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Decision on L-carnitine and acetyl-L-carnitine as supplemental ingredients in foods Health Canada's Food and Nutrition Directorate has assessed L-carnitine and acetyl-L-carnitine for use as supplemental ingredients. These are two of the ingredients the Food and Nutrition…

Sodium: Sodium and your health Sodium and your health Using the food labels Sodium detector Information for industry and health professionals Learn about sodium and how it affects your health. On this page About sodium Sources of sodium About sodium Sodium is a mineral that is…

Guidance on Mitigating the Health Risk Associated with Clostridium botulinum in Plant and Mushroom Products Stored in Oil Table of Contents Purpose and scope Definitions Roles and responsibilities 3.1 Industry 3.2 Government 3.3 Consumers Background Microorganisms of concern 5.1…

Guidance Document on Ready-to-Eat Smoked Fish and Multi-Ingredient Products Containing Smoked Fish From [ Health Canada ] Overview This guidance is to be used to mitigate the potential microbiological risks associated with ready-to-eat smoked fish and multi-ingredient products…

Questions and Answers Submission Management and Information Unit (SMIU) Q1. What is the Submission Management and Information Unit? A1. The Submission Management and Information Unit hereafter referred to as the Unit or SMIU , is a new unit within the Food Directorate. It has…

ARCHIVED - Canadian Guidelines for Food Processing during Adverse Water Events Note: The information contained in this annex reflects the information available at the time of writing. It is the responsibility of the users of this document to contact the responsible authorities to…

Guidance for the Food Industry on Reducing Sodium in Processed Foods - Data Table Full document The proposed sales-weighted average levels apply to the sales-weighted average sodium for a company's products within the category. The maximum level applies to individual products…

Guidance Document for Preparing a Submission for Food Health Claims Table of Forms Bureau of Nutritional Sciences Food Directorate, Health Products and Food Branch Health Canada March 17, 2009 This HTML document contains tables. Its purpose is to display the information as found…

Guidelines for using recycled plastics in food packaging: Appendix Overview Recycling processes Considerations for secondary recycling processes Requirements for evaluating a secondary recycling process Appendix On this page Appendix 1. Sample calculation of the estimated…

Guidelines for using recycled plastics in food packaging: Requirements for evaluating a secondary recycling process Overview Recycling processes Considerations for secondary recycling processes Requirements for evaluating a secondary recycling process Appendix On this page…