§ 125

(1) A licence holder may identify a meat product as edible only if (a) the food animal from which the meat product is derived, or a sample from the shipment that the food animal is part of, is subjected to an ante-mortem examination under section 138; (b) the food animal, other than a game animal, from which the meat product is derived, or a sample from the shipment that the food animal is part of, is subjected to an ante-mortem inspection under section 139; (c) the carcass of the food animal from which the meat product is derived is dressed or partially dressed; (d) the carcass, its parts and the blood of the food animal from which the meat product is derived are subjected to a post-mortem inspection under subsection 149(1) or a post-mortem examination under subsection 150(1); and (e) the meat product is edible and is not contaminated, including that it does not contain any specified risk material.

(2) Despite (1), a licence holder must not identify as edible any of the following: (a) a heart — other than the heart of a domesticated rabbit or of a bird that is not an ostrich, rhea or emu — unless it is opened or inverted and has all blood clots and attached blood vessels removed; (b) a liver, unless the gallbladder is removed; (c) a gizzard, unless its contents and lining are removed and the gizzard is washed; (d) a meat product that contains a urinary bladder, an intestine or any part of a urinary bladder or intestine, unless the bladder, intestine or part is used as a natural casing for the meat product and meets the requirements of section 126; and (e) a meat product with an artificial casing, unless the casing is manufactured from a material that is free of any noxious constituent.