Health Canada open data (page 5)
Health Canada publishes 2,987 open datasets on CanQuery: 58 with live tables. Preview tables, export CSV and follow original downloads.
- Datasets
- 2987
- Queryable datasets
- 58
- Mappable datasets
- 0
Datasets
- Canada's Food Guide Research Tools - Data and Resources
- APPEARANCE BEFORE THE STANDING COMMITTEE ON HEALTH (HESA) – PATENTED MEDICINE PRICES REVIEW BOARD (PMPRB)
- An Act respecting Pharmacare Parliamentary Committee Binder
- Acrylamide in food
- Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods
- Wheat & Triticale - Priority food allergens
- Allergen Detection Methods - The Compendium of Food Allergen Methodologies
- Food Additives e-Notice
- The Use Of Food Allergen Precautionary Statements On Prepackaged Foods
- Tree Nuts - Priority food allergens
- Food Processing Aids
- What we heard: Consultations on the policy on Listeria monocytogenes in ready-to-eat foods
- Transition Guide: Understanding and Using the Lists of Permitted Food Additives
- List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents (Lists of Permitted Food Additives)
- List of Permitted Preservatives (Lists of Permitted Food Additives)
- List of Permitted Sequestering Agents (Lists of Permitted Food Additives)
- List of Permitted Yeast Foods (Lists of Permitted Food Additives)
- List of Permitted Carrier or Extraction Solvents (Lists of Permitted Food Additives)
- Tricks to not get sick: Food safety for kids (video)
- Tricks to not get sick: Food safety for kids (described video)
- Lists of Permitted Food Additives
- List of Permitted Anticaking Agents (Lists of Permitted Food Additives)
- List of Permitted Bleaching, Maturing or Dough Conditioning Agents (Lists of Permitted Food Additives)
- List of Permitted Colouring Agents (Lists of Permitted Food Additives)
- List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives)
- List of Permitted Food Enzymes (Lists of Permitted Food Additives)
- List of Permitted Firming Agents (Lists of Permitted Food Additives)
- List of Permitted Glazing or Polishing Agents (Lists of Permitted Food Additives)
- List of Permitted Food Additives with Other Accepted Uses (Lists of Permitted Food Additives)
- List of Permitted Sweeteners (Lists of Permitted Food Additives)
- Guidelines for Canadian recreational water quality: Microbiological pathogens and biological hazards: Pathogenic microorganisms
- Guidelines for Canadian drinking water quality boron: Rationale for maximum acceptable concentration
- Guidelines for Canadian drinking water quality – Malathion: Analytical and treatment considerations
- Guidelines for Canadian drinking water quality – Malathion: Overview
- Guidelines for Canadian drinking water quality boron: Appendix A, Canadian water quality data
- Guidelines for Canadian drinking water quality boron: Analytical and treatment considerations
- Guidelines for Canadian drinking water quality boron: Monitoring
- Guidelines for Canadian drinking water quality boron: International considerations
- Guidelines for Canadian drinking water quality boron: Health considerations and health-based value
- Guidelines for Canadian drinking water quality boron: Exposure considerations
- Guidelines for Canadian drinking water quality boron: Overview
- Guidance document for consultation: Recreational water quality: Physical, aesthetic and chemical characteristics
- Species sensitivity distributions for water quality guidelines and ecological risk assessment
- Recreational water quality and health: Overview
- Recreational water quality and health: Protecting your health
- Recreational water quality and health: Managing risk
- Recreational water quality and health: Hazards
- Recreational water quality and health: Cyanobacteria and their toxins
- Guidelines for Canadian recreational water quality technical document - Microbiological sampling and analysis
- Guidelines for Canadian Recreational Water Quality Guideline Technical Document – Microbiological Pathogens and Biological Hazards