How to complete the online application and transport form for pre-market submissions to the Food and Nutrition Directorate
On this page
- Application form for pre-market submissions to the Food and Nutrition Directorate (Online application form)
- Transport Form for Submitting Additional Documents to Health Canada (Transport form)
- Contact
Application form for pre-market submissions to the Food and Nutrition Directorate (Online application form)
Background
Health Canada's Food and Nutrition Directorate has prepared this document to outline the steps to complete the Application form for pre-market submissions to the Food and Nutrition Directorate (Online Application Form) for the submission of food additive, novel food, transparency initiative, supplemented food, infant formula, new infant formula ingredient, human milk fortifier, and food packaging material.
Please refer to the appropriate pre-market guidance document(s) and follow the guidelines prior to submitting your form to ensure the complete documentation is provided.
The Online Application Form replaces traditional methods of filing applications by mail or email for the aforementioned submission types to the Food and Nutrition Directorate.
Please continue to send the following submissions by email to the Submission Management and Information Unit (SMIU) at smiu-ugdi@hc-sc.gc.ca:
- Classifications
- Food Fortifications
- Foods for Special Dietary Use
- Health Claims
- Novel Fibres
- Novelty Determinations
- Temporary Marketing Authorizations
The Online Application Form has seven sections and can be saved at any time. Refer to Section 6 for instructions on how to save the information in the form. The cumulative total size of attached documents should not exceed 70 megabytes (mb). Some file types such as Zip (.zip) and executable (.exe) files cannot be attached.
It is recommended to complete the sections of the form in chronological order and to save the form at least twice. First, save after the completion of Section 2, as doing so will retain the contact information, which can be reused for future submissions to the Food and Nutrition Directorate. Second, save after the completion of Section 5, when the information has successfully been submitted to the Food and Nutrition Directorate and a case number has been assigned.
To complete the Online Application Form, all fields marked with an asterisk (*) are required. All required fields must be populated to submit the form to the Food and Nutrition Directorate.
Issues - Contact information
For any issues or questions about the form, please contact the SMIU via email at smiu-ugdi@hc-sc.gc.ca
Completing the Online application form
Type of food product- Section 1
Select the product type, followed by the product sub-type. The product types and sub-types are listed in Table 1:
| Product Type | Relevant Product Sub-Type |
|---|---|
| Food Additives |
|
| Food Packaging Material |
|
| Novel Foods |
|
| Transparency Initiative |
|
| Supplemented Foods |
|
| Infant Formula |
|
| New Infant Formula Ingredient |
|
| Human Milk Fortifier |
|
Contact - Section 2
Identify the contact information of the petitioner and/or consultant of the submission. Health Canada will directly correspond with this official submission contact.
The petitioner is the legal authorization holder. The consultant is a third party authorized by the petitioner to act on their behalf. If a consultant is submitting on behalf of the petitioner, the Designated Party Authorization (DPA) Form must be included in the submission.
If Consultant is selected as the primary contact, the form will generate additional fields for the petitioner contact.
The Country field will generate additional fields to complete. If Canada is selected, a Province field will be generated. If United States is selected, a State field will be generated. If Other is selected, Other Country and Region fields will be generated.
Additional contacts
Complete this section only if there are additional contacts to whom Health Canada should directly correspond with about the subject submission. Leave this section blank if the official submission contact is listed above.
Complete the fields in the box for Contact 1.
To add another contact, press the Add Contact button. To remove additional contacts, press the "Remove Contact #" button.
Tip: If the applicant intends on submitting multiple or future applications to the Food and Nutrition Directorate, it is recommended to save the form after the completion of the contact section (Section 2). This saved form can be uploaded on a blank web page and completed at a future date. See Sections 6 and 7 for instructions on how to save and reopen the form.
Substance or product - Section 3
Provide the name and a summary of the product or substance being submitted.
In the first field, input the name of the substance or product being submitted for review. This field will become the title of the submission. Follow the submission title naming convention as per Table 2.
In the second field, input additional information for the product or substance (e.g., the purpose of use or a summary description of the application).
| Submission Type | Submission Sub-type | Submission Title | Example(s) |
|---|---|---|---|
Food Additive "food(s)" = type of food (a specific one or generic category) |
New Food Additive | [FA name] (from [source] where applicable) as a [technological function] OR to [briefly describe purpose] in [food(s)] | Potassium polyaspartate to inhibit crystal formation in wine Ground limestone as a food colour in confectionery |
| Extension of Use | [FA name] (from [source] where applicable) in [food(s)] as a [technological function] OR to [briefly describe purpose] | Steviol glycosides from Saccharomyces cerevisiae in various foods as a sweetener Lycopene extract from tomato in non-carbonated sweetened flavoured water-based beverages to which vitamins and minerals nutrients have been added and in sports drinks as a colouring agent |
|
| Food Enzyme | [Food enzyme name] from [source] as a food enzyme in [food(s)] | Cellulase from Aspergillus niger var. as a food enzyme in distillers' mash, liquid coffee concentrate, natural flavour, and colour extractives Glucoamylase from Rhizopus oryzae var. in various foods |
|
| Food Packaging Material | Finished Product | [Finished product trade name] | Container 1123 Closure caps for bottles ABC |
| Formulated Product | [Formulated product trade name] | Resin pellet PE 1234 White Colour Concentrate MB 123 |
|
| Single Component | [Chemical name or trade name] | 2,2-dibromo-3-nitrilopropionamide | |
Novel Food New Novel Food = no history of safe use use "HPP" for high pressure processing |
New Novel Food | [Name of novel food] | Ahiflower Oil Lactospore |
| Novel Process | [Food] treated with [Novel process] | Fruit and Vegetable-based Juices Treated with HPP Egg Salad, Egg Dips, and Egg Spreads Treated with HPP |
|
| GMO | GM [novel trait][crop] [event #/name] | GM Simplot Innate Potato Event Gen1-V11 GM Herbicide Tolerant Maize Event MON 87419 |
|
GMO-Retransformant |
GM-RE [novel trait] [crop] [event #/name] |
GM-RE Non-browning apple Arctic Gala PG451 GM-RE Late blight resistance, low acrylamide potential, reduced black spot, and low reducing sugars potato – Event BG26 |
|
| Transparency Initiative | Gene-Edited Plant Product | TI [novel trait] [crop] [event #/name] |
TI Herbicide tolerant rice RTM1 TI Herbicide tolerant wheat AXigen® |
| Supplemented Foods | New Supplemental Ingredient (SI) | [SI name] (from [source] when applicable) in [SF category [X] (subcategory if applicable)] OR [all SF categories] OR [name of proposed SF category] | L-theanine in SF category 9 Ashwagandha root extract in all SF categories Creatine in SF category 5 (granola bars) |
| Modification to Supplemental Ingredient | Change to [condition of use] for [SI name] (from [source] when applicable) in [SF category (X) (subcategory if applicable)] OR [all SF categories] OR [proposed SF category] | Change to conditions of use for biotin in all SF categories Change to maximum amount for caffeine in SF category 5 (protein-isolate- and cereal-based bars) Change to cautionary statements for L-Leucine in pudding |
|
| Food Category | [Food category name] as an SF category containing [all SI] OR [specify SI(s) (from [source] when applicable)] OR [Food sub-category name] in SF category [X] containing [all SI] OR [specify SI(s) (from [source] when applicable)] |
Pudding as an SF category containing L-leucine Pudding as an SF category containing all SI Ground coffee in bulk format in SF category 4, containing Vitamins and Mineral Nutrients |
|
Infant FormulaFootnote * Format: Use "RTF" for ready to feed/ready to use Use "PDR" for powder Use "CONC" for concentrate |
New Infant Formula |
[Abbreviated Company Name - Brand Name of product] (FORMAT, container size and container type, when applicable) |
AYD - Onpoint Milk-Based Infant Formula with Iron and Omega 6 for Babies Sensitive to Lactose (PDR 640g Can) LJX - Pentax EPA+DHA (CONC 500mL Plastic Bottle) |
Major Change |
MAJOR CHANGE- [Brief Description of Change] for [Abbreviated Company Name - Brand name of product] (FORMAT, container size and type, when applicable) |
MAJOR CHANGE for new source of DHA (DHASCO-B) and reduced levels of Arachidonic Acid (ARA) for RBH- Enfamil A+ (CONC 385mL Metal Can) MAJOR CHANGE for the addition of 2'-fucosyllactose (2'-FL) and lutein for ABB - Similac Alimentum (PDR 400g Metal Can) MAJOR CHANGE to processing from powder to liquid-ABB - Columbus, Ohio, USA MAJOR CHANGE to manufacturing facility- addition of a new building for powder processing-ABB-Columbus, Ohio, USA |
|
Minor Change |
MINOR CHANGE- [Brief Description of Change] for [Abbreviated Company Name - Brand name of product] (FORMAT, container size and type, when applicable) |
MINOR CHANGE in the whey protein concentrate ingredient for ABB - Similac Pro-Advance®Step 1 and 2 (PDR 227g Composite Can, PDR SimplePac Container) MINOR CHANGE for inclusion of potassium iodide for ABB - Similac Advance Step 1 and 2 (CONC 385mL Metal Can) |
|
New Manufacturing Facility |
NEW MANUFACTURING FACILITY - product type-[Abbreviated Company Name] - [Manufacturing Site] |
NEW MANUFACTURING FACILITY - liquid-ABB - Columbus, Ohio, USA NEW MANUFACTURING FACILITY - liquid and powder-RBH - Evansville, Indiana, USA |
|
New Infant Formula Ingredient |
New Infant Formula Ingredient |
[Company Name - Brand Name/ Generic Name of product, as applicable] |
Fermentalg- DHA550 oil DSM Nutritional Products- Calcium methylfolate Lallemand Health Solutions- Bifidobacterium infantis R0033 |
Human Milk Fortifier Footnote * |
New Human Milk Fortifier |
[Abbreviated Company Name - Brand Name of product] (FORMAT, amount when applicable) |
PRO- Prolact+ H2MF Human Milk Fortifier +4 (CONC 10 mL) ABB- Similac Human Milk Fortifier Special Care 30 (CONC 59 mL) |
Major Change |
MAJOR CHANGE- [Brief Description of Change] for [Abbreviated Company Name - Brand name of product] (FORMAT, amount when applicable) |
MAJOR CHANGE to reduce potassium for ABB- Similac Human Milk Fortifier Hydrolyzed Protein Concentrated Liquid (CONC) MAJOR CHANGE to packaging material for PRO- Prolact+ H2MF Human Milk Fortifier +4 (CONC 10 mL) MAJOR CHANGE to manufacturing facility- addition of a new building for powder processing-ABB-Columbus, Ohio, USA |
|
Minor Change |
MINOR CHANGE- [Brief Description of Change] for [Abbreviated Company Name - Brand name of product] (FORMAT, amount when applicable) |
MINOR CHANGE to label text for RBH- Enfamil Human Milk Fortifier (CONC) MINOR CHANGE to fill volume, label and supplemental product information for PRO- Prolact+ H2MF Human Milk Fortifier +4 (CONC 15 mL) |
|
New Manufacturing Facility |
NEW MANUFACTURING FACILITY - [Abbreviated Company Name] - [Manufacturing Site] |
NEW MANUFACTURING FACILITY - Liquid- ABB - Columbus, Ohio, USA NEW MANUFACTURING FACILITY - Liquid and Powder- RBH - Evansville, Indiana, USA |
|
|
|||
Product Characteristics – Section 3A
This section only applies to and appears when Food Packaging Material is selected as the Product Type.
Select one or more product characteristics that apply to your product. The following types of characteristics appear depending on the Product Sub-Type that is selected in Section 1.| Product sub-type | Product characteristic |
|---|---|
| Finished Product | Type of material |
| Formulated Product | |
| Single Component | Substrate |
Type of material
The type of material refers to the kind of material used to make food packaging.
| Type of material | Examples |
|---|---|
| Glass | Glass bottles, glass jars, and glass containers |
| Metal | Metal cans, closures, and aluminium foil |
| Paper or Paperboard | Boxes, straws, and cups |
| Plastic | Plastic bottles, caps, and containers |
| Other | Clay and ceramic |
Type of finished or formulated product
There are two main types of products used in food packaging:
- Finished products are packaging items that are ready for use by food manufacturers
- Formulated products are materials that will be further processed before they become finished products
| Type of finished product | Description |
|---|---|
| Casing | A material used to cover or hold certain food in shape such as for sausages |
| Container | An item used to hold or carry food |
| Film | A thin, flexible material used to cover or wrap foods |
| Gloves | Protective material used to cover and protect hands during food handling |
| Laminated material | Material made by bonding two or more layers together |
| Netting | Mesh material used to wrap, hold, or protect food |
| Repeated use | Packaging or equipment designed to be used more than once for food |
| Type of finished product | Description |
|---|---|
| Adhesive | A substance used to stick material together |
| Coating | A layer added to packaging to protect food from the packaging and external element like air, moisture |
| Colour concentrate or masterbatch | A mix added during manufacturing to give plastic or packaging materials its colour |
| Polymer or resin | A plastic material used to make packaging |
| Printing ink | Ink used to print labels or designs on food packaging |
Type of food
The type of food refers to the specific kind of foods that may be contained or come in contact with the food packaging material.
| Type of food | Description |
|---|---|
| Acidic | Foods with a pH below 5.0 Examples: Fruits, pickled food |
| Alcoholic | Low alcoholic foods contain equal to or less than 15% alcohol Examples: Wine, beer High alcoholic foods contain more than 15% alcohol Examples: Spirit, whisky |
| Aqueous | Foods that have a high percentage of water content and are not fatty Examples: Vegetable, fish |
| Fatty | Foods that contain a high percentage of fat content Examples: Meat, milk products, oils and fats |
| Infant formula | Liquids or powders mixed with water that are fed to infants |
| Novel food | Foods that are new or changed compared to existing foods |
| Special dietary use | Foods that have been specially processed or formulated to meet specific health needs, such as for people with medical conditions or special diets |
Conditions of use
The conditions of use refers to the highest temperature and longest time the packaging product or material will be exposed during packaging, distribution, reconstitution and storage of food.
| Conditions of use | Description |
|---|---|
| Ambient temperatures and below | Packaging that stores food at room temperature or slightly below |
| Frozen storage | Packaging that stores food at freezing temperatures, at or below 0ºC |
| Holding food during cooking | Packaging used to keep food during cooking |
| Hot fill temperatures up to 66ºC | Packaging filled with hot food or liquid up to and including 66°C |
| Hot fill over 66ºC | Packaging filled with hot food or liquid over 66°C |
| Irradiation | Packaging that can be used with food exposed to ionizing radiation |
| Refrigerated temperature conditions | Packaging that stores food at refrigerated temperatures, between 0ºC and 4ºC |
| Temperatures up to 65.5ºC | Packaging that withstands heating up to 65.5ºC |
| Temperatures up to 100ºC | Packaging that withstands heating up to 100ºC |
| Temperatures up to 121ºC | Packaging that withstands heating up to 121ºC |
| Temperatures above 121ºC | Packaging that withstands heating over 121ºC |
Substrate
A substrate is the main material used in food packaging. It is the base layer to which other components (like coatings, inks, or adhesives) may be applied.
Below are different types of substrates:
- Ionomers
- Papers
- Polyamides
- Polycarbonates
- Poly(ethylene-vinyl acetates)
- Poly(ethylene-vinyl alcohol)
- Polyethylenes
- Polypropylenes
- Polystyrenes
- Polyvinyl alcohols
- Polyvinyl chlorides
- Polyvinylidene chlorides
Technical effect
The technical effect refers to the specific purpose of a food packaging ingredient or materials during manufacturing.
| Technical effect | Description |
|---|---|
| Antifog | Prevents the condensation of water on the surface of packaging |
| Antimicrobial | Stops the growth of bacteria, mould, or other microorganisms |
| Antislip | Reduces slipperiness and improves grip |
| Antistatic | Minimizes static electricity on plastics |
| Catalyzer or photoinitiator | Speeds up a chemical reaction during manufacturing without becoming part of the final product |
| Filler | Changes the properties of a material by improving its performance or added to reduce manufacturing costs |
| Impact modifier | Improves the durability and toughness of plastics |
| Nucleating | Improves or controls the way plastic hardens, such as its strength and clarity |
| Pigment | Gives colour to materials |
| Plasticizer | Makes plastics softer or easier to shape or bend |
| Processing aid | Makes plastics easier to shape or form during manufacturing |
| Release or lubricant | Helps remove products from molds during manufacturing |
| Stabilizer | Helps a material keep its original physical and chemical properties during manufacturing and storage |
| Ultraviolet absorber | Protects packaging from damage caused by sunlight or ultraviolet (UV) rays |
Contains
Indicate whether your packaging substance or product contains any applicable material.
| Material | Description |
|---|---|
| Nanomaterial | Please refer to Health Canada's working definition for nanomaterials |
| Recycled material | Please refer to Health Canada's guidelines for using recycled plastics in food packaging |
Product Ingredients – Section 3B
This section only applies to and appears when Food Packaging Material is selected as the Product Type.
Enter one ingredient per line using the trade name, the International Union of Pure and Applied Chemistry (IUPAC) nomenclature or Chemical Abstracts Service (CAS) number. Ensure to check the spelling, punctuation, and remove extra spaces.
If entering the exact concentration, enter the same value in both the "Lower Concentration %" and "Upper Concentration %" fields.
Check "May Contain" if the presence of the ingredient is variable.
Use the "Add Ingredient" and "Remove Ingredient" buttons to add or remove ingredients.
Documents - Section 4
To attach a document, press the "Browse/Choose Files" button. Browse to the document location on your computer to select one or multiple documents. The document(s) will be uploaded to the form as Document 1, Document 2, etc. Give each document a title as per the naming conventions in Table 4:
| Document | Document Title |
|---|---|
| Cover letter | Cover letter |
| Designated Party Authorization Form | DPA Form |
| SubmissionFootnote * | Original Submission |
| Label | Inner Label; Outer Label; Draft Label; insert descriptive title |
| References | References |
| Food Additive Submission Checklist | FAS Checklist |
| Infant Formula Checklist | IF Checklist |
| Human Milk Fortifier Checklist | HMF Checklist |
| Supplemented Food Submission Checklist | SFS Checklist |
| Other | Insert descriptive title |
If deleting specific documents, press the "Remove Document" button corresponding to the document to be deleted. Press "Remove All Documents" to delete all documents that have been uploaded.
Zip (.zip) and executable (.exe) files cannot be attached. The cumulative size of all documents cannot exceed 70 megabytes. The form will keep a running tally of the document size as files are attached.
How to submit the online application form - Section 5
To submit the form, press the "Proceed to Submit" button. The form will validate all information to ensure all required fields have been completed. If information is missing, the form will not be submitted and a prompt is displayed at the top of the form that indicates the required fields that need to be completed prior to submitting.
If all required fields have been completed, the form will generate a pop-up message that confirms the successful transmission of the form to the Food and Nutrition Directorate and generate a case number and submission number. Wait for confirmation. Quote the case number in all future correspondence with the Food and Nutrition Directorate. The form identifier and submission number are internal Health Canada numbers that should be kept for reference in case there are any problems with transmission.
Tip: Click on the "Proceed to Submit" button once. It may take up to 10 seconds for the confirmation prompt to display.
How to save the online application form - Section 6
The information entered in the Online Application Form can be saved as a.hcxs file.
To save the information in the Online Application Form, right click on "Save My Form" and select "Save link as…". Choose a location on your computer and the information and any identified document paths within the form will be saved as a.hcxs file at that location.
Tip: If the form is saved with documents attached, the documents should be in the same file location when the form is reopened.
How to view/edit a saved online application form - Section 7
To upload the saved.hcxs file to the Online Application Form, ensure the form is blank. Press the "Browse/Choose File" button and browse to the location of the.hcxs file. Ensure documents and attachments are in the same saved location. Select the.hcxs file that contains the information you want to upload into the Online Application Form. Press the "Upload Information" button. If successful, the form will generate a pop-up message to confirm that the information from the saved file was uploaded into the form.
Transport Form for Submitting Additional Documents to Health Canada (Transport form)
Background
Health Canada's Food and Nutrition Directorate has prepared this section to outline the steps to complete the Transport Form for Submitting Additional Documents to Health Canada (Transport Form) to submit any additional requested Health Canada solicited information related to the original submission (i.e. responses to deficiencies) for existing food additive, food packaging material, novel food, transparency initiative, supplemented food, infant formula, new infant formula ingredient and human milk fortifier submissions. It may also be used to submit additional supporting documentation that exceeds the total 70 megabyte file size limit in the initial Online Application Form.
Completing the transport form
Submission - Section 1
Select the programme as "Food and Nutrition Directorate" and input the assigned Case Number.
Who is submitting - Section 2
Identify the contact information for the person who is submitting the documents (Business name, Address, Name, Email and Telephone).
The Country field will generate additional fields to complete. If Canada is selected, a Province field will be generated. If United States is selected, a State field will be generated. If Other is selected, Other Country and Region fields will be generated.
Privacy Notice: Refer to Food Safety Governance (HC FSN 005) in Info Source for more information about the collection of your personal information.
Documents - Section 3
To attach a document, press the "Browse/Choose Files" button. Browse to the document location on your computer to select one or multiple documents. The document(s) will be identified in the form as Document 1, Document 2, etc.
Select document type
Choose "Correspondence" for uploading a response to a Health Canada solicited information request (i.e. response to deficiency request). The document should be presented in a question and answer format.
Choose "Other Documents" to upload any attachments that are referenced in the response or support the Health Canada solicited information request/response to deficiency.
Choose "Other Documents" to upload any attachments that support the initial submission but exceed the 70 megabyte file size limit in the original application form. The types of attachments to submit for each document type are summarized in Table 5.
| Document Type | What to Submit? |
|---|---|
| Correspondence | Response to deficiency in question and answer format |
| Other Documents | Attachments that support or are referenced in the response to deficiency Any documents that support the initial submission but exceed the 70 mb file size limit |
Insert title
A Health Canada solicited information request will have the following naming convention in the email subject line depending on if the request is from the screening or review stage: SENT-1 scr, SENT-2 rev, etc. Table 6 demonstrates the naming convention in the email subject line from Health Canada.
| Health Canada Deficiency or Information Request | Email Subject Line Naming Convention |
|---|---|
| Screening Deficiency Request 1 | SENT-1 scr |
| Screening Deficiency Request 2 | SENT-2 scr |
| Review Deficiency Request 1 | SENT-1 rev |
| Review Deficiency Request 2 | SENT-2 rev |
For responses to Health Canada solicited information requests/response to deficiencies in the screening or review stage, use the following naming convention format in the title field of the form: RECD-1 scr; RECD-2 rev, etc.
For attachments that support or are referenced in the response to deficiency request, insert a descriptive title (e.g. stability data; exposure assessment, draft label, etc.) in the title field. Table 7 outlines the document title naming convention when submitting attachments through the Transport Form.
| Document being Submitted | Document Title |
|---|---|
| Response to Administrative Deficiency Request | RECD-Admin |
| Screening Response to Deficiency Request 1 | RECD-1 scr |
| Screening Response to Deficiency Request 2 | RECD-2 scr |
| Review Response to Deficiency Request 1 | RECD-1 rev |
| Review Response to Deficiency Request 2 | RECD-2 rev |
| Exposure Assessment | Exposure assessment |
| Inner Label | Inner label |
| Other | Insert descriptive title |
If deleting specific documents, press the "Remove Document" button corresponding to the document to be deleted. Press "Remove all documents" to delete all documents that have been uploaded.
Zip (.zip) and executable (.exe) files cannot be attached. The cumulative size of all documents cannot exceed 70 megabytes. The form will keep a running tally of the document size as documents are attached.
How to submit the Transport form - Section 4
To submit the Transport Form, press the "Proceed to Submit" button. The form will validate all information to ensure all required fields have been completed. If information is missing, the form will not be submitted and a prompt is displayed at the top of the form that indicates the required fields to be completed prior to submitting.
If all required fields have been completed, the Transport Form will generate a pop-up message that confirms the successful transmission of the Transport Form and generate a case number and submission number. Quote the case number in all future correspondence with the Food and Nutrition Directorate. The form identifier and submission number are internal Health Canada numbers that should be kept for reference in case there are any problems with transmission.
Tip: Verify the information in the form is complete and accurate prior to submitting to the Food and Nutrition Directorate.
How to save the Transport form - Section 5
The information entered in the Transport Form can be saved as a.hcxs file.
To save the information in the Transport Form, right click on "Save My Form" and select "Save link as…". Choose a location on your computer and the information and any identified document paths within the form will be saved as a.hcxs file at that location.
How to view/edit a saved Transport form - Section 6
To upload the saved.hcxs file to the Transport Form, ensure the web form is blank. Press the "Browse/Choose File" button and browse to the location of the.hcxs file. Ensure documents and attachments are in the same saved location. Select the.hcxs file that contains the information that you want to upload into the Transport Form. Press the "Upload Information" button. If successful, the form will generate a pop-up message to confirm the information from the saved file was uploaded into the Transport Form.
Frequently asked questions: Online application and Transport form
Why is the online application form being implemented?
The Online Application Form titled, "Application Form for Pre-Market Submissions to the Food and Nutrition Directorate" supports the transition to an electronic pre-market submission process in the Food and Nutrition Directorate. This initiative aligns with Health Canada's efforts to achieve digital government and allow stakeholders to submit their applications electronically in a secure environment.
What submission types are included in the form?
Table 8 displays the product type and sub-types that are in scope of the Online Application Form:
| Product Type | Relevant Product Sub-Type |
|---|---|
| Food Additives |
|
| Food Packaging Material |
|
| Novel Foods |
|
| Transparency Initiative |
|
| Supplemented Foods |
|
| Infant Formula |
|
| New Infant Formula Ingredient |
|
| Human Milk Fortifier |
|
Can I still submit hard copy and electronic submissions through courier and email?
No, the Online Application Form replaces hard copy and electronic submissions received through courier (USBs, CD-ROMs, etc.) and email for the submission types listed in Table 8.
What about other submission types (e.g. novel fibre, health claims, etc.)?
Please send the following submissions and requests electronically to the SMIU email account at smiu-ugdi@hc-sc.gc.ca:
- Temporary Marketing Authorizations
- Food Fortifications
- Foods for Special Dietary Use
- Novel Fibres
- Novelty Determination Requests
- Classification Requests
- Health Claims
- Private Labels
- Pre-submission Consultation Requests
- Inquiries
Will other submission types be included in the form in the future?
The Food and Nutrition Directorate is evaluating the possibility of expanding the scope of online submissions to other food type requests.
What attachment file types are not supported?
Certain executable files (programs and.exe files) or compressed files (.ZIP files) are not supported.
What is the transport form?
The Transport Form, titled "Transport Form for Submitting Additional Documents to Health Canada", is for the submission of documents to an existing application as in the case of a response to deficiency or Health Canada solicited information request.
The Transport Form may also be used when a submission package exceeds the 70 megabyte file size limit. Documents not submitted with the initial form would be sent using the Transport Form.
How to submit a response to deficiency request and subsequent correspondence?
Use the Transport Form to submit any responses to Health Canada solicited information requests or deficiencies. Enter the Case Number assigned by Health Canada. Responses will not be accepted through email.
What are the requirements to use the forms?
To use the forms you must be connected to the internet with a browser such as:
- Chrome Version 28 or higher
- Firefox Version 18 or higher
- Internet Explorer Version 11 or higher
- Safari Version 9 or higher
- Opera Version 12 or higher
What if I need help in preparing my submission package?
For information on requesting a pre-submission consultation with the Food and Nutrition Directorate, please see the Pre-submission consultation guidance: Mandatory Pre-market submissions for the Food and Nutrition Directorate.
Contact
Please contact the SMIU via email at smiu-ugdi@hc-sc.gc.ca