Offences

(1) If the occupier of any slaughterhouse fails to comply with any provisions contained in these Regulations he commits an offence. (2) If the occupier of any slaughterhouse fails to comply with any provisions contained in Part IV which impose obligations upon him he commits an offence against these Regulations. (3) If the occupier of a slaughterhouse fails to take all reasonable steps to secure the compliance of any person employed by him or any person admitted to the slaughterhouse with any provisions of these Regulations he commits an offence against these Regulations. Food and Drugs 113 (4) If any person fails to comply with any provisions of these Regulations which impose obligations on him he commits an offence against these Regulations. (5) Any person charged with an offence under these Regulations shall be tried summarily and shall be liable on conviction to a fine not exceeding five hundred dollars and in the case of a continuing offence to a further fine not exceeding fifty dollars for each day during which the offence continues after conviction. (6) Where any person who is the holder of a licence under the provisions of Part VI of the Food and Drugs Act is convicted of an offence under these Regulations the court before which he is convicted may, in addition to or in substitution for any other penalty, cancel his licence. __________ 114 Food and Drugs SCHEDULE Class of substance Substance Purpose Products Amount (1) Anticoagulants Citric acid Sodium citrate To prevent Fresh beef blood 0.2% with or without water. When water is used to make a solution of citric acid or sodium citrate added to beef blood not more than 2 parts of water to 1 part of citric acid or sodium citrate shall be used clotting Nethyl polysilicone To retard (2) Antifoaming Soups Rendered fats Curing pickle 10 parts per million. -do- 50 parts per million foaming To retard Dry Sausage 0.003% based on total weight 0.006% in combination with BHA and/or BHT (3) Antioxidants TBHQ (tertiary) (butylliyroqimone) rancidity and Oxygen interceptors -do- -do- Rendered Fat 0.01% based on total weight, 0.02% in combination only with BHA and/or BHT -do- -do- Fresh pork sausage, brown and serve sausage, Italian sausage, pregrilled beef patties, and fresh sausages made from beef and/or pork 0.01% based on fat content, 0.02% in combination only with BHA and/or HT based on fat contents -do- -do- Dried Meats 0.01% based on total weight; 0.01% in combination only with BHA and/or BHT (4) Binders Enzyme (Rennet) treated calcium reduced dried skim milk and calcium lactate 3½% of total finished product (calcium lactate required at a rate of 10% of binder) To bind and extend products Sausages as provided for in the regulations Food and Drugs 115 Class of substance Substance Purpose Products Amount Enzyme (Rennet) treated sodium casseinate and calcium lactate. -do- Imitation sausage; nonspecific loaves; soups; stews Sufficient for purpose (calcium lactate required at a rate of 25% of binder). Isolated soy protein To bind and Sausages 2.0% extend product -do- -do- Imitation sausage; nonspecific loaves; soups; stews Sufficient for purpose Xanthan gum To maintain uniform viscosity; suspension of particulate matter; emulsion stability; freeze- thaw stability meat sauces, gravies,or sauces and meats; canned or frozen and/or refrigerated meat salads, canned or frozen meat stews, earned chili or chili with beans, pizza topping mixes and batter or breading mixes (5) Bleaching agent Hydrogen peroxide To remove Tripe (substance must be removed from product by rinsing with clear water) -do- colour Nickel To accelerate chemical reaction Rendered animal fats or a combination of such fats and vegetable fats (6) Catalysts (substances must be eliminated during process) -do- (7) Catalyst Sodium Amide Rearrangement of fatty acid radicals Dried Meats 0.01% in combination only with BHA and/or BHT. Sodium Methoxide -do- -do- -do- 116 Food and Drugs Class of substance Substance Purpose Products Amount (8) Colouring Alkanent, annatto, carotene, cochineal, green chlorophyl, saffron and tumeric To colour casings or rendered fats; marking branding Sausage casings, oleomargarine, shortening, marking or branding ink on product Sufficient for purpose. (May be mixed with approved artificial dyes or harmless inert material such as common salt and sugar). agents (natural) (9) Colouring Coal tar dyes approved by the Minister -do- -do- Sufficient for purpose. (May be mixed with approved natural colouring matters or harmless inert material such as common salt or sugar). agents (artificial) Titanium dioxide To colour casings or rendering fats; marking and branding product Canned ham salad spread and creamed type earned products 0.5% (10) Cooling and Calcium chloride To prevent staining on exterior of canned goods Any Sufficient for purpose. retort water treatment agents Citric acid -do- -do- -do- Diotyl sodium sulfosuccinate -do- -do- 0.5% Disodium-calcium Ethylenediamine- tetra-acetate -do- -do- Sufficient for purpose Disodium ethylenedia- minetetraacetate -do- -do- -do- Disodium phosphate -do- -do- -do- Ethylenediamine- tetra-acetic acid -do- -do- -do- Food and Drugs 117 Class of substance Substance Purpose Products Amount Isopropanol -do- -do- 0.002% Potassium pyrophosphate -do- -do- Sufficient for purpose Propylene glycol To prevent staining on exterior of canned goods Any Sufficient for purpose Sodium bicarbonate -do- -do- -do- Sodium carbonate -do- -do- -do- Sodium dodecyl benzene sulfonate -do- -do- 0.05% Sodium gluconate -do- -do- Sufficient for purpose Sodium hexametaphosphate -do- -do- -do- Sodium laurylsulfate -do- -do- 0.05% Sodium metasilicate -do- -do- Sufficient for purpose Sodium n- alkylbenzene sulfonate (alkyl group predominantly C12 and C13 and not less than 95% C10 to C16). -do- -do- 0.05% 118 Food and Drugs Class of substance Substance Purpose Products Amount Sodium nitrite (The sodium nitrite must be decharacterised with 0.05% powdered charcoal. Bulk decharacterised sodium nitrite when in cook room shall be held in locked metal bin or container conspicuously labelled "decharacterised sodium nitrite- To be used by authorised personnel only. ") -do- 600 parts per million To inhibit corrosion on exterior of canned goods Sodium pyrophosphate To prevent staining on canned goods Any 0.05% Sodium tripolyphospliate -do- -do- -do- Zinc oxide -do- -do- 0.01% Zinc sulfate -do- -do- -do- (11) Curing Sodium acid Pyrophosphate Not to exceed, alone or in combination with other curing accelerators, the following: 8 ozs. in the 100 lbs. of the meat, or meat by- products, content of the formula; nor 0.5% in the finished product. To accelerate colour fixing Frankfurters, weiners, vienna bologna, knock- wurst, and sinilar products Accelerators Food and Drugs 119 Class of substance Substance Purpose Pmducts Amount Ascorbic acid To accelerate colour fixing or preserve colour during storage Cured pork and beef cuts, cured comminuted meat food product 75 oz. to 100 gal pickle at 10% pump level; 3/4oz. to 100 lb. meat or meat by- product; 10% solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a significant amount of moisture to the product). Erythorbic acid -do- -do- -do- Glucono delta lactone To accelerate colour fixing Cured, comminuted meat or meat food product 8 oz. to each 100 lb. of meat or meat by-product. Genoa salami 16 oz. to 100 lb. of meat or meat by-product (1.0%) Sodium ascorbate To accelerate colour fixing or preserve colour during storage Cured pork and beef cuts, cured comminuted meat food product 87.5 oz. to 100 gal. pickle at 10% pump level; 7/8 oz. to 100 lb. meat or meat by- product; 10% solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a significant amount of moisture to the product). Sodium erythorbate -do- -do- -do- Citric acid or sodium citrate -do- -do- May be used in cured products or in 10% solution used to spray surfaces of cured cuts prior to packaging to replace up to 50% of the ascorbic acid, erythorbic acid, sodium ascorbate, or sodium erythorbate that is used. 120 Food and Drugs Class of substance Substance Purpose Products Amount Sodium or potassium nitrate Source of nitrite Cured products 7 lb. to 100 gal pickle; 3½ oz to 100 lb. meat (dry cure); 2¼ oz. to 100 lb. chopped meat. Sodium or potassium nitrite (supplies of sodium nitrite and potassium nitrite and mixtures containing them must be kept securely under the care of a responsible employee of the establishment. The specific nitrite content of such supplies must be known and clearly marked accordingly). Sodium nitrate and sodium nitrite may not be used in baby, junior, and toddler foods. To fix colour Cured products 2 lb. to 100 gal, pickle at 10% pump level; 1 oz. to 100 lb. meat (dry cure); ¼ oz. to 100 lb. chopped meat and/or meat by-product. The use of nitrites, nitrates, or combination shall not result in more than 200 parts per million nitrite in finished product. Lime (calcium oxide, calcium hydroxide) (12) Denuding To denude mucous membrane Tripe Sufficient for purpose. agents; may be in combination Must be re- moved from tripe by rinsing with potable Sodium carbonate -do- -do- -do- Food and Drugs 121 Class of substance Substance Purpose Products Amount Sodium gluconate -do- -do- -do- Sodium hydroxide -do- -do- -do- Sodium metasilicate -do- -do- -do- Sodium persulfate -do- -do- -do- Trisodium phosphate -do- -do- -do- Acetylated monoglycerides (13) Emulsifying To emulsify product Shortening Sufficient for purpose. agents Diacetyl tartaric acid esters of mono and diglycerides -do- Rendered animal fat or a combination of such fat with vegetable fat -do- Glycerol-lacto stearate, oleate, or palmitate -do- -do- -do- Lecithin To emulsify product (also as anti- oxidant) Oleomargarine, shortening -do- Mono and diglycerides (glycerolpalmitate, etc.) Rendered animal fat or a combination of such fat with vegetable fat Sufficient for purpose in lard and shortening; 0.5% in oleomargarine. To emulsify product Polygfycerol esters of fatty acids (polyglycerol esters of fatty acids are restricted to those up to and including the decaglycerol esters and otherwise meeting the requirements of the Minister -do- Rendered animal fat or a combination of such fat with vegetable fat when use is not precluded by standards of identity or composition Sufficient for purpose. 122 Food and Drugs Class of substance Substance Purpose Products Amount Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate Shortening for use in nonstandardised baked goods, baking mixes, icings, fillings, and toppings and in the frying of foods 1% when used alone. If used with polysorbate 60 the combined total shall not exceed 1%. To emulsify product Propylene glycol mono and diesters of fats and fatty acids -do- Rendered animal fat or a combination of such fat with vegetable fat Sufficient for purpose. Polysorbate 60 (polyoxeyetlielene (20) sorbitan monostearate) -do- Shortening for use in nonstandardised baked foods, baking nixes, icings, fillings, and toppings and in the frying of foods 1% when used alone. If used with polysorbate 80 the combined total shall not exceed 1%. Steryl-2-lactylic acid -do- Shortening to be used for cake icings and fillings 3.0% Steryl monoglyceridyl citrate -do- Shortening Sufficient for purpose. (14) Flavouring Programme approved artificial smoke flavouring To flavour product Any -do- agents protectors and developers Programme approved smoke flavouring -do- -do- 3.0% Autolysed yeast extract Any 3.0% To flavour product Harmless bacteria starters of the acidophilus type, lactic acid starter or culture of Pediococcus cere visiae Dry sausage, pork roll, thuringer, lebanon bologna, cervelat, and salami 0.5% To develop flavour Food and Drugs 123 Class of substance Substance Purpose Products Amount Benzoic acid, sodium benzoate Oleomargarine 0.1% To retard flavour reversion Citric acid To prevent flavour -do- Sufficient for purpose Corn syrup solids, corn syrup, glucose syrup To flavour Chili con carne, sausage, hamburger, meat loaf, lucheon meat, chopped or pressed ham 2.0% individually or collectively, calculated on a dry basis. Dextrose To flavour product Sausage, ham and cured products Sufficient for purpose Diacetyl -do- Oleomargarine -do- Disodium guanylate -do- -do- Various Disodium inosinate -do- -do- Sufficient for purpose. Hydrolysed plant protein -do- Any Sufficient for purpose. Isopropyl citrate To protect flavour Oleomargarine 0.02% Malt syrup To flavour product Cured products 2.5% Milk protein hydro lsate Any Sufficient for purpose. To flavour product Monosodium gluamate -do- -do- -do- Sodium sulfoacetate derivative of mono and diglycerides -do- -do- 0.5% Sodium tripolyphosphate To help protect flavour "Fresh Beef," "Beef for Further Cooking" and similar products which are frozen after processing 0.5% 124 Food and Drugs Class of substance Substance Purpose Products Aniount Mixtures of sodium tripolyhosphate and sodium hexametaphosphate -do- -do- -do- Starter distillate -do- Oleomargarine Sufficient tor purpose. Stearyl citrate To protect flavour -do- 0.15% Sugars (sucrose and dextrose) To flavour product Any Sufficient tor purpose. Sorbitol To flavour; to facilitate the removal of casings from product and to reduce caramélisation and charring Cooked sausage labelled frankfurters, weiners, knockwurst Not more than2% of the weight of the formula, excluding the formula weight of water or ice; not permitted in combination with corn syrup and/or corn syrup solids. (15) Gases Carbon dioxide solid (dry ice) To cool product Chopping of meat, -do- packaging of product Nitrogen To exclude oxygen Sealed container -do- Caustic soda To remove hair Hog carcasses Sufficient for purpose. (16) Hog scald agents must be removed by subsequent cleaning operations Dioctyl sodium sulfosuccinate -do- -do- -do- Lime -do- -do- -do- Metyl polysilicone -do- -do- -do- Sodium carbonate -do- -do- -do- Food and Drugs 125 Class of substance Substance Purpose Products Amount Sodium dodecylbenzene sulfonate -do- -do- -do- Sodium hexametaphosphate -do- -do- -do- Sodium laurylsulfate -do- -do- -do Sodium metasilicate -do- -do- -do- Sodium n- alkylbenzene sulfonate (alkyl group predominantly C12 and C13 and not less than 95% CIO to C16) -do- -do- -do- Sodium sulfate -do- -do- -do- Sodium tripolyphosphate -do- -do- -do- Sucrose -do- -do- -do- Trisodium phosphate To remove hair Hog carcasses Sufficient for purpose. (17) Miscellaneous Potassium sorbate To retard mold growth Dry sausage 2.5% in water solution may be applied to casings, after stuffing or casings may be dipped in solution prior to stuffing. To preserve product and to retard mold Oleomargarine or margarine 0.1% by weight of the finished oleomargarine or margarine. Calsium disodium, EDTA (calcium disodium ethylene- diaminetetra-acetate To preserve product and protect product -do- 75 parts per million by weight of the finished oleomargarine or margarine. 126 Food and Drugs Class of substance Substance Purpose Products Amount Propylparaben (propyl p- hydroxybenzoate -do- -do- 3.5% in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing. Sodium bicarbonate To neutralise Rendered fats, soups, curing pickle Sufficient for purpose. excess acidity, cleaning vegetables Calcium propianate To retard mold Pizza crust 0.32% alone or in combination based on weight of the flour used. growth Sodium propionate -do- -do- -do- Sodium hydroxide To decrease Cured hams, pork shoulders picnics and loins, canned hams and pork shoulder picnics; chopped ham; and bacon May be used only in combination with phosphates in ratio of four parts phosphate to one part sodium hydroxide; the combination shall not exceed 5.0% pickle at 10% pump level 0.5% in product. amount of cooked out juices (18) Phosphates Disodium phosphate To decrease Cured hams, pork shoulder picnics and loins, and canned hams and pork shoulder picnics, and like products approved by the Minister; chopped ham, and bacon 5.0% of phosphate in pickle at 10% pump level; 0.5% of phosphate in product (only clear solution may be injected into product). amount of cooked out juices Monosodium phosphate -do- -do- -do- Food and Drugs 127 Class of substances Substance Purpose Products Amount Sodium hexametaphos- phate -do- -do- -do- Sodium tripolyphosphate -do- -do- -do- Sodium pyrophosphate -do- -do- -do- Sodium acid pyrophosphate -do- -do- -do- Aspergillus oryzae To soften Beef cuts Solutions consisting of water, salt monosodium glutamate, and approved proteolytic enzymes applied or injected into cuts of beef shall not result in a gain of more than 3% above the weight of the untreated product. (19) Proteolytic tissues enzymes Aspergillus flavusoryzae group -do- -do- -do- Bromelin -do- -do- -do- Ficin -do- -do- -do- Papain -do- -do- -do- (20) Refining agents Acetic Acid To separate fatty acids and glycerol Rendered fats Sufficient for purpose (must be eliminated during process of manufacturing) 128 Food and Drugs Class of substance Substance Purpose Products Amount Bicarbonate of soda -do- -do- -do- Carbon (purified charcoal) To aid in refining of animal fats -do- -do- Caustic soda (sodium hydroxide) To refine fats -do- -do- Diatomaceous earth; Fuller's earth -do- -do- -do- Sodium carbonate -do- -do- -do- Tannic acid To refine fats Rendered fats Sufficient for purpose (21) Rendering Tricalcium phosphate To aid rendering Animal fats -do- agents Trisodium phosphate -do- -do- -do- Saccharin To sweeten product Bacon 0.01% (22) Artificial sweeteners Citric acid To increase effectiveness of antioxidants Lard and shortening 0.01% alone or in (23) Synergists (used in combination with antioxi- dants) combination with antioxidants in lard or shortening. Dry sausage 0.03% in dry sausage in combination with antioxidants Fresh pork sausage 0.01% on basis of fat conent, in combination with antioxidants. Dried meats 0.01% on basis of total weight in combination with antioxidants. Food and Drugs 129 Class of substance Substance Purpose Products Amount Malic acid -do- Lard and shortening -do- Monoisopropyl citrate To increase effectiveness of antioxidants Lard, shortening, oleomargarine, fresh pork sausage, dried meats 0.02% Phosphoric acid -do- Lard and shortening 0.01% Monoglyceride citrate -do- Lard, shortening, fresh pork sausage, dried meats 0.02% __________