CAF Food Quality Specifications A-85-269-002/FP-Z01

FQS-22 - Any items listed in all Food Quality Specification that are bolded and in brown are part of the current National Standard Cycle Menu (NSCM) Standing Offer. Other items that are not on the NSCM but are on the Standing Offer may not be listed in brown. FQS-22-01 - Rice FQS-22-02 - Applicable Regulations and Resources for Rice Description 1. Rice shall be the hulled or hulled and polished seed of the rice plant and (in the case of hulled and polished seeds) may be coated with magnesium silicate, talc and glucose. Rice is either from one of two species of plant, Asian Rice or African Rice. Asian rice is native to tropical and subtropical southern Asia. 2. Rice can be defined by the length of its grain. Rice varieties can be divided into long, medium, and short grain. Table 1 provides a description of these categories. As a rule, the shorter the grain, the more tender it is, and the more it clings together. 3. Precooked, parboiled or converted rice means that polished rice has been cooked in water or steam and dried in such a manner as to retain the rice grains in a porous and open-structured condition. It is less prone to becoming sticky or clumped when cooked than . 4. Instant rice, available as either white or brown, has been cooked and dehydrated before packaging. It is not as flavourful as conventional rice but is convenient because it cooks in just a few minutes. 5. All types of rice can be broken down into two basic categories: whole grain rice and white rice. Whole grain rice has been minimally processed, so that it retains its nutrient rich husk. Whole grain rice is not husked and tends to be more flavourful, aromatic, and colourful. Whole grain rice also has special storage considerations, as it can go rancid if it is kept at room temperature. 6. White rice has been processed so that the husk or bran is removed, and in some cases it may be polished to take the germ off as well. White rice requires less cooking, and it has a milder flavour. Rice is known to come in a variety of colours, including: white, brown, black, purple, and red. White rice can remain stored at room temperature for up to one year or longer. FQS-22-01-01 – Table 1: Rice Varieties of Rice Characteristics defined by length of grain

Long Grain Rice Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy.

Medium Grain Rice Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains more moist and tender, and have a greater tendency to cling together than long grain and is good for making dishes that have a creamier characteristic such as molds, croquettes, meat loaves, rice rings, and desserts.

FQS-22 – Rice – Version 1.3 (Jun 2016) Page 1 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 Varieties of Rice Characteristics defined by length of grain

Short Grain Rice Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together. It is not as readily-available, but it can be found in markets specializing in Asian or Caribbean foods. Short-grain rice clings together and is an excellent choice for .

FQS-22 – Rice – Version 1.3 (Jun 2016) Page 2 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01

FQS-22-01 - Basmati Rice 7. Basmati Rice is an aromatic variety of long grain rice. It has an “alluring” aroma and flavour. Basmati rice gives Indian dishes their distinctive texture and aroma. FQS-22-02 - Brown Rice 8. Brown rice (or "hulled" or "unmilled" rice) is whole grain rice. It has a mild, nutty flavour, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil. Any rice, including long-grain, short-grain, or , may be eaten as brown rice. 9. Unless otherwise specified, long grain brown rice is required. 10. Wild rice is not a true rice. The seed comes from a North American grass. 11. Rice supplied must be in compliance with: a. the Food and Drugs Act (R.S.C., 1985, c. F-27) and Food and Drug Regulations (C.R.C., c. 870); and b. comply with food packaging and labelling requirements specified by the Food and Drugs Act (R.S.C., 1985, c. F-27) and Food and Drug Regulations (C.R.C., c. 870), the Consumer Packaging and Labelling Act (R.S.C., 1985, c. C-38), and the Consumer Packaging and Labelling Regulations (C.R.C., c. 417). 12. Rice supplied must: a. be in full compliance with the requirements of the Food and Drug Regulations (C.R.C., c. 870), Division 13; b. be in full compliance with all the requirements of the Plant Protection Act (S.C. 1990, c. 22) and the Plant Protection Regulations (SOR/95-212) made under that act; c. comply with relevant sections of Canada Grain Regulations (C.R.C., c. 889) and Canada Grain Act (R.S.C., 1985, c. G-10); d. meet all the requirements as outlined in Codex Alimentarius - General Principles of Food Hygiene; e. come from a facility that meets HACCP criteria as outlined in the Annex to Codex Alimentarius - General Principles of Food Hygiene; f. meet all the requirements as outlined in Codex Alimentarius - General Standard for Rice; and/or g. be the equivalent of U.S. No. 1 as per the guidelines in USDA - United States Standards for Rice; h. be in full compliance with relevant sections of the USDA - United States Standards for Rice; i. be of the type specified according to Table 2; j. be of the pack size specified; k. be a colour typical of the product; l. not be adulterated;1 m. not be contaminated;2

1 within the meaning of sections B.01.046 and B.01.047 and Division 15 of Part B of the Food and Drug Regulations FQS-22 – Rice – Version 1.3 (Jun 2016) Page 3 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 n. be sound, clean and free from foreign material, odour and insect infestation; o. be free from foreign matter, discolouration or damage caused by insects, worms, disease, decay, mechanical or other means; p. be produced/prepared in a manner where; q. no stagnant or polluted water is used; r. only potable water is used; and s. the rice is handled with equipment that is cleaned regularly. t. have a moisture content not to exceed 12% for brown and milled rice and 13% for parboiled and precooked rice; u. be in a container marked with the size designation; and v. be in a container that bears a label marked with the words “Product of” followed by the name of the country of origin. 13. All rice procured outside Canada must: a. meet the requirements of the Food and Drugs Act (R.S.C., 1985, c. F-27) and Food and Drug Regulations (C.R.C., c. 870) or its equivalent in the country of origin; b. have originated in a country that has a system substantially equivalent to those prescribed by the Canada Grain Regulations (C.R.C., c. 889) and Canada Grain Act (R.S.C., 1985, c. G-10); and /or c. meet all the requirements as outlined in USDA - United States Standards for Rice; and/or d. meet all the requirements as outlined in Codex Alimentarius - General Standard for Rice; e. meet all the requirements as outlined in Codex Alimentarius - General Principles of Food Hygiene; and f. come from a facility that meets HACCP criteria as outlined in the Annex to Codex Alimentarius - General Principles of Food Hygiene; and g. meet all the requirements of applicable local food legislation whenever those requirements are stricter .All rice shall be obtained by sources approved by the applicable local and international laws, regulations, procedures and requirements. h. be of the type specified according to Table 2; i. be of the pack size specified; j. be a colour typical of the product; k. not be adulterated;3 l. not be contaminated;4 m. be sound, clean and free from foreign material, odour and insect infestation;

2 means containing a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament, microbe, pesticide, poison, toxin, or any other substance not permitted by, or in an amount in excess of limits prescribed under the Canadian Environment Protection Act, the Food and Drugs Act or the Pest Control Products Act, or any substance that renders the processed egg inedible. 3 within the meaning of sections B.01.046 and B.01.047 and Division 15 of Part B of the Food and Drug Regulations 4 means containing a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament, microbe, pesticide, poison, toxin, or any other substance not permitted by, or in an amount in excess of limits prescribed under the Canadian Environment Protection Act, the Food and Drugs Act or the Pest Control Products Act, or any substance that renders the processed egg inedible. FQS-22 – Rice – Version 1.3 (Jun 2016) Page 4 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 n. be free from foreign matter, discolouration or damage caused by insects, worms, disease, decay, mechanical or other means; o. be produce/prepared in a manner where; (1) no stagnant or polluted water is used; (2) only potable water is used; and (3) the rice is handled with equipment that is cleaned regularly. p. have a moisture content not to exceed 12% for brown and milled rice and 13% for parboiled and precooked rice; q. be in a container marked with the size designation; and r. be in a container that bears a label marked with the words “Product of” followed by the name of the country of origin. FQS-22-02-01 – Table 2: Rice Type of Rice Characteristics

Regular Milled White Rice Regular-milled white rice, often referred to as “white” or “polished” rice is the most common an inexpensive form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white.

Sweet or Waxy Rice Sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and is very glutinous.

Aromatic Rice (Della, Basmati has a flavour and aroma similar to that of roasted nuts or Rice, , Thai popcorn. The natural compound that gives aromatic rice the characteristic Jasmine Rice, Indian Jasmine aroma and flavour is present in all rice, but in the aromatic varieties it is Rice) present in much higher concentrations. The most popular domestically grown aromatic rice include: Della, jasmine and basmati.

Della rice is a cross between long-grain rice and basmati rice. It is similar to basmati rice, but not as long or slender. It cooks dry, separate and fluffy.

Basmati rice is aromatic long grain rice that has a distinctive aroma and flavour similar to that of popcorn or roasted nuts. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy.

Jasmine Rice is aromatic long grain rice that has a distinctive aroma and flavour similar to that of popcorn or roasted nuts. Cooked grains are soft, moist and cling together. Jasmine Rice from Thailand is aromatic rice with a strong aroma and taste that is unique. The texture is sticky. The rice hardens in texture and loses aroma with time.

Indian Basmati is grown in the northern Punjab region of India and Pakistan, and commands the highest price of any variety of rice grown in the world. This rice has a firm almost dry texture when properly cooked. The raw kernel FQS-22 – Rice – Version 1.3 (Jun 2016) Page 5 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 Type of Rice Characteristics

is long and slender like long grain, but slightly smaller. The kernels increase in length by more than three times when cooked to produce a very long slender cooked grain. The best Indian Basmati has been aged for at least one year to increase firmness of cooked texture and increase the elongation achieved in cooking.

Arborio Rice is an Italian a pearly-looking, round, fat short-grain rice. Cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety. It is used to make . What distinguishes it is a higher than normal amount of soluble starch that is released during cooking.

Black Rice The grain of has a similar amount of fibre to brown rice and has a mild, nutty taste. It has a deep black colour and usually turns deep purple when cooked. Varieties of Black rice include but are not limited to Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, and several important vitamins

Brown Rice Brown rice is the least processed form of rice and is rice from which only the outer hull has been removed. It still retains the white, starchy interior. Cooked brown rice has a slightly chewy texture and a nut-like flavour. The light brown colour of brown rice is caused by the presence of bran layers

Parboiled Rice (Converted is rough rice that has gone through a steam-pressure process Rice) before milling. The grain is soaked, steamed, dried, and then milled to remove the outer hull. This process does not cook the rice but merely hardens it so there is less grain breakage during milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.

Precooked Rice (Instant Rice) White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking

Red Rice is a special variety of rice that is red in colour. It is generally unhulled or partially hulled rice which has a red husk. When red rice is cooked, the natural red colour in the bran, or hull of the rice, leaches out and dyes the rest of the dish red to pink. Red rice is high in fiber and the flavour is

much stronger than that of hulled rice, tasting more nutty and full.

Spanish Rice This is medium-grain rice that is perfectly suited to making paella. Varieties include include Granza rice, and the highly regarded (but difficult to find) Valencia rice.

Japanese Rice is short grain rice that becomes sticky when cooked. Most rice

FQS-22 – Rice – Version 1.3 (Jun 2016) Page 6 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 Type of Rice Characteristics

is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away.

Calrose Rice Short grains are soft cooking with slightly sticky texture.

Wild Rice Wild rice (also called Canada rice, Indian rice, and water oats) is not technically rice. It is the seed of an aquatic grass. Wild Rice is a dried whole grain; high in protein, amino acid lysine and dietary fiber, and low in fat and does not contain gluten. The grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste. The strong flavour of wild rice means that it is most often consumed in a blend with other rice or other

grains.

Packaging 14. Rice shall be packaged in normal commercial packaging which: a. safeguards the hygienic, nutritional, technological and organoleptic qualities of the food; b. includes packaging material made of substances which are safe and suitable for their intended use and does not impart any toxic substance or undesirable odour or flavour to the product; c. when the product is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed; d. be in a container marked with the size designation; and e. be in a container that bears a label marked with the words “Product of” followed by the name of the country of origin. Storage and Distribution 15. Consideration must be given to moisture limits related to climate for destinations.

FQS-22 – Rice – Version 1.3 (Jun 2016) Page 7 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 Applicable Regulations and Resources for Rice Food and Drug Regulations (C.R.C., c. 870) Food and Drug Regulations (C.R.C., c. 870), Division 13 Food and Drugs Act (R.S.C., 1985, c. F-27) Consumer Packaging and Labelling Act (R.S.C., 1985, c. C-38) Consumer Packaging and Labelling Regulations (C.R.C., c. 417) Canada Grain Act (R.S.C., 1985, c. G-10) Canada Grain Regulations (C.R.C., c. 889) Codex Alimentarius - General Principles of Food Hygiene Codex Alimentarius - General Standard for Rice Plant Protection Act (S.C. 1990, c. 22) Plant Protection Regulations (SOR/95-212) USDA - United States Standards for Rice Federal Food, Drug, and Cosmetic Act (FD&C Act) Chapter IV: Food

FQS-22 – Rice – Version 1.3 (Jun 2016) Page 8 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 FQS-23 – Legumes (Pulses) Any items listed in all Food Quality Specification that are bolded and in brown are part of the current National Standard Cycle Menu (NSCM) Standing Offer. Other items that are not on the NSCM but are on the Standing Offer may not be listed in brown. FQS-23-01 – Canned Legumes FQS-23-01-01 – Canned Black Beans FQS-23-01-02 – Canned Black Eyed Peas FQS-23-01-03 – Canned Butter Beans FQS-23-01-04 – Canned Chickpeas FQS-23-01-05 – Canned Kidney Beans, Red and White FQS-23-01-06 – Canned Pinto Beans FQS-23-01-07 – Canned Red Beans FQS-23-01-08 – Canned Navy or White Beans FQS-23-01-09 – Canned Lima Beans FQS-23-01-10 – Canned Lentils FQS-23-02 – Dried Legumes FQS-23-02-01 – Dried Black Beans FQS-23-02-02 – Dried Black Eyed Peas FQS-23-02-03 – Dried Kidney or Canellini Beans FQS-23-02-04 – Dried Lentils FQS-23-02-05 – Dried Lima or Butter Beans FQS-23-02-06 – Dried Navy or White Beans FQS-23-02-07 – Dried Split Peas FQS-23-02-08 – Dried Pinto Beans FQS-23-03 – Frozen Legumes FQS-23-03-01 – Lima Beans Frozen FQS-23-04 – Further Processed Legumes FQS-23-04-01 – Hummus Applicable Regulations and Resources for Legumes (Pulses) Description 1. The term legume refers to the plants whose fruit is enclosed in a pod. Pulses are part of the legume family, but the term “pulse” refers only to the dried, edible seed. In legumes, the seeds or grains are found in a pod. Legume crops include dried beans, peas and lentils. Each of these pulse crops comes in a wide range of colours and sizes. The name pulse is derived from the Latin puls meaning thick soup or potage. FQS-23-01-01 - Table 1: Type of Legume

Type of Legume Characteristics

Chickpeas or Medium-sized, round, irregular-shaped beans. Chickpeas are slightly larger than the Garbanzo Beans average pea. They are beige in colour with a creamy, firm texture and mild, nutlike flavour. Red Kidney Beans Medium-sized, kidney- shaped beans, dark red in colour with a soft texture.

Black Beans Medium-sized, oval beans with black skin and white flesh. Black-eyed peas Medium-sized, oval beans, cream coloured with a black dot. FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 9 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01

Type of Legume Characteristics

Lentils Small, thin, disk-shaped seeds that can be green, brown, red, orange or yellow in colour. Green and brown lentils hold their shape after cooking. Red, orange and yellow lentils tend to dissolve when cooked. Lima or Butter Beans Medium or small-sized flat kidney-shaped seeds generally creamy yellow or green in colour, although certain varieties feature colours such as white, red, purple, brown or black. The larger sized lima beans are sometimes called butter beans and are large and yellow while the smaller sized beans are known as baby lima beans and are small and green. Navy beans or Small, white, oval beans. Canadian white beans

Cannellini White, medium-sized kidney-shaped beans that hold their shape well. (White Kidney) beans

Split peas Small circular peas that have split into two halves. Split peas can be green, yellow or orange in colour. When cooked, they become very soft. Mung beans Small, green legumes popular in Chinese cuisine. Most often found sprouted and are commonly known as bean sprouts. Adzuki (Red) beans Small, round, reddish-brown legumes popular in Asian dishes. FQS-23-01 – Canned Legumes Description 2. Many legumes are available canned in salt, water, and a variety of preservatives in standard can sizes. Canned legumes are pre-cooked so they are ready to use. They can be substituted in recipes requiring cooked legumes but may be softer and have a mushier texture than the dried, soaked, and then cooked legumes. 3. Canned legumes shall have normal colour, flavour and odour corresponding to the type of legume and packing medium used and shall possess texture characteristic of the product. Canned legumes are available in low sodium or less salt and no salt added varieties. 4. Whether or not it is specified on the can, all canned legumes should be rinsed before use. FQS-23-01-01 – Canned Black Beans Description 5. Canned black beans are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned black beans shall have no more than 260 milligrams of sodium per 125 ml. 6. If specified as no salt canned black beans, the content of the can shall be only black beans and water. FQS-23-01-02 – Canned Black-eyed Peas Description 7. Canned black-eyed peas are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned black-eyed peas shall have no more than 260 milligrams of sodium per 125 ml. FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 10 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 8. If specified as no salt canned black-eyed peas, the content of the can shall be only black-eyed peas and water. FQS-23-01-03 – Canned Butter Beans Description 9. Canned butter beans (mature lima beans) are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned butter beans shall have no more than 260 milligrams of sodium per 125 ml. 10. If specified as no salt canned butter beans, the content of the can shall be only butter beans and water. FQS-23-01-04 – Canned Chickpeas Description 11. Canned chickpeas (garbanzo beans) are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned chickpeas shall have no more than 260 milligrams of sodium per 125 ml. 12. If specified as no salt canned chickpeas, the content of the can shall be only chickpeas and water. FQS-23-01-05 – Canned Kidney Beans, Red and White Description 13. Canned kidney beans are available in the regular format and also with reduced sodium levels. Canned Kidney Beans can be either white (Cannellini) or red, depending on the variety used. When specified as 50 per cent less salt, canned kidney beans shall have no more than 260 milligrams of sodium per 125 ml. 14. If specified as no salt canned kidney beans, the content of the can shall be only kidney beans and water. FQS-23-01-06 – Canned Pinto Beans Description 15. Canned pinto beans are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned pinto beans shall have no more than 260 milligrams of sodium per 125 ml. 16. If specified as no salt canned pinto beans, the content of the can shall be only pinto beans and water. FQS-23-01-07 – Canned Red Beans Description 17. Canned red beans are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned red beans shall have no more than 260 milligrams of sodium per 125 ml. 18. If specified as no salt canned red beans, the content of the can shall be only red beans and water. FQS-23-01-08 – Canned Navy or White Beans Description 19. Canned Navy or white beans are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned Navy beans shall have no more than 260 milligrams of sodium per 125 ml. 20. If specified as no salt or unsalted canned Navy beans, the content of the can shall only be Navy beans and water.

FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 11 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 FQS-23-01-09 – Canned Lima Beans 21. Canned lima beans are available in the regular format and also with reduced sodium levels. When specified as 50 per cent less salt, canned lima beans shall have no more than 260 milligrams of sodium per 125 ml. 22. If specified as no salt or unsalted canned lima beans, the content of the can shall only be lima beans and water. FQS-23-01-10 – Canned Lentils 23. Canned lentils are available in several varieties of brown, red or green lentils, in the regular format and also the reduced sodium format. When specified as 50 per cent less salt, canned lentils shall have no more than 260 milligrams of sodium per 125 ml. 24. If specified as no salt or unsalted canned lentils, the content of the can shall only be lima beans and water. Regular canned lentils should be rinsed prior to use. FQS-23-02 – Dried Legumes Description 25. Legumes are available dried and should be supplied from the latest season’s growth. They should have a good natural colour for the type. Dried legumes shall be clean, dry, firm smooth and free from dust and dirt. The moisture content of dried peas shall not exceed 15 per cent and dried beans of 15.5 per cent by mass. 26. All dried legumes should be rinsed and checked over for foreign matter (pebbles, etc.) prior to use. FQS-23-02-01 – Dried Black Beans Description 27. Dried black beans are normally dark black, oval and uniform in size. Dried black beans require soaking prior to use. FQS-23-02-02 – Dried Black Eyed Peas Description 28. Dried black-eyed peas (also known as cow peas or field peas) are medium sized creamy coloured peas with a black dot and uniform in size. Dried black-eyed peas require soaking prior to use. FQS-23-02-03 – Dried Kidney or Cannellini Beans Description 29. Dried kidney beans can be either white (Cannellini) or red, depending on the variety. Dried kidney beans require soaking prior to use. FQS-23-02-04 – Dried Lentils Description 30. Lentils come in a variety of sizes ranging from small to extra large. The lentils most commonly available dried are whole green lentils (also known as Laird-type lentils) and split red lentils. The word “split” is used to describe when the seed coat around the lentil has been removed and the inner part of the lentil (known as the cotyledon) has been split in half. Split lentils cook faster than whole lentils and are excellent for use in purees whereas whole lentils work better in salads. 31. Dried lentils are typically available in clear plastic packaging. Dried lentils should be rinsed before use but do not require soaking overnight like other legumes do. FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 12 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 32. Lentils should be stored tightly covered in a dark, dry, place and can be stored for up to a year after purchase. 33. Lentils supplied should be of the colour and size specified. FQS-23-02-05 - Dried Lima or Butter Beans Description 34. Dried Lima or butter beans are flat kidney-shaped seeds generally creamy yellow or green in colour and uniform in size. Dried lima beans require soaking prior to use. FQS-23-02-06 - Dried Navy or White Beans Description 35. Dried Navy or Canadian white beans are small, white, oval beans. Dried navy beans require soaking prior to use. FQS-23-02-07 – Dried Split Peas Description 36. Dried split peas are small circular peas that have split into two halves. Split peas can be green, yellow or orange in colour. 37. Split peas should be supplied in the colour specified. 38. Dried Legumes are unacceptable if they: a. are discoloured or unevenly coloured; b. dirty and/or show signs of moisture damage; and c. are of visibly varying sizes. FQS-23-02-08 - Dried Pinto Beans Description 39. Dried pinto beans are flat kidney-shaped seeds generally creamy yellow to reddish in colour with brown markings and uniform in size. Dried pinto beans require soaking prior to use. FQS-23-03 – Frozen Legumes Description 40. Legumes are available frozen. Legumes should be of the same or the equivalent quality of fresh legumes and frozen using IQF (Individual Quick frozen) technology. 41. Unless otherwise specified, Canada Grade A (or equivalent) is to be provided. FQS-23-03-01 - Lima Beans Frozen Description 42. Lima beans are frozen either as the mature Fordhook Lima beans or as Baby lima beans. Baby lima beans should be of relatively uniform size and green colour. 43. Lima beans must be supplied in the type specified and Canada Grade A or equivalent. FQS-23-04 – Further Processed Legumes FQS-23-04-01 – Hummus

FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 13 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 44. Hummus is composed of cooked, puréed or mashed chickpeas, tahini (a condiment made from toasted, ground, hulled sesame seeds), garlic, lemon juice, olive oil, cumin, and salt. Hummus is a used as a popular Mid-Eastern condiment or as a protein substitute when eaten with pita bread. Hummus is available plain or in a variety of different flavours. Unless otherwise specified, hummus must be provided as plain hummus. 45. All pulses (grain legumes) procured in Canada must: a. comply with relevant sections of Acts and Regulations listed under the Food and Drugs Act (R.S.C., 1985, c. F-27), the Food and Drug Regulations (C.R.C., c. 870), Agriculture and Agri-Food Canada (AAFC) – Acts and Regulations, the Canadian Food Inspection Agency Act (S.C. 1997, c. 6), the Canada Grain Act (R.S.C., 1985, c. G-10), and the Canada Grain Regulations (C.R.C., c. 889); b. comply with all requirements listed under the Canadian Grain Commission – Home Page; c. be a minimum of Canada No. 1 according to The Official Grain Grading Guide of the Canadian Grade Commission or Canada Grain Regulations (C.R.C., c. 889) Schedule 3 Tables 24-26 and 30- 37; d. comply with fundamental principles related to Health and Safety listed under The Official Grain Grading Guide of the Canadian Grade Commission; e. comply with the relevant sections listed under the Canadian Food Inspection Agency - Food Safety, Agriculture and Agri-Food Canada (AAFC) - Acts and Regulations, and Industry Canada – Office of Consumer Affairs (OCA); f. comply with Pesticide and Pesticide Management Program listed under Agriculture and Agri-Food Canada's Pest Management Centre (PMC) and Health Canada Pest Management Regulatory Agency (PMRA); g. comply with food additive regulations listed under the Food and Drug Regulations (C.R.C., c. 870), Division 16, Food Additives; h. comply with all the requirements listed under the Plant Protection Act (S.C. 1990, c. 22) and the Plant Protection Regulations (SOR/95-212); i. comply with food packaging and labelling requirements listed under the Consumer Packaging and Labelling Act (R.S.C., 1985, c. C-38), and the Consumer Packaging and Labelling Regulations (C.R.C., c. 417); j. comply with the relevant sections listed under the Industry Labelling Tool (replaces the Guide to Food Labelling and Advertising); k. be prepared and handled in accordance with essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), ensuring that food is safe and suitable for human consumption listed under the Codex Alimentarius - General Principles of Food Hygiene, including the Annex on Hazard Analysis and Critical Control Point (HACCP) system and guidelines; l. comply with other relevant Codes of Hygienic Practice and Codes of Practice recommended by the Codex Alimentarius Commission relevant to pulses (grain legumes) Codex Alimentarius - General Standard for Certain Pulses; and m. comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods [CAC/GL 21-1997]. 46. All pulses (grain legumes) procured outside Canada must:

FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 14 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 a. only be procured from countries that meet federal acts and regulations governing the importation of food under the Canadian Food Inspection Agency - Guide to Importing Food Products Commercially; b. comply with the Principles for Food Import and Export Certification [Codex Alimentarius]; c. comply with relevant sections of Acts and Regulations (or the equivalent in the country where procured) listed under the Food and Drugs Act (R.S.C., 1985, c. F-27), the Food and Drug Regulations (C.R.C., c. 870), Agriculture and Agri-Food Canada (AAFC) – Acts and Regulations, the Canadian Food Inspection Agency Act (S.C. 1997, c. 6), the Canada Grain Act (R.S.C., 1985, c. G-10), and the Canada Grain Regulations (C.R.C., c. 889); d. comply with fundamental principles related to Health and Safety listed under the Processed Products Regulations (C.R.C., c. 291); e. comply with the relevant sections listed under the Canadian Food Inspection Agency - Food Safety, Agriculture and Agri- Food Canada (AAFC) – Acts and Regulations, and Industry Canada – Office of Consumer Affairs (OCA); f. comply with all the requirements listed under the Codex Alimentarius - General Standard for Certain Pulses; g. comply with Pesticide and Pesticide Management Program listed under Agriculture and Agri-Food Canada's Pest Management Centre (PMC) and Health Canada Pest Management Regulatory Agency (PMRA); h. comply with food additive regulations listed in the Food and Drug Regulations (C.R.C., c. 870), Division 16, Food Additives; and/or i. comply with food additive classes listed in the Codex Alimentarius - General Standard for Food Additives; j. comply with all the requirements listed in the Plant Protection Act (S.C. 1990, c. 22) and Plant Protection Regulations (SOR/95-212) (or the equivalent in the country where procured); k. comply with food packaging and labelling requirements listed under the Consumer Packaging and Labelling Act (R.S.C., 1985, c. C-38) and the Consumer Packaging and Labelling Regulations (C.R.C., c. 417); and/or l. comply with all the requirements listed under the Codex Alimentarius - General Standard for the Labelling of Packaged Foods; m. comply with the relevant sections listed under the Industry Labelling Tool (replaces the Guide to Food Labelling and Advertising); n. be prepared and handled in accordance with essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), ensuring that food is safe and suitable for human consumption listed under Codex Alimentarius - General Principles of Food Hygiene, including the Annex on Hazard Analysis and Critical Control Point (HACCP) system and guidelines; o. meet all requirements of applicable local food legislation whenever those requirements are stricter. All legumes shall be obtained by sources approved by the applicable local and international laws, regulations, procedures and requirements; must comply with comply with other relevant Codes of Hygienic Practice and Codes of Practice recommended by the Codex Alimentarius Commission relevant to pulses (grain legumes Codex Alimentarius - General Standard for Certain Pulses;

FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 15 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 p. comply with those maximum residue limits and maximum mycotoxin limits established by the Codex Alimentarius Commission relevant to pulses (grain legumes Codex Alimentarius - General Standard for Certain Pulses; and q. must comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods [CAC/GL 21-1997]. Size 47. The usual retail and commercial standard size available in the market applicable to legumes, unless otherwise specified. Packaging 48. Legumes shall be packaged in normal retail and commercial packaging, packing, labelling and marking. The packaging must safeguard the hygienic, nutritional, technological and organoleptic qualities of the food. The packaging material must be made of substances which are safe and suitable for their intended use and does not impart any toxic substance or undesirable odour or flavour to the product. 49. When bags are used for packaging, these must be clean, sturdy, and sealed, and when the product is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed.

FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 16 of 17 CAF Food Quality Specifications A-85-269-002/FP-Z01 Applicable Regulations and Resources for Legumes (Pulses) Food and Drug Regulations (C.R.C., c. 870) Food and Drug Regulations (C.R.C., c. 870), Division 16, Food Additives Canadian Food Inspection Agency Act (S.C. 1997, c. 6) Food and Drugs Act (R.S.C., 1985, c. F-27) Consumer Packaging and Labelling Act (R.S.C., 1985, c. C-38) Consumer Packaging and Labelling Regulations (C.R.C., c. 417) Canada Grain Act (R.S.C., 1985, c. G-10) Canada Grain Regulations (C.R.C., c. 889) Codex Alimentarius - General Principles of Food Hygiene Codex Alimentarius - General Standard for Certain Pulses Codex Alimentarius - General Principles for Food Import and Export Certification and Inspection Codex Alimentarius - General Standard for Food Additives Codex Alimentarius - General Standard for the Labelling of Packaged Foods Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods [CAC/GL 21-1997] Plant Protection Act (S.C. 1990, c. 22) Plant Protection Regulations (SOR/95-212) Canadian Grain Commission – Home Page Pulse Canada – Home Page Processed Products Regulations (C.R.C., c. 291) Official Grain Grading Guide Canadian Food Inspection Agency (CFIA) - Food Safety Agriculture and Agri-Food Canada (AAFC) – Acts and Regulations Industry Canada – Office of Consumer Affairs (OCA) Agriculture and Agri-Food Canada's Pest Management Centre (PMC) Health Canada Pest Management Regulatory Agency (PMRA) Industry Labelling Tool (replaces the Guide to Food Labelling and Advertising) Canadian Food Inspection Agency (CFIA) - Guide to Importing Food Products Commercially Principles for Food Import and Export Certification [Codex Alimentarius]

FQS 23 Legumes (Pulses) – Version 1.4 (Dec 2016) Page 17 of 17 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01

SQA-22 - Riz

Tous les articles énumérés dans la présente Spécification de la qualité des aliments qui sont en gras et en brun font partie de l’offre à commande de l’actuel Menu cyclique national normalisé (MCNN). D’autres éléments qui ne sont pas sur le MCNN, mais sont sur l’offre à commandes peuvent ne pas être répertoriés en brun.

SQA-22-01 - Riz Basmati SQA-22-02 - Riz Brun Règlements applicables et références concernant le riz Description 1. Le riz doit être le grain du riz, décortiqué, ou décortiqué et poli, et, dans le cas de grains décortiqués et polis, il peut porter un enrobage de silicate de magnésium, de talc et de glucose. Il n’existe que deux espèces de riz, qui provient soit de l’Asie, soit de l’Afrique. Le riz provenant d’Asie est indigène dans les régions tropicales et subtropicales de l’Asie du Sud. 2. Le riz peut être distingué par la longueur de son grain; les variétés de riz peuvent être divisées en grains longs, moyens et courts. Le tableau 1 fournit une description de ces différentes catégories. En règle générale, plus le grain est court, plus le riz sera tendre et plus il sera collant. 3. Le riz précuit, étuvé ou prétraité est un riz poli qui a été cuit à l’eau ou à la vapeur et séché de façon à que les grains de riz conservent leur caractère poreux et leur structure ouverte. Ce riz est moins susceptible que le riz blanc de devenir collant ou de s’agglutiner lorsqu’il est cuit. 4. Le riz instantané, qu’il soit blanc ou brun, a été cuit et déshydraté avant d’être conditionné. Il n’a pas autant de goût que le riz traditionnel, mais il est pratique parce qu’il cuit en seulement quelques minutes. 5. Tous les types de riz peuvent être divisés en deux catégories de base : le riz de grain entier et le riz blanc. Le riz de grain entier a été minimalement transformé, de sorte qu’il conserve son enveloppe riche en éléments nutritifs. Le riz de grain entier n’est pas décortiqué et a tendance à avoir plus de goût et d’arôme, et à être plus coloré. Il doit également être entreposé dans des conditions spéciales puisqu’il peut devenir rance s’il est conservé à la température de la pièce. 6. Le riz blanc a été transformé de manière à ce que la balle ou le péricarpe soit éliminé et il peut, dans certains cas, être poli pour que le germe soit éliminé. Le riz blanc nécessite moins de temps de cuisson et possède un goût plus doux. Le riz se présente dans un éventail de couleurs, notamment le blanc, le brun, le noir, le violet et le rouge. Le riz blanc peut se conserver à la température ambiante durant un an ou même plus longtemps. SQA-22-01-01 – Tableau 1 : Riz

Variétés de riz selon la longueur Caractéristiques du grain

Riz à grains longs Le riz à grains longs est long et effilé, et sa longueur dépasse de quatre à cinq fois sa largeur. Les grains de riz cuits sont légers et ne collent pas ensemble.

Riz à grains moyens Le riz à grains moyens est plus court et plus large (sa longueur dépasse de deux à trois fois sa largeur) que le riz à grains longs. Les grains de riz cuits sont plus moelleux et plus tendres, et collent plus que le riz à grains longs. Le riz à grains moyens constitue un bon choix pour la préparation de mets qui ont une SQA-22 – Riz – Version 1.3 (juin 2016) Page 1 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 Variétés de riz selon la longueur Caractéristiques du grain consistance plus crémeuse comme les croquettes, les pains de viande, les couronnes de riz, les desserts ou pour le riz préparé dans des moules.

Riz à grains courts Le riz à grains courts est court, renflé et presque rond. Une fois cuits, les grains sont mous et collants. Il n’est pas aussi facile à trouver, mais il est vendu dans les marchés spécialisés en aliments asiatiques ou en produits des Caraïbes. Le riz à grains courts est collant et constitue un excellent choix pour la préparation de .

SQA-22-01 - Riz Basmati 7. Le riz Basmati est une variété aromatique de riz à grain long. Sa saveur et son arôme peuvent être qualifiés de séduisants. Le riz Basmati donne aux plats indiens leur texture et leur arôme distinctifs. SQA-22-02 - Riz Brun 8. Le riz brun (aussi appelé « décortiqué » ou « non usiné ») est un riz à grain entier. Il a une douce saveur de noix; il est plus ferme et plus nutritif que le riz blanc, mais il devient rance plus rapidement parce que le son et le germe (retirés pour produire le riz blanc) contiennent des gras qui peuvent se gâter. Tous les riz, qu’ils soient à grain long, à grain court ou gluant, peuvent être consommés bruns. 9. À moins d’indications contraires, un riz brun à grain long est requis. 10. Le riz sauvage n’est pas réellement du riz. Cette graine provient d’une graminée d’Amérique du Nord. 11. Le riz fourni doit satisfaire : a. à la Loi sur les aliments et drogues (L.R.C. (1985), ch. F-27) et le Règlement sur les aliments et drogues (C.R.C., ch. 870); b. aux exigences en matière d’emballage et d’étiquetage des aliments énoncées dans la Loi sur les aliments et drogues (L.R.C. (1985), ch. F-27) et le Règlement sur les aliments et drogues (C.R.C., ch. 870), la Loi sur l’emballage et l’étiquetage des produits de consommation (L.R.C. (1985), ch. C- 38) et son Règlement sur l’emballage et l’étiquetage des produits de consommation (C.R.C., ch. 417). 12. Le riz fourni : a. doit être conforme aux exigences du Règlement sur les aliments et drogues (C.R.C., ch. 870), Titre 13; b. doit être conforme aux exigences de la Loi sur la protection des végétaux (L.C. 1990, ch. 22) et le Règlement sur la protection des végétaux (DORS/95-212) en application de cette loi; c. doit être conforme aux articles pertinents de la Loi sur les grains du Canada (L.R.C. (1985), ch. G- 10) et du Règlement sur les grains du Canada (C.R.C., ch. 889); d. doit satisfaire à toutes les exigences énoncées dans le Code d’usage international recommandé – Principes généraux d’hygiène alimentaire [CODEX ALIMENTARIUS]; e. doit provenir d’un établissement qui satisfait aux critères ARMPC, comme il est énoncé dans l’annexe du Code d’usage international recommandé – Principes généraux d’hygiène alimentaire [CODEX ALIMENTARIUS];

SQA-22 – Riz – Version 1.3 (juin 2016) Page 2 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 f. doit satisfaire à toutes les exigences énoncées dans la Norme codex pour le riz [CODEX ALIMENTARIUS]; g. doit être équivalent à la catégorie U. S. No 1 conformément aux lignes directrices énoncées dans les USDA - United States Standards for Rice; h. doit être conforme aux articles pertinents des USDA - United States Standards for Rice; i. doit être du type spécifié dans le tableau 2; j. doit être du format d’emballage spécifié; k. doit être d’une couleur typique au produit; l. ne doit pas être falsifié1; m. ne doit pas être contaminé2; n. doit être sain, propre et exempt de matières étrangères, d’odeur ou d’infestation d’insectes; o. doit être exempt de matières étrangères ou de dommages causés par les insectes, les vers, les maladies, la décomposition, les appareils mécaniques ou par d’autres moyens, et sa couleur ne doit pas être altérée; p. doit être produit/préparé d’une manière selon laquelle : q. aucune eau stagnante ou polluée n’est utilisée; r. seule de l’eau potable est utilisée; et s. le riz est manipulé avec de l’équipement qui est nettoyé régulièrement. t. doit avoir une teneur en eau d’au plus 12 % pour le riz brun et le riz usiné, et 13 % pour le riz étuvé et le riz précuit; u. doit être emballé dans un contenant sur lequel le format est indiqué; et v. doit être emballé dans un contenant portant une étiquette qui indique la mention « Produit de » suivi du nom du pays d’origine. 13. Le riz ne provenant pas du Canada : a. doit satisfaire à la Loi sur les aliments et drogues (L.R.C. (1985), ch. F-27) et le Règlement sur les aliments et drogues (C.R.C., ch. 870) ou à la réglementation équivalente du pays d’origine; b. doit provenir d’un pays dont le système est essentiellement équivalent à celui décrit dans la Loi sur les grains du Canada (L.R.C. (1985), ch. G-10) et le Règlement sur les grains du Canada (C.R.C., ch. 889); c. doit satisfaire à toutes les exigences énoncées dans les USDA - United States Standards for Rice; d. doit satisfaire à toutes les exigences énoncées dans la Norme pour le riz [CODEX ALIMENTARIUS]; e. doit satisfaire à toutes les exigences énoncées dans le Code d’usage international recommandé – Principes généraux d’hygiène alimentaire [CODEX ALIMENTARIUS];

1 Au sens des articles B.01.046 et B.01.047, et du titre 5 de la partie B du Règlement sur les aliments et drogues (C.R.C., ch. 870). 2 Signifie qu’il contient un produit chimique, une drogue, un additif alimentaire, un métal lourd, un polluant industriel, un ingrédient, un médicament, un microbe, un pesticide, un poison, une toxine ou toute autre substance qui est interdite sous le régime de la Loi canadienne sur la protection de l’environnement (1999) (L.C. 1999, ch. 33), de la Loi sur les aliments et drogues (L.R.C. (1985), ch. F-27) ou de la Loi sur les produits antiparasitaires (L.C. 2002, ch. 28) ou dont la quantité excède les limites de tolérance prescrites sous le régime de ces lois. SQA-22 – Riz – Version 1.3 (juin 2016) Page 3 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 f. doit provenir d’un établissement qui satisfait aux critères ARMPC, comme il est énoncé dans l’annexe du Code d’usage international recommandé – Principes généraux d’hygiène alimentaire [CODEX ALIMENTARIUS]; g. doit satisfaire à toutes les exigences de la réglementation locale applicable en matière d’aliments, si ces exigences sont plus strictes (le riz doit provenir de sources reconnues en vertu des lois, règlements, procédures et exigences applicables à l’échelle locale et internationale); h. doit être du type spécifié dans le tableau 2; i. doit être du format d’emballage spécifié; j. doit être d’une couleur typique au produit, k. ne doit pas être falsifié1; l. ne doit pas être contaminé2; m. être sain, propre et exempt de matières étrangères, d’odeur ou d’infestation d’insectes; n. être exempt de matières étrangères ou de dommages causés par les insectes, les vers, les maladies, la décomposition, les appareils mécaniques ou par d’autres moyens, et sa couleur ne doit pas être altérée; o. être produit/préparé d’une manière selon laquelle : (1) aucune eau stagnante ou polluée n’est utilisée; (2) seule de l’eau potable est utilisée; et (3) le riz est manipulé avec de l’équipement qui est nettoyé régulièrement. p. avoir une teneur en eau d’au plus 12 % pour le riz brun et le riz usiné, et 13 % pour le riz étuvé et le riz précuit; q. être emballé dans un contenant sur lequel le format est indiqué; r. être emballé dans un contenant portant une étiquette où figure la mention « Produit de » suivi du nom du pays d’origine. SQA-22-02-01 – Tableau 2 : Riz

Type de riz Caractéristiques

Riz usiné ordinaire Le riz usiné ordinaire, souvent appelé riz blanc ou riz poli, est le riz le plus (riz blanc) fréquemment utilisé et celui qui est le moins cher. La balle a été éliminée, et les grains sont usinés pour éliminer les couches de péricarpe jusqu’à ce que le grain soit blanc.

Riz collant ou riz gluant Les grains de riz collant sont courts, renflés, blancs et opaques; une fois cuits, ils perdent leur forme et deviennent très gluants.

Riz aromatique Le riz aromatique a un goût et un arôme similaire à ceux des noix rôties ou du (riz Della, Basmati au maïs soufflé. La composante naturelle qui confère l’arôme et le goût au riz

1 Au sens des articles B.01.046 et B.01.047, et du titre 5 de la partie B du Règlement sur les aliments et drogues (C.R.C., ch. 870). 2 Signifie qu’il contient un produit chimique, une drogue, un additif alimentaire, un métal lourd, un polluant industriel, un ingrédient, un médicament, un microbe, un pesticide, un poison, une toxine ou toute autre substance qui est interdite sous le régime de la Loi canadienne sur la protection de l’environnement (1999) (L.C. 1999, ch. 33), de la Loi sur les aliments et drogues (L.R.C. (1985), ch. F-27) ou de la Loi sur les produits antiparasitaires (L.C. 2002, ch. 28) ou dont la quantité excède les limites de tolérance prescrites sous le régime de ces lois. SQA-22 – Riz – Version 1.3 (juin 2016) Page 4 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 Type de riz Caractéristiques jasmin, au jasmin aromatique est présente dans tous les types de riz, mais elle se trouve en thaïlandais, au jasmin concentration plus élevée dans les variétés aromatiques. Les variétés de riz indien) aromatique les plus populaires provenant du Canada comprennent : le riz della, le riz au jasmin et le riz basmati. Le riz della est un croisement entre le riz à grains longs et le riz basmati. Il est similaire au riz basmati, mais n’est pas aussi long ou effilé. Une fois cuits, les grains sont secs, légers et ne collent pas ensemble. Le riz basmati est une variété à grains longs qui possède un arôme distinct et un goût similaires à ceux du maïs soufflé ou des noix rôties. Durant la cuisson, le riz gonfle uniquement dans le sens de la longueur, ce qui donne des grains longs, effilés, secs, légers et qui ne collent pas ensemble. Le riz au jasmin est un riz aromatique à grains longs qui possède un arôme distinct et un goût similaires à ceux du maïs soufflé ou des noix rôties. Une fois cuits, les grains sont mous, humides et collent ensemble. Le riz au jasmin thaïlandais est un riz aromatique qui possède un arôme prononcé et une saveur unique. Il a une texture collante lorsqu’il est cuit. La texture des grains durcit avec le temps et ils perdent leur arôme. Le riz basmati indien est cultivé dans le nord du Panjab (en Inde et au Pakistan), et son prix est le plus élevé parmi toutes les variétés de riz cultivées dans le monde. Ce riz possède une texture ferme et presque sèche lorsqu’il est bien cuit. Le grain non cuit est long et effilé comme le riz à grains longs, mais légèrement plus petit. À la cuisson, les grains allongent (ils peuvent atteindre plus de trois fois leur longueur initiale) et deviennent effilés. Le meilleur riz basmati indien est vieilli pendant au moins un an, ce qui permet d’accroître la fermeté et la longueur du grain cuit.

Riz arborio Le riz arborio est un riz italien dont les grains perlés sont arrondis, gros et courts. Une fois cuits, les grains arrondis sont fermes et ont une texture crémeuse en raison de la forte teneur en amidon de cette variété qui sert d’ailleurs à préparer le risotto. On distingue ce type de riz par la quantité plus élevée que la normale d’amidon soluble produite durant la cuisson.

Riz noir Le grain de riz noir a une teneur en fibres semblable à celle du riz brun et il a une douce saveur de noix. Il a une couleur foncée, presque noire, qui devient habituellement pourpre foncé à la cuisson. Les variétés de riz noir incluent, entre autres, le riz noir indonésien et le riz noir au jasmin thaïlandais. Le riz noir a une valeur nutritive élevée; il contient 18 acides aminés, du fer, du zinc, du cuivre, du carotène et plusieurs vitamines importantes.

Riz brun Le riz brun est le riz ayant été le moins transformé et duquel on a seulement éliminé la balle. Il conserve son intérieur blanc et farineux. Le riz brun cuit possède une texture légèrement moelleuse et un goût similaire à celui des noix. La présence de couches de péricarpe confère une couleur brun pâle au riz brun.

Riz étuvé (riz prétraité) Le riz étuvé est un riz paddy qui a été soumis à un traitement thermique (pression vapeur) avant d’être usiné. Les grains sont trempés dans l’eau, soumis SQA-22 – Riz – Version 1.3 (juin 2016) Page 5 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 Type de riz Caractéristiques à un traitement à la vapeur, séchés, puis usinés pour éliminer la balle. Un tel procédé ne cuit pas le riz, mais le durcit simplement pour empêcher que les grains ne se cassent durant l’usinage. Ce procédé gélifie l’amidon dans le grain et permet d’obtenir des grains plus fermes et peu collants.

Riz précuit (riz instantané) Riz blanc ou brun qui a été entièrement cuit et déshydraté après l’usinage. Un tel procédé permet de réduire le temps de cuisson.

Riz rouge Le riz rouge est une variété spéciale de riz de couleur rouge. Il est généralement non décortiqué ou partiellement décortiqué de son enveloppe rouge. Cuit, la couleur rouge naturelle du son, ou coque, de ce riz s’échappe et donne au reste du plat une teinte rouge ou rose. Le riz rouge a une teneur élevée en fibres et sa saveur de noix est beaucoup plus prononcée et pleine que celle du riz décortiqué.

Riz espagnol Ce riz à grains moyens convient parfaitement à la préparation de paella. Les variétés comprennent le riz granza ainsi que le très apprécié, mais difficile à trouver, riz valencia.

Riz japonais Le riz japonais est un riz à grains courts qui devient collant une fois cuit. La majorité de ce type de riz est vendu comme du riz blanc (« hakumai ») dont les parties extérieures (« nuka ») ont été éliminées par polissage.

Riz calrose Ce riz à grains courts a une texture moelleuse et légèrement collante une fois cuit.

Riz sauvage Le riz sauvage (également appelé « zizanie des marais ») n’est pas réellement du riz. Cette graine provient d’une graminée aquatique. Le riz sauvage est un grain entier séché; il a une teneur élevée en protéines, en lysine (un acide aminé) et en fibres alimentaires; il a une faible teneur en matières grasses et ne contient pas de gluten. Ses grains ont une enveloppe externe plus ferme que l’intérieur, qui est tendre et a un goût légèrement végétal. À cause de son goût plus prononcé, le riz sauvage est la plupart du temps mélangé à d’autres riz ou à d’autres grains avant d’être consommé.

Emballage 14. Le riz doit être emballé dans un emballage commercial habituel : a. qui préserve la salubrité et les qualités nutritives, technologiques et organoleptiques de l’aliment; b. dont le matériau est fait de substances sécuritaires et adaptées à l’usage prévu et qui ne transmet aucune substance toxique, d’odeur ou de goût indésirables au produit; c. qui doit être propre, robuste, bien cousu ou scellé lorsque le produit est emballé dans des sacs de grande contenance; d. ou être emballé dans un contenant sur lequel le format est indiqué; et e. ou être emballé dans un contenant portant une étiquette où figure la mention « Produit de » suivi du nom du pays d’origine.

SQA-22 – Riz – Version 1.3 (juin 2016) Page 6 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 Entreposage et distribution 15. Une attention particulière doit être accordée aux limites maximales d’humidité liée au climat des destinations.

SQA-22 – Riz – Version 1.3 (juin 2016) Page 7 sur 8 Spécifications de la qualité des aliments des FAC A-85-269-002/FP-Z01 Règlements applicables et références concernant le riz Règlement sur les aliments et drogues (C.R.C., ch. 870) Règlement sur les aliments et drogues (C.R.C., ch. 870), Titre 13 Loi sur les aliments et drogues (L.R.C. (1985), ch. F-27) Loi sur l’emballage et l’étiquetage des produits de consommation (L.R.C. (1985), ch. C-38) Règlement sur l’emballage et l’étiquetage des produits de consommation (C.R.C., ch. 417) Loi sur les grains du Canada (L.R.C. (1985), ch. G-10) Règlement sur les grains du Canada (C.R.C., ch. 889) Code d’usage international recommandé – Principes généraux d’hygiène alimentaire [CODEX ALIMENTARIUS] Norme pour le riz [CODEX ALIMENTARIUS] Loi sur la protection des végétaux (L.C. 1990, ch. 22) Règlement sur la protection des végétaux (DORS/95-212) USDA - United States Standards for Rice Federal Food, Drug, and Cosmetic Act (FD&C Act), Chapter IV: Food Loi sur les produits antiparasitaires (L.C. 2002, ch. 28) Loi canadienne sur la protection de l’environnement (1999) (L.C. 1999, ch. 33)

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