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Allergy and Intolerance


Food allergens, gluten and added sulphites in foods, ingredients or their components can cause adverse or life threatening reactions in individuals with food sensitivities. It is important that food businesses take steps to prevent the presence of undeclared ingredients in their products that may cause allergic reactions in sensitive individuals. The document Preventive controls for food allergens, gluten and added sulphites outlines measures a food business can take to manage allergens within their operation.

Health Canada and the Canadian Food Inspection Agency (CFIA) have jointly identified priority foods and their derivatives which are estimated to be responsible more than 90 percent of adverse food reactions within the Canadian population. Visit Health Canada's Food allergies and intolerances and Allergy and intolerance for a list of the priority allergens and further information regarding food allergies and intolerances.

Other Information

Labelling regulations for food allergens, gluten sources and sulphite

For information on labelling regulations of food allergens refer to Food allergen labelling guidance produced by Health Canada.

Allergens that are intentionally added to a product as an ingredient or component must be included in the list of ingredients. Further information regarding the Canadian labelling requirements can be found on the Food labelling for industry page.


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