In Canada, food allergen regulations are enforced by Health Canada and the Canadian Food Inspection Agency (CFIA). Businesses must ensure allergen transparency to protect consumers from severe allergic reactions.

Mandatory Allergen Declarations

Canada recognizes 11 priority allergens that must be clearly identified on food labels:

• Peanuts
• Tree nuts (e.g., almonds, cashews, walnuts)
• Milk
• Eggs
• Fish
• Crustaceans and molluscs (e.g., shrimp, lobster, clams)
• Soy
• Wheat and other gluten-containing grains (e.g., barley, rye, oats)
• Mustard
• Sesame seeds
• Sulphites (if present at 10 ppm or more)

Allergen Labelling for Packaged Foods

• Allergens must be listed using plain, common names.
• Ingredients containing allergens must be clearly identified in the ingredient list.
• A "Contains" statement is strongly recommended (e.g., "Contains: Milk, Wheat").
• "May contain" statements are voluntary but commonly used when cross-contact risks exist.

Restaurant & Foodservice Compliance

• Restaurants and food establishments must be able to accurately inform customers about allergens in their menu items.
• While there is no federal law mandating allergen disclosure in restaurants, provincial health regulations may impose additional requirements.
• Some provinces, like Ontario, require allergen training for food handlers.

Cross-Contact Prevention

• Businesses must take steps to reduce cross-contact risks, especially in shared kitchen environments.
• The CFIA provides guidance on best practices, including separate storage, utensils, and preparation areas for allergen-free foods.

Failure to disclose allergens can lead to CFIA investigations, food recalls, fines, and legal liability if a consumer suffers an allergic reaction.