G/SPS/N/CAN/639/Add.1  
 
11 June 2013  
(13-3025)  Page: 1/2  
Committee on Sanitary and Phytosanitary Measures  Original: English/French  
 
  NOTIFICATION 
Addendum 
The following communication, received on 11 June 2013, is being circulated at the request of the 
Delegation of Canada. 
 
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 Notice of Lists of Permitted Food Additives 
On 5 November 2012 the proposed modifications notified through the following document were 
made available for comment until 3 January 2013: 
"Information and Consultation Document on Health Canada's Proposal to Enable the use of the 
Food Additive 'Hexose Oxidase' in pizza mozzarella cheese, part-skim pizza mozzarella cheese, 
ultra-heat treated milk, and dough for bread, baking and pasta" (G/SPS/N/CAN/639). 
No safety concerns were raised through Health Canada's scientific assessment, or through the 
comments received during the corresponding consulta tion. Therefore, the use of the food additive 
hexose oxidase described in the information document, has been enabled through a modification 
to Health Canada's List of Permitted Food Enzymes . 
The purpose of this communication is to publically announce the Department's decision in this 
regard and to provide the appropriate contact information for any inquiries or for those wishing to 
submit any new scientific information relevant  to the safety of this food additive. 
This modification came into force on the day on which it is published in the List of Permitted Food 
Enzymes , on 4 June 2013. 
This addendum concerns a: 
[ ] Modification of final date for comments 
[X] Notification of adoption, publication or entry into force of regulation 
[ ] Modification of content and/or scope of  previously notified draft regulation 
[ ] Withdrawal of proposed regulation 
[ ] Change in proposed date of adoption, publication or date of entry into force 
[ ] Other:   
Comment period: (If the addendum extends the scope of the previously notified 
measure in terms of products and/or potent ially affected Members, a new deadline for 
receipt of comments should be provided, norm ally of at least 60 calendar days. Under 
other circumstances, such as extension of or iginally announced final date for comments, 
the comment period provided in the addendum may vary.)  
[ ] Sixty days from the date of circulation of the addendum to the notification and/or 
(dd/mm/yy) : Not applicable G/SPS/N/CAN/639/Add.1 
 
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  Agency or authority designated to handle co mments: [X] National Notification Authority, 
[ ] National Enquiry Point. Address, fax nu mber and e-mail address (if available) of 
other body: 
   
Text available from: [ ] National Notificati on Authority, [X] National Enquiry Point. 
Address, fax number and e-mail addre ss (if available) of other body: 
The electronic version of the adopted measure can be downloaded at:  
List of Permitted Food Enzymes : 
http://hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php  (English) 
http://hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-fra.php  (French) 
http://members.wto.org/crnattachments/2013/sps/CAN/13_2212_00_e.pdf  (English) 
http://members.wto.org/crnattachments/2013/sps/CAN/13_2212_00_f.pdf  (French) 
or requested from: 
Canadian Enquiry Point 
Standards Council of Canada 
200-270 Albert Street Ottawa, Ontario 
K1P 6N7 
Tel: +(613) 238 3222 Fax: +(613) 569 7808 E-mail: enquirypoint@scc.ca  
 
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