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

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.

• National Model Regulations, Codes and Guidelines

Flavoured purified alcohol

• Guidance on the regulations respecting 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

Food labelling

• Front-of-package nutrition symbol labelling guide for industry - Version 2 [May 2023]
• Guidance on Mandatory Labelling for Mechanically Tenderized Beef
• Preliminary Guidance for Industry on the Labelling of Caffeine Content in Prepackaged Foods

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
  • Table of Forms
• 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

• Guidelines for Incidental Additive Submissions

Infant foods and human milk fortifiers

• Guidance documents: 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

• Policy for Labelling and Advertising of Dietary Fibre-Containing Food Products
• List of Dietary Fibres Reviewed and Accepted by Health Canada's Food Directorate
• Guideline Concerning the Safety and Physiological Effects of Novel Fibre Sources and Food Products Containing Them

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 
  • Appendix 1: Health Canada Guidance on the Novelty Interpretation of Products of Plant Breeding
  • Appendix 2: Health Canada Guidance on the Pre-Market Assessment of Foods Derived from Retransformants

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)
    • Consultation Report: Response to the draft Recommendations for Management of the Risks Related to the 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

• Guidance for the Food Industry on Reducing Sodium in Processed Foods
• Sodium Reduction in Processed Foods in Canada: An Evaluation of Progress toward Voluntary Targets from 2012 to 2016

Supplemented foods

• Guidance document for Supplemented foods regulations [July 2022]

Temporary Marketing Authorization (TMA) for foods

• General Guidance Document for Temporary Marketing Authorization for Foods
• Classification of products at the food-natural health product interface: products in food formats