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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 1 

Chapter 1 - Introduction

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Table of Contents

 

1.1 Reason for the 2003 Guide
1.2 Legislative Framework: Key Acts and Regulations
1.2.1 The Food and Drugs Act and the Food and Drug Regulations
1.2.2 The Consumer Packaging and Labelling Act
1.2.3 Definitions: The Food and Drugs Act and the Consumer Packaging and Labelling Act
1.2.4 Relevant Legislation Administered by the CFIA
1.3 Other Relevant Federal Legislation
1.3.1 The Broadcasting Act
1.4 Purpose of Food Labelling
1.4.1 Canadian Federal Food Labelling Responsibility
1.4.2 CFIA’s Food Labelling Information Service
1.4.3 CFIA’s Labelling Registration Unit
1.5 Food Advertising Responsibilities
1.5.1 Radio and Television Advertising for Food
1.5.2 Radio and Television Advertising for Alcoholic Beverages
1.5.3 Print Advertising for Food and Alcoholic Beverages
1.5.4 Provincial Jurisdiction for Alcoholic Beverage Advertising
1.5.5 Internet Advertising and the World Wide Web
1.6 Sources of Additional Information on Labelling and Claims



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