Allergen Guide
Priority Food Allergens in Canada 2026 — Complete Guide Including Sesame
Everything Canadian food handlers need to know about the 11 priority allergens plus sulphites. Updated for 2026 with the sesame addition and current labelling requirements.
Canada's Priority Food Allergens
Health Canada identifies 11 priority food allergens that must be declared on food labels, plus sulphites (treated as a priority when present at 10 ppm or more). These allergens account for the vast majority of severe food allergic reactions in Canada.
| # | Allergen | Common Sources | Hidden In |
|---|---|---|---|
| 1 | Peanuts | Peanut butter, trail mix, satay sauce | Chili, egg rolls, marzipan, many Asian sauces |
| 2 | Tree Nuts | Almonds, cashews, walnuts, pecans, pistachios, hazelnuts, macadamia, pine nuts, Brazil nuts | Pesto (pine nuts), praline, nougat, marzipan, nut oils |
| 3 | Milk | Milk, cheese, butter, cream, yogurt | Casein, whey, lactalbumin, ghee, some margarines |
| 4 | Eggs | Eggs, omelets, quiche, meringue | Mayonnaise, pasta, baked goods, egg wash, albumin |
| 5 | Wheat/Triticale | Bread, pasta, flour, cereal | Soy sauce, beer, couscous, seitan, some sauces as thickener |
| 6 | Soy | Tofu, soy milk, edamame, tempeh | Soy lecithin, vegetable oil, hydrolyzed protein, many processed foods |
| 7 | Sesame *NEW* | Sesame seeds, tahini, sesame oil, hummus | Bread toppings, falafel, halvah, some spice blends, Asian cuisine |
| 8 | Fish | Salmon, tuna, cod, anchovies | Worcestershire sauce, Caesar dressing, fish sauce, surimi |
| 9 | Crustaceans/Shellfish | Shrimp, crab, lobster, clams, mussels, oysters | Bouillabaisse, pad Thai, seafood flavouring, glucosamine |
| 10 | Mustard | Mustard, mustard seed, mustard powder | Salad dressings, BBQ sauce, pickles, marinades, curry powder |
| 11 | Sulphites | Wine, dried fruits, pickled foods | Deli meats, vinegar, beer, some medications, fruit juice |
The Sesame Update
Sesame was formally added to Canada's priority allergen list, joining the US (which added it in 2023) and the EU (which has long recognized it). Sesame allergies have been increasing, and sesame can be found in unexpected places: bread, crackers, spice blends, snack bars, dips, and many Middle Eastern and Asian dishes.
Food handlers must now: check all ingredients for sesame, update allergen matrices, train staff on sesame cross-contact, and be prepared to answer customer questions about sesame content.
Preventing Allergen Cross-Contact
Unlike bacteria, allergens cannot be destroyed by cooking. Even trace amounts can trigger severe reactions. Prevention requires:
- Dedicated equipment — separate cutting boards, utensils, and prep areas for allergen-free orders
- Thorough cleaning — wash and sanitize all surfaces and equipment between allergen and non-allergen preparation
- Clear communication — formal systems for conveying allergen information from front-of-house to kitchen
- Ingredient verification — check every ingredient, including sauces, seasonings, and oils
- Staff training — all staff must understand the severity of allergic reactions and their role in prevention
Emergency Response to Allergic Reactions
If a customer shows signs of anaphylaxis (difficulty breathing, throat swelling, hives, dizziness):
- Call 911 immediately
- Ask if the customer has an EpiPen (epinephrine auto-injector)
- Help them administer it if they cannot (inject into outer thigh through clothing)
- Have them sit upright if they are having trouble breathing (lay down if dizzy/faint)
- Stay with them until emergency services arrive
- Be prepared to give a second dose if symptoms do not improve within 5-15 minutes
Labelling Requirements
Under Canadian food labelling regulations, all priority allergens must be declared on pre-packaged food labels, either in the ingredient list using common names or in a separate "Contains" statement. Precautionary statements ("may contain traces of...") are voluntary but important for consumer safety.
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