Chemical Methods - Compendium of Methods for Chemical Analysis of Foods
The purpose of this Compendium is to provide an inventory of available Health Canada methods that can be used to test food for certain chemical or physical attributes. These methods for the analysis of foods were developed in the Food and Nutrition Research Laboratories of the Food Directorate of the Health Products and Food Branch and in the Regional Laboratories of the Regions and Programs Branch, Health Canada. The methods are classified as: Official Methods, HPB Methods, and Laboratory Procedures. Each classification has a specific intended purpose.
Official Methods are those methods of analysis designated as such in the Food and Drug Regulations and are intended for the administration of the Act and Regulations.
Where no Official Methods are cited in the Food and Drug Regulations, HPB Methods were developed and used in support of Health Canada's regulatory compliance inspection programs prior to the creation of the Canadian Food Inspection Agency (CFIA) in 1997. HPB Methods are fully validated through inter-laboratory studies and documented analytical methods.
Laboratory Procedures are those methods validated by at least one Health Canada laboratory, but not fully validated through inter-laboratory studies. Like HPB Methods, Laboratory Procedures - Food Chemistry (LPFC) were issued prior to April 1, 1997, and would have been used in support of Health Canada regulatory compliance inspection programs or in data gathering surveys
Laboratory Procedures for Surveillance are designated as "LPS" methods and listed separately from the "LPFC" methods. These "LPS" methods have also been validated by at least one Health Canada laboratory, are more modern and have been used in or are currently being used in Health Canada Chemical Surveillance Programs. These Programs are intended for use in chemical exposure studies or for standard setting purposes.
For more information, please contact the Bureau of Chemical Safety.