Cottage Food Laws

The primary purpose of Canadian food laws is to provide a guideline on how different produce should be handled. These laws govern the handling, sanitation, grading and classification of different food products. Depending on the type of food product, Canadian laws provide definite regulations for producers and dealers to follow. These laws guarantee that food products are safe. Failure to follow Canadian food laws may cause problems and incur varying penalties.

Health and Safety of Dairy Products

  • Under the dairy products regulations of the Canadian food law, it is illegal to import, export or trade dairy products within the country unless it meets the following conditions: it is edible, free of contaminants, prepared under approved sanitary procedures and it passed through the requirements of the Food and Drug Regulations and the Food and Drugs Act. The Canadian government only allows interprovincial trade or export of contaminated dairy products if the product can qualify as animal food or if the product comes with labels. Some of the labels used for contaminated dairy products include: “For Animal Feed” (Pour alimentation animale) or “Animal Food” (Aliments pour animaux). Canadian food laws also recommend that contaminated products be processed or packaged in such a way that it appears inedible.

Grading of Dairy Products

  • Canadian food laws also provide the classifications for diary products. For instance, cheddar cheese, butter and other butter products are classified as Canada

    1. Basically, all dry milk products are classified under the grades Canada 1 and Canada 2. However, not all dairy products are classified automatically under grade names. A dairy product can only be classified if it meets the following conditions: satisfies the requirements under Food and Drugs Act and Regulations, is not contaminated, is free from toxic substances, is not spoiled, is free from harmful microorganisms and salmonella and contains only permissible levels of coliforms.

Grading of Eggs

  • Under the egg regulations of the Canadian food law, egg products may be classified under four grade names: Canada A, Canada B, Canada C and Canada Nest Run. An individual is not authorized to grade the egg unless the egg product is free from any foul smell, completely clean with no mold or must, is defect-free, gives off the appropriate color and is naturally produced (no incubation). Eggs may also only be graded if they are free from contaminants, unadulterated, prepared according to food regulations and edible. The egg product should also satisfy the requirements of the Foods and Drugs Act and Regulations.


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