1 0 © Québec Official Publisher Updated to October 31, 2020 This document has official status. chapter P-29, r. 1 Regulation respecting food A G Food Products Act R I(chapter P-29, s. 40). CP U0- 4A2 L The fees prescribed in the Regulation have been indexed as of 1 April 2019 pursuant to the notice p9 T published in Part 1 (French) of the Gazette officielle du Québec of 16 March 2019, page 255. (ss. r U 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, i R 1.3.6.7.7, 1.3.6.7.8, 1.3.6.10, 1.3.6.12) Al L0 TABLEP1 OF CONTENTS R O2 CHAPTER 1 D0 GENERAL PROVISIONS U1 DIVISION 1.1 C6 APPLICATION — DEFINITIONS.................................................................... 1.1.1 T S DIVISION 1.2 — REGISTRATION................................................................................................ 1.2.1 F O DIVISION 1.3 O PERMIT D § 1.3.1. — General provisions.............................................................................. 1.3.1.1 § 1.3.2. — Categories of slaughterhouse permit.................................................. 1.3.2.1 § 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 § 1.3.4. — Categories of dismembering plant permit........................................... 1.3.4.1 § 1.3.5. — Categories of permits to salvage inedible meat.................................. 1.3.5.1 § 1.3.5.A. — Categories of permits to operate a processing establishment or a sea food products cannery................................................................................. 1.3.5.A.1 § 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.............................................. 1.3.5.B.1 § 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....................... 1.3.5.C.1 Updated to 1October 31, 2020 © Québec Official0 Publisher P-29, r. 1 / 1 of 268 AGRICULTURAL PRODUCTS — FOOD § 1.3.5.F. — Dairy plant operating permits.......................................................... 1.3.5.F.1 § 1.3.5.G. — Milk transport permits..................................................................... 1.3.5.G.1 § 1.3.5.H. — Dairy distributor permits................................................................. 1.3.5.H.1 § 1.3.5.I. — Dairy product substitute preparation permits................................... 1.3.5.I.1 § 1.3.5.J. — Dairy product substitute wholesale permits..................................... 1.3.5.J.1 § 1.3.5.K. — Tester permits.................................................................................. 1.3.5.K.1 § 1.3.6. — Fees payable........................................................................................ 1.3.6.1 § 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 DIVISION 1.4 HYGIENIC REQUIREMENTS.......................................................................... 1.4.1 DIVISION 1.5 FRAUD AND OFFENCES................................................................................. 1.5.1 CHAPTER 2 PREMISES, OPERATIONS, VEHICLES DIVISION 2.1 PREMISES AND VEHICLES............................................................................ 2.1.1 DIVISION 2.2 OPERATIONS.................................................................................................... 2.2.1 DIVISION 2.3 VEHICLES......................................................................................................... 2.3.1 CHAPTER 3 CONDITIONING AND SALE DIVISION 3.1 NAME AND COMPOSITION........................................................................... 3.1.1 DIVISION 3.2 CONTAINERS AND PACKAGES.................................................................... 3.2.1 DIVISION 3.3 MARKINGS AND NOTATIONS....................................................................... 3.3.1 DIVISION 3.4 AUTOMATIC DISPENSER AND ITINERANT CANTEEN........................... 3.4.1 CHAPTER 4 (Revoked) DIVISION 4.1 (Revoked) CHAPTER 5 SHELL EGGS AND PROCESSED EGGS DIVISION 5.1 GENERAL PROVISIONS RESPECTING SHELL EGGS............................... 5.1.1 PART I (Replaced) DIVISION 5.2 CONSTRUCTION, LAYOUT AND OPERATIONS OF A GRADING STATION............................................................................................................ 5.2.1 DIVISION 5.3 (Replaced) Updated to October1 31, 2020 © Québec Official0 Publisher P-29, r. 1 / 2 of 268 AGRICULTURAL PRODUCTS — FOOD DIVISION 5.3.A (Replaced) TABLE 5.3.A............................................................................................................ 5.3.A.1 TABLE 5.3.B............................................................................................................ 5.3.B.1 DIVISION 5.4 EGG TRACEABILITY STANDARDS.............................................................. 5.4.0.1 DIVISION 5.5 PROVISIONS APPLYING TO EGGS LAID BY A SPECIES OTHER THAN DOMESTIC HENS................................................................................. 5.5.1 DIVISION 5.6 GENERAL PROVISIONS RESPECTING PROCESSED EGGS..................... 5.6.1 DIVISION 5.7 CONSTRUCTION, LAYOUT AND OPERATIONS OF A PROCESSING STATION............................................................................................................ 5.7.1 DIVISION 5.8 QUALITY, PACKING AND MARKING OF PROCESSED EGGS................. 5.8.1 CHAPTER 6 MEAT FIT FOR HUMAN CONSUMPTION DIVISION 6.1 DEFINITIONS.................................................................................................... 6.1.1 DIVISION 6.2 GENERAL PROVISIONS.................................................................................. 6.2.1 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................................................. 6.3.1.1 § 6.3.2. — Construction and equipment standards for poultry and rabbit slaughterhouses................................................................................................. 6.3.2.1 § 6.3.2.A. — Construction and equipment standards for pheasant, guinea fowl, partridge and quail slaughterhouses................................................................. 6.3.2.A.1 § 6.3.3. — Construction and equipment standards for wholesale delicatessen plants................................................................................................................. 6.3.3.1 § 6.3.4. — Standards applicable to meat canneries.............................................. 6.3.4.1 § 6.3.5. — Standards applicable to slaughterhouses, meat canneries or wholesale delicatessen plants............................................................................ 6.3.5.1 DIVISION 6.4 OPERATIONAL STANDARDS FOR PLANTS § 6.4.1. — Operations relating to all plants......................................................... 6.4.1.1 § 6.4.2. — Operations relating to slaughterhouses for cattle, horses, hogs, sheep, goats and cervidae................................................................................. 6.4.2.1 § 6.4.3. — Operations relating to poultry and rabbit slaughterhouses................ 6.4.3.1 § 6.4.4. — Operations relating to delicatessen plants and meat canneries.......... 6.4.4.1 DIVISION 6.5 THE STAMP § 6.5.1. — Making and copying of the stamp........................................................ 6.5.1.1 § 6.5.2. — Supervision of operations and use of stamper..................................... 6.5.2.1 Updated to October1 31, 2020 © Québec Official0 Publisher P-29, r. 1 / 3 of 268 AGRICULTURAL PRODUCTS — FOOD DIVISION 6.6 POST MORTEM INSPECTION OF CARCASSES.......................................... 6.6.1 DIVISION 6.7 RETAIL SALE, ACTIVITIES FORMING PART OF A RESTAURATEUR’S BUSINESS AND STORAGE OF MEAT AND MEAT PRODUCTS § 6.7.1. — Retail sale and activities forming part of a restaurateur’s business... 6.7.1.1 § 6.7.2. — Storage................................................................................................. 6.7.2.1 DIVISION 6.8 TRANSPORT OF ANIMALS, MEAT OR MEAT PRODUCTS....................... 6.8.1 DIVISION 6.9 (Revoked) CHAPTER 7 INEDIBLE MEAT DIVISION 7.1 GENERAL PROVISIONS.................................................................................. 7.1.1 DIVISION 7.2 CONSTRUCTION, EQUIPMENT AND INSTALLATION STANDARDS FOR DISMEMBERING PLANTS..................................................................... 7.2.1 DIVISION 7.3 COLLECTION AND SALVAGING OF INEDIBLE MEAT............................. 7.3.1 DIVISION 7.4 OPERATIONAL STANDARDS FOR DISMEMBERING PLANTS................ 7.4.1 DIVISION 7.5 PACKAGING...................................................................................................... 7.5.1 DIVISION 7.6 STORAGE OF INEDIBLE MEAT..................................................................... 7.6.1 DIVISION 7.7 (Revoked) CHAPTER 8 MAPLE PRODUCTS AND SUBSTITUTES DIVISION 8.1 GENERAL PROVISION.................................................................................... 8.1.1