Canadian allergen information

• Review recipes, compound ingredients, supplier changes, processing aids and cross-contact. Canada uses its own declaration vocabulary, including individual tree nuts, wheat and triticale, and the relevant gluten sources.
• Record the actual common names of fish, crustaceans and molluscs. A category such as ‘fish’ alone may not meet the required common-name declaration for a retail label.
• Assess added sulphites against the applicable declaration conditions, including 10 ppm or more. ‘May contain’ follows a reviewed cross-contact risk; it does not replace preventive controls.

1. Enter the English and French customer names and statements required for your chosen publication. The operator supplies and reviews recipe-specific translations.
2. Choose English, French or bilingual output. Québec publications require French. Nunavut output requires the reviewed local Inuktut content and language assessment.
3. Preview, review and publish. Keep the reviewer, edition and supplier evidence; update and republish when a recipe or source changes.

A customer matrix is one communication tool. A prepackaged retail food needs the applicable complete label, including ingredients, quantity, nutrition and other required particulars. Do not use a matrix or internal kitchen label as a substitute.

• CFIA ingredients and allergen requirements ↗