Food Law and Regulations in Canada Flashcards

Question

What does the Minister of Health do?

Answer 1

* Establishes and provides **policies and standards for the safety and nutritional quality** of food sold in Canada to the Agency * Based in part on the risk assessments, food safety research, and disease surveillance conducted by HC * **Assesses the effectiveness** of the CFIA's inspection activities

Answer 2

* Enforcement of: * *The Consumer Packaging and Labelling Act* as it relates to food, as that term that is defined in section 2 of the *Food and Drugs Act* * *Food and Drugs Act* as it relates to food, as defined in part 1 of the act * Administration of the provisions of the *Food and Drugs Act* as they relate to food, as defined in part II of that Act * Administration and enforcement of the: * Fish Inspection Act * Health of Animals Act * Meat Inspection Act * Canada Agricultural Products Act * Plant Breeders' Rights Act * Agriculture and Agri-Food Administrative Monetary Penalties Act * Feeds Act * Fertilizers Act * Plant Protection Act * Seeds Act

Answer 3

* **Powers of criminal law** - The Food and Drugs Act prohibits the manufacture or sale of all dangerous and adulterated food products anywhere in Canada * **Powers of federal trade and commerce** - Other acts (commodities like dairy, eggs, fresh and processed produce, honey, maple syrup, beef, pork, poultry, and fish; organic foods, retail foods, labelling) - Safe Food for Canadians Act (SFCA) * All establishments that process and distribute these commodities inter-provincially, territorially or internationally **must register with the CFIA** and they are **subject to auditing**

Answer 4

* Require the **recall of unsafe food**, diseased animal, or plants * Procure services from service providers outside the federal government (e.g., third party audits) * Apply to a court for an **interim injunction** * Establish and **collect fees** * **Withdraw or withhold services** should a client fail to pay a prescribed fee.

Answer 5

* **Class I**- a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death * **Class II** - the use of, or exposure to, a violative product may cause temporary adverse health consequences or where the probability of serious adverse health consequences is remote * **Class III** - the use of, or exposure to, a violative product is not likely to cause any adverse health consequences | CFIA maintains a list of recalls and allergy alerts.

Answer 6

A reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.

Answer 7

The use of, or exposure to, a violative product may cause temporary adverse health consequences or where the probability of serious adverse health consequences is remote.

Answer 8

The use of, or exposure to, a violative product is not likely to cause any adverse health consequences.

Answer 9

Class II recall

Answer 10

Class III recall

Answer 11

* The CFIA encourages and supports the development, implementation, and maintenance of the Food Safety Enhancement Program * HACCP Plan * Preventive Control Plan * Quality Management Program - federally registered fish processing plants * On-Farm Food Safety Program

Answer 12

* Agriculture * Products derived from agriculture * Technology and research related to agriculture (mostly GMO research) * Policies and programs for the security of the food system * Information: * National and international markets * Agriculture industries, suppliers, processors * Regulations and assistance programs to advance exporting, importing, and investment activities | Info bolsters economy - e.g. international market demand informs farmers ## Footnote The Minister must prepare and submit to Parliament an annual report on the Department's operations

Answer 13

The AAFC Act

Answer 14

* **Quality and safety** of the food system * Tracking, tracing, and identity preservation systems; contamination; adulturation * **Security and protection** of the food supply * Detection and mitigation tools, techniques, and strategies for various threats to the security and protection of the food supply * Human **health and wellness** * Nutrition, functional foods, and innovative products; substantiation of health claims; disease prevention

Answer 15

* Responsible for integrity and accuracy of weights and measures * Develop and administer laws and regulations as they pertain to measurements

Answer 16

1. Introduction: A bill is introduced in either the House of Commons or the Senate. 2. First Reading: The bill is presented and read without debate. 3. Second Reading: The bill is debated on its principle and then voted on. 4. Committee Stage: A committee reviews the bill in detail, holds hearings, and may make amendments. 5. Report Stage: The committee reports the bill back with any changes for consideration. 6. Third Reading: The final version is debated and voted on. 7. Senate Review: If the bill started in the House, it moves to the Senate for a similar process, or vice versa. 8. Royal Assent: If passed by both Houses, the bill receives royal assent from the Governor General and becomes law.

Answer 17

* “Official newspaper” of the Government of Canada since 1841 * **Part I** - for consulting the general public on proposed regulations * The vehicles to communicate and provide access to the acts (**Part III**) and regulations (**Part II**) for Canadians ## Footnote The Canada Gazette is the official newspaper of the Government of Canada. It publishes new laws, proposed regulations, official notices, and government decisions. It serves as a key source of information on federal legislative and regulatory actions.

Answer 18

* Food and Drugs Act and Regulations * Canada Agriculture Products Act and Regulations (CAPA) * Repealed and consolidated into FDR * Meat and Fish Inspection Act and Regulations * Repealed and consolidated into FDR * Consumer Packaging and Labelling Act and Regulations * Repealed and consolidated into FDR * Safe Food For Canadian Act and Regulations

Answer 19

* 1998 - Nutrition Labelling Advisory Committee * Consultations and workshops with health professionals, consumers, NGOs, industry, federal and provincial/territorial government departments * 1999 - Recommendations for mandatory nutrition labelling were presented to HC * 2000 - Officially accepted by the Minister of HC * 2001 - Proposed regulations published in the *Canada Gazette*, Part 1, for comments * Extensive informal consultations on specific proposals were undertaken with interested parties, including industry * Parties were invited to respond to the proposed regulations within 90 days from the date of publication * 2001 - Public debate * Approximately 4400 comments received * Most expressed support * Adjustments to proposed amendments made * 2002 - Passage by the Senate, Royal Assent and Incorporation * 2003 - Regulations were published in the *Canada Gazette*, Part II ## Footnote 5 year long process!

Answer 20

The major law regarding: * The (1) production, (2) import, (3) transport across provincial/territories and (4) sale of food, drugs, contraceptive devices, and cosmetics * (4) Ensuring the safety of food supplies and (5) preventing deception * (6) Overlooking sales and advertisement | Federal Law - applies across the whole country. ## Footnote The Act is divided into two parts: 1. Relates to foods, drugs, cosmetics, and medical devices 2. Relates to administration and enforcement

Answer 21

All provinces and territories | This is a Federal Law

Answer 22

Part I relates to foods, drugs, cosmetics, and medical devices. Part II relates to administration and enforcement.

Answer 23

Includes any article manufactured, sold, or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose whatever. | Pet food and animal feed are regulated separately under the Feeds Act.

Answer 24

* Any food as defined by the *Food and Drugs Act* * Any animal or plant, or any of its parts, from which food may be derived * Anything prescribed to be a food commodity

Answer 25

Includes any legend, word, or mark attached to, included in, belonging to, or that accompanying any food ( a food commodity or a package)

Answer 26

* Includes any representation by any means for the purpose of promoting directly or indirectly the sale [or disposal - food only] of any food (or food commodity [SCFR]).

Answer 27

* Means such conditions or circumstances as might contaminate with dirt or filth, or render injurious to health, a food (such a food is injurious to health of a person, and consuming it may render a potential cumulative effect)

Answer 28

Includes anything in which any food is wholly or partly contained, placed, or packed

Answer 29

Includes any product that is packaged in a container in such a manner that it is ordinarily sold or used or purchased by a consumer without being repacked.

Answer 30

Prohibits the advertising (including information on a label) and selling of any food, to the general public for the treatment, prevention, or cure of any of the diseases listed in Schedule A.1 * Includes arteriosclerosis, cancer, congestive heart failure, diabetes, hypertension, and obesity

Answer 31

* Potassium and hypertension * Saturated/trans fat and heart disease * Fruits and vegetables and some types of cancer

Answer 32

Prohibited sales of food * That is poisonous or contains a harmful substance, adulterated, unfit for human consumption * consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed, or diseased animal or vegetable substance * manufactured, prepared, preserved, packaged or stored under unsanitary conditions (sec. 4 and 7) ## Footnote Section 4 and 7 covers safety, integrity, and 'freedom from adulteration' of foods.

Answer 33

* If a food contains: **(1)** agricultural chemicals, **(2)** veterinary drugs, **(3)** pesticides, or **(4)** their derivatives up to the allowable maximum level it is not adulterated.

Answer 34

* Prohibits the label or sale of any food that is false, misleading, or deceptive ## Footnote Section 5.2

Answer 35

* Compliance with Food Standards (section 6) * Prohibits selling, importing, transporting, and possessing any food products that are not in compliance with prescribed standards ## Footnote Note: Standardized foods in Canada is the same concept as foods with a Standard of Identity in the US.

Answer 36

* The Minister of Health does this by designating inspectors for this purpose * Inspector power (section 23) * The inspector may, at a reasonable time, enter any place where an article is manufactured, prepared, preserved, packaged, or stored.

Answer 37

* Describe certain powers concerning articles seized and the right to obtain an order for forfeiture * The inspector can examine, take samples of, open, make copies of, take photographs of, extract from, seize or detain any product that may be contravening the Act (or Regulations) * Every person in a place entered by an inspector must provide the inspector with all reasonable assistance and information requested * It is against the Act to obstruct an inspector to perform his/her duties and functions

Answer 38

* **Analysis of seized articles** * Provides that an inspector may have an analysis prepared on the article seized * **Offences and punishment to food** * Every person who contravenes any provision of the Act (or Regulations), as it relates to food, is guilty of an offence and liable to fines.

Answer 39

* Labatt Brewing Co. produced a line of beer with a 4 percent alcohol content labelled “Labatt’s Special Lite” and sold in Ontario and British Columbia. * Under Food and Drug Regulations beer could only be called "light" if it contained between 1.2 and 2.5 percent alcohol. * The Court decided that the part of the Food and Drugs Act that prohibited the selling of "light" beer without proper labelling is not related to health and safety; therefore, a penalty of imprisonment cannot be applied. * The criminal law power could be used to enact laws for the protection of health (which was not the case in this particular situation)

Answer 40

* The Act applies to packaged foods that have been manufactured for consumption in Canada * If food is manufactured and sold for consumption outside Canada, it will not be required to meet the standard of the Act. However: * It has been distinctly marked (on a package) “Export” or Exportation” and, * A certificate must be issued that food does not contravene any known requirement of the law of the country to which it is consigned

Answer 41

* **Administration/General (Part A)** * **Foods (Part B)** * Drugs (Part C) * **Vitamins, Minerals, and Amino Acids (Part D)** * **Cyclamates Sweeteners (Part E)** - modified in 2016 by removing saccharin * Controlled Drugs (Part G) * Restricted Drugs (Part J)

Answer 42

* Banned as a food additive in 1977 * Effective 2014 - saccharin and its salts (calcium, potassium, sodium) are approved for use in various unstandardized foods: * Breath freshener * Canned fruits * Chewing gum * Others

Answer 43

* The sale, advertisement, packaging, labelling, and importation of foods * Specific requirements for foods: standards of composition, amount, strength, potency, purity, quality, and other properties * Consists of 29 Divisions

Answer 44

* **Labelling** * The basic and nutrition labelling * Nutrient content and health claims * Reference standards, serving sizes, etc. * Provides for a Temporary Marketing Authorization Letter where the food or the packaging, labelling, or advertising of the food does not comply with the requirements of the regulations

Answer 45

* Standardized foods * Dairy products (Division 8) * Fats and oils (Division 9) * Grain and bakery products (Division 13)

Answer 46

* Additives * Lists 380 permitted food additives classified into 15 groups based on function * Describes the process in which a food additive is added (or modified) to the list of additives | Less additives in Canada than the US. ## Footnote Submission is required to the Minister with all specific information listed in this division (e.g., name of the additive, safety data, food to be used, maximum level, etc.)

Answer 47

Any substance, including any source of radiation, the use of which affects the characteristics of food (i.e., its use causes a technical effect on the finished food)

Answer 48

False. These are food ingredients or products sold as foods.

Answer 49

True. These are food ingredients or products sold as foods.

Answer 50

* Vitamins * Minerals * Amino acids * Spices * Seasonings * Flavouring preparations * Agricultural chemicals * Food-packaging materials * Veterinary drugs ## Footnote Also recall that salt, sugar, and starch are not defined as additives either.

Answer 51

* Anticaking agents (e.g., calcium silicate) * Bleaching, maturing, and dough conditioning agents (dough conditioning agents like chloride are not permitted in EU) * Colouring agents (e.g., paprika, saffron) * Emulsifying, gelling, stabilizing, and thickening agents (e.g., pectin, carrageenan, stearoyl lactylate) * Food enzymes (e.g., amylase, papain) * Firming Agents * Glazing and polishing agents (e.g., beeswax) * Miscellaneous agents * Sweeteners (e.g., aspartame) * pH adjusting agents, acid-reacting materials, and water-correcting agents (e.g., citric acid) * Preservative (e.g., K nitrate, Na sorbate, propionic acid) – Class I, II, III, IV * Sequestering agents (e.g., EDTA) * Starch modifying agents (**starch is not additive!**) * Additives that may be used as yeast foods (e.g., Ca carbonate) * Carrier or extraction solvents (e.g., CO2) ## Footnote If max limit is specified as GMP, then use in minimum amount to elicit desired effect.

Answer 52

* Foods are adulterated if the specific substance is present or added in an amount exceeding the prescribed amount * Agricultural chemicals (e.g., pesticides; fertilizers) * Veterinary drugs * Other chemicals (e.g., additives used in amounts above the allowable limit)

Answer 53

* Specially processed or formulated for people with: * a) physical or physiological condition as a result of a disease, disorder, or injury * b) specific needs, for example, weight loss, which can be obtained by a controlled intake of foods

Answer 54

**Supplemented Foods** * A prepackaged food with added permitted supplemental ingredients (vitamins, minerals, nutrients, and other substances) * Foods for special dietary use * Foods for infants, children (1-5 years old), pregnant and breastfeeding women * Some other foods ## Footnote This Division is new!

Answer 55

**Novel foods** * Foods derived from modern biotechnology * Foods that are new or that do not have a history of safe use as a food * Requires a pre-market notification from the manufacturer or importer before it can sell or advertise for sale | This Division was adopted from EU. ## Footnote Novel foods are anything that do not have history of safe consumption. A great example are insect foods. Functional foods also go through here.

Answer 56

* Substance, including microorganism, that **does not have a history of safe use** as food * A food that has been manufactured, prepared, preserved, or packaged by a **process that has not been previously applied** to that food, and causes the food to undergo a major change * A food that is derived from a plant, animal, or microorganism that has been **genetically modified**

Answer 57

**Vitamins, Minerals, and Amino Acids** * This part describes the status of vitamins and minerals (amounts, RDI): * **In foods** * As prescription drugs * In combination with other drugs * In specified foods * Currently, some of the substances listed in part D can be used as natural health products ## Footnote Vitamins, Minerals, and Amino Acids are in a separate part because they are not only used in foods, but also many other products.

Answer 58

It was **repealed** under the Safe Food for Canadians Act and consolidated into the Food and Drugs Act and Regulations.

Answer 59

* Dairy, Egg, Fruit and Vegetable, Honey, Maple Products, Organic Products, Processed Products Regulations * Regulation of the marketing of **agriculture products** in inter-provincial trade, import, and export * Regulations of the **national standards, grading and inspection** of agricultural products ## Footnote These regulations are administered by the CFIA and the Canada Border Services Agency (Import)

Answer 60

CFIA Canada Border Services Agency (Imports only)

Answer 61

* Max moisture % * Min milk fat %

Answer 62

* **Mandatory** for companies selling products to other provinces/territories/countries

Answer 63

* The **inspection** of animals and meat products in registered establishments (e.g., slaughterhouses and processing facilities) * The **standards** for establishments (animals slaughtered and meat preparation) * **Inspection** of fish and marine plants (including Irish moss, kelp, and other saltwater plants) * Inspection of processed fish and processing establishments * The **registration** of establishments * The **import**, **export**, and **inter-provincial trade**

Answer 64

The requirements for the packaging, labelling, sale, importation and advertising of prepackaged and certain other products ## Footnote The administration and enforcement of the CPLAR, as they relate to food products, are the responsibility of the CFIA.

Answer 65

Two federal legislative acts - the SFCA and the FDA

Answer 66

* **Consolidate and simplify** current regulations under the CAPA, Meat Inspection Act, Food Inspection Act, and food-related part of the Consumer Packaging and Labelling Act (replaces 13 regulations which were outdated and overlapping) * **Improve the food system** and make it safer * **Modernization** * Food inspection * Food Labelling Modernization Initiative (CFIA)

Answer 67

**Modernized the federal regulatory framework** for food safety (improve food safety) – “based on international food safety best practices” * **Mandatory registration/licenses** of all food plants (interprovincial, import, and export trade) * Licence renewal every two years (same renewal period as in the US) * Certification for food for export * Clearly state when foods are for export otherwise inspectors may assume they are in non-compliance with Canadian regulations. * Modernize food safety management systems and GMP to **reflect internationally recognized standards** (Codex, the US) * HACCP-based preventive control measures * Enhance international market opportunities for the Canadian industry

Answer 68

A measure that can be applied to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level. ## Footnote The operator must **prevent, eliminate, or reduce** to an acceptable level the hazards (biological, chemical, and physical) by using effective control measures shown by evidence.

Answer 69

* **More consistent food inspections** for all foods based on food safety risk and compliance data * Including information from third parties, other government agencies, trading partners * **Increasing control of imported foods** and food traceability * Preventive control plans for imported foods * CFIA inspection of foreign country producers (according to WTO agreements) * **Enhanced legislative authorities** * Empowers CFIA; higher penalties for offences ($250k up to $5 million) * **Combination of traditional methods** (end-product and process) **and auditing** (records, interviews, observation) * New manuals for inspectors and **regulatory guidance** documents for the industry * My CFIA - **online services** * Permissions for licences, permits, registrations, and export certifications * Application forms * Webinars * **Collecting information** to enable evaluation of the potential risk

Answer 70

Information from third parties, other government agencies, and trading partners ## Footnote Modernization of food inspection

Answer 71

* Preventive control plans for imported foods * CFIA inspection of foreign country producers (according to WTO agreements) ## Footnote Modernization of food inspection

Answer 72

* CFIA authority is enhanced: * Higher penalties for offenses ($250k to $5 million) ## Footnote Modernization of food inspection

Answer 73

* Product type (e.g., fish; dairy) * Intended use (e.g., RTE; preserved) * Target consumers (e.g., children; elderly) * Processing (e.g., canning; freezing) * Annual production volume * Country of origin (imports) ## Footnote Modernization of food inspection

Answer 74

* Permissions for licences, permits, registrations, and export certificates * Application forms * Webinars ## Footnote Modernization of food inspection

Answer 75

~4 million

Answer 76

* In 2019, *at the request of the CFIA*, Health Canada conducted food-related health risk assessments. * Health Canada's reviews *help inform the CFIA's risk management actions* * Based on this information, suspected foods are removed from retail shelves.

Answer 77

* **Streamline the current regulations** for labelling and standards of identity of different quantities * Reduce duplication and inconsistency (MIR, FIR, CLPA, CAPA) * FDR is amended (SFCA refers to FDR) * Standards of identity remain unchanged, duplications are removed * **Improve transparency** and communication with consumers and consumer protection * **Support industry innovation** * Continuum: Food safety and preventive health

Answer 78

* Reduced duplication and inconsistency (MIR, FIR, CLPA, CAPA) * FDR amended (SFCA refers to FDR) * Standards of identity remain unchanged, duplications are removed ## Footnote Modernization of food labelling

Answer 79

* Continuum: Food safety and preventive health ## Footnote Modernization of food labelling

Answer 80

* These regulations were published in the Canada Gazette (Part II) in July of 2019 (effective on my birthday in 2019 lol) * Regulations for edible cannabis (**≤ 10 mg of THC**), extracts (e.g., **oil ≤ 30 mg of THC**), and topicals (Part 6, cannabis products)

Answer 81

* **Communication** * The food label is one of the most important and direct means of communicating product information between buyers and sellers * **Informed purchasing choice** * Based on label information, customers can make an educated choice between various food products

Answer 82

* Basic product information * Nutrition, health, and safety information * Food marketing, promotion, and advertising

Answer 83

* Common name * List of ingredients * Net quantity * Durable life date * Grade/quality * Country of origin * Name and address of manufacturer/dealer/importer

Answer 84

* Nutrition facts table (serving size, calories, nutrients, etc.) * Health and nutrient content claims * Specific information on products for special dietary use * Instructions for safe storage and handling

Answer 85

* Promotional information (via label vignettes) * Label claims * 'product of Canada'; 'natural'; 'organic'; and 'no preservatives added' * 'low fat'; 'cholesterol-free'; 'high source of fibre' * Health claims

Answer 86

* Labels **must apply** to all prepackaged food products * The label must be **visible** * If a wrapper is used, the label must either be on the overwrap or easily read through the overwrap * **False or misleading** representations, whether in symbol or words, are **prohibited**

Answer 87

Health Canada is responsible for the establishment of policies and standards relating to the health, safety, and nutritional quality of food sold in Canada under the *Food and Drugs Act*

Answer 88

* **Enforcement and administration** of the policies and regulations under the FDAR, SFCA, and other applicable laws concerning: * Food labelling information and wording, net quantity, packaging, and advertising * Commodity grade, quality, and composition

Answer 89

* One-bite confections (e.g., candy, or a stick of chewing gum, sold individually) * Fresh fruits or vegetables (in a wrapper or confining band of less than half an inch/ 12.7cm) * Clerk-served foods (that are packed at the time of sale - i.e., not considered to be pre-packaged) * Meat and poultry that has been barbecued, roasted, or broiled on the retailed premises * Horse meat (wtf) * Food additives * Flour (treated with gamma radiation)

Answer 90

* Common name * Net quantity * Name and address of business * Ingredient list * Durable life date * Nutrition facts * Other mandatory information | All information (but name and address) must be in both EN & FR.

Answer 91

* The name by which the food is generally known * The name that appears in any federal regulations (e.g., meat or fish inspection act) * It should not be misleading * Name must be shown on the PDP in both French and English

Answer 92

* It should not incorporate words not justified by the composition of the food (some exceptions, e.g., Canada Dry) * It should not improperly suggest a place of origin * It should not resemble, directly or phonetically, the name of another product for which it is an imitation or substitute (e.g., Rits crackers versus Ritz crackers)

Answer 93

* Name 'juice' indicates 100% juice * Less than 100% juice may be named drink, beverage, or cocktail as part of the name * % juice must be declared

Answer 94

* Food substitute - contains fewer nutrients (protein, vitamins, minerals) than the original product * 'Imitation' is part of the name, e.g., Pollock imitation crab sticks

Answer 95

* Prepackaged single servings sold in vending machines or mobile canteens * Prepackaged single portions served by a restaurant, airline, etc., with a meal or snack * Strawberries or raspberries packaged in the field in containers with a capacity of 1.14 litres or less (SFCR)

Answer 96

* Net quantity must be declared in **metric** units on the PDP in both official languages * Must be declared: * By volume, for liquid: e.g., mL or L for amounts over 1000. mL * By weight, for solids: e.g., g or kg (for amounts over 1000 g) * By count, for certain foods such as candies, applies * Must be rounded * 453.59 becomes 454 * 85.6 becomes 86 * 6.53 becomes 6.5

Answer 97

* Name & Address of the responsible party by or for whom a pre-packaged product is manufactured or produced must be declared on ANY panel, except the bottom, in EITHER of the official languages * Address must be complete enough for postal purposes * A telephone number, e-mail, website, or other means of communication is required (SFCR)

Answer 98

False. The Name and Address of the Responsible Party can be declared in either English or French Other mandatory components such as the common name, net quantity, list of ingredients, and durable life date must appear in both languages.

Answer 99

True. The Name and Address of the Responsible Party can be declared in either English or French Other mandatory components such as the common name, net quantity, list of ingredients, and durable life date must appear in both languages.

Answer 100

* The label carries the name and address of a Canadian dealer, the terms: Imported by/Importe par or Imported for/Importe pour must precede the address unless the geographic origin of the product is placed immediately adjacent to the Canadian name and address

Answer 101

* Protects EU “**geographical indications**” –meaning: * Camembert cheese can only be made in France * Prosciutto di Parma ham – only in Italy * EU tariffs on some Canadian foods reduced to zero – maple syrup, oats, frozen mackerel; No Canadian tariffs on – EU chocolate * Tariff-free quotas on EU cheese from 18,500 to 31,972 tonnes ## Footnote Geographical indications are part of EU regulations, not Canadian.

Answer 102

* Bulk products at retail, except mixed nuts * Individual portions of food served with meals or snacks by a restaurant or airline in mobile canteens or machines * Meat, poultry, and poultry meat by-products barbecued, roasted, or broiled on retail premises * Standardized alcoholic beverages and vinegar

Answer 103

* Spices, seasoning, herbs (except salt) * Natural and artificial flavours, flavour enhancers * Food additives, vitamins, mineral nutrients, and derivatives of salts * Sugar-based ingredients must be grouped after the term 'Sugars' ## Footnote These ingredients may be shown at the end in any order.

Answer 104

* May appear on any label panel except the bottom * It must be shown in both French and English * Must be listed in descending order (exceptions exist) * Sugar-based ingredients must be grouped after the term 'sugars'

Answer 105

* Components are ingredients of ingredients * Must be declared either: ## Footnote Components (e.g., butter, lard, salt, baking powder) are exempted from declaration from ingredients. Must be declared, but not necessary to decare their ingredients.

Answer 106

* Changes made for readability * Bullets to separate ingredients * Grouping of sugar-based ingredients * This helps consumers identify sugars that are not obvious to everyone (e.g., fancy molasses)

Answer 107

* Ingredients and their components must be declared by their common names * Same food may be listed by COLLECTIVE or CLASS NAMES for ingredients * Vitamins, mineral nutrients, food additives, or flavour enhancers must be listed by the common name of the ACTIVE INGREDIENT(s) present, e.g., vitamin A palmitate

Answer 108

* Salt * Glutamic acid or its salt * Hydrolyzed plant protein * Aspartame * Potassium chloride * Any ingredients or component that performs a function or has any effect, on that food

Answer 109

Means the period, starting on the day the food is packaged for retail sale, that the food will retain normal wholesomeness, palatability, and nutritional value, when its unopen and stored under appropriate conditions. ## Footnote It is required on prepacked foods with a durable life of **90 days or less** destined for retail.

Answer 110

It is required on prepacked foods with a durable life of **90 days or less** destined for retail. ## Footnote Exemptions: * Food is intended to be consumed within 24 hours (e.g., pastry) * The deterioration is evident (e.g., fresh produce)

Answer 111

* Food is intended to be consumed within 24 hours (e.g., pastry) * The deterioration is evident (e.g., fresh produce) ## Footnote It is required on prepackaged foods with a shelf life of **90 days or less** destined for retail.

Answer 112

To ensure that a food is safe, expiration date is required on foods that are formulated with **specific nutritional composition** – Liquid diets – Low-energy diet – Meal replacement – Nutritional supplements – Human milk substitutes (infant formula) ## Footnote When food has an expiration date, the 'best before' date is not required.

Answer 113

The date on which a food is placed for the first time in a package in which it will be offer for sale to a consumer

Answer 114

Percent of milk fat

Answer 115

Percent acetic acid

Answer 116

Percent alcohol by volume (>5%)

Answer 117

The term flavour to be declared ## Footnote 'strawberry flavoured ice cream' but not 'strawberry ice cream'

Answer 118

* Canada's food allergen labelling regulations entered into force on August 4, 2012 * Foods with undeclared allergens on a label are subject to recall * Canadian Food and Drug Regulations B.01.010.1 – B.01.010.3

Answer 119

When a food contains gluten protein or modified gluten protein from: * barley, oats, rye, triticale, or wheat * Spelt and Kamut must be declared as “wheat” * or present in the wax coating

Answer 120

Foods or any protein derived from one of the following: * specific nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts); * peanuts * sesame seeds * wheat; triticale * eggs; milk * soybeans * crustaceans; shellfish; and fish. * mustard seeds | Mustard seeds are not an allergen in the US. ## Footnote Also gluten (not priority)

Answer 121

* When the prepackaged food contains **10 parts per million or more** of added sulphites * Sulphites must be identified by their common names (sulfites, sulfiting agents, sulphites or sulphating agents) * The presence of naturally occurring sulphites is not a subject of a declaration ## Footnote 10 mL per 1 L | 10 mg per 1 kg | etc...

Answer 122

False. The presence of naturally occurring sulphites is not a subject of a declaration.

Answer 123

* The name of the sources of protein be identified in the common name of all hydrolyzed proteins, starch, or modified starch – e.g., hydrolyzed vegetable protein (soya) * The name of the sources of lecithin be identified in the common name of lecithin – e.g., soya lecithin

Answer 124

* “Contains”… - the statement appears immediately after the list of ingredients; or * In bold type * In the list of ingredients * The source of the allergen, gluten, must be declared * If the allergen is present in wine and spirits as a result of fining, the allergen source must be declared * The sulphite common name must be declared

Answer 125

Seasonings are **multi-component ingredients** which are exempted from **component declaration**.

Answer 126

Beers are required to declare **(1)** food allergens, **(2)** gluten sources and **(3)** added sulphites

Answer 127

* If made and sold at the same retail store (**except a prepackaged mixture of nuts**) * Meat, poultry, and their by-products that are barbecued, roasted, or broiled on the retail premises; * Sandwiches made at a commissary and sold through automatic vending machines or mobile canteens * Individual portions of foods served by a restaurant or other commercial enterprise with meals or snacks such as condiments or crackers

Answer 128

* To provide comparative information about the nutrient content of food * Prevents consumers' confusion * Makes easier choices at the point of purchase * Makes choices about reducing the risk of developing chronic diseases * Permits dietary management of chronic diseases of public health significance * Encourages manufacturers to produce foods that contribute to a healthy diet * To be **compatible with the U.S. system** * To accept nutrition labellng requirements between these two countries. ## Footnote Mandatory since December 2005.

Answer 129

* Beverages with an alcohol content of more than 0.5% * Fresh fruits or vegetables * Single-ingredient meats, poultry and their by-products * Single-ingredient marine or freshwater animal products * One-bite confections, such as a candy or a stick of chewing gum, sold individually * Milk is sold in a refillable glass container * Clerk-served foods which are packed at the time of sale

Answer 130

* Increased size of calories with thick underline * Nutrients that provide calories are listed below calories * Sodium is moved down close to potassium * Vitamin A and Vitamin C are removed * Potassium is added * Serving size information increased * % Daily Value for Sugars is added * Amounts of Potassium, Iron, and Calcium are shown. * Quick rule added (5% or less is a little; 15% or more is a lot)

Answer 131

* Different title heading * Same core nutrients * Same % daily value footnote * New section on the supplemental ingredients * New footnote related to the supplemented ingredients

Answer 132

* The declaration of additional information is generally optional. * However, in certain cases, manufacturers may be required to declare certain nutrients in the additional information list in the Nutrition Facts table.

Answer 133

Used when product does not have significant sources of nutrients (e.g., herbal tea)

Answer 134

Foods requiring preparation

Answer 135

Different kinds of foods

Answer 136

* The nutrition information is based on a specific amount of food – a serving size * The serving size is expressed in one of the following units: * Cups, tablespoons, slices, fractions (household measure) followed by the size expressed in grams or milliliters (metric measure) * In the case of food eaten as a whole container, the entire container is a serving size ## Footnote Depends on whether a product is a single-serving or a multiple serving prepackaged product.

Answer 137

* If the package contains less than 200% of the reference amount (RA) for that food or * If one person can reasonably consume the quantity of food in the package on a single eating occasion ## Footnote Reference amount is described in Table of Reference Amounts for Food

Answer 138

* used to describe a food's nature, age, and sensory qualities. * may be used for an ingredient or **food that has not been processed or preserved** in any way.

Answer 139

* may be used for **foods that do not contain any food additives, vitamins, minerals, or artificial flavours**, and **have not been processed** (including removal of food constituents) **or have only been minimally processed**. | Organic products may not necessarily be natural. ## Footnote Minimally processed: https://inspection.canada.ca/en/food-labels/labelling/industry/method-production-claims#c10

Answer 140

Generally permitted to describe a product for one year from its launch ## Footnote Manufacturers love this.

Answer 141

* An agricultural product that has been certified as organic * “Organic” (*biologique*) is a labelling term that denotes products made under organic production standards and certified by the authority * Products **must** be certified by a regulatory body that has been accredited, based upon the recommendation of the CFIA | 100% organic claim is not permitted in Canada. ## Footnote Organic Foods is governed by Safe Food for Canadian Regulations (SOR/2018-108) - Part 13 - Organic Products

Answer 142

≥ 95% organic | 100% organic claim is not permitted - in US it is!

Answer 143

Contains at least 95% organic content

Answer 144

Contains less than 95% but at least 70% organic contents

Answer 145

Only on ≥ 95% organic products

Answer 146

For mandatory front-of-package nutrition symbols for foods high in: * saturated fat and/or * sugars and/or * sodium ## Footnote Purpose: to reduce risk of obesity, heart disease, and hypertension.

Answer 147

butter, honey, maple syrup, salt, vegetable oils, dairy products | Compliance date: January 2026 ## Footnote Purpose: to reduce risk of obesity, heart disease, and hypertension.

Answer 148

* Describe, directly or indirectly, the level of a nutrient in a food or group of foods * E.g. “low in sodium”, “cholesterol free”, “high in fibre” ## Footnote Must meet certain regulatory requirements (Part B, Division 1; B.01.500) and cannot be made if not present in regulations.

Answer 149

* Must meet regulatory requirements * Must be based on 'Reference Amount' for each food * For example, any claims related to bagels must be based on an 85 g (RA) serving of bagel * Where the reference amount of food is 30 g or less, a claim must refer not only to serving size but also must meet the criteria based on 50 g of that food ## Footnote **If food does not have a reference amount listed in the Table of RA for foods, a nutrient content claim cannot be made!**

Answer 150

Less than 0.5g of fat per reference amount and stated serving size ## Footnote Same in US.

Answer 151

* 3 g or less per reference amount and serving of stated size of 30 g and larger; * 3 g or less per reference amount and serving of stated size and per 50 g of food if serving size is smaller than 30 g ## Footnote Same in US.

Answer 152

* Less than 0.2 g/serving and less than 0.2 g/serving of trans fatty acids ## Footnote Different in US. In US: less than 0.5 g saturated fat per serving.

Answer 153

* 2 g of less of saturated and trans fatty acids combined per serving * No more than 15% of calories from saturated and trans fatty acids combined ## Footnote Different in the US. In US: 1 g or less per reference amount and serving of stated size. No more than 15% of calories from saturated fat.

Answer 154

* Less than 0.2 g of trans fatty acids per reference amount and serving of stated size. * Also meets conditions for low in saturated fat: * 2 g of less of saturates and trans fatty acids combined per serving * No more than 15% of calories from saturated and trans fatty acids combined ## Footnote Different in US. In US: Less than 0.5 g/serving and less than 0.5 g saturated fat/serving

Answer 155

* Less than 2 mg of cholesterol per reference amount and serving of stated size. * Also meets conditions for low in saturated fat: * 2 g of less of saturated and trans fatty acids combined per serving * No more than 15% of calories from saturated and trans fatty acids combined ## Footnote Different in US. In US: Less than 2 mg/serving and 13 g or less of total fat/serving of 30 g (two tablespoons) or larger; 13 g or less/serving size and per 50 g of food if serving size is smaller than 30 g

Answer 156

* The food contains 0.3 g or more of omega-3 per reference amount and a serving of the stated size * 2g or more of omega-6 PUFA per reference amount and a serving of the stated size ## Footnote No such claims in the US.

Answer 157

Less than 5 calories per reference amount ## Footnote Same in US.

Answer 158

* 40 calories or less per reference amount and serving of stated size of 30 g and larger; 40 calories or less per reference amount and serving of stated size and per 50 g of food if serving size is smaller than 30 g ## Footnote Same in US.

Answer 159

At least 25% less energy per reference amount of the food, than the reference amount of the similar reference food ## Footnote Same in US.

Answer 160

* The food contains less than 0.5 g of sugars per reference amount and serving of stated size. * Also meets the conditions for “calories free”: * Less than 5 calories per reference amount and serving of stated size ## Footnote Same in US.

Answer 161

At least 25% less sugar (totaling at least 5 g less) than the reference amount of the similar reference food. ## Footnote Different in US. In US: At least 25% less sugar than the reference food. (e.g., “Sugar content has been lowered from 8 g to 6 g per serving.”)

Answer 162

Food contains 2 g or more of fibre per reference amount and serving of stated size. | For identified source of fibre, name may be given, e.g., beta-glucan ## Footnote No such claim in US.

Answer 163

No such claim in Canada! ## Footnote Different in US. In US: Food contains 2.5 to 4.9 g of fiber per serving size

Answer 164

Food contains 4 g or more of fibre per reference amount and serving of stated size | For identified source of fibre, name may be given, e.g., beta-glucan ## Footnote Different in US. In US: Food contains 5 g or more of fiber per serving size

Answer 165

Food contains 6 g or more of fibre per reference amount and serving of stated size | For identified source of fibre, name may be given, e.g., beta-glucan ## Footnote No such claim in the US.

Answer 166

Less than 5 mg per reference amount and serving of stated size ## Footnote Same in US.

Answer 167

140 mg or less per serving size; 140 mg or less per serving size and per 50 g of food if serving size is smaller than 30 g ## Footnote Same in US.

Answer 168

No such claim in Canada! ## Footnote Different in US. In US: 35 mg or less sodium per reference amount customarily consumed

Answer 169

The food contains at least 25% less sodium per reference amount of the food, than the reference amount of the similar reference food. ## Footnote Same in US.

Answer 170

5% or more of the DV ## Footnote Claims can only be made for vitamins and minerals which regulations have established an RDI.

Answer 171

15% or more of DV | or at least 30% of DV in the case of vitamin C ## Footnote Claims can only be made for vitamins and minerals which regulations have established an RDI.

Answer 172

25% or more of DV | or at least 50% of DV in the case of vitamin C ## Footnote Claims can only be made for vitamins and minerals which regulations have established an RDI.

Answer 173

* A statement that characterizes the relationship between a nutrient or food and a specific disease or condition. * Foods claiming to cure or mitigate diseases are prohibited.

Answer 174

False. Food claims relating to curing or mitigating diseases are prohibited.

Answer 175

Only where specifically permitted by the Food and Drug Regulations.

Answer 176

* Function claims (3 claims - green tea; psyllium; wheat bran) * Nutrient function claims (21 claims) * Therapeutic claims (3 claims - flaxseed; soy; plant sterols and lowering blood cholesterol) * Disease risk reduction claims * Probiotic claims (16 bacterial species)

Answer 177

* 3 claims (coarse wheat bran, green tea, psyllium)

Answer 178

* 21 acceptable claims (protein, fat, CHO, vitamins, minerals) * Claim that shows the relationship between energy or nutrient and maintaining the function of the body necessary for the maintenance of good health and normal growth * Energy is a factor in the maintenance of good health. * Vitamin D is a factor in the formation and maintenance of bones and teeth * Vitamin D enhances calcium and phosphorus absorption and utilization * Pantothenic acid is a factor in energy metabolism and tissue formation.

Answer 179

* 16 bacterial species eligible for claims in food

Answer 180

* The link between food and/or a food ingredient and the reduced risk of a particular chronic disease * "This food may reduce the risk of coronary heart disease. ## Footnote Health claims concerning blood pressure, osteoporosis and heart disease must be associated with “a diet low in saturated and trans fats”

Answer 181

“a diet low in saturated and trans fats”

Answer 182

Health claims concerning blood pressure, osteoporosis and heart disease

Answer 183

“Therapeutic claims are claims that would bring food into the definition of a drug or a natural health product (drug claims). These are claims about the **diagnosis, treatment, mitigation or prevention of a disease, disorder or abnormal physical state or its symptoms** in humans, restoring or correcting organic functions in humans, or modifying organic functions in humans. Products that carry such claims are represented for "therapeutic use".”

Answer 184

“(Serving size) of (Name of Product) provides X% of the daily amount (2g) of plant sterols (min 0.65g/RA) shown to help reduce/lower cholesterol in adults.”

Answer 185

“(Serving size) of (Name of Product) provides X % of the daily amount (3 g) of the fibre (min 0.75g/RA of β-glucan from eligible source) shown to help reduce/lower cholesterol.” | Eligible fiber sources: Oat bran; rolled oats; whole oat flour.

Answer 186

* Ground flaxseed and cholesterol-lowering (approved 2014) * 8g (one tablespoon) of ground flaxseed supplies 20% of the daily amount (40 g) shown to lower cholesterol * Soy protein and cholesterol-lowering (approved 2015) * 150 g of tofu supplies 70% of the daily amount (25 g) of soy protein shown to help lower cholesterol

Answer 187

* contains at least 10% of the weighted recommended nutrient intake of a vitamin or mineral per reference amount and serving of the stated size * contains 100 mg or less of cholesterol per 100 g of food; * contains 0.5% or less alcohol; * contains 480 mg or less of sodium per reference amount and serving of stated size, and per 50 g if the reference amount is 30 g or 30 mL or less; * meets the criterion "low in saturated fatty acids."

Answer 188

No Yes Yes No Yes

Answer 189

* Profit is associated with making health claims * The Canada functional foods and natural health products market size was estimated at USD 18.29 billion in 2018 * It is also estimated that the market will reach 229 billion by 2025 at a compound annual growth rate of 8%.

Answer 190

* On July 6, 2022, NHP Regulations amendments were published in Canada Gazette, Part II * Products Fact Table (PFT) – the outer or inner label * Medicinal ingredients, uses, warnings, directions, other information, non-medicinal ingredients, questions? * Allergens (e.g., nuts, gluten, added sulphites) * Formatting ## Footnote The new labelling requirements come immediately (Sections 1-16, e.g., allergens) but sections 17-22 will come into force in 2025.

Answer 191

* Naturally occurring substance to have a physiological benefit or protection against chronic disease, restore or maintain good health. * Products are produced from plants, animals, microorganisms, and marine sources. * Sold in pills, capsules, tinctures, powders, potions, creams, and other medicinal forms. * A substance or a combination of substances that may contain: * Medicinal ingredients * A homeopathic medicine or a traditional medicine * Manufactured/sold or represented for: * Their health benefits * Use in the diagnosis, treatment, mitigation, or prevention of a disease * Restoring, correcting, or modifying organic function in humans to maintain or promote health.

Answer 192

* Medicinal ingredients * A homeopathic medicine or a traditional medicine

Answer 193

* Their health benefits * Use in the diagnosis, treatment, mitigation, or prevention of a disease * Restoring, correcting, or modifying organic function in humans to maintain or promote health.

Answer 194

* A plant or plant material, an algae, a bacterium, a fungus, or a non-human animal material * Extracts or isolates, synthetic duplicates of substances * Vitamins, minerals, or trace elements * Amino acids * Essential fatty acids * Probiotics * Homeopathic preparations * Traditional medicines

Answer 195

* Acceptable delivery vehicle includes a range of dose forms, such as capsules, tablets, and liquids * Food formats such as snack bars or beverages are not allowed, and they are regulated by the Food Directorate

Answer 196

Tropicana OJ in Canada faces challenges related to health claims, labeling, and regulatory classification. If making health benefit claims (e.g., vitamin C for immune support), Tropicana must comply with Health Canada’s regulations, including scientific evidence for claims and proper labeling. If marketed as a natural health product (NHP), it would require a separate license and adherence to stricter manufacturing and quality standards. Navigating these distinctions while competing with functional foods and NHPs adds complexity. Tropicana orange juice is regulated as a food product in Canada under the Food and Drug Regulations. Since functional foods cannot be approved under the Natural Health Product (NHP) regulations (as of December 2013), Tropicana cannot be classified as an NHP, even if health claims are made. Any health or nutrient content claims (e.g., vitamin C for immune support) must comply with Health Canada's food labeling and health claim requirements, rather than the NHP framework. This means Tropicana must ensure that all claims are supported by scientific evidence and meet the regulatory standards for foods, not NHPs. ## Footnote Ask classmates for clarification.

Answer 197

* In 2000, the Natural Health Products Directorate was established * In 2003, NHP regulations received Royal assent and were enacted * NHP regulations came into effect in 2004 * In 2012, underwent some changes: * 'New Approaches to NHP' * New guidance documents were published: * Licensing NHP with modern health claims * Licensing NHPs with traditional health claims * Requirements for ensuring high-quality NHPs * Since December 2013, functional foods are not allowed to be approved under NHP regulations. | Natural and Non-prescription Health Products Directorate

Answer 198

* They must be regulated as foods (HC) * Pre-packaged, RTE drings (e.g., juices and waters) * Caffeinated energy drinks (max 180 mg/single serving) * Conventional foods (e.g., yogurt and bars) * Granulated and powdered products added to food or drinks (e.g., drink mixes and protein powders)

Answer 199

* A full range of health claims including: * Modern health claims * Supported by clinical studies, animal and *in vitro* studies * Traditional health claims * Based on knowledge, skills, practices, theories, beliefs

Answer 200

* Serious disease/condition * For the treatment of prostate cancer * Helps prevent rheumatoid arthritis * Major disease/condition * Helps to reduce blood triglycerides * Lowers plasma cholesterol levels * Minor disease/condition * Helps to relieve the symptoms of the common cold

Answer 201

* Diagnostic claims * E.g., assess glucose intolerance in the diagnosis of diabetes mellitus * Treatment/Cure/Prevention claims * E.g., elimination of disease either permanently or for a significant length of time * Risk reduction claims * General health maintenance claims * E.g., maintains healthy gums * Antioxidant claims * E.g., provide antioxidant(s) for the maintenance of good health or source of antioxidant(s)

Answer 202

* Parallel design is typically better for interventions with long-lasting or irreversible effects. * Cross-over design is better for short-term interventions where the effects are reversible, and the carry-over effect can be managed with a washout period.

Answer 203

* All manufacturers and importers must demonstrate that safety and efficacy have been established regarding: * **Product licensing** * Labelling and packing of NHPs (review of claims) * **Site licensing** * Good Manufacturing Practices (GMPs) * **Adverse reaction reporting**

Answer 204

* The recommended conditions of use of the product, including claims, dosages, cautions, and all quantitative information about the ingredients * Information supporting the safety and efficacy of the product when used under the recommended conditions * Contact information – address in Canada (manufacturer or Canadian representative)

Answer 205

* All products approved under the NHPD will carry a unique identification number, in much the same way as pharmaceuticals. * NPN or DIN-HM on the label (Natural Product Number or Drug Identification Number – Homeopathic Medicine)

Answer 206

* Indication that the product has undergone and passed a review of its formulation, labelling and instruction for use * To allow the easy recall of products for which safety concerns emerge

Answer 207

**Food:** Includes any article manufactured, sold, or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose whatever. **Food Commodity:** Any food as defined by the *Food and Drugs Act*; Any animal or plant, or any of its parts, from which food may be derived; Anything prescribed to be a food commodity; generally refers to unprocessed or raw agricultural products, such as fruits, vegetables, grains, meat, and fish. | All foods are food commodities, but not all food commodities are foods.

Answer 208

Canada Border Services Agency

Food Law and Regulations in Canada Flashcards

(253 cards)