Guidance Documents

Guidance developed by Health Canada

The following guidance documents have been prepared 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:

• Food Additives
• Food Labelling
• Food Packaging
• Health Claims
• Incidental Additives
• Microbiological Safety of Foods
• Novel Fibre Sources
• Novel Foods
• Sodium
• Temporary Marketing Authorization (TMA) for Foods

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

Food Additives

• 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

• 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 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
• Guidance Document - The Use of Probiotic Microorganisms in Food

Incidental Additives

• Guidelines for Incidental Additive Submissions

Microbiological Safety of Foods

• Botulism - Guide for Healthcare Professionals
• Guidance for Industry: Sample Collection and Testing for Sprouts and Spent Irrigation Water
• Guidelines for raw ground beef products found positive for Escherichia coli O157:H7
• Interim guidelines for the control of verotoxinogenic escherichia coli including E. Colio157:h7 in ready to eat fermented sausages containing beef or a beef product as an ingredient

Novel Fibre Sources

• Policy for Labelling and Advertising of Dietary Fibre-Containing Food Products
• Proposed Policy: Definition and Energy Value for Dietary Fibre
• Guideline Concerning the Safety and Physiological Effects of Novel Fibre Sources and Food Products Containing Them

Novel Foods

• Guidelines for the Safety Assessment of Novel Foods (June 2006)

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

Temporary Marketing Authorization (TMA) for Foods

• General Guidance Document for Temporary Marketing Authorization for Foods
  • Category Specific Guidance for Temporary Marketing Authorization - Caffeinated Energy Drinks