Guidance documents: Food and nutrition
We have prepared the following guidance documents to assist in the interpretation of policies and governing statutes and regulations, and to assist in preparing submissions when seeking approval from Health Canada for food products, processes and packaging materials.
On this page
- COVID-19
- Guidance developed by the federal/provincial/territorial food committees
- Flavoured purified alcohol
- Food additives
- Food labelling
- Food packaging
- Health claims
- Incidental additives
- Infant formula and human milk fortifiers
- Microbiological safety of foods
- Novel fibre sources
- Novel foods
- Pre-market Submission Process for Food Additives, Infant Formulas and Novel Foods
- Sodium
- Supplemented foods
- Temporary Marketing Authorization (TMA) for foods
COVID-19
Latest developments on food and nutrition related to COVID-19.
Guidance developed by the federal/provincial/territorial food committees
Over the years, Health Canada has contributed to the development of several national model regulations, codes and guidelines for use by governments and industry through its participation on federal/provincial/territorial food committees. Since food safety is a shared responsibility among federal, provincial, territorial and municipal governments, the purpose of these documents is to promote harmonization of food safety approaches used across Canada.
Flavoured purified alcohol
Food additives
- Technical Consultation - Policy Intent for Issuing an Interim Letter of No Objection (iLONO) for Processing Aids [2013]
- A Guide for Preparing Food Processing Aid Submissions [2013]
- A Guide for the Preparation of Submissions on Food Additives
- Food Additive Submission Checklist
- Transition Guide: Understanding and Using the Lists of Permitted Food Additives
Pre-market Submission Process for Food Additives, Infant Formulas and Novel Foods
- The Food Directorate's premarket submission management process for food additives, infant formulas and novel foods
- A guide for the preparation of submissions on food additives
- A guide for the preparation of infant formula and human milk fortifier premarket submissions
- Guidelines for the safety assessment of novel foods
- Pre-submission meeting guidance: Pre-market mandatory submissions for the Food Directorate
- How to complete the online application and transport form for premarket submissions to the Food Directorate
Food labelling
Food packaging
- Guidelines for Determining the Acceptability and Use of Recycled Plastics in Food Packaging Applications
- Health Products and Food Branch Packaging Materials Assessment Process
- Information Requirements For Food Packaging Submissions
- Lists of acceptable polymers for use in food packaging applications
- Health Canada Guidance Concerning the Packaging of Fresh Mushrooms
Health claims
- Guidance Document for Preparing a Submission for Food Health Claims
- Guidance Document for Preparing a Submission for Food Health Claims Using an Existing Systematic Review
- Questions and Answers about Preparing Submissions for Food Health Claims
- Guidance Document - The Use of Probiotic Microorganisms in Foods
Incidental additives
Infant foods and human milk fortifiers
Microbiological safety of foods
- Guidance on Mitigating the Health Risk Associated with Clostridium botulinum in Plant and Mushroom Products Stored in Oil
- Ready-to-Eat Smoked Fish and Multi-Ingredient Products Containing Smoked Fish
- Health Canada's Guidance Document on Unpasteurized Fruit Juice and Cider
- Health Canada's Voluntary Guidance on Improving the Safety of Soft and Semi-Soft Cheese made from Unpasteurized Milk
- Health Canada's Guidance Document on E. coli O157:H7 and E. coli O157:NM in Raw Beef
- Retail Guidance Document: Pathogen Control (including Listeria monocytogenes) in Ready-to-Eat (RTE) Refrigerated Foods [2013]
- Health Canada Guidance on Reducing the Risk of Salmonella Enteritidis in Shell Eggs Produced in Canada
- National Strategy for the Control of Poultry-Related Human Salmonella Enteritidis Illness in Canada
- Botulism - Guide for Healthcare Professionals
- Guidance for Industry: Sample Collection and Testing for Sprouts and Spent Irrigation Water
- Health Canada's Guidance on Safe Cooking and Handling Labelling for Raw Ground Meat and Raw Ground Poultry
Novel fibre sources
Novel foods
- Guidance for Submitting Whole Genome Sequencing (WGS) Data to Support the Pre-Market Assessment of Novel Foods, Novel Feeds and Plants with Novel Traits
- Health Canada Position High Pressure Processing (HPP) Is No Longer a Novel Process
- Guidelines for the Safety Assessment of Novel Foods
National model regulations, codes and guidelines (developed by the F/P/T Food Committees)
- National Model Regulations, Codes and Guidelines (developed by the F/P/T Food Committees)
- Canadian Guidelines for Food Processing During Adverse Water Events
- Management of the Risks Related to Consumption of Donairs and Similar Products (Gyros, Kebabs, Chawarmas and Shawarmas)
- Model Guideline for Food Safety in Food Banks
- Model Regulations and Codes
- National Guidelines for Food Safety Training Programs in the Food Retail and Food Service Sectors
- Risk Categorization Model for Food Retail / Food Service Establishments - Second Edition
Sodium
Supplemented foods
Temporary Marketing Authorization (TMA) for foods
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