bear the inscription “Inedible meat” in 2-cm high letters in bold-type of the same character and colour. The colour of the letters must be different from that of the container.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.16; O.C. 854-98, s. 4; O.C. 477-2010, s. 1; O.C. 1463-2022, s. 1.

6.4.1.17. Preserving of game: Lawfully possessed game may be stored in the preserving room of a slaughterhouse or delicatessen plant provided it has been skinned, is not allowed to come in contact with domestic meat and has been entirely wrapped beforehand in cheesecloth and kraft paper.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.17.

6.4.1.18. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.18; O.C. 725-94, s. 1.

6.4.1.19. Canned meat: Canned meat must be free from any toxigenic micro-organisms or any toxin.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.19.

6.4.1.20. Minced meat: Minced meat must be free from any additives.

Minced beef and veal must be free from pork meat.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.1.20.

§ 6.4.2 . — Operations relating to slaughterhouses for cattle, horses, hogs, sheep, goats and cervidae

R.R.Q., 1981, c. P-29, r. 1, sd. 6.4.2; O.C. 238-99, s. 5.

6.4.2.1. Compulsory services: The operator of a slaughterhouse for cattle, horses, hogs, sheep, goats and cervidae must provide the following services:

(a)  the receiving and care of animals delivered to the plant as well as the providing of water, litter and, where applicable, fodder, and the removal and evacuation of manure and other excrement;

(b)  the cleaning, washing and disinfecting of vehicles used for the transport of animals;

(c)  the slaughtering of animals including the rendering unconscious, bleeding, skinning, evisceration, dressing and, in the case of hogs, in lieu of skinning, scalding, bristle-removal, singeing and scraping;

(d)  the removal and transfer of offal, suet and fat to processing, stocking or shipping rooms situated within the precincts of the establishment;

(e)  the initial treatment of offal;

(f)  the transfer of the hides to pre-stocking rooms and their preservation until removed;

(g)  the cleaning, washing and disinfecting of rooms, yards, chutes and passageways and other places within the precincts of the establishment.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.1; O.C. 238-99, s. 6.

6.4.2.2. The animal must be restrained, rendered unconscious and bled in accordance with sections 76 to 80 of the Meat Inspection Regulations, 1990 (SOR/90-288).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.2; O.C. 725-94, s. 33.

6.4.2.3. Bleeding and collection of blood: Bleeding must be complete and carried out by means of a grooved knife. Blood derived from a healthy animal and intended for human consumption must be collected in clean receptacles. It must be defibrinated by means of clean implements.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.3.

6.4.2.4. Skinning. Depilation: Cattle, horses, sheep and goats must be completely skinned and bristles must be immediately removed from hogs.

Calves under one year old, spring lambs and kids need not be skinned if they are properly washed and cleaned before evisceration.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.4.

6.4.2.5. Evisceration: Evisceration must be performed without delay and terminated one-half hour after bleeding.

Hogs and calves must be thoroughly washed and cleaned prior to evisceration.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.5.

6.4.2.6. Immediate use of waste room: Stomachs, intestines, hides, horns, hoofs and claws must be placed immediately in the waste room.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.6.

6.4.2.7. Disposal of carcasses, meat and offal: Subject to paragraph c of section 6.3.1.8, carcasses, meat and offal fit for human consumption shall be put into cold storage rooms. They are first put into the refrigerated cooling room where the internal temperature of meat and offal shall be lowered in less than 24 hours to a temperature of 7ºC or below for carcasses and 4ºC for offal, provided that in both cases the temperature is above 0ºC, and, next, they are put into the preserving room intended for the cold storage of meat and offal at a temperature between 0ºC and 4ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.7; O.C. 725-94, s. 34.

6.4.2.7.1. The operator of a slaughterhouse for cattle, horses, pigs, sheep, goats and cervidae must, for each delivery of white-tailed deer, keep a register giving the following information for each animal, in indelible letters:

(a)  the sex of the animal;

(b)  the date on which it was received at the slaughterhouse;

(c)  the name and address of the holder of a professional licence to keep animals on a game ranch or a breeding farm obtained under the Regulation respecting licences to keep animals in captivity (chapter C-61.1, r. 20.1.1), who sold or delivered the animal; and

(d)  the identification number assigned to the animal under the Regulation respecting animals in captivity (chapter C-61.1, r. 5.1).

The register must be kept available for inspection in the slaughterhouse of the operator for at least 24 months following the date of the last entry.

O.C. 238-99, s. 7; O.C. 1069-2018, s. 1.

6.4.2.8. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.8; O.C. 725-94, s. 1.

6.4.2.9. Inedible meat. Slaughterhouse. Disposal, colouring and denaturant: Inedible meat, unless it is incinerated in an installation complying with the prescriptions of the Environment Quality Act (chapter Q-2) and the regulations made thereunder or processed at the slaughterhouse into meal, oil or other industrial by-products, must be shipped under the responsibility of the slaughterhouse operator to a dismembering plant or be salvaged by the operator of such a plant or by a salvager.

Sheep or goat inedible meat may also, under the responsibility of the slaughterhouse operator, be shipped to an elimination site or collected by a person carrying out the collection or removal of residual materials to be shipped solely to an elimination site.

Before being shipped to a dismembering plant or an elimination site, salvaged by a salvager or collected by a person carrying out the collection or removal of residual materials to be shipped solely to an elimination site, inedible meat must be completely coloured by applying a denaturant.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.2.9; O.C. 725-94, s. 35; O.C.854-98, s. 5; O.C. 477-2010, s. 1; O.C. 1463-2022, s. 2.

§ 6.4.3 . — Operations relating to poultry and rabbit slaughterhouses

6.4.3.1. Crates and cages: Poultry must be transported to the slaughterhouse in crates or cages, specially designed to prevent any injury to poultry in transit.

Such crates or cages shall, in no case, be stored in rooms in which slaughtered poultry is prepared or stored. They must be cleaned, washed and disinfected before each new use.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.1.

6.4.3.2. Discarding of poultry: Poultry found dead or meat from poultry confiscated at the time of the ante mortem inspection must be placed in an impermeable container equipped with a cover and must be discarded in accordance with section 6.4.2.9.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.2.

6.4.3.3. Bleeding and plucking: Bleeding, scalding and plucking of poultry must be carried out in the slaughter room.

Such operations must be carried out in conformity with the following prescriptions:

(a)  the poultry must be placed on the conveyor or overhead rail, immobilized, rendered unconscious and bled in compliance with section 6.4.2.2;

(b)  bleeding must be complete;

(c)  plucking must not damage the carcass or affect its preservation;

(d)  carcasses and offal must not be deposited on the floor.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.3; O.C. 725-94, s. 36.

6.4.3.4. Scalding: Scalding before plucking must not be done less than 90 seconds after the bleeding. It shall be performed in a tub containing potable water which is constantly renewed and maintained at a constant temperature between 53ºC and 64ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.4.

6.4.3.5. Removal of feathers: Feathers must be removed from the slaughter room at least 4 times a day.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.5.

6.4.3.6. Cleaning and washing: At least once a day, blood must be removed from the walls and floor of the slaughtering area. The funnel and collecting vat must be cleaned and rinsed at least twice a day.

In slaughtering, dressing and eviscerating rooms, floors must be drained.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.6.

6.4.3.7. Disinfection: The equipment and apparatus located in the eviscerating room and which comes into contact with the poultry must be disinfected before each use and at least once a day.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.7.

6.4.3.8. Evisceration: The evisceration shall be carried out by opening the carcass. Viscera shall be removed from the carcass onto a stainless material device unless the viscera are to remain with the carcass. Offal shall immediately be separated from inedible viscera.

Carcasses or offal shall not be soiled with intestinal content.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.8.

6.4.3.9. Poultry must be dressed in such a way as to meet the following requirements:

(a)  the feathers, stumps and hairs must be removed;

(b)  the oil gland and head must be removed;

(c)  the viscera and giblets must be removed;

(d)  the interior and exterior of the carcass must be washed and drained;

(e)  the feet must be cut off at the tarsal joint.

Notwithstanding the foregoing, the head and feet may remain attached to the carcass if the head is wrapped in a waterproof bag and the cuticle and claws are removed from the feet.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.9; O.C. 725-94, s. 37.

6.4.3.10. Temperature of poultry: Immediately after evisceration, poultry must be cooled to a temperature not exceeding 4ºC. Following this, it must be placed in a refrigerated room at a temperature between 0ºC to 4ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.10; O.C. 725-94, s. 38.

6.4.3.11. Standards relating to rabbits: With the exception of sections 6.4.3.4, 6.4.3.5 and 6.4.3.9, this Subdivision applies to rabbits.

The rabbit’s forelegs shall be cut off at the metacarpo-phalangeal joint and its hind legs at the tarsometatarsal joint.

If skinned, the rabbit’s head may be left on the carcass.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.11.

6.4.3.12. Slaughtering of rabbits: Rabbits may be slaughtered at a poultry slaughterhouse provided they are not slaughtered simultaneously with poultry.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.12.

6.4.3.13. Slaughtering of pheasants, guinea fowl, partridges and quail: Raised pheasants, guinea fowl, partridges and quail may be slaughtered at a poultry slaughterhouse, provided they are not slaughtered simultaneously with poultry or rabbits. If wrapped, the head may be left on the eviscerated carcass of these birds.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.13.

6.4.3.14. Cleaning and washing: In the cases contemplated in sections 6.4.3.12 and 6.4.3.13, the rooms and equipment must be cleaned and washed between the slaughtering operations for the different kinds of animals.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.14.

6.4.3.15. Game birds: Pheasants, guinea fowl and partridges shot in hunting may be plucked and eviscerated at a poultry slaughterhouse.

These operations shall not be carried out at the same time as the slaughtering or evisceration of poultry or rabbits.

Moreover, they shall not precede them on the same day.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.15.

6.4.3.16. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.16; O.C. 725-94, s. 1.

6.4.3.17. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.17; O.C. 725-94, s. 1.

6.4.3.18. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.3.18; O.C. 725-94, s. 1.

§ 6.4.4 . — Operations relating to delicatessen plants and meat canneries

6.4.4.1. Tongues: The preparer of meat or meat products must remove the larynx, epiglottis, tonsils and mucous membrane from all tongues before conditioning them.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.1.

6.4.4.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.2; O.C. 725-94, s. 1.

6.4.4.3. Cleaning of receptacles: Metal, glass and other solid receptacles in which meat or meat products intended for sale are to be packed shall be cleaned immediately before filling.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.3.

6.4.4.4. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.4; O.C. 725-94, s. 1.

6.4.4.5. Identification of lots: The lots of canned meat or meat products shall be identified before sterilization and kept so until storage.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.5.

6.4.4.6. Sterilization: Cans of meat or meat products must be sterilized in order to free them from any toxigenic microorganisms or toxins.

The sterilization process must be recorded on a thermogram.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.6; O.C. 725-94, s. 39.

6.4.4.7. Incubation of sample: A sample equal to 1% of the cans of meat in the same lot or to 3 cans per retort basket, whichever is the lesser must be held in an incubator at a temperature of 37ºC for at least 10 consecutive days.

At the end of the said period, if the sample held in the incubator is found to be sound, the cans of meat in the same lot as the sample may be delivered for human consumption.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.7.

6.4.4.8. Identification and markings: Cans containing meat shall be marked in accordance with this Regulation.

In addition, the manufacturer’s code consisting of conventional signs, letters or figures shall appear on the lid of each can containing meat, for the purposes of identifying each lot and manufacturer and indicating the date of manufacture.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.8.

6.4.4.9. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.9; O.C. 1055-82, s. 9.

6.4.4.10. Inedible meat. Disposal and colouring: Section 6.4.2.9 applies to the operator of a delicatessen plant or a meat cannery.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.10; O.C. 477-2010, s. 1.

6.4.4.11. Canned meat. Wholesale and retail: This Subdivision and section 6.3.4.3 also apply to a meat cannery whose operator is a wholesaler or retailer as well as to a delicatessen plant where canned meat is prepared.

R.R.Q., 1981, c. P-29, r. 1, s. 6.4.4.11.

DIVISION 6.5 THE STAMP

§ 6.5.1 . — Making and copying of the stamp

6.5.1.1. Model and number of stamp: Subject to the Meat Inspection Act (R.S.C. 1985, c. 25, (1st Suppl.)), only a stamp that corresponds to the model provided for in Schedule 6.5.A may be made, copied or affixed to meat or a meat product or to its packaging, label or sticker.

The said stamp must bear in a rectangle crossing the fleur-de-lys the identification number assigned by the Minister to the operator authorized, under section 6.5.2.6, to use the stamp or a packaging, label or sticker bearing its reproduction.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.1.

6.5.1.2. Prohibitions: No person may make or cause to be made, copy or cause to be copied, hold or use the stamp mentioned in section 6.5.1.1 or a packaging, label or sticker bearing its reproduction, except as provided for in this Regulation.

It is prohibited to:

(a)  copy or cause to be copied the stamp on a packaging intended mainly for the wholesale of meat or meat products or on the label affixed or intended to be affixed to such packaging;

(b)  hold or use a packaging intended mainly for the wholesale of meat or meat products and bearing the copy of the stamp or a label copying it;

(c)  copy or cause to be copied the stamp on a sticker other than the one mentioned in section 6.5.2.12.

No person may make or cause to be made, copy or cause to be copied, hold or use a stamp other than the one mentioned in section 6.5.1.1 or a packaging, label or sticker bearing its reproduction.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.2.

6.5.1.3. Making of the stamper and stickers: Where the operator of a slaughterhouse, wholesale delicatessen plant or meat cannery obtains a permit and is authorized, under section 6.5.2.6, to use the stamp or a packaging, a label or a sticker bearing its reproduction, the Minister shall have a stamper and sticker copying only the stamp made for him.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.3.

6.5.1.4. Stamp copying procedure: Before copying the stamp on a label or packaging at the operator’s request, the reproducer of the stamp must apply to the Minister for approval.

The said application for approval must include:

(a)  the name and address of the reproducer of the stamp and of his client;

(b)  a sketch in quadruplicate of the packaging or label contemplated by the client, bearing the copy of the stamp; the said sketch shall indicate the dimensions of the packaging or of the label, and the diameter of the stamp which is to appear on it;

(c)  the number of packagings or labels;

(d)  the name and address of the maker of the stamp matrix, if it is not made by the reproducer of the stamp.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.4.

6.5.1.5. The Minister shall approve the sketch of the proposed stamp, provided the following conditions are met:

(a)  the application must be made in accordance with section 6.5.1.4;

(b)  the stamp reproduced in the sketch must meet the requirements of section 6.5.1.1;

(c)  the diameter of the proposed stamp may vary from 11 mm to 35 mm;

(d)  the inscriptions and markings in the sketch shall be in accordance with the Regulation; and

(e)  the client of the reproducer of the stamp must be an authorized operator.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.5.

6.5.1.6. The Minister shall send a copy of the approved or rejected sketch to the reproducer of the stamp and to his client and, in the case of subparagraph d of the second paragraph of section 6.5.1.4, to the maker of the stamp matrix.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.6.

6.5.1.7. Only the maker who has received an order from a reproducer of the stamp contemplated in section 6.5.1.4 and a copy of the sketch approved by the Minister in conformity with section 6.5.1.5 may make a stamp matrix.

Once the work is completed, he must return all stamp matrices to the reproducer of the stamp.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.7.

6.5.1.8. Before final copying of the stamp on the packagings or labels, the reproducer of the stamp must submit, for approval by the Minister, a sample of the reproduction made with the stamp matrix. The Minister shall approve the sample stamp if it corresponds to the sketch.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.8.

6.5.1.9. The reproducer of the stamp shall stamp only the number of packagings or labels mentioned in subparagraph c of the second paragraph of section 6.5.1.4.

In the case where this rule has not been followed, he must inform the Minister in writing within 10 days, mentioning the exact number of packagings or labels which were stamped.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.9.

6.5.1.10. Once the stamping is terminated, the reproducer of the stamp must keep the matrices under lock and key and use them again only upon his client’s request and in accordance with the procedure set down in section 6.5.1.4.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.10.

6.5.1.11. The reproducer of the stamp will deliver or be responsible for delivering to the inspector in charge of supervision of operations in his client’s establishment, the packagings or labels bearing the copy of the stamp as well as a shipping bill giving a detailed description of the contents of the shipment.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.11.

6.5.1.12. The authorized operator who puts an end to his operation shall destroy or cause to be destroyed the unused packages or labels, bearing the reproduction of the stamp, which are in his possession or in that of the reproducer of the stamp.

This rule also requires the destruction of every stamp matrix in the possession of the reproducer of the stamp.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.12.

6.5.1.13. Before carrying out the destruction, the operator must give the Minister 15 days prior notice in writing stating the number of packagings, labels or stamp matrices to be destroyed and the place where they are held.

He shall also inform the Minister in writing within 15 days following the destruction.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.13.

6.5.1.14. The reproducer of the stamp may dispose of the stamp matrix only as follows:

(a)  in the case of destruction, he must give the Minister 15 days prior notice, specifying the place and modalities; or

(b)  in the case of transfer, at his customer’s request, to another reproducer of the stamp, he must give the Minister 15 days prior notice informing him of the client’s request and supplying the name and address of the reproducer to whom the transfer is to be made.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.14.

6.5.1.15. No person may hold or use the unused packagings, labels or stickers bearing the reproduction of the stamp, nor the stamp plates of the operator mentioned in section 6.5.1.12.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.1.15.

§ 6.5.2 . — Supervision of operations and use of stamper

6.5.2.1. Ante mortem inspection: Every animal must undergo an ante mortem inspection by an inspector immediately prior to its entry into the slaughtering room of a slaughterhouse whose operator holds a permit which is in force.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.1.

6.5.2.2. Ante mortem seizure: Any animal found to be sick, maimed or in a questionable state of health at the ante mortem inspection must be seized and slaughtered separately from the other animals.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.2.

6.5.2.3. Discarding or confiscation of dead or sick animals: Any animal found dead or dying or any animal with a temperature of 41.1ºC or over, or any horse with a temperature of 39.4ºC or over, must be discarded by the operator of the slaughterhouse in conformity with section 6.4.2.9 and, upon failure to do so the inspector shall confiscate the animal at the time of the ante mortem inspection.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.3.

6.5.2.4. Discarding or confiscation of birds: Birds which have, at the time of the ante mortem inspection, a sickness or infection which could warrant their confiscation at the time of the post mortem inspection under section 6.6.3 must be discarded by the operator of the slaughterhouse in conformity with section 6.4.2.9 and, upon failure to do so, the inspector shall confiscate such birds.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.4.

6.5.2.5. Post mortem inspection: The carcass, parts and organs of animals slaughtered must undergo a post mortem inspection by an inspector immediately after slaughtering in a slaughterhouse whose operator holds a permit which is in force.

The carcass, the organs and any other part of a caribou slaughtered in accordance with subparagraph b of the fourth paragraph of section 6.2.1 must also undergo a post mortem inspection at a delicatessen plant whose operator is an authorized operator.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.5; O.C. 314-95, s. 9.

6.5.2.6. Use of stamper: The following operators must use the stamper provided for in section 6.5.1.1 or a packaging, label or sticker bearing its reproduction:

(a)  the operator of a slaughterhouse operated under the permit provided for in subparagraph a of the first paragraph of section 9 of the Act, except for the slaughterhouse permit A-4 referred to in section 1.3.2.7;

(b)  the operator of a wholesale delicatessen plant operated under a “general delicatessen” permit where he dresses caribou slaughtered in accordance with subparagraph b of the fourth paragraph of section 6.2.1.

The Minister may, in conformity with Subdivision 1.3.7, authorize the operator of a wholesale delicatessen plant or of a meat cannery operated under a permit in conformity with the Act and this Regulation to use the stamper provided for in section 6.5.1.1 or a packaging, label or sticker bearing its reproduction.

The said stamper, packaging, label or sticker bearing its reproduction, must be used under the constant supervision of the inspector and on the conditions mentioned hereafter that apply to the wholesale delicatessen plant or to the meat cannery only when their operator is authorized under this section.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.6; D. 314-95, s. 10.

6.5.2.7. Compulsory stamping: Upon leaving the slaughterhouse, the wholesale delicatessen plant or the meat cannery, the meat or part of an animal in its raw or processed state, meat products, or canned meat intended for human consumption shall bear the stamp or be placed in a packaging bearing the reproduction of the stamp or a label or sticker copying the stamp.

This rule does not apply to packagings containing other meat packagings or meat products already bearing the reproduction of the stamp or a label or sticker copying the stamp.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.7.

6.5.2.8. Stamped meat: The only meat or parts of an animal which may bear the stamp are those that are in a natural state, wholesome, fit for human consumption and in good condition when the product was stamped and when it left the slaughterhouse or wholesale delicatessen plant, and which came from a healthy animal fit for human consumption at the time of the ante mortem and post mortem inspections, except in the case of caribou, where only post mortem inspection is required.

The first paragraph also applies to hares undergoing post mortem inspection.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.8; O.C. 314-95, s. 11.

6.5.2.9. Meat products and stamped packagings: The only meat products or canned meat which may bear the stamp or be in a packaging bearing:

(a)  the reproduction of the stamp; or

(b)  a label or sticker copying the stamp, are those prepared or manufactured from meat or meat products which are wholesome, fit for human consumption and in perfect condition at the time of stamping, labelling or sticker affixing or packaging of meat products or canned meat and when they leave the slaughterhouse, wholesale delicatessen plant or meat cannery.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.9.

6.5.2.10. Unstamped packages: The package containing other stamped packages of meat or meat products may not bear the reproduction of the stamp or a label or sticker copying it.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.10.

6.5.2.11. Metal stamper: The stamping of unpackaged meat, carcasses or offal must be done with a metal stamper which imprints on the product.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.11.

6.5.2.12. Sticker: The sticker mentioned in section 6.5.1.3 is affixed, in the presence of the inspector, only to a packaging:

(a)  containing meat or meat products not yet packaged; and

(b)  not yet bearing the reproduction of the stamp or a label copying it.

This sticker must be affixed on the packaging in such a way as to break when opening the packaging.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.12.

6.5.2.13. New packaging: Any packaging for meat or meat products bearing the reproduction of the stamp or a label or a sticker copying it must be new and used only once.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.13.

6.5.2.14. Custody by the inspector: All stampers and packagings, labels and stickers bearing the reproduction of the stamp must remain constantly in the custody of the inspector while being used.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.14.

6.5.2.15. Storage of stamped products: An authorized operator may have stored away from his establishment in a storage depot whose operator is registered with the Minister the products mentioned in section 6.5.2.7 only if they are packaged, labelled and marked in conformity with this Regulation.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.15.

6.5.2.16. Shipping bill: On their leaving the slaughterhouse, wholesale delicatessen plant, meat cannery or storage depot, the products referred to in section 6.5.2.7 must be accompanied by a shipping bill indicating the nature and quantity of the product, the date of leaving and the identity of the shipper, consignee, the carrier and the carrying vehicle.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.16.

6.5.2.17. Information: Before using the stamp, the operator referred to in section 6.5.2.6 must provide the Minister with information respecting:

(a)  his sources of supply;

(b)  his methods of preparation or conditioning;

(c)  the equipment to be used for the aforesaid operations;

(d)  the nature or composition and the characteristics of the product to be prepared or conditioned and the percentage by weight of each constituent;

(e)  the name and the brand or trade name under which the product is to be sold;

(f)  the shape, dimensions, capacity and material of the containers, packagings or wrappings to be used for retailing the product and the markings to appear thereon.

Within 15 days of any change affecting the information required by this section, the operator must inform the Minister thereof in writing.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.17.

6.5.2.18. Approval of containers: The authorized operator must submit for the approval of the Minister 3 facsimiles of the containers, packagings, wrappings and markings reproducing the stamp, prior to their use.

The Minister shall approve the said facsimiles if the reproduction of the stamp thereon is in conformity with Subdivision 6.5.1.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.18.

6.5.2.19. Prepacked meat and meat products: Meat and meat products which are prepacked and are to be so delivered for human consumption must be prepared, conditioned, labelled and marked in accordance with the information and documents supplied to the Minister in compliance with sections 6.5.2.17 and 6.5.2.18 and approved by him.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.19.

6.5.2.20. Exemption from stamping: Sections 6.5.2.7 and 6.5.2.25 do not apply in the case of meat or parts of an animal in the natural state which are shipped from one slaughterhouse, plant, or cannery referred to in section 6.5.2.7 to another of the same type to undergo conditioning and stamping therein.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.20.

6.5.2.21. Sealing: The shipment referred to in section 6.5.2.20 must be made in a vehicle sealed by an inspector and, upon arrival, the breaking of the seal must be done by an inspector.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.21.

6.5.2.22. Certificate of inspection: The meat or parts of an animal in the natural state in the shipment referred to in section 6.5.2.20 must be accompanied by a certificate of inspection issued by the inspector of the establishment of origin attesting that, on its departure, the said product was healthy, fit for human consumption and in perfect condition.

The certificate must also indicate the nature and quality of the product, the date of departure and the identity of the shipper, the carrier and the carrying vehicle.

If a vehicle containing a product intended for a number of establishments is resealed en route, the inspector of each such establishment shall make a note of the resealing on the certificate of inspection accompanying the product.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.22.

6.5.2.23. Stamping ink — horse meat: The edible green ink is reserved for stamping the meat of equine animals.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.23.

6.5.2.24. Source of stamped meat or meat products: The meat or meat products held or used by the permit holder who operates an establishment mentioned in subparagraph a or b of the first paragraph of section 9 of the Act must come exclusively from:

(a)  an animal slaughtered in a slaughterhouse mentioned in subparagraph a of the first paragraph of section 9 of the Act whose operator holds a valid permit or in a slaughterhouse registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)); and

(b)  meat or parts of an animal, in the natural state or processed, treated, prepared or conditioned in a slaughterhouse or plant whose operator is an authorized operator or in a plant registered under the Meat Inspection Act.

Only subparagraph a of the first paragraph applies to guinea fowl, pheasant, partridge and quail meat, and only subparagraph b of the first paragraph applies to caribou meat.

The rule concerning source provided for in the first paragraph does not apply to unskinned and uneviscerated hares.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.24; O.C. 314-95, s. 12.

6.5.2.25. The operator mentioned in section 6.5.2.24 is prohibited from holding or using meat or meat products unless, when they entered his establishment, they bore the stamp mentioned in and applied in conformity with section 6.5.2.6 or were in a package bearing the reproduction of the stamp or a label or sticker copying the stamp.

This prohibition does not apply to the entry of guinea fowl, pheasant, partridge or quail meat, unskinned and uneviscerated hares and unskinned caribou, whether or not they are eviscerated.

For the purposes of this section, the inspection marking provided for and applied in conformity with the Meat Inspection Regulations (DORS/79-579) has the same force and validity as the stamp.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.25; O.C. 314-95, s. 13.

6.5.2.26. The meat and meat products held or used by a retailer who, even occasionally, makes wholesale sales to a restaurant operator must, whatever their destination, come exclusively from:

(a)  an animal slaughtered in a slaughterhouse mentioned in subparagraph a of the first paragraph of section 9 of the Act whose operator holds a valid permit or in a slaughterhouse registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)); and

(b)  meat or parts of an animal, in the natural state or processed, treated, prepared or conditioned in a slaughterhouse or plant whose operator is an authorized operator or in a plant registered under the Meat Inspection Act.

Only subparagraph a of the first paragraph applies to guinea fowl, pheasant, partridge and quail meat, and only subparagraph b of the first paragraph applies to caribou meat.

The rule concerning source provided for in the first paragraph does not apply to unskinned and uneviscerated hares.

Subparagraph a of the first paragraph applies to all retailers other than those mentioned in the said first paragraph.

However, meat or meat products kept or used by a retailer may not be obtained from:

(a)  another retailer;

(b)  the person referred to in section 6.5.2.30;

(c)  an operator of a delicatessen plant for purposes of wholesale sales who does not hold the permit referred to in subparagraph b of the first paragraph of section 9 of the Act; or

(d)  an operator of a delicatessen plant for purposes of furnishing services for remuneration.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.26; O.C. 1055-82, s. 10; O.C. 314-95, s. 14.

6.5.2.27. A retailer who, even occasionally makes wholesale sales to a restaurant operator is prohibited from holding or using, whatever their destination, meat or meat products unless, when they entered his establishment, they bore the stamp mentioned in and applied in conformity with section 6.5.2.6 or were in a package bearing the reproduction of the stamp or a label or sticker copying the stamp.

The prohibition provided for in the first paragraph also applies to any retailer other than the one mentioned in the said first paragraph, but only as to the presence of the stamp on the half or quarter carcasses.

This prohibition does not apply to guinea fowl, pheasant, partridge or quail meat, nor to unskinned and uneviscerated hares.

For the purposes of this section, only the inspection marking provided for and applied in conformity with Meat Inspection Regulations has the same force and validity as the stamp.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.27; O.C. 314-95, s. 15.

6.5.2.28. Meat or meat products held or used by a restaurant operator must come exclusively:

(a)  from an animal slaughtered in a slaughterhouse mentioned in subparagraph a of the first paragraph of section 9 of the Act whose operator holds a valid permit, or in a slaughterhouse registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)); and

(b)  from meat or parts of an animal, in the natural state or processed, treated, prepared or conditioned in a delicatessen plant or a meat cannery that received them exclusively from a slaughterhouse or from a plant described in subparagraphs a and b of the first paragraph of section 6.5.2.26.

However, in the case of subparagraph b of the first paragraph, the meat or meat products may not be obtained from:

(a)  another restaurant operator;

(b)  the person referred to in section 6.5.2.30;

(c)  an operator of a delicatessen plant for purposes of wholesale sales who does not hold the permit referred to in subparagraph b of the first paragraph of section 9 of the Act; or

(d)  an operator of a delicatessen plant for purposes of furnishing services for remuneration.

The rule concerning source provided for in the first paragraph does not apply to caribou.

However, caribou meat must come from a caribou that has:

(a)  been slaughtered in accordance with subparagraph b of the fourth paragraph of section 6.2.1; and

(b)  undergone a post mortem inspection in a delicatessen plant operated by an authorized operator or in a plant registered under the Meat Inspection Act.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.28; O.C. 1055-82, s. 11; O.C. 314-95, s. 16.

6.5.2.29. It is prohibited for a restaurant operator to hold or use meat or meat products unless they come exclusively from:

(a)  an animal killed in a slaughterhouse mentioned in subparagraph a of the first paragraph of section 9 of the Act whose operator holds a valid permit, or in a slaughterhouse registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)); and

(b)  meat or part of an animal, in the natural state or processed, treated, prepared or conditioned in a delicatessen plant or a meat cannery which received them exclusively from a slaughterhouse or a plant mentioned in subparagraphs a and b of the first paragraph of section 6.5.2.26.

The rule concerning source provided for in the first paragraph does not apply to caribou.

However, caribou meat must come from a caribou that has:

(a)  been slaughtered in accordance with subparagraph b of the fourth paragraph of section 6.2.1; and

(b)  undergone a post mortem inspection in a delicatessen plant operated by an authorized operator or in a plant registered under the Meat Inspection Act.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.29; O.C. 314-95, s. 17.

6.5.2.30. The person mentioned in the third paragraph of section 9 of the Act must solely retail meat or meat products he holds or uses.

The rules concerning source and the prohibitions provided for respectively in the fourth paragraph of section 6.5.2.26 and in the second paragraph of section 6.5.2.27 do not apply to meat and meat products sold and delivered in a preparation plant for purposes of retail sale belonging to a person.

However, these rules apply where the said person carried on a special trade provided for in section 6.7.1.12 or holds or uses for retail purposes and delivery in his plant, meat or meat products which do not come exclusively from animals slaughtered in his slaughterhouse.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.30; O.C. 314-95, s. 18.

6.5.2.31. Publicity and advertising of meat or meat products: Any indication, expression, name, picture, mark, publicity or advertising used to promote meat or meat product sales must be done, except for the exhibition of these products or their packagings bearing the stamp in conformity with a law or a regulation, without any reference to a sanitary control or other, to an official certificate, to a sanitation guarantee, to an inspection by a public authority, to a stamp or to an inspection marking prescribed by such law or regulation.

However, only the authorized operator or the operator of a slaughterhouse or plant registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)) may, in the publicity or advertising used to promote the sale of his meat or meat products, include an indication to the effect that his establishment is under permanent inspection and that he is authorized to use the stamp mentioned in section 6.5.1.1 or the inspection marking mentioned in the third paragraph of section 6.5.2.25. However, this indication shall be made without any reference to a sanitation guarantee or to a sanitary effect related to the said inspection, stamp or marking.

R.R.Q., 1981, c. P-29, r. 1, s. 6.5.2.31.

6.5.2.32. The person referred to in the third paragraph of section 9 of the Act must install and maintain in his preparation plant for purposes of retail sale a notice bearing the following inscription: “Notice: Meat and meat products on sale here are derived from animals that where not slaughtered and processed under permanent inspection.”.

Such notice must be adjacent to the sales counter in public view.

Such inscription must be in bold-type, indelible letters at least 5 cm high and of the same colour. The colour of the letters must be different from that of the notice.

O.C. 725-94, s. 40.

6.5.2.33. The operator of a delicatessen plant for purposes of furnishing services for remuneration in which meat from animals slaughtered on the site of an agricultural operation that does not bear the stamp prescribed and affixed in accordance with section 6.5.2.6 is prepared must install and maintain in his delicatessen plant a notice bearing the following inscription: “Notice: Meat and meat products held in this establishment may not be sold.”.

Such notice must be placed in an area in public view.

Such inscription must be in bold-type, indelible letters at least 5 cm high and of the same colour. The colour of the letters must be different from that of the notice.

O.C. 725-94, s. 40.

DIVISION 6.6 POST MORTEM INSPECTION OF CARCASSES

6.6.1. Identity: The head, tongue, tail, blood, viscera and all other edible parts of the slaughtered animal must be identifiable with the said animal until the post mortem inspection thereof has been completed.

R.R.Q., 1981, c. P-29, r. 1, s. 6.6.1.

6.6.2. Meat fit for human consumption: The carcasses, meat and parts or organs of an animal which, upon post mortem inspection, are found to be wholesome and fit for human consumption, must be stamped in accordance with section 6.5.2.6 and 6.5.2.8.

R.R.Q., 1981, c. P-29, r. 1, s. 6.6.2.

6.6.3. Inedible meat: The carcasses, meat, parts or organs of an animal which, upon the post mortem inspection, are found to be unwholesome or to come from an unwholesome source or to be affected by a disease mentioned or in a condition described in Table 6.6.A are inedible meat.

If the operator of the slaughtering plant does not discard them in conformity with section 6.4.2.9, they are to be confiscated by the inspector.

R.R.Q., 1981, c. P-29, r. 1, s. 6.6.3; O.C. 477-2010, s. 1.

6.6.4. Infested hides: The skins of calves infested with warble grubs, mange or ringworm must be removed before the carcasses are placed in a refrigerating room.

R.R.Q., 1981, c. P-29, r. 1, s. 6.6.4.

6.6.5. Mammary glands: Lactating mammary glands, or those which have been active or diseased are unfit for human consumption and must be removed and discarded or confiscated in the slaughtering room in conformity with section 6.6.3 without opening the milk ducts.

R.R.Q., 1981, c. P-29, r. 1, s. 6.6.5.

6.6.6. Blood: The blood of an animal whose carcass is discarded or confiscated is unfit for human consumption and must be discarded or confiscated as provided in section 6.6.3.

R.R.Q., 1981, c. P-29, r. 1, s. 6.6.6.

DIVISION 6.7 RETAIL SALE, ACTIVITIES FORMING PART OF A RESTAURATEUR’S BUSINESS AND STORAGE OF MEAT AND MEAT PRODUCTS

R.R.Q., 1981, c. P-29, r. 1, c. 6, Div. 6.7; O.C. 725-94, s. 41.

§ 6.7.1 . — Retail sale and activities forming part of a restaurateur’s business

R.R.Q., 1981, c. P-29, r. 1, c. 6, Div. 6.7, Sd. 6.7.1; O.C. 725-94, s. 42.

6.7.1.1. Rules applicable by reference: In addition to the general provisions prescribed in Divisions 2.1 and 2.2, Subdivision 6.4.1 applies to retail delicatessens and other meat or meat products outlets.

The aforesaid provisions and those of this Subdivision also apply to establishments where an activity forming part of a restaurateur’s business is carried on and, subject to Subdivisions 6.3.3, 6.3.5 and 6.4.4, to wholesale delicatessen plants or to meat canneries operated under a permit and whose operator also retails products.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.1; O.C. 725-94, s. 43.

6.7.1.2. Direct communication prohibited: Rooms used for the conditioning, preparation or processing of meat or meat products or for their preservation and offering for retail sale may not communicate directly with the slaughtering room, barns or other unsanitary or dirty rooms capable of contaminating or spoiling such meat or meat products.

The said rooms must also be separate from and not communicate with the rooms where meat or food products are prepared, conditioned, processed or preserved for wholesale purposes.

However, delicatessen operations for purposes of retail sale may be carried out in the room where the cutting up for wholesale purposes is done when there is already an inspector on the premises to permanently supervise the delicatessen operations for wholesale purposes.

The second and third paragraphs only apply to the wholesale delicatessen plant operated under a permit by an authorized operator.

In the case of delicatessen plants operated for purposes of wholesale sale under a permit by a person other than an authorized operator who also retails products, the preparation and retailing room which is open to the public must be separated from the processing, preparation or transformation room for meat or meat products intended for wholesale.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.2.

6.7.1.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.3; O.C. 725-94, s. 1.

6.7.1.4. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.4; O.C. 725-94, s. 1.

6.7.1.5. Material of stalls and counters: The stalls and counters in these rooms must be of hard, smooth, washable and non-absorbent material.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.5.

6.7.1.6. Racks and hooks: The racks and hooks used to hang meat and offal must be of stainless metal and placed so that fresh, prepared or preserved meat hanging therefrom is not in contact with the walls or the floor.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.6.

6.7.1.7. Shelves-receptacles: Meat that is not hung must be placed on stainless metal shelves or in stainless, clean and washable receptacles.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.7.

6.7.1.8. The delicatessen plant must have cold storage facilities in which all of the meat or meat products held by the operator may be stored.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.8; O.C. 725-94, s. 44.

6.7.1.9. Meat must not be exposed outside cold storage facilities longer than is necessary for cutting and preparation operations.

Unwrapped meat or meat products held for retail purposes must be protected against handling by the public.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.9; O.C. 725-94, s. 45.

6.7.1.10. The floors of the rooms in which meat or meat products are prepared or held must be cleaned daily and swept in a manner other than dry sweeping so as to avoid raising dust.

The floors of these rooms and of the preservation rooms must be free from dust, sawdust, salt or any other dry matter.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.10; O.C. 725-94, s. 46.

6.7.1.11. Retail sale of food: Food retailing undertakings holding meat or meat products must comply with the following conditions:

(a)  the place where meat or meat products are held must be separate from the place where other food products are held;

(b)  the aforesaid place must include refrigerated counters in which the temperature does not exceed 4ºC and which has separate areas exclusively reserved for the display and preserving of meat and meat products;

(c)  (paragraph revoked);

(d)  dry sausages and dried meat preparations may be hung on stainless steel hooks;

(e)  (paragraph revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.11; O.C. 725-94, s. 47.

6.7.1.12. Special trade: Persons who carry on special trading of meat and meat products on public roads or from door to door must comply with the following conditions:

(a)  they must keep the meat or meat products under refrigeration at a temperature not exceeding 4ºC until delivered to the consumer;

(b)  the special trade must be carried on either by means of an enclosed, impermeable booth of smooth, washable material or by means of a vehicle reserved only for the transport of meat or meat products and which meets the requirements of Division 6.8;

(c)  the said vehicles and booths must be provided with stalls equipped with washable slabs and enabling the meat to be set out or displayed without being handled by the public.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.12.

6.7.1.13. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.13; O.C. 725-94, s. 1.

6.7.1.14. Meat mincers: Devices used in the preparation of minced meat must be disassembled and cleaned after each day’s use.

The preparation of minced meat must be done only in the cold room.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.14.

6.7.1.15. Containers, packages or other wrappings: Meat or meat products must be sold in a container, package envelope or any other wrapping meeting the requirements of section 3.2.1.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.15.

6.7.1.16. Thawing: Frozen meat or meat products undergoing a thawing process must:

(a)  thaw at a maximum room temperature of 4ºC;

(b)  be kept in that state until delivered to the customer; and

(c)  be directly marked or bear on their packaging an indication to the effect that it is a thawed product.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.1.16; O.C. 725-94, s. 48.

§ 6.7.2 . — Storage

6.7.2.1. Cold storage depot: The operator of a cold storage depot who receives, for purposes of preservation, carcasses, meat or meat products intended for human consumption must keep them in the frozen state at a temperature not higher than minus 18ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.2.1.

6.7.2.2. Equipment of cold storage depot: The cold storage depot used to preserve carcasses, meat or meat products intended for human consumption must be equipped with:

(a)  separate compartments for preserving in individual sectors:

i.  carcasses, meat or meat products from a slaughterhouse or a wholesale delicatessen plant whose operator holds a permit under the Act;

ii.  carcasses, meat or meat products from a slaughterhouse or a wholesale delicatessen plant registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.));

(b)  thermographs or recording thermometers in every compartment in which carcasses, meat or meat products are stored; and

(c)  stainless metal or hardwood wall racks and a clean floor, shock resistant and so equipped that the product is maintained in a frozen condition at a temperature not higher than minus 18ºC.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.2.2.

6.7.2.3. Content of compartments: The compartments contemplated in paragraph a of section 6.7.2.2 shall contain only carcasses, meat or meat products fit for human consumption derived exclusively from establishments contemplated in subparagraphs i and ii of the said paragraph a.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.2.3.

6.7.2.4. Storage labels: Carcasses, meat or meat products stored in a cold storage depot must be grouped in lots and each lot must bear a storage label indicating legibly the date of receipt and the number of the lot corresponding to the entries in registers kept by the warehouser in conformity with sections 2.2.5 and 2.2.6.

R.R.Q., 1981, c. P-29, r. 1, s. 6.7.2.4.

DIVISION 6.8 TRANSPORT OF ANIMALS, MEAT OR MEAT PRODUCTS

6.8.1. Animals. Design of vehicle: A vehicle used for the transport of animals intended for slaughtering must be designed to permit the loading and unloading of animals and have a fixed roof or an impermeable canvas cover.

The floor must be constructed in such a way as to prevent animals from slipping and be covered, throughout the trip, with a layer of sawdust or straw.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.1.

6.8.2. Ventilation and space: The vehicle used to transport animals must be ventilated.

During transport in the same vehicle, large animals must be separated from small ones.

If the animals are fastened or tied to one another, it must be done in such a way that they may lie down without being crowded together.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.2.

6.8.3. Watering — feeding — cleaning: Every carrier must water and feed the animals in his care at least every 12 hours.

After each trip, he must clean and disinfect the vehicle used for the transport of animals and also the equipment used for loading.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.3.

6.8.4. Prohibited transport: Carcasses, meat or meat products must be transported only in a vehicle which has not been used for the transport of live animals or of a product liable to spoil or contaminate such carcasses, meat or meat products.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.4.

6.8.5. Meat. Construction of vehicle: A vehicle intended for the transport of meat or meat products must meet the following requirements:

(a)  the inside walls or any other part which may come in contact with the meat or meat products must permit of cleansing and disinfecting and be of smooth and non-corrosive material in order not to affect the organoleptic properties of the meat or meat products or render them harmful to human health;

(b)  it must be airtight and watertight and so constructed as to prevent the presence of insects and dust;

(c)  in the case of fresh or refrigerated meat transported as carcasses, halves or quarters, it must be provided with non-corrosive suspension equipment and arranged so that the meat will not come in contact with the floor of the vehicle; this provision does not apply to frozen meat packed in conformity with paragraph b of section 6.8.6;

(d)  it must be entirely enclosed and open only during loading and unloading;

(e)  it must be designed and equipped so that the internal temperature of the meat does not exceed 7ºC until delivery, except in the case of frozen meat where the surrounding temperature must be such as to keep the product frozen.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.5.

6.8.6. Conditioning during transport: The conditioning of meat during transport must be such as to protect the meat from spoiling or contamination and must conform with the following:

(a)  fresh or refrigerated meat transported as carcasses, halves or quarters must be hung or placed on non-corrosive supports so that it will not come in contact with the floor of the vehicle; in every case, it must be wrapped unless it is delivered to a slaughterhouse, a wholesale delicatessen plant or a meat cannery operated under permit;

(b)  frozen meat transported as carcasses, halves or quarters must be wrapped;

(c)  edible viscera and meat other than that contemplated in paragraphs a and b must be placed in containers or wrappings of non-corrosive material;

(d)  the containers or wrappings contemplated in paragraph c must be cleaned and disinfected before reuse;

(e)  wrappings for edible viscera must be air-tight and shock resistant;

(f)  blood or a component thereof in its hermetically tight package must be placed in a container that is shock resistant, washable and non-corrosive.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.6.

6.8.7. Transport personnel: All persons who handle meat or meat products must wear clean working clothes and avoid contaminating the meat or meat products.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.7.

6.8.8. Cleaning of the vehicle: The vehicle used in the transport of meat or meat products must be cleaned and disinfected so as to be clean at loading.

R.R.Q., 1981, c. P-29, r. 1, s. 6.8.8.

DIVISION 6.9

(Revoked)

R.R.Q., 1981, c. P-29, r. 1, c. 6, div. 6.9; O.C. 725-94, s. 49.

6.9.1. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.9.1; O.C. 725-94, s. 49.

6.9.2. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.9.2; O.C. 725-94, s. 49.

6.9.3. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.9.3; O.C. 725-94, s. 49.

6.9.4. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.9.4; O.C. 725-94, s. 49.

6.9.5. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.9.5; O.C. 725-94, s. 49.

6.9.6. (Revoked).

R.R.Q., 1981, c. P-29, r. 1, s. 6.9.6; O.C. 725-94, s. 49.

CHAPTER 7 INEDIBLE MEAT

R.R.Q., 1981, c. P-29, r. 1, c. 7; O.C. 477-2010, s. 1.

DIVISION 7.1 GENERAL PROVISIONS

7.1.1. Inedible meat: For the purposes of the Act and of this Regulation, the expression “inedible meat” means the following products:

(A)  The carcass or any part of an animal that died from natural causes or following an accident or that, with the exception of an animal referred to in section 1 of the Act respecting the conservation and development of wildlife (chapter C-61.1), was not slaughtered in accordance with the provisions of Chapter 6.

(B)  By-products:

(a)  any part of an animal or meat product that:

i.  is not intended for human consumption; or

ii.  is or has been in a dismembering plant or in a storage depot mentioned in section 7.6.2; or

iii.  is put or has been put in the same rooms or vehicles as products or substances that might spoil or contaminate it, in a room or compartment for wastes, or in a container referred to in section 6.4.1.16, 7.3.10, 7.4.14, 9.3.1.14 or 10.3.1.16, or in the room for keeping products or carcasses prescribed in subparagraph 2 of the first paragraph of section 9.5.3; or