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加拿大食品药品条例(机械嫩化牛肉)的修订Regulations Amending the Food and Drug Regulations (Mechanically Tenderized Beef)

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放大字体缩小字体2014-05-22 08:51:21 来源:加拿大公报 浏览次数9span id="hits">3405
核心提示:加拿大修订食品药品条例(机械嫩化牛肉),增加机械嫩化牛肉的定义及销售机械嫩化牛肉需满足的条件:(a)经过机械嫩化处理(b)其标签的主要显示版面需包含“机械嫩化”字样和烹调温度等信息、/div>
发布单位
Health Canada
Health Canada
发布文号 SOR/2014-99
发布日期 2014-05-02 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 加拿大修订食品药品条例(机械嫩化牛肉),增加机械嫩化牛肉的定义及销售机械嫩化牛肉需满足的条件:(a)经过机械嫩化处理(b)其标签的主要显示版面需包含机械嫩化字样和烹调温度等信息、/td>
  Regulations Amending the Food and Drug Regulations (Mechanically Tenderized Beef)
  P.C. 2014-478 May 1, 2014
  His Excellency the Governor General in Council, on the recommendation of the Minister of Health, pursuant to section 30 (see footnote a) of the Food and Drugs Act (see footnote b), makes the annexed Regulations Amending the Food and Drug Regulations (Mechanically Tenderized Beef).
  REGULATIONS AMENDING THE FOOD AND DRUG REGULATIONS (MECHANICALLY TENDERIZED BEEF)
  AMENDMENTS
  1. Subsection B.01.001(1) of the Food and Drug Regulations (see footnote 1) is amended by adding the following in alphabetical order:
  mechanically tenderized beef means uncooked solid cut beef that is prepared in either of the following ways:
  (a) the integrity of the surface of the beef is compromised by being pierced by blades, needles or other similar instruments; or
  (b) the beef is injected with a marinade or other tenderizing solution. (b?uf attendri mcaniquement)
  2. The Regulations are amended by adding the following after section B.14.021:
  B.14.022. No person shall sell mechanically tenderized beef unless
  (a) the beef is identified as mechanically tenderized when it is offered or exposed for sale; and
  (b) the beef has a label on it with a principal display panel that, subject to section B.01.012, includes all of the following information:
  (i) in type at least as legible and prominent as that of the common name,
  (A) the expression mechanically tenderized in the English version of the label, and
  (B) the expression attendri mcaniquement, with any necessary grammatical modifications, in the French version of the label, and
  (ii) in type at least as legible and prominent as that of any other information other than the common name,
  (A) in the English version of the label,
  (I) the message Cook to a minimum internal temperature of 63C (145F)., and
  (II) in the case of steak, the additional message Turn steak over at least twice during cooking., and
  (B) in the French version of the label,
  (I) the message Faire cuire jusqu ce que la temprature interne atteigne au moins 63 C (145 F)., and
  (II) in the case of steak, the additional message Retourner le bifteck au moins deux fois durant la cuisson..
  COMING INTO FORCE
  3. These Regulations come into force three months after the day on which they are published in the Canada Gazette, Part II.
地区9/font>加拿?nbsp;
标签9/font>销?nbsp;牛肉标签
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