Chapter 2
Basic Labelling Requirements
Table of Contents

---

• 2.1 Definitions
• 2.2 General Labelling Requirements
• 2.3 Foods Requiring a Label
• 2.4 Bilingual Requirements
• 2.5 Common Name
  • 2.5.1 Abbreviations
• 2.6 Net Quantity
  • 2.6.1 Minimum Type Height for Net Quantity
  • 2.6.2 Canadian Units of Measure
  • 2.6.3 Canadian versus U.S. Measure
• 2.7 Name and Address
• 2.8 List of Ingredients
  • 2.8.1 Ingredient Common Name
  • 2.8.2 Component Declarations
  • 2.8.3 Food Allergen and Gluten Source and Added Sulphite Labelling
  • 2.8.4 Declaration of Processing Aids (Processing Aids Table 2-1)
• 2.9 Nutrition Facts Table
• 2.10 Artificial Flavours
• 2.11 Durable Life Date
  • 2.11.1 Foods Packaged at Other Than Retail
  • 2.11.2 Foods Packaged at Retail
• 2.12 Previously Frozen
• 2.13 Standard Container Sizes
  • 2.13.1 Standard Container Sizes for Wine, Syrups and Peanut Butter
• 2.14 Other Mandatory Information
  • 2.14.1 Food Irradiation
    Irradiated Foods Which May be Sold in Canada Table 2-2
• 2.15 Labels of Shipping Containers
• 2.16 Test Market Foods
• 2.17 Temporary Marketing Authorization Letter
• 2.18 Interim Marketing Authorization
• Annex 2-1 Mandatory Common Names of Ingredients and Components
• Annex 2-2 Class Names for Ingredients
• Annex 2-3 Ingredients Exempt from Component Declaration
• Annex 2-4 Component Declarations

Next page: Chapter 2 – Basic Labelling Requirements