Consultation on Health Canada's Guidance Document: Draft Guidance for Industry on Novelty Determination of High Pressure Processing -Treated Food Products
Notice to the reader:The online consultation is closed. The guidance document entitled Guidance for Industry on Novelty Determination of High Pressure Processing (HPP)-Treated Food Products is now available.
Health Canada's Bureau of Microbial Hazards is seeking comments/feedback on its proposed guidance document entitled: Guidance for Industry on Novelty Determination of High Pressure Processing (HPP)-Treated Food Products.
This document was created for the purpose of clearly identifying HPP-treated food products that would be considered novel, as defined under Division 28 of Part B of the Food and Drug Regulations. This document will allow food manufacturers to determine whether their HPP-treated product requires a safety assessment by Health Canada, as set out in Division B.28, prior to sale in the Canadian marketplace.
How to get Involved
This consultation is open for comment starting September 20, 2012 until December 3, 2012 (75 calendar days). Comments on this guidance document may be submitted in writing, by regular mail or electronically. If you are submitting your comments electronically, please use the words "HPP Guidance Document" in the subject line of your e-mail.
Bureau of Microbial Hazards
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2204E
Ottawa, Ontario K1A 0K9
E-mail address: firstname.lastname@example.org
Comments must be received by 11:59 p.m. EST, December 3, 2012.
Reporting to Canadians
Health Canada will make the results of this consultation available on this website. If you have any questions, please contact the Bureau of Microbial Hazards at email@example.com. Please use the words "HPP Guidance Document" in the subject line of your e-mail.
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