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bullet Main Page - Fair Labelling Practices Program
bullet 2003 Guide to Food Labelling and Advertising

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Table of Contents

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Preface

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Chapter 1 - Introduction

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Chapter 2 - Basic Labelling requirements

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Chapter 3 - Advertising Requirements

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Chapter 4 - Composition, Quality, Quantity & Origin Claims

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Chapter 5 - Nutrition Labelling

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Chapter 6 - The Elements Within the Nutrition Facts Table

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Chapter 7 - Nutrient Content Claims

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Chapter 8 - Diet-Related Health Claims

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Chapter 9 - Supplementary Information on Specific Products

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Chapter 10 - Guide to the Labelling of Alcoholic Beverages

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Chapter 11 - Labelling Guide for Processed Fruits and Vegetables

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Chapter 12 - Guide to the Labelling of Honey

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Chapter 13 - Guide to the Labelling of Maple Products

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Chapter 14 - Meat and Poultry Products

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Chapter 15 - Fish and Fish Products

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Food > Labelling > Guide to Food Labelling and Advertising > Chapter 3 

Chapter 3 - Advertising Requirements

Printer-friendly PDF version: Chapter 3


Table of Contents

3.1 General Principles
3.2 Common Names
3.3 Impressions
3.3.1 Failure to Disclose
3.4 Avoiding Misleading Description
3.4.1 Alarmist Advertising
3.4.2 Atmosphere
3.4.3 Accuracy in Illustrations
3.4.4 Illustrations of People
3.4.5 Reference to Laboratories
3.5 Supporting References
3.5.1 Scientific and Technical References and Terms
3.5.2 Statutory References and Terms
3.5.3 Reference to Media Reports and Publications
3.5.4 Reference to Surveys and Questionnaires
3.6 Endorsements, Awards and Seals of Approval
3.7 Using Comparisons Carefully
3.7.1 Dangling Comparisons
3.7.2 "Light" Products
3.8 Appropriated or Inferred Claims
3.9 Language Requirements
3.10 Net Contents
3.11 Labels in Advertisements
3.12 Advertisements for Bulk Beef, Veal, Pork and Lamb
3.13 Educational Advertising
3.14 Broadcast Advertising



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