Food and nutrition

Food safety, food recalls, Canada's food guide, allergies and intolerances, safety standards, how we monitor and measure food consumption.

Food guide snapshot, healthy eating recommendations, recipes, tips and resources.

Understanding labels, recent changes, requirements, technical documents, report a concern.

Tips, cooking temperatures, meat, poultry, fish and seafood, fruits and vegetables, vulnerable populations, milk and infant formula.

Manufacturing and production, importing and exporting, testing and inspection, packaging and distribution, food irradiation, catering, restaurants, and retail.

Recalls and alerts, investigations, public health notices, food poisoning and other risks, monitoring and surveillance.

Nutrients, fats and vitamins that are found on the nutrition facts table on packaged foods.

Prepackaged foods with added vitamins, minerals, amino acids, caffeine. Labels, regulations, report a concern.

Foods with added vitamins, mineral nutrients and amino acids (fortified foods), and Canada’s approach to fortification.

COVID-19 and food safety, healthy eating during the pandemic, information and resources for food industry in relation to COVID-19.

Safety and labelling of genetically modified foods, completed safety assessments, requesting a novelty determination, transparency initiative.

Dietary reference intakes, food and nutrition surveillance, health and nutrition surveys, nutrient data, research programs, analytical methods, food security.

Common food allergies, gluten-related disorders like celiac disease, how to avoid a reaction.

Health Canada establishes standards for the safety and nutritional quality of all food sold in Canada.

The production of foods such as those usually derived from animals (meat, seafood, eggs, milk products) using alternative methods instead of live animals.

Children and healthy eating, dietary reference intakes, healthy weights, nutrient data

About food additives, safety of food additives, regulation of food additives, food colours, sweeteners

What we do, public involvement, international activities, reports and publications

These classroom-ready food safety resource kits support teaching safe food practices to children aged 9 to 13 (grades 4-6).

Ready-to-use activities for you to helps kids explore and develop food skills.

Have you seen the magnifying glass on the front of some food packages?