Food safety standards and guidelines
Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.
Health Canada is responsible for setting standards and providing advice and information on the safety and nutritional value of food. The Canadian Food Inspection Agency enforces the food safety and nutritional quality standards established by Health Canada.
Note that additional standards and guidelines may apply to your particular food, including standards and guidelines set by your province or territory, and municipality.
Know the Canadian food safety standards and guidelines
- CFIA, Notice of modification: Prohibiting the use of partially hydrogenated oils (PHOs) in foods
- Health Canada, Guidance documents - Legislation and guidelines - Food and nutrition, Microbiological safety of foods
- Health Canada, Policies - Food safety
- Health Canada, Standards and Guidelines for Microbiological Safety of Food (Compendium of analytical methods, Volume 1, Interpretative summary) - under review. Note that the Bacteriological Guidelines for Fish and Fish Products still apply until Health Canada's revised guidelines are published
- Health Canada, Lists of permitted food additives
- Health Canada, Maximum levels for chemical contaminants in foods
- Health Canada, Maximum residue limits (MRL) for veterinary drugs in foods
- Health Canada, Working Residue Levels (WRLs) For Antimicrobial Residues In Honey
- Health Canada, Maximum residue limits for pesticides
- CFIA Chemical residue surveillance program
- CFIA National microbiological monitoring program
- Regulatory requirement: Trade (Safe Food for Canadians Regulations, Part 2)
- Food and Drug Regulations
- Food and Drug Act
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