Sale of Barbequed, Roasted or Broiled Meat, Meat By-Products, Poultry and Poultry By-Products

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Retailers are responsible for ensuring that Meat or Meat By-products and Poultry, Poultry Meat or Poultry Meat By-products which are barbequed, roasted or broiled on the retail premises are labelled and stored in accordance with the requirements of the Food and Drugs Act and Regulations which state:

  • that these foods shall carry a label (Section B.01.003(b) & (c))
  • that these foods shall bear a label on the food package or on the food itself at the time it is sold (Section B.01.004.(2))
  • that the label shall show the common name of the product on the principal display panel (Section B.01.006.)
  • that the label shall show the dealer identity and principal place of business, packaging date and a net quantity declaration by weight (Section B.01.007(1.1) Food and Drug Regulations, Consumer Packaging and Labelling Act and Regulations, Weights and Measures Act and Regulations).

Labelling is required on these foods to inform the consumer about the safe storage requirements of cooked meats, meat by-products, poultry and poultry by-products. For your information, the relevant sections of the Food and Drugs Regulations are:

Section B.14.072. No person shall sell meat or meat by-product that has been barbequed, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product:

  1. at all times
    1. has a temperature of 40°F (4.4°C) or lower , or 140°F (60°C) or higher, or
    2. has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and
  2. carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

Section B.22.026. No person shall sell poultry, poultry meat or poultry meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked poultry, poultry meat or poultry meat by-product:

  1. at all times
    1. has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or
    2. has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and
  2. carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

As a retailer, it is your responsibility to ensure that all employees involved in the handling and sale of Barbequed, Roasted or Broiled Meats, Meat By-products, Poultry and Poultry By-products follow this legislative requirement. Your quality assurance program should include a program to monitor compliance with these requirements.

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