Ministry of Health and Long-Term Care

Food Premises
Reference Document,
2019
Ministry of Health and Long-Term Care

February 2019
 Food Premises Reference Document, 2019

Contents
1. Preamble ............................................................................................. 4
2. Introduction......................................................................................... 4
Purpose ........................................................................................................................... 4
3. Food Safety Overview ........................................................................ 5
Foodborne outbreaks ...................................................................................................... 5
4. Overarching Requirements ................................................................ 6
Accessibility..................................................................................................................... 6
Commencement of operations ........................................................................................ 7
Disclosure of inspection results ....................................................................................... 8
Food handler training ...................................................................................................... 9
5. Mobile Food Premises ...................................................................... 10
6. Operation and Maintenance ............................................................. 11
Sanitary conditions ........................................................................................................ 11
Hand washing ............................................................................................................... 13
Adequate refrigeration space ........................................................................................ 14
Equipment, utensils and multi-service articles............................................................... 14
Arrangement of furniture ............................................................................................... 15
Illumination .................................................................................................................... 15
Ventilation ..................................................................................................................... 16
Garbage and wastes ..................................................................................................... 16
Pest control ................................................................................................................... 17
Live birds or animals ..................................................................................................... 17
Table covers, napkins and serviettes ............................................................................ 17
Cloths and towels .......................................................................................................... 18
Vending machines ......................................................................................................... 18
Sanitary facilities (Part V of Reg. 493/17)...................................................................... 19
7. Safe Food Handling .......................................................................... 20
Food safety plan ............................................................................................................ 20
Food handling requirements.......................................................................................... 22
Demonstration of safe food handling ............................................................................. 27
Additional Considerations.............................................................................................. 30
8. Specialty or High Risk Food Items .................................................. 32
Raw meat dishes: Steak Tartare and Carpaccio ........................................................... 33
Sushi / Sashimi ............................................................................................................. 34
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Sous-vide ...................................................................................................................... 35
9. Cleaning and Sanitizing Equipment and Utensils .......................... 36
Considerations .............................................................................................................. 36
Equipment for cleaning and sanitizing ........................................................................... 37
Utensil sanitization ........................................................................................................ 37
Mechanical dishwashers ............................................................................................... 39
Cleaning and sanitizing of utensils ................................................................................ 40
Cleaning and sanitizing of surfaces ............................................................................... 41
Storage of substances................................................................................................... 41
10. Commodity requirements ............................................................... 42
Manufactured meat ....................................................................................................... 42
Written food safety procedures ..................................................................................... 43
Consumption of manufactured meat products............................................................... 44
Manufactured meat product records.............................................................................. 44
Manufactured meat identifiers ....................................................................................... 44
Game meat obtained from hunting ................................................................................ 45
Milk and milk products ................................................................................................... 45
Cheese from unpasteurized milk ................................................................................... 46
Eggs .............................................................................................................................. 46
11. Glossary........................................................................................... 47
12. References....................................................................................... 50

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1. Preamble
Reference Documents are program or topic-specific documents that provide information
and best practices relevant to implementing the Ontario Public Health Standards:
Requirements for Programs, Services, and Accountability (Standards), Protocols and
Guidelines. Reference Documents are not enforceable; the aim of Reference
Documents is to provide professional staff employed by local boards of health support in
operationalizing and implementing requirements outlined in the Standards, Protocols
and Guidelines.

2. Introduction
Ontario Regulation 493/17, Food Premises (FPR) (pursuant to the Health Protection
and Promotion Act R.S.O. 1990, Chapter H.7) is an outcome-based regulation to
address current and emerging evidence-based food handling practices.1,2 Ontario
follows nine other outcome-based provincial/ territorial food safety regulations across
Canada.
The Food Premises Reference Document, 2019 (FP-RD) represents generally accepted
scientific and evidence-based practices for safe food handling and includes summary
information about the FPR. The requirements of the regulation are highlighted in shaded
boxes to provide clarity on how the requirement is stated in the FPR.

Purpose
The FP-RD aims to assist food service premise operators and Public Health Inspectors
(PHIs) to reduce the risk of foodborne illness, promote compliance with the modernized
FPR and promote best practices related to food safety.
The FP-RD promotes safe food handling practices by:
• Promoting communications and positive constructive relationships between food
service premise operators and PHIs.
• Identifying operational procedures that reduce the risk of food contamination and
foodborne illness.
PHIs are well suited to provide education and practical advice with regards to food
safety. PHIs are trained in hazard analysis and critical control point (HACCP) - based
principles, operational strategies to promote safe food handling, as well as foodborne
illness and outbreak investigations. Throughout this document, food premise operators
are encouraged to consult with PHIs to work together toward shared food safety
outcomes.

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3. Food Safety Overview

Approximately 100,000 cases of foodborne illness occur in Ontario each year due to the
top reportable enteric pathogens (Campylobacter, Salmonella, E. coli, Listeria, and
Yersinia) commonly transmitted through food. Only a small fraction of these cases
(about 4%) are actually reported to boards of health. Often individuals experience mild
or short-lived symptoms and do not seek medical attention, as well, a lab test is often
required for the board of health to be notified of the illness and to conduct the
appropriate investigation. Some foodborne illnesses can result in serious long term
health outcomes such as chronic bowel and gastrointestinal problems, autoimmune
disorders, neurologic dysfunction, kidney failure and death. Data also shows that the
incidence of foodborne illness is higher in vulnerable populations such as, children less
than four years old.3 A physician should be consulted for symptoms related to
foodborne illness.

Foodborne outbreaks
Instances of suspect or confirmed foodborne illnesses that are notified to the board of
health are investigated to verify the food premise is in compliance with the FPR and are
operating in a safe manner.
During an outbreak investigation, PHIs will assess the food items that are deemed to be
high risk as a contributing factor in the foodborne illness case. Often, PHIs will obtain
food samples to have tested in a laboratory to help determine the source of illness.
PHIs will also identify and provide measures that are taken to stop the spread of
foodborne illness.
Best Practices:
• Report unusual instances of foodborne illness complaints to the PHI or board of
health.
• Ensure employees are not working while ill with symptoms of vomiting and
diarrhea.
• Ensure employees conduct adequate hand washing before handling food,
between handling raw and ready to eat food products, handling money and any
other time they become contaminated.
• Verify safe food handling practices with a food safety plan and ensure all
employees are informed of safe food handling.
• It is recommended to have more than one certified food handler on-site to raise
awareness and knowledge of food safety risks.
• Keep raw meats separate from cooked or ready to eat foods during storage and
handling.

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• Ensure that food safety practices are reviewed when implementing new menu
items or training employees on food handling activities that are unfamiliar or new
to them.
• Always maintain the food premise in a sanitary condition and ensure adequate
cleaning and sanitizing of equipment and utensils.
• Ensure food recalls are followed.

4. Overarching Requirements
The overarching requirements of the Ontario Regulation 493/17, Food Premises are
highlighted here to provide additional information related new requirements that also
apply to Ontario Regulation 503/17, Recreational Camps and provide further details to
support the implementation of these requirements. The requirements discussed in this
section are highlighted for ease of access, however it is recommended to read in full
and adhere to the requirements as organized under Ontario Regulation 493/17, Food
Premises.

Accessibility
S. 14 (1) Every room where food is prepared, processed, packaged, served,
transported, manufactured, handled, sold, offered for sale or displayed
shall be kept free from live birds or animals.
(2) Subsection (1) does not apply to any of the following:
1. Service animals described in subsection 80.45 (4) of Ontario Regulation
191/11 (Integrated Accessibility Standards) made under Accessibility
for Ontarians with Disabilities Act, 2005 that are in an area of the food
premise where food is served, sold, or offered for sale.
2. Live birds or animals that are offered for sale on food premises other
than food service premises, if the medical officer of health has given
approval in writing for the keeping of the birds or animals on the
premises.
3. Live aquatic species displayed or stored in sanitary tanks on food
premises.

Section 14 of the FPR refers to ‘service animals’ to align with regulations under the
Accessibility for Ontarians with Disabilities Act, 2005 (AODA).

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Under Ontario Regulation 191/11 (Integrated Accessibility Standards) under

the AODA, an animal is considered a service animal if:4
a) the animal can be readily identified as one that is being used by the
person for reasons relating to the person’s disability, as a result of visual
indicators such as the vest or harness worn by the animal; or
b) the person provides documentation from one of the following regulated
health professionals confirming that the person requires the animal for
reasons relating to their disability:
(i) A member of the College of Audiologists and Speech-Language
Pathologists of Ontario.
(ii) A member of the College of Chiropractors of Ontario.
(iii) A member of the College of Nurses of Ontario.
(iv) A member of the College of Occupational Therapists of Ontario.
(v) A member of the College of Optometrists of Ontario.
(vi) A member of the College of Physicians and Surgeons of Ontario.
(vii) A member of the College of Physiotherapists of Ontario.
(viii) A member of the College of Psychologists of Ontario.
(ix) A member of the College of Registered Psychotherapists and
Registered Mental Health Therapists of Ontario. O. Reg. 165/16, s. 16.

Commencement of operations
S. 5 A person who gives notice of an intention to commence to operate a food
premise to the medical officer of health under subsection 16 (2) of the Act (HPPA)
shall include his or her name, contact information and location of the food premise in
the notice.

Notification to the board of health before commencing a new operation is required under
the HPPA. This section specifies the information that must be included in the notification
from the operator. The operator is responsible for providing contact and location
information in the notice of intention to commence a food premise. Many boards of
health will have a standardized notification form for the operator. The local board of
health should be consulted.
Notification of a new food premise allows the opportunity for the PHIs and new
operators to communicate about the FPR and address specific information including:
• Contact information for building and fire departments;
• Information about food safety requirements;
• Discuss preliminary food safety considerations for planned food preparation
activities;
• Public disclosure of inspection results;

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• Access to food handler training;

• Resources to maintain safe operational practices such as signage;
• Application of the risk categorization tool to determine frequency of routine
inspections from one to three times per year;
• Determine whether the food premise will participate in special event activities and
provide additional resources as necessary;
• Determine whether the operator wishes to open or participate in a farmers
market and provide additional resources as necessary;
• Determine whether the food premise will conduct meat processing activities such
as curing, dehydrating, or fermenting with the required food safety plan and
provide additional resources if necessary; and
• Any other information deemed important for starting a new food premise, as
many boards of health have resources for operators.
Classification of either low or high risk food handling would be determined after
notification of operation to the board of health depending on type/risk of food served.

Disclosure of inspection results

S. 6 Every operator of a food premise shall ensure that the results of any
inspections conducted by a public health inspector are posted in accordance
with the inspector’s request.

This is a new requirement under the FPR. Public disclosure of inspection results
increases transparency by raising awareness and access to inspection results. Many
boards of health have some variation of a disclosure program in place. While
approaches to on-site posting requirements, and level of detail may vary, they provide
consumers with information to help make informed choices about where they dine.
As of January 2018, all boards of health are required to post inspection results of
various regulated settings on their website. The specifics of what will be posted at the
food premise will be at the request of the PHI, and is based on what currently exists in
their jurisdiction. Typically, the on-site posting will consist of interpretive signs or a
summary of results. For those jurisdictions with mandatory on-site posting of results
through municipal bylaws, this requirement does not change the existing practice. For
boards of health with no disclosure program, a generic on-site posting sign will direct
the public on how to access inspection results on the board of health website.

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Food handler training

S. 32 Every operator of a food service premise shall ensure that there is a least one
food handler or supervisor on the premise who has completed food handler
training during every hour in which the premise is operating.

To increase food safety knowledge and improve safe food handling practices, food
service premise operators are required to ensure that at least one food handler or
supervisor is on-site at the food premise who has completed food handler training and is
present during every hour the premise is operating.
The FPR requires a food handler who has “completed training”. To complete training, it
is expected that all aspects of the food handler training plan, as specified in The
Operational Approaches for Food Safety Guideline, 2018 (or as current),5 including the
70% pass and certificate are complete.
The FPR sets out minimum requirements. PHIs can encourage all food premise
operators to obtain food handler training as a component of the annual risk
categorization under the Operational Approaches for Food Safety Guideline, 2018 (or as
current).5 PHIs can also promote additional training or recertification for food handlers
whose lack of hygiene or inadequate food preparation practices have been implicated in
a foodborne illness or outbreak under the Food Safety Protocol, 2018 (or as current).
Ontario has recognized a variety of public and commercial food handler certification
courses. Culinary programs across Ontario now require food handler training
certification as a component of the program. Please refer to the Ministry of Health and
Long-Term Care’s Environmental Health website at
http://health.gov.on.ca/en/pro/programs/publichealth/enviro/ for more information.
It is advisable to have more than one food handler and/or supervisor trained with a food
handler certificate. Increased food safety training and awareness is essential to
operating a safe food environment. There may also be instances when a food handler
requires back-up or coverage when on sick leave and it is a good practice to have
alternative measures in place.
Operators may find it convenient to have copies of the food handler certificate(s)
available on-site and to ensure they are easily accessible for the PHI to review.
Note: Food handler certificates expire every 5 years and must be kept up to date.
The Operational Approaches for Food Safety Guideline, 2018 (or as current)5 includes
minimum requirements for board of health program delivery including:
• The provision of food handler training programs delivered by boards of health, or
on behalf of boards of health;
• Standardized food handler training examinations;
• Provincial food handler certification card and template; and
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• Acceptance of certifications awarded by non-board of health providers

recognized by the Ministry of Health and Long-Term Care.
• A component of the food handler training program requirements includes a 70%
pass on the examination and issuance of a certificate to the successful
candidates.
Note: There may be instances as described in the Operational Approaches for Food
Safety Guideline, 2018 (or as current),5 where “temporary special event halls (e.g.,
church basements, community centres, etc.), rent or use the food premise to host
private functions.” The following should be considered:
• The structural components of the special event halls are required to be inspected
no less than once a year (e.g., adequate potable water).
• A special event hall as defined above would not require a food handler or
supervisor on the premise who has completed food handler training so long as
the hall is rented or used for the purposes of a private event (those that rent the
hall are considered users of the space and it is a private event).
• If the hall is a full-service banquet hall with on-site food preparation and the
facility is not usually available for private rental or hire, then the requirement to
have a trained food handler or supervisor would apply.
These private functions should be distinguished from commercial food businesses
where the commercial food business rents shared community spaces for the purposes
of selling food to the public. The requirement to have a trained food handler or
supervisor would apply.

5. Mobile Food Premises

Mobile food premises include a trailer, cart or vehicle-mounted food premise or other
itinerant food premise which is capable of being readily moved and in which food is
prepared and offered for sale to the public. Operators are encouraged to speak with a
PHI to ensure they are adequately equipped and follow safe food handling practices.
4. (1) In every mobile food premise,
(a) food shall be prepared within the premise and served to the public by
persons working within the premise;
(b) only single-service articles shall be used to serve the food;
(c) separate holding tanks shall be provided for potable water and waste
water; and
(d) every waste tank and water supply tank shall be equipped with an easily
readable gauge for determining the waste or water level in the tank.
(2) Clauses (1) (c) and (d) do not apply to mobile food premises that sell only pre-
packaged or non-hazardous food.

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Mobile premises, including street food vending carts, may serve hazardous foods that
are prepared in a safe manner and follow the requirements set out in the regulation.
Removing the regulatory list of prescribed foods and permission from the local medical
officer of health to serve any food not on the list of prescribed foods provides
consistency across boards of health.
Standardized regulatory requirements improve consistency in enforcement across the
province, as mobile premises may travel between public health units.

6. Operation and Maintenance

Sanitary conditions
The sections of the FPR pertaining to sanitary operations and maintenance of a food
premise have been streamlined to be user-friendly. The requirements are focused on
sanitary maintenance of floors, walls, ceilings, food preparation and storage areas,
equipment, utensils and multiservice articles, to ensure adequate supply of potable hot
and cold running water, hand washing stations and refrigerated space. The applicable
sections of the FPR include sections 7-17.
S. 7 (1) Every food premise shall be operated and maintained such that,
(a) the premises are free from every condition that may,
(i) be a health hazard
(ii) adversely affect the sanitary operation of the premises, or
(iii) adversely affect the wholesomeness of food therein;

This section of the FPR prohibits unsafe practices that may cause illness or injury to a
person. Where a health hazard exists, a PHI has the authority to issue a health hazard
order (s. 13 of the HPPA) to close a food premise.
Under the HPPA, a health hazard is defined as:
• a condition of a premises,
• a substance, thing, plant or animal other than man, or
• a solid, liquid, gas or combination of any of them,
that has or that is likely to have an adverse effect on the health of any person.

S. 7 (1) (b) Every food premise shall be operated and maintained such that no room
where food is prepared, processed, packaged, served, transported,
manufactured, handled, sold, offered for sale or displayed is used for
sleeping purposes.

Food premise operators and employees are prohibited from sleeping in a food premise
or have any articles that could be used for sleeping (e.g., mattress, pillows, etc.). It is

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particularly important to keep personal items away from food preparation and storage
areas.
S. 7 (1) (c) Every food premise shall be operated and maintained such that the floor
or floor coverings are tight, smooth, and non-absorbent in rooms where,
i. food is prepared processed, packaged, served, transported,
manufactured, handled, sold, offered for sale or displayed,
ii. utensils are cleaned, or
iii. washing fixtures and toilet fixtures are located.

Operators are responsible for ensuring the floors are constructed in a manner that is
easy to clean and supports a sanitary environment. It is also important to prevent
pooling of water that can harbour bacteria and to maintain the floor so that there is not a
slipping or tripping hazard.
S. 7 (1) (d) Every food premise shall be operated and maintained such that the walls
and ceilings of rooms and passageways may be readily cleaned and
may be maintained in a sanitary manner.

Operators are responsible for ensuring the walls and ceilings are constructed and
maintained in a manner that is easy to clean and support a sanitary environment.
S. 7 (1) (e) Every food premise shall be operated and maintained such that every
room in the premise where food is prepared, processed, packaged,
served, transported, manufactured, handled, sold, offered for sale or
displayed is maintained in a sanitary condition so as to prevent the
contamination of food;

Operators should develop a regular cleaning procedure to ensure the food premise is
maintained in a sanitary condition. Generally, all surfaces are to be maintained so that
they are free from accumulated dust, debris, grease, and/or other residues.
Illness causing bacteria can survive on many surfaces and spread through a food
premise through cross contamination to other areas. It is important to keep all areas of
the food premise clean to prevent potential spread of bacteria.
S. 7 (1) (f) Every food premise shall be operated and maintained such that every
room where food is prepared, processed, packaged, served, transported,
manufactured, handled, sold, offered for sale or displayed is kept free
from materials and equipment not regularly used in the room;

Removing materials and equipment that are not regularly used will help maintain the
food premise in a sanitary condition as it will remove clutter and save time otherwise
spent keeping these items clean.

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S. 7 (1) (g) Every food premise shall be operated and maintained such that the
floors, walls and ceilings of every room where food is prepared,
processed, packaged, served, transported, manufactured, handled, sold,
offered for sale or displayed are kept clean and in good repair.

Floors, walls and ceilings that are not kept clean or in good repair can result in
accumulated debris and other residuals that support the growth of bacteria and attract
pests.
S. 7 (1) (h) Every food premise shall be operated and maintained such that single-
service containers and single-service articles are kept in such a manner
and place as to prevent contamination of the containers or articles.

Since single-service items are used in the serving of food items to customers, it is
important to store these items in a manner that protects them from potential
contamination. It is important for operators to work with a PHI to identify adequate and
appropriate storage areas for these items. These items cannot be re-used and must be
discarded after use by a patron.
S. 7 (3) Every food premise shall be provided with,
(a) a supply of potable water adequate for the operation of the premises;
(b) hot and cold running water under pressure in areas where food is
processed, prepared or manufactured or where utensils are cleaned;

The supply of adequate potable water means water that is clean and free from
contamination. Drinking water is most often supplied from a municipal source or drinking
water system regulated under the Safe Drinking Water Act, 2002 and inspected by the
Ministry of Environment, Conservation and Parks. However, some food premises are
supplied by a Small Drinking Water System regulated under the HPPA and inspected by
a PHI. It is important for operators to discuss drinking water sources with a PHI.

Hand washing
S. 7 (3) (c) Every food premise shall be provided with an adequate number of hand
washing stations that are maintained and kept adequately supplied and
that are situated for convenient access by food handlers and used only
for the hand washing of employees.

Adequate hand washing is a critical step to prevent the transmission of foodborne

pathogens in food. It is one of the most important activities that keep food safe. It is
important to encourage frequent hand washing through convenient, unobstructed, and
fully stocked hand washing stations with liquid soap from a dispenser.

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Adequate refrigeration space

S. 7 (3) (d) Every food premise shall be provided with refrigerated space adequate
for the safe storage of potentially hazardous food.

Potentially hazardous foods are those items that must be maintained at 4° Celsius or
less to ensure food safety. Over stocking refrigerators can result in temperature
fluctuation and poor air circulation that can expose food items to inadequate
temperatures. It is also important that food items are stored properly to prevent
contamination and allow for proper turnover such as using a “first-in first-out” method.
This method will ensure food items that first enter the refrigerator are used first and will
contribute to serving customers quality ingredients.

Equipment, utensils and multi-

service articles
S. 8 (1) All equipment, utensils and multi-service articles that are used for the
preparation, processing, packaging, serving, transportation, manufacture,
handling, sale, offer for sale or display of food in a food premise shall be,
(a) of sound and tight construction;
(b) kept in good repair;
(c) of such form and material that it can be readily cleaned and sanitized;
and
(d) suitable for their intended purpose.
(2) Equipment and utensils that come into direct contact with food shall be,
(a) corrosion-resistant and non-toxic; and
(b) free from cracks, crevices and open seams.

Equipment, utensils and multi-service articles often come into contact with food or food
residuals either directly or indirectly. These articles must be constructed and maintained
so that they can be thoroughly cleaned and sanitized to prevent the spread of bacteria.
If there are cracks or crevices, harmful bacteria may be hard to remove. It is also
important that the equipment and utensils that are in direct contact with food are
corrosion-resistant and non-toxic so that it does not contaminate the food item.

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Arrangement of furniture
S. 9 Furniture, equipment and appliances in any room or place where food is
prepared, processed, packaged, served, transported, manufactured, handled,
sold, offered for sale or displayed shall be so constructed and arranged as to
permit thorough cleaning and the maintaining of the room or place in a clean
and sanitary condition.

Constructing and arranging furniture, equipment and appliances to permit thorough

cleaning enables the operator and employees to adequately remove food debris and
food residual which prevents the spread of harmful bacteria, prevents pest and rodent
infestations, and supports a clean and sanitary operation.

Illumination
S. 10 The levels of illumination required under Ontario Regulation 332/12 (Building
Code) made under the Building Code Act, 1992 shall be maintained in a food
premise during all hours of operation.

Adequate lighting is required for the safe preparation of food and to promote cleanliness
by facilitating the identification of unclean areas. It is also important to have a shield
covering the light bulb to prevent contamination of food from glass or plastic fragments
should the light bulb break.
The FPR does not directly set out prescriptive requirements for lighting. Instead, it refers
to the lighting requirements set out in Ontario Regulation 332/12 (Building Code or
OBC).6 The OBC establishes standards for the construction of buildings, which are
enforced by local building officials. Section 10 of the FPR (O. Reg. 493/17) requires
owner/operators to maintain those lighting requirements set out in the OBC during all
hours of operation of a food premise, as adequate lighting is critical to allow food to be
prepared safely. In the event that the owner/operators of a food premise do not maintain
these levels of illumination, PHIs can address non-compliance with this section of the
FPR. PHIs are encouraged to consult with local building officials regarding specific
concerns related to the lighting requirements set out in the OBC.
For reference, the following are some of the Building Code requirements regarding
minimum levels of illumination that are incorporated into the FPR:

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Ontario Regulation 332/12 (Building Code)

Selected sections:
3.2.7.1. Minimum Lighting Requirements
(7) Every area where food is intended to be processed, prepared or
manufactured and where equipment or utensils are intended to be
cleaned shall be equipped to provide illumination to a level of not less
than 500 lx measured at the floor level.
(8) Every storage room, dressing room, sanitary facility, service area and
corridor serving the areas in Sentence (7) shall be equipped to provide
illumination to a level of not less than 300 lx measured at the floor level.
3.2.7.3. Emergency Lighting
(1) Emergency lighting shall be provided to an average level of illumination
not less than 10 lx at floor or tread level in,
(j) Food preparation areas in commercial kitchens.

Ventilation
S. 11 The ventilation system in every food premise shall be maintained to ensure the
elimination of odours, fumes, vapours, smoke and excessive heat.

The ventilation system in the food premise must be free from excessive dust, odours, or
grease build-up that can lead to excessive heat as these are potential sources of food
contamination and can pose as a fire hazard.

Garbage and wastes

S. 12 Garbage and wastes, including liquid wastes, shall be collected and removed
from a food premise as often as is necessary to maintain the premise in a
sanitary condition.

It is recommended that operators discuss appropriate management of their waste

streams such as garbage, recyclables and source separated organics, as well as liquid
wastes with a PHI. It is important to ensure the waste generated by the premise does
not attract pests and that it does not accumulate in a manner that prevents the premise
from operating in a sanitary condition. It is often recommended to have a regular waste
collection schedule, to keep lids on waste receptacles, and to keep the waste
receptacles clean, and if necessary, rodent resistant.

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Pest control
S. 13 (1) Every food premise shall be protected against the entry of pests and kept
free of conditions that lead to the harbouring or breeding of pests,
(2) Every operator of a food premise shall maintain records of all pest control
measures that are undertaken in the premise and shall retain the records
for at least one year after they are made.

The addition of pest control requirements are to ensure a food premise is protected from
and addresses pest activity. This requirement ensures that operators are responsible for
monitoring and control measures such as integrated pest management. Whether an
operator has a contract with a pest control company or monitors pests on their own,
records are to be retained.

Live birds or animals

S. 14 Every room where food is prepared, processed, packaged, served,
transported, manufactured, handled, sold, offered for sale or displayed shall
be kept free from live birds or animals.

Exemptions to this requirement are for service animals (discussed previously), live
aquatic species stored in sanitary tanks, live birds or animals that are offered for sale on
food premises other than food service premises, and if the Medical Officer of Health
(MOH) has given written approval in writing for the keeping of the birds or animals on
the premises.

Table covers, napkins and

serviettes
S. 15 Table covers, napkins or serviettes used in the service of food shall be clean
and in good repair.

All articles are to be clean and in good repair to ensure the premise is operating in a
sanitary manner.

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Cloths and towels

S. 16 Cloths and towels used for cleaning, drying or polishing utensils or cleaning
food contact surfaces shall be,
(a) in good repair;
(b) clean; and
(c) used for no other purpose.

Cloths and towels can be a source of harmful bacteria and can spread bacteria within
the premise if used improperly or if they are not properly maintained. Cloths that are
used in the food preparation areas should not be used for cleaning other surfaces or
sanitary facilities. It is recommended that each area have its own cloth or towel and that
is used only for its intended purpose. It is also important to ensure reused cloths and
towels are cleaned and sanitized to prohibit microbial growth and function as a source
of cross contamination.

Vending machines
S. 17 (1) Every vending machine in a food premise that automatically mixes water
to create a product shall be provided with a potable water supply piped
into the machine under pressure.
(2) The name and telephone number of the operator of a vending machine
shall be prominently displayed on or near the vending machine if an
employee of the operator is not in full-time attendance.

This requirement addresses the unique nature of vending machines in a premise since
many operate automatically without employee assistance. Vending machines are not
exempt from the FPR requirements (e.g., adequate maintenance, temperature control (if
applicable), cleaning as per manufacturer’s instructions etc.).

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Sanitary facilities (Part V of Reg.

493/17)
S. 24 (1) No operator of a food premise shall alter the floor space, number of toilets
or washbasins in a sanitary facility without first receiving approval in
writing from a public health inspector
(2) Subsection 1) does not apply if the food premise is a meat plant licensed
under Ontario Regulation 31/05 (Meat) made under the Food Safety and
Quality Act, 2001 or a plant licensed under the Milk Act.

Once a food premise has been approved by the MOH to operate and has also obtained
other applicable approvals such as licensing approvals from building and fire inspectors,
the design and operation of the sanitary facilities must not be changed or used for any
other purpose. If a food premise operator wants permission to alter this space, approval
in writing from a PHI is required. Prior to making any alterations the necessary building
permits must be obtained from the local building officials.
S. 25 (1) Every operator of a food premise shall ensure that sanitary facilities
are maintained in accordance with the design, construction and
installation requirements in Ontario Regulation 332/12 (Building Code)
made under the Building Code Act, 1992.

The OBC sets out the technical requirements that govern the construction, renovation,
demolition and change of use of a building. The OBC includes a number of design,
construction and installation requirements for sanitary facilities, including setting out the
minimum number of required sanitary facilities, air ventilation requirements and
requirements for barrier-free accessibility. Section 25(1) of the FPR requires operators
of food premises to ensure sanitary facilities are maintained in accordance with the
OBC requirements for sanitary facilities. In the event that the operator of a food premise
does not ensure the sanitary facilities are maintained, PHIs can address non-
compliance with this section of the FPR. PHIs are encouraged to consult with local
building officials regarding specific concerns related to the sanitary facility requirements
set out in the OBC.

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S. 25 (2) Every sanitary facility in a food premise shall be kept sanitary, properly
equipped and in good repair at all times.
(3) Every sanitary facility in a food premise shall be equipped with,
(a) A constant supply of hot and cold running water;
(b) A supply of toilet paper;
(c) A durable, easy-to-clean receptacle for used towels and other waste
material;
(d) A supply of soap or detergent; and
(e) A method of hand drying that uses single-service towels or hot air
dryer.

Sanitary facilities are important for personal hygiene, hand washing, and preventing the
spread of harmful bacteria from the sanitary facility to food preparation and service
areas. The above requirements provide for adequate hygiene, hand washing, and the
sanitary maintenance of the facilities. It is important to always wash hands after using
the sanitary facility.
Where water-flush toilets cannot be installed, the operator may be exempt from the
sanitary facilities requirements (3) (a), (3) (d), and (3) (e), however this would not be a
common circumstance as sanitary facility construction must follow the Building Code
Act, 1992. It is recommended that operators discuss this requirement with a PHI if
necessary.

7. Safe Food Handling

Food safety plan
A food safety management plan, as discussed in the Operational Approaches for Food
Safety Guideline, 2018 (or as current), is recommended to ensure proper food safety
practices, and procedures are implemented and monitored. A food safety management
plan is a documented, systematic approach, applied by food premise operators to
identify and assess hazards and risks associated with a food operation and defining the
means of their control. Examples of components to consider in a food safety
management plan include:
• Hazard analysis: Identify all possible food safety hazards that could cause a food
item to be unsafe for consumption and the measures that can be taken to control
those hazards.
• Critical control point (CCP) monitoring: Identify the points in the food preparation
process where an action can be taken to prevent, eliminate, or reduce a food
safety hazard to an acceptable level.

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• Critical limits for each CCP: A critical limit is the limit at which a hazard is
acceptable without compromising food safety (i.e., specific time and temperature
for cooking).
• Monitoring procedures to monitor CCPs: This includes signage at CCPs for hot
holding and refrigeration temperatures and recording internal temperatures of
potentially hazardous foods.
• Corrective actions: Actions must be taken to bring the food item back to safe
levels or determination for the product to be discarded. Verification procedures
ensure that the monitoring and corrective actions are conducted according to the
food safety management plan.
• Record keeping: Recording the time and temperature of potentially hazardous
foods for monitoring purposes through each preparation stage.
Food safety management plans are a best practice that can help enhance a food
premises yearly risk assessment that determines food inspection frequency and can
also be used for specialty food items.
Food safety management plans are mandatory for manufactured meat products and
must be approved by an MOH or PHI.

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The leading cause of foodborne illness is time and temperature abuse. Temperature
abuse of food occurs when food is left at temperature that is above 4°Celsius or below
60°Celsius. This temperature range is commonly called The Danger Zone. Below is an
illustration of the temperatures that should be known.

Food handling requirements

Food premise operators are advised to consult with the local PHI to review food
handling practices of potentially hazardous foods to ensure it is processed in a manner
that makes food safe to eat.

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S. 26 (1) All food shall be protected from contamination and adulteration.

(2) All food must be processed in a manner that makes the food safe to eat.
(3) Subject to subsection (4) food that has previously been served to a
customer shall not be re-served.∗
(4) low-risk food that was previously served in packaging or a container that
protects the food from contamination may be re-served if the packaging or
container has not been compromised and the food has not been
contaminated.
(5) Ice used in the preparation and processing of food or drink shall be made
from potable water and shall be stored and handled in a sanitary manner.

Internal cooking temperatures

All temperatures referenced in this document refer to internal food temperatures that
can be monitored by using a probe thermometer.
Internal cooking temperatures are not specified in the FPR, instead the FPR focuses on
evidence-based food safety practices.
An outcome-based requirement to ensure food is processed so that it is safe to
consume and allow flexibility for other evidence-based safe food processing methods is
included to allow for new dishes or food trends such as sous vide.
Operators are expected to continue to follow evidence-based internal cooking
temperatures, unless they are able to demonstrate evidence-based safe practices and
approved by a PHI or MOH.
Therefore, potentially hazardous food should be cooked to the minimum internal
temperature specified and the temperature should be held for 15 seconds to ensure the
food item is safe to eat. Internal temperatures can be verified through use of a cleaned
and sanitized probe thermometer. Other validated internal temperatures, timelines and
cooling parameters by partner agencies are available, such as the Canadian Food
Inspection Agency (CFIA) Meat Hygiene Manual of Procedures.
Minimum Internal Minimum
Item
Cooking Reheating

Whole poultry 82°C (180°F) 74°C (165°F)

Ground poultry, poultry products, poultry

74°C (165°F) 74°C (165°F)
pieces

Food mixtures containing poultry, eggs,

74°C (165°F) 74°C (165°F)
meat, fish or other hazardous food

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Minimum Internal Minimum

Item
Cooking Reheating

Pork, pork product, ground meat other

71°C (160°F) 71°C (160°F)
than ground poultry

Fish 70°C (158°F) 70°C (158°F)

Seafood 74°C (165°F) 74°C (165°F)

Cooling after cooking

Improper cooling of hot foods is one of the top contributing factors of foodborne illness;
however, illnesses arising from this are often underreported due to the more mild and
limited onset of symptoms. For most food items, fully cooking the dish prior to cooling
often prevents bacterial growth; however, some pathogens such as Clostridium
perfringens, a heat-resistant spore forming bacteria, can survive in the food and cause
illness if left in the temperature danger zone for long lengths of time.
While there are no prescribed cooling parameters in the FPR, best practices for the
rapid cooling of hot foods include:
• Use shallow stainless steel food storage containers.
• Store hot food mixtures within an ice bath and stir the food mixture often.
• Use a clean ice wand.
• Most commercial refrigerators are designed to hold food that is already chilled;
most are not intended to cool large volumes of hot food. Be sure to monitor the
refrigerator temperature to ensure adequate temperature control is maintained.
• Monitor the internal temperature of the food item to ensure it meets the accepted
cooling parameters.

Accepted cooling parameters

60°Celsius to 20°Celsius within 2 hours and, 20°Celsius to 4°Celsius within 4 hours.

Cooling from room temperature

This generally means foods prepared at room temperature (or their ingredients) and
placed back into the refrigerator prior to serving, have approximately 4 hours to reach
4°Celsius. For example, fresh whole vegetables stored at room temperature that are
sliced or chopped into a salad would require refrigeration if not served immediately.

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Cold holding
S. 27 (1) (a) Potentially hazardous food shall be distributed, maintained, stored,
transported, displayed, sold and offered for sale only under conditions in
which the internal temperature of the food is 4°Celsius or lower.

All potentially hazardous food must be stored at a temperature of 4°Celsius or less. This
includes foods that have been prepared and cooled to be served cold.

Hot holding
S. 27 (1) (b) Potentially hazardous food shall be distributed, maintained, stored,
transported, displayed, sold and offered for sale only under conditions in
which the internal temperature of the food is 60°Celsius, or higher.

Potentially hazardous foods that have been prepared, cooked, and are intended to be
served hot, must be held at a temperature of at least 60°Celsius.
Ensure equipment for refrigeration or hot-holding of potentially hazardous food is of
sufficient size and contains accurate indicating thermometers that are easy to read.

Holding in temperature danger zone (2

hour max)
S. 27 (2) Subsection (1) does not apply,
(a) to a potentially hazardous food during those periods of time, not to
exceed two hours, that are necessary for the preparation, processing
and manufacturing of the food;

Clarification has been included in the FPR to allow for realistic occurrences of some
food items entering the temperature danger zone during preparation activities for no
more than two hours.
• This does not allow potentially hazardous foods to be held at room temperature
for any other reason.
• This does not apply to low-risk food items identified with a label indicating shelf
stable or does not indicate a requirement for refrigeration on the package.
Best Practice:
• Foods are clearly marked with the time at which they were removed from
temperature control and with the time at which they must be discarded.
• Foods must be at or below 4ºCelsius or at or above 60ºCelsius at the starting
time.
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• Sanitary conditions in the premises are maintained to adequately protect food

from contamination.

Frozen food to be kept frozen

S. 28 Food that is intended to be distributed, maintained, stored, transported,
displayed, sold or offered for sale in a frozen state shall be kept in a frozen
state until sold or prepared for use.

Frozen food items tend to have better quality when stored at colder temperatures. In a
jurisdictional review of regulatory requirements for a specified freezing temperature it
was found that 39/67 (58%) of national and international food safety regulations do not
have a specific temperature for foods held under freezing temperatures.

Food processing records and approved

source
S. 29 (1) Any food that is liable under law to inspection by the Government of
Canada or Ontario, or by an agency of either, in a food premise must be
obtained from a source that is subject to inspection by that entity unless
otherwise permitted under this Regulation and,
(2) Every operator of a food premise shall ensure that records of the
purchase of food for use in the premise are retained on the premise at
least until the first anniversary of the purchase.

Operators must obtain food products (e.g., dairy meat, hen eggs, honey) from sources
that are subject to inspection under provincial and federal legislation, such as the CFIA
and Ontario Ministry of Agriculture, Food, and Rural Affairs (OMAFRA). This is to
ensure all food items are from safe and approved sources.
Food items that do not fall under provincial or federal legislation, must be safe to
consume (e.g., quail eggs) and a record of purchase must be retained.
Records must also be retained for all food items used in the food premise for one
year. This requirement will aid in verifying product traceability in the event of foodborne
illness and outbreaks where a product may be implicated in a food recall.

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Potentially hazardous food storage

S. 30 The equipment used for refrigeration or hot-holding of potentially hazardous
foods must,
(a) Be of sufficient size to store any potentially hazardous food and
maintain it at the applicable temperature set out in section 27; and
(b) Contain accurate indicating thermometers that may be easily read.

Potentially hazardous food must be maintained at the correct temperature at all times;
however, if the size of the equipment is inadequate it becomes possible that the food
item may be at risk of temperature abuse. It is also important to monitor the temperature
of the refrigerator or hot holding equipment to verify that the equipment is capable of
maintaining the potentially hazardous food items at the correct internal temperature.
Where it is difficult for equipment to contain an accurate indicating thermometer, such
as a steam table, it is advised to consult with the PHI. The focus is to ensure adequate
hot holding of the food item and food safety. The use of temperature monitoring through
probe thermometers and recording of temperatures on a log sheet has been discussed
as a recommended approach by some local boards of health.

Other food storage

S. 31 Racks, shelves or pallets that are used to store food in a food premise must
be designed to protect the food from contamination and must be readily
cleanable.

This is an outcome-based requirement that reflects the variety of food storage practices
a food premise may require. It is important for operators to work with a PHI to determine
the best method for protecting food from contamination, or possible contamination, and
maintaining the storage equipment in a clean and sanitary manner.

Demonstration of safe food

handling
The following are regulatory requirements under the FPR with additional information on
safe food handling.
S. 33 (1) Every operator of a food premise shall ensure that every food handler in
the food premise shall,
(a) not use tobacco while engaged as a food handler;

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Smoking indoors is prohibited in Ontario and tobacco is not to be used while handling
food.
S. 33 (1) (b) Every operator of a food premise shall ensure that every food handler
in the food premise shall be clean and practise good personal hygiene;

When working in a food premise it is important to have good personal hygiene to

prevent direct or indirect contamination of food.
S. 33 (1) (c) Every operator of a food premise shall ensure that every food handler
in the food premise shall wear clean outer garments;

Outer garments that are unclean, have food debris, residuals, or grease on the surface
can directly or indirectly contribute to contamination of hands, surfaces, or food items
within the food premise.
S. 33 (1) (d) Every operator of a food premise shall ensure that every food handler
in the food premise shall take reasonable precautions to ensure that food
is not contaminated by hair;

Operators are to ensure that every food handler in the food premise takes reasonable
precaution to ensure that food is not contaminated by hair. This may include the use of
hair nets, baseball caps, visors and beard nets at the operator’s discretion as long as
the outcome is adequately protecting food from contamination.
S. 33 (1) (e) Every operator of a food premise shall ensure that every food handler
in the food premise shall wash hands as often as necessary to prevent
the contamination of food or food areas;

Food handlers are to thoroughly wash their hands before commencing work, each time
after using the bathroom, when returning from a break, after consuming food, after
handling raw food products, or any other activity or instance where hands may become
soiled. Thorough hand washing includes vigorously rubbing together the surfaces of the
lathered hands and exposed arms for at least 20 seconds followed by rinsing with clean
water. Particular attention should be given to the tips of the fingers and between the
fingers where food contact is most likely to occur.
S. 33 (1) (f) Every operator of a food premise shall ensure that every food handler
in the food premise shall be free from any infectious agent of a disease that may be
spread through the medium of food;

Many human illnesses can be transmitted to food from sneezing, coughing, vomiting, or
diarrhea. It is very important to protect the food from contamination from human illness.
If a food handler is experiencing vomiting and diarrhea they must not be permitted to
handle food until symptom free for 24 hours, or symptom free for 48 hours after
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discontinuing use of anti-diarrheal medication. It is also important to note that the

bacteria or viruses can survive after symptoms resolve and continue to spread if the
individual does not practice adequate hand washing or personal hygiene.
S. 33 (1) (g) Every operator of a food premise shall ensure that every food handler
in the food premise shall submit to such medical examinations and tests as are
required by the medical officer of health to confirm the absence of an infectious
agent mentioned in clause (f); and

The MOH has the authority to ask a food handler to submit to medical examination and
tests to confirm the absence of an infectious agent.

S. 33 (1) (h) Every operator of a food premise shall ensure that every food handler
in the food premise shall refrain from any other conduct that could result in
the contamination of food or food areas.
(2) A person who has a skin disease shall not perform any work that brings
him or her into contact with food unless he or she has obtained the
approval of the medical officer of health in writing before performing the
work.

The skin is a vital barrier of protection but it can also be a mechanism to transmit
bacteria such as Staphylococcus aureus or other harmful bacteria. Since there are a
variety of skin diseases, it is important to ensure the skin condition cannot make
other individuals sick.
Additional Recommendations:
• Use of thermometers: Accessible probe thermometers are located conveniently
for food handlers to monitor time and temperature control of potentially
hazardous foods.
• Records for monitoring temperature control: It is recommended to have a system
in place for monitoring and recording temperatures of potentially hazardous food
items.
• Sanitation procedures: This may include cleaning and sanitizing frequency of
food contact surfaces and equipment, recording the concentration of sanitizers
used, and schedules for cleaning equipment and sanitary maintenance of the
food premise.
• Best practices to protect food from contamination may include, but are not limited
to: o
o Food is protected by enclosed containers, cabinets, shields and shelves.
o Food is transported in enclosed containers.
o Food items are handled in a manner to prevent cross contamination by
unclean equipment, utensils, food storage and preparation practices.
All food is stored off the floor.

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Additional Considerations
Food recalls
The CFIA initiates the food safety investigation and recall process when there is reason
to believe that a potentially contaminated product has entered the marketplace. The
CFIA informs the public of a recall, oversees the implementation of the recall and
verifies that all recalled products are removed from store shelves. Food safety
investigations are initiated when:
• There are cases of illness linked to a food or product.
• Food is tested and the results indicate a possible contamination.
• Inspection findings identify a concern.
• Consumer complaints are received.
• There are recalls from other countries that demonstrate a food safety risk.
Recalls can occur after food safety investigations are completed. The board of health
supports food recall notifications by:
• Immediately notifying the CFIA’s Area Recall Coordinator when a recalled
product is found.
• Monitoring for recalled food in the marketplace as part of regular inspections of
food premises.
• Educating operators of institutions that serve vulnerable populations (such as
hospitals, long-term care facilities, and child care centres) to ensure they are
aware of CFIA’s web-based Food Recalls and Allergy Alerts so that they are able
to take appropriate action.
Refer to the full Operational Approaches for Food Safety Guideline, 2018 (or as
current).
It is recommended that all food premises are informed of food recalls and to subscribe
to food recall notifications.

Farmers markets
The FPR exempts certain farmers’ market food vendors from being subject to
compliance with the regulation. However, in accordance with the Operational
Approaches to Food Safety Guideline, 2018 (or as current), boards of health must use a
consistent approach to assess and recognize exempted farmers’ markets:
• The board of health is to request initial verification from each farmers’ market
operator or agent of the farmers’ market, to assess, whether an exemption
applies. This assessment should be based on the anticipated peak of the
farmers’ market operation and based on the best available information provided
by the market operator.

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• The exemption applies if greater than 50% of the vendors are producers of farm
products who are primarily selling or offering for sale their own products intended
for use as food. All vendors including non-food vendors should be considered as
part of the farmers’ market. Operators exempted from the FPR will be requested
to maintain an inventory of vendors on-site or have access available to the
inventory for the PHI to monitor the ongoing application of the exemption.
• Farmers’ market operators that do not demonstrate the majority of vendors are
producers of farm products who are primarily selling or offering for sale their own
products will be subject to the FPR.
• Additional assessments and/or inspections should be carried out as necessary to
ensure compliance with the HPPA including recommendations from PHIs,
suspected food-borne illness/outbreaks, consumer complaints and food recall
action.
Refer to the full Operational Approaches for Food Safety Guideline, 2018 (or as
current).

Special events risk assessment

In accordance with the Operational Approaches for Food Safety Guideline, 2018 (or as
current), the board of health is responsible to develop a plan to manage and assess
special events in order to determine appropriate public health action that includes
education and/or inspection. The board of health is to determine whether a special
event and/or individual food vendors are exempt from the FPR. If the special event
vendor and/or individual food vendor is not exempted from the FPR, the following
factors should be considered, at a minimum in assessing further public health action:
• The type of food being served
• Complexity of food processing and preparation
• The length of the event (e.g., number of days)
• Expected number of attendees
• Expected number of food vendors
• Previously linked foodborne illness/ outbreak
• If special event is serviced by municipal water or power
• If the participating food vendors are routinely inspected food premises
For more information refer to: Association of Supervisors of Public Health Inspectors of
Ontario (ASPHIO) Common Approaches for Farmers’ Markets and Exempted Special
Events: a Guide for Public Health Units; as well as the requirements for boards of
health, outlined in the Operational Approaches for Food Safety Guideline, 2018 (or as
current).

Food donations
Food donations are one component of a comprehensive food system. Food donations
from an inspected food premise to a food charity can be done safely by ensuring both
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the donor and recipient follow safe food handling practices and meet the requirements
of the FPR. Operators are encouraged to discuss all instances of food donation with a
PHI to ensure all food donations are done safely.

Priority populations
It is also important to keep in mind when assessing food safety practices the population
that is served. The Operational Approaches for Food Safety Guideline, 2018 (or as
current) defines priority populations as: Those that are experiencing and/or at increased
risk of poor health outcomes due to the burden of disease and/or factors for disease;
the determinants of health, including the social determinants of health; and/or the
intersection between them. They are identified using local, provincial and/or federal data
sources; emerging trends and local context; community assessments; surveillance; and
epidemiological and other research studies.
Vulnerable or at-risk populations are more likely to experience serious complications
associated with the consumption of contaminated food, such as immunocompromised
individuals, the elderly, pregnant women and children. Food premises that serve these
populations include kitchens and serveries in hospitals, nursing or long-term care
homes and child care settings.

8. Specialty or High Risk Food

Items
Due to the variable nature of potential foodborne illness risks with the example food
items discussed below, PHIs have the authority to approve or deny these practices
based on a risk assessment within their public health unit. Specialty food items include
dishes such as raw meat dishes (e.g., steak tartare, carpaccio), sushi and sashimi and
sous-vide. Note: The Food Safety for First Nations People of Canada: A Manual for
Healthy Practices may be a suitable resource for the preparation of First Nations and
Indigenous foods. The manual is intended to raise awareness on the safe handling,
preparation, and storage practices of traditional and store-bought foods, in order to
reduce the incidence of foodborne illnesses. As well, further guidance on ready-to-eat
smoked fish and multi-ingredient products containing smoked fish is available from
Health Canada.

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Raw meat dishes: Steak Tartare

and Carpaccio
Raw meat dishes from beef, lamb and pork can be contaminated with pathogens. The
risk of foodborne illness depends on the pathogen type and load, which can vary
depending on the animal species, different cuts of meat, and on-farm, abattoir,
processing plant and restaurant practices. There is also evidence that consumption of
contaminated raw meat has led to many foodborne illness outbreaks internationally.7
Best Practice:
• For the operator to create a food safety management plan using HACCP-based
principles.
• Raw meat dishes should not be served in settings where vulnerable populations
are the primary consumer (e.g., child care centres, long-term care homes,
retirement homes, hospitals etc.).
• Demonstration of safe food handling practices including a food safety plan should
be considered in addition to:
o Ensure egg and beef are received and stored at 4°Celsius or lower.
o Use pasteurized eggs or egg products.
o Rinse and clean the lemon and onion prior to chopping.
o Meat must be purchased from an approved source.
o Prepare and consume the raw meat dish as soon as possible after
slaughter.
o Use whole muscle or intact, fresh meat.
o Prepare the raw meat dish as close to service as possible (15-20
minutes).
o Apply heat treatment to the meat before grinding or chopping. Similarly
sear-and-shave procedures (high temperature treatment of intact meat
followed by shaving off the cooked portion of the meat) has the potential to
reduce the microbiological load on intact pieces of meat but cannot
completely eliminate the risk of food-borne illness. Cook or sear the meat
on both the top and bottom sides, to a surface temperature of 63°Celsius.
o Ensure meat is cooled within evidence-based limits.
o The addition of garlic, lemon juice and yoghurt to raw meat has been
shown to assist in reducing microbial load, but does not eliminate the risk
of foodborne pathogens from consuming raw meat dishes.
o Demonstrate good sanitation and food handling practices.
o Equipment used for the preparation and processing of raw meat should be
thoroughly cleaned and sanitized after each use or as often as necessary,
in consultation with a PHI.
Note: The FPR has some flexibility to prepare and serve food that was once prohibited
such as steak tartare. However, some foods are known to be high risk are not allowed
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to be served in Ontario. One example is raw or undercooked ground meat. Ground

meat, such as hamburgers, must be cooked to an internal temperature of 71°Celsius to
be safe.

Sushi / Sashimi
Sushi preparation includes preparation of raw fish that is intended to be consumed raw,
as well as preparation of sushi rice that often includes the addition of vinegar.

Preparation of raw fish

A food safety plan for the safe preparation of raw fish that is intended to be eaten raw is
recommended. Although rare, instances have occurred where parasites have been
consumed from eating raw fish.
Best Practice:
• Fish is purchased from inspected sources and records for food purchases,
including fish, are kept on-site.
• Operators are encouraged to source out suppliers with pre-frozen raw fish or
freeze fish themselves as per the below specifications:
o Frozen to a temperature of -20° Celsius or below for 7 days; or to a
temperature of -35° Celsius or below for 15 hours in a blast freezer.
• Once the raw fish is thawed for preparation, ensure it is kept cold at 4° Celsius or
less.
• Ensure all potentially hazardous foods including raw fish are protected from
contamination.
• Maintain the food premise in a clean and sanitary condition.

Sushi rice
Sushi rice is often prepared with vinegar to lower the pH to a level that can inhibit
microbial growth. However, there is evidence that shows Bacillus cereus can grow in
acidified rice at a pH of 4.6.8
Best Practice:
• Potentially hazardous food items have two hours during preparation at which
they can be held in the temperature danger zone.
• Once the preparation is complete, the prepared sushi and rice must be served
immediately or cooled in a refrigerator to 4 °Celsius or less.
• A food safety plan is recommended which includes a recipe, ingredients list,
retaining temperature control monitoring records and demonstration of safe food
handling.

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Sous-vide
Sous-vide involves cooking potentially hazardous food products under anaerobic
conditions at lower internal temperatures in food grade vacuum packaging. While the
benefits of vacuum packaged food include preserving quality and appearance, it can still
allow for spore-forming pathogens to grow such as Clostridium botulinum, Clostridium
perfringens, and Bacillus cereus. As well, facultative anaerobic pathogens such as
Listeria, Salmonella and pathogenic E. coli can also survive under anaerobic (without
oxygen) environments.9 Therefore the temperatures involved in sous-vide may not be
sufficient to eliminate spores and all pathogenic cells.
Best Practice: Create a food safety plan that utilizes multiple strategies to prevent
pathogen growth such as:
• Receive potentially hazardous food items at temperature below 4°Celsius; store
at 4°Celsius.
• Purchase ingredients from an approved source and prevent cross contamination.
• Use approved length of time and temperatures applied during the heating
process. It is advised to preheat the sous-vide cooker a few degrees higher than
the recommended temperature.
• Minimize the time that potentially hazardous foods are kept at room temperature
(less than 2 hours). If vegetables are used, ensure they are washed and prevent
cross contamination (e.g., separating ready to eat and raw food items).
• Use approved food grade packaging designed for sous-vide applications.
• Use appropriate vacuum sealer capable of maintaining 90-95% pressure and
avoid overlapping foods within pouch.
• Ensure use of a validated recipe and temperature chart that ensures adequate
heat treatment. Verify with a thermometer to ensure required temperature is
reached.
• Ensure food items are cooled quickly after the heating process or kept frozen, if
not served for immediate consumption.
• Ensure cold storage temperatures are 4°Celsius or lower if not served
immediately.
• Consider the properties of the food item such as nutrient content, water activity,
and pH value.
• Ensure adequate sanitation and demonstration of safe food handling practices
are in place.

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9. Cleaning and Sanitizing

Equipment and Utensils
Cleaning and sanitizing is a key component in maintaining a sanitary environment for
food safety practices. It is well documented that pathogens such as Norovirus may
persist on environmental surfaces such as dishware, countertops, and commonly
touched surfaces such as door handles for up to two weeks. Norovirus can spread very
easily from person to person, from a contaminated surface to a person, and can persist
on contaminated food for several days. Adequate cleaning of dishware, equipment, and
food preparation surfaces with detergent followed by sanitizing can significantly reduce
transmission of pathogens.

Considerations
Since there are a variety of different types of food service establishments and volume of
utensils and dishware used in the daily operation, consideration must be given to
ensure the cleaning and sanitizing process are sufficient to meet the operational needs.
Due to the volume and capacity needs of a food service establishment, mechanical
dishwashers should be designed for commercial use; such as NSF/ANSI Standard 3.
To achieve the best results, dishware and utensils should have complete removal of
food residues on the surface of the utensil or dishware article and be subject to either a
two or three compartment sink dishwashing method or commercial dishwasher that has
sufficient heat accumulation from washing, sanitizing, and final rinsing.10 The following
section reviews the requirements in the FPR for cleaning and sanitizing.

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Equipment for cleaning and

sanitizing
S. 18 One of the following types of equipment must be provided in a food premise
for the cleaning and sanitizing of utensils:
(1) Mechanical equipment.
(2) Equipment for washing by hand consisting of drainage racks of corrosion-
resistant material and,
i. a three-compartment sink, or three sinks, of corrosion-resistant material
of sufficient size to ensure thorough cleaning and sanitizing of utensils,
or
ii. a two-compartment sink, or two sinks, of corrosion-resistant material for
the cleaning and sanitizing of utensils, if,
A. the food premise does not use it for multi-service articles,
B. washing and rinsing can be done effectively in the first sink, and
C. the second sink is used for sanitizing as described in section 19.

Utensil sanitization
S 19. Utensils shall be sanitized through the use of,
(a) clean water at a temperature of at least 77° Celsius, or more, for at
least 45 seconds;
(b) a clean chlorine solution of not less than 100 parts per million of
available chlorine at a temperature not lower than 24° Celsius for at
least 45 seconds;
(c) a clean quaternary ammonium compound solution of not less than 200
parts per million at a temperature not lower than 24° Celsius for at
least 45 seconds;
(d) a clean solution containing not less than 25 parts per million of
available iodine at a temperature not lower than 24° Celsius for at
least 45 seconds; or
(e) other sanitizing agents if,
(i) they are approved for use by Health Canada, the Canadian Food
Inspection Agency or the medical officer of health for the intended
purpose,
(ii) they are used in accordance with the manufacturer’s instructions,
and
(iii) a test reagent for determining the concentration of sanitizer is
readily available where the sanitizing takes place.

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Flexibility is provided to allow other sanitizing agents if: they are approved by Health
Canada, the CFIA or the MOH for the intended purpose; are used in accordance with
manufacturer’s instructions; and, have a test reagent for determining the concentration
of the sanitizer.
• Food contact sanitizers are regulated by the Bureau of Chemical Safety, Food
Directorate, Health Products and Food Branch, Health Canada.
• Food contact sanitizers that were deemed acceptable were previously issued a
Letter of Acceptance (LOA) from the CFIA. Acceptable food contact sanitizers
were also included in CFIA’s Reference Listing of Accepted Construction
Materials, Packaging Materials and Non-Food Chemical Products (Reference
Listing). As of July 2, 2014, the CFIA no longer evaluates materials for inclusion
in the Reference Listing.
• Going forward, acceptable sanitizers will have a Letter of No Objection (LONO)
from Health Canada or a Letter of Guarantee (LOG) from the supplier of the
product or material.
• Disinfectants or sanitizers with disinfectant claims (i.e., claims to kill microbial
pathogens) are evaluated by the Natural and Non-prescription Health Products
Directorate, Health Products and Food Branch, Health Canada. Not all
disinfectants are suitable for use on food contact surfaces and products should
specify the intended/appropriate use of the disinfectant. Disinfectants are issued
a unique Drug Identification Number (DIN) by Health Canada.
Note:
• Always follow the manufacturers’ instructions for use and safety precautions.
• Test reagents for chlorine, quaternary ammonium and iodine are recommended
to verify the sanitizing concentration at the prescribed level.
• Concentration levels may vary depending on the functioning of dispensing
equipment and frequency of replenishing sanitizing solutions.

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Mechanical dishwashers
S 20. (1) Mechanical dishwashers must be,
(a) so constructed, designed and maintained that,
(i) the wash water is sufficiently clean at all times to clean the dishes
and is maintained at a temperature not lower than 60° Celsius or
higher than 71° Celsius, and
(ii) the sanitizing rinse is,
(A) water that is maintained at a temperature not lower than 82°
Celsius and is applied for a minimum of 10 seconds in each
sanitizing cycle, or
(B) a chemical solution described in clause 19 (b), (c), (d) or (e);
and
(b) provided with thermometers that show wash and rinse temperatures
and that are so located as to be easily read.
S 20. (2) Subsection (1) does not apply to a mechanical dishwasher that bears a
certification from NSF International that certifies it for commercial use.

NSF/ANSI Standard 3 for Commercial Ware-washing Equipment is tested under

laboratory conditions and demonstrates adequate microbial removal.
Differences in the Ontario specifications compared to the NSF/ANSI standard i:
Item Ontario NSF/ANSI Standard 3
Wash water temperature Both high temp and high temp dishwasher 66
chemical °C -74°C
60°C-71°C chemical sanitizer ≥ 49°C
Hot water sanitation 82°C 74°C; 82°C
Chlorine min. 100 ppm at 24 °C min. 50 ppm at 49°C
Iodine min. 25 ppm at 24°C 12.5-50ppm at 24°C
Quaternary ammonium min. 200 ppm at 24°C 150-400ppm at 24°C

Commercial dishwashers certified to NSF/ANSI standard 3 are tested under strict

laboratory conditions and verified to achieve a 5-log10 or 99.999% reduction of bacteria.
Hot water sanitization for stationary rack mechanical dishwashers must reach at least
74°Celsius, and all other commercial dishwashers must reach 82°Celsius.

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S 20. (3) Subsections (1) and (2) do not apply if the medical officer of health is
satisfied that the mechanical dishwasher will effectively clean and
sanitize utensils and is appropriate for use at the food premise.

Flexibility in the FPR allows for emerging technologies that, upon technical and scientific
review, can be granted approval by the MOH. There are instances where residential
dishwashers have been requested for use in limited settings such as child care
programs due to the low volume of dishware used in the premise. NSF/ANSI Standard
184 Certified residential dishwashers could be considered as an alternative if the model
is deemed to meet the 5-log10 bacterial load reduction when operated per
manufacturer’s instructions.

Cleaning and sanitizing of utensils

S. 21 (1) Multi-service articles shall be cleaned and sanitized after each use.
(2) Utensils other than multi-service articles shall be cleaned and sanitized as
often as is necessary to maintain them in a clean and sanitary condition.

Multi-service articles used by a patron must be cleaned and sanitized after use. Other
utensils must be cleaned and sanitized as often as is necessary. While, there are a
variety of food premises and contexts, it is generally recommended to replace utensils
every four (4) hours with a clean article to prevent bacterial growth. It is also
recommended that all multi-service articles and utensils be cleaned and sanitized
throughout the day to keep up with demand and to maintain the premise in a sanitary
manner. It is recommended that operators discuss cleaning and sanitizing schedules
with a PHI.

Best practice for cleaning and sanitizing

deli meat slicers
Adequate cleaning and sanitizing of deli meat slicers is important to prevent the spread
of illnesses such as Listeria. Deli meat slicers should be disassembled, cleaned and
sanitized at least every four hours. The manufacturer’s instructions for cleaning and
sanitizing the slicing equipment should be followed as there are a variety of sizes, types,
and components to consider when cleaning and sanitizing deli meat slicers. It is
important to discuss cleaning and sanitizing procedures with a PHI and ensure
employees responsible for using the equipment are properly trained on cleaning,
sanitizing and inspecting the components for open seams, cracks or crevices. It is
recommended that slicers should be free of damage and their seams and seals be
routinely inspected before being disassembled for each cleaning.11

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• Cleaning: Detailed cleaning and scrubbing of deli meat slicers is recommended

in a way that effectively removes gross debris, soil, and bacterial films. The
cleaning process should include disassembly of slicers and should ensure that
hard-to-reach areas where Listeria can reside are addressed.
• Sanitizing: After cleaning, deli meat slicers should be sanitized. The following
are recommendations for sanitizing:
o Follow the manufacturer’s recommendations for the sanitizer used (e.g.,
concentration, temperature, and contact time);
o Use hot water/moist heat combined with chemical sanitizers on hard to
clean surfaces; and
o Periodically rotate sanitizers.
• Maintaining Sanitary Conditions
o Maintain sanitary conditions of the food preparation area and other
environmental surfaces throughout the day to prevent cross
contamination.

Cleaning and sanitizing of

surfaces
S. 22 The surfaces of equipment and facilities other than utensils that come into
contact with food are cleaned and sanitized as often as is necessary to
maintain such surfaces in a sanitary condition.

Equipment that is used for food preparation should be cleaned and sanitized as often as
necessary. It is recommended that operators work with a PHI to discuss recommended
cleaning and sanitizing schedules.

Storage of substances
S. 23 Toxic or poisonous substances required for maintenance of sanitary
conditions shall be,
(a) kept in a compartment separate from food so as to preclude
contamination of any food, working surface or utensil;
(b) kept in a container that bears a label on which the contents of the
container are clearly identified; and
(c) used only in such manner and under such conditions that the substances
do not contaminate food or cause a health hazard.

Toxic or poisonous substances such as concentrated or mixed cleaning and sanitizing

products can contaminate food, surfaces, or utensils if improperly handled. It is also

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important to label the containers to ensure employees/are aware of the product and
have been provided instructions for use.
Best Practice:
Develop a written sanitation plan including:
• A process to ensure that all multi-service articles such as dishware and cutlery
are cleaned and sanitized after each use.
• To ensure utensils other than multi-service articles are cleaned and sanitized as
often as is necessary to maintain them in a clean and sanitary condition.
• To ensure all surfaces of equipment and facilities other than utensils that come
into contact with food are clean and sanitized as often as is necessary to
maintain such surfaces in a sanitary condition.
• Employees are aware of cleaning and sanitizing procedures and ensure that any
toxic or poisonous substances required for maintenance of sanitary conditions
are kept in a compartment separate from food so as to prevent contamination of
any food, working surface or utensil.
• Cleaning or sanitizing agents are kept in a container that bears a label on which
the contents of the container are clearly identified and used in a manner that the
substances do not contaminate food or cause a health hazard.
• Monitor the sanitizer concentration with a test reagent.
• Ensure a process to verify the mechanical equipment is kept in good repair and
suitable for its intended purpose.
• Provide documentation such as a list of all cleaning and sanitizing agents used in
the premise including their concentrations and uses.
• Provide written procedures on cleaning and sanitation, including procedures for
monitoring with test reagents. Include the manufacturer’s instructions.
• Provide the required test reagent for determining the concentration of sanitizer
and ensure that it is readily available where the sanitizing takes place.

10. Commodity requirements

Manufactured meat
Manufactured meat products undergo various processes such as curing, smoking,
dehydration, and fermenting. These processes are required to be carefully planned and
monitored following HACCP-based principles. Example food items include cured deli
meats, smoked meats, jerky, and pepperettes.
Manufactured meat products include:
• Jerky and jerky-like products: Lean meat that is dehydrated and ready to eat.
• Whole muscle dried meat: Larger cuts of meat, mostly pork or beef that are cured
with nitrite/nitrate/ or salt and slowly dried. (e.g., prosciutto).

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• Fermented ready to eat meat: The use of bacterial culture to produce lactic acid
to bring down the pH to preserve meat, includes a dry or semi-dry process (e.g.,
fully cooked pepperettes, cold-smoked pepperoni, and salami).
Other provincial resources may be useful in providing guidance on food safety hazards
associated with manufactured meat products, such as OMAFRA’s Meat Plant
Guidelines.

Written food safety procedures

S. 34 (1) Every operator of a food premise at which manufactured meat products
are manufactured must develop written food safety procedures relating to
the manufactured meat products designed to ensure that no health hazard
arise in relation to their use.
(2) The written procedures referred to in subsection (1) must be approved by
a medical officer of health or public health inspector.
(3) Subsection (2) does not apply if the food premise is a meat plant licensed
under Ontario Regulation 31/05 (Meat) made under the Food Safety and
Quality Act, 2001.
(4) The operator referred to in subsection (1) shall ensure that the procedures
are followed in the food premise.

Food safety procedures are necessary to ensure all stages of the meat processing
activities are planned to address HACCP-based principles and activities to ensure the
food products are safe to eat. The food safety procedures must be approved by the
MOH or PHI.
A Food Safety Plan that follows HACCP and CCP principles will help ensure the food
item is processed safely. An example of meat processes to destroy microbial
contaminants, examples include:
• Often the meat is frozen and requires a tempering process: thaw under
refrigeration or fresh cold running water.
• Cure with salt and nitrates at the appropriate ratios.
• Heat meat prior to drying (e.g., cooked jerky > 71°Celsius for 15 seconds).
• Dehydrate to reach appropriate water activity (Aw). Ensure to control humidity
levels.
• Adequate fermentation at the appropriate temperature and length of time to
reach pH levels sufficient to prevent the growth of pathogens.
• Follow adequate curing/ drying temperatures and length of time.
Note: Domestic equipment for meat processing is not sufficient to be used
commercially.

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Consumption of manufactured
meat products
S. 35 In a food premise, manufactured meat products shall be subject to a
process sufficient to destroy pathogenic bacteria, parasites, and cystic
forms of parasites and any other forms of contamination that would
render the products unsafe to eat.

There are a variety of methods used during meat processing that are deemed to
sufficiently destroy microbial contaminants.

Manufactured meat product

records
S. 36 (1) Every operator of a food premise in which meat products are
manufactured shall ensure that records for manufactured meat products
are created and retained on the premise at least until the first anniversary
of the date on which they were made.
(2) The records referred to in subsection (1) shall include the kinds of meat
products manufactured, the names and addresses of suppliers that
supplied the products used in manufacturing, the weight of the meat
products, and the dates of receipt of products used in the manufacturing.

Manufactured meat identifiers

S. 37 (1) Every manufactured meat product that is transported, handled, distributed,
displayed, stored, sold, or offered for sale at a food premise shall be
identified as to the meat processing plant or origin by a tag, stamp, or
label affixed to the product.
(2) Subsection (1) does not apply to a manufactured meat product stored,
sold or offered for sale in a retail outlet at the plant of origin.

The meat products will contain tags, stamps or labels that identify the plant where the
meat is processed. These plants are inspected under the Canadian Food Inspection
Agency or Ontario Ministry of Agriculture, Food and Rural Affairs.

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Game meat obtained from hunting

Review of S. 38 is recommended in full detail,
S. 38 (1) The only meat permitted at a food premise is meat that has been obtained
from an animal inspected and approved for use as food in accordance
with either Ontario Regulation 31/05 (Meat) made under the Food Safety
and Quality Act, 2001 or the regulations made under the Meat
Inspection Act (Canada) and that has been stamped and labelled or
otherwise identified in accordance with that regulation or that Act.

Exemptions under S. 38 include S. 38 (2), (3), (5) and (6). For example, some food
premises may conduct custom-cutting, wrapping, and freezing of game meat obtained
through hunting. This meat cannot be sold to the public and must be labelled
“Consumer owned, not for Sale.”
Wild game meat may also be served provided certain prescribed food safety conditions
are met. Some of these conditions include: ensuring the meat is handled, prepared and
stored so that it does not come into contact with other food before the other food is
served; notifying patrons and staff in writing each time they are served the meat; and
posting the notice in a conspicuous place at the entrance of the venue. The operator
must keep a list of all patrons who attend, contact information, and food donor contact
information.
For additional information on these requirements and exemptions for a food premise in
a meat plant licensed under Ontario Regulation 31/05 (Meat) and the Sioux Lookout
Meno-Ya-Win Health Centre, please refer to section 38 of the Food Premises
Regulation in full. It is also recommended to consult with a PHI for more information.

Milk and milk products

The FPR requirements apply to milk from cows, goats and sheep.
All milk must be pasteurized according to sections 39-42. The operator must keep a
record of information that includes:
• The name and date of operation,
• The number of the pasteurizer, if more than one is in use, to which the
recording device is attached.
• The temperature of the indicating thermometer at some time corresponding
with a marked point in the holding period.
• The name of the milk product being pasteurized.
The record must be signed and retained for at least one year after it was made, or, for
milk products with a shelf life greater than one year, until that shelf life has expired.
These records must be provided to a PHI or MOH on request.

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For more information on equipment cleaning and sanitizing, labelling, or repackaging of

milk or milk products, see sections 44-46.

Cheese from unpasteurized milk

S. 43 Subsection 18 (2) of the Act does not apply to cheese made from
unpasteurized milk if the cheese has been subjected to conditions of storage
that are sufficient to destroy pathogenic bacteria and toxins and any other
forms of contamination that would render the cheese unsafe to eat.

Processing facilities that manufacture, process or prepare unpasteurized cheese are

exempt from the prohibition in subsection 18 (2) of the Health Protection and Promotion
Act on selling, offering for sale, delivering or distributing a milk product processed or
derived from milk that has not been pasteurized. The exemption applies only where the
cheese has been subjected to conditions of storage that are sufficient to destroy
pathogenic bacteria and toxins and any other forms of contamination that would render
the cheese unsafe to eat.

Eggs
S 47 (1) No operator of a food premise shall store, handle, serve, process,
prepare, display, distribute, sell or offer for sale ungraded or Grade “C”
eggs.
(2) Despite subsection (1), the operator of a registered egg station may store
and handle ungraded eggs for the purpose of grading and may sell, offer
to sell and transport Grade “C” eggs to a registered processed egg
station.
(3) Subsection (1) does not apply to eggs from animals other than the
domestic hen if,
(a) the eggs are in clean condition, with no visible cracks, at the time they
enter the food premise; and
(b) the eggs are transported and stored at a cold-holding temperature of
4° Celsius, or less.

The grading requirements for eggs within the FPR refer to domestic hens. Domestic
hens are defined as: a hen of the domestic chicken belonging to the species Gallus
Domesticus.
All other eggs from animals other than domestic hen must be in clean condition with no
visible cracks at the time they enter the food premise and are transported and stored at
a cold holding temperature of 4°Celsius or less.

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The Egg Regulation under the Canada Agricultural Products Act (CAPA) defines eggs
as “an egg of the domestic hen” therefore those are the only eggs that are graded. As a
result, the previous Ontario Regulation 562, Food Premises did not allow operators to
store, process or serve ungraded eggs. This prohibited operators from selling any other
eggs commonly consumed, such as quail eggs. Non-hen eggs currently have no
grading or inspection oversight, yet food premises routinely have non-hen eggs such as
duck, quail or goose at their premises. The new FPR will address minimum basic
requirements for non-hen eggs that will improve food safety.
Note: Most of the provisions of the Safe Food for Canadians Act are scheduled to come
into force in January, 2019. When this occurs the Meat Inspection Act and the Canada
Agricultural Products Act will be repealed.

11. Glossary
Corrosion-resistant material: Any material that maintains its original surface
characteristics after, (a) repeated exposure to food, soil, moisture or heat, or (b)
exposure to any substance used in cleansing and sanitizing.
Critical Control Point (CCP): A point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated, or reduced to
acceptable levels.
Domestic hen: A hen of the domestic chicken belonging to the species Gallus
Domesticus.
Eggs: Raw eggs in the shell.
Enteric: Relating to, or affecting the intestines
Equipment: Any appliance, apparatus or device that is or may be used in the operation
or maintenance of a food premise, including vending machines, but does not include
utensils or multi-service articles.
Farmers’ market food vendor: The operator of a stall or other food premise that is
located at a central location at which a group of persons who operate stalls or other
food premises meets to sell or offer for sale to consumers products that include, without
being restricted to, farm products, baked goods and preserved foods, and at which the
majority of the persons operating the stalls or other food premises are producers of farm
products who are primarily selling or offering for sale their own products.
Farm products: Products that are grown, raised or produced on a farm and intended
for use as food and include, without being restricted to, fruits and vegetables,
mushrooms, meat and meat products, dairy products, honey products, maple products,
fish, grains and seeds and grain and seed products.
Food contact surface: The surface of counters, equipment and utensils with which
food may normally come into contact.

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Food Handler: Any person who is employed in a food premise and handles or comes
into contact with any utensil or with food during its preparation, processing, packaging,
service, storage or transportation.
Food handler training: Food safety training provided by a local board of health,
agency of a board of health or through a program that the Ministry of Health and Long-
Term Care has recognized as being equivalent to the standards established by the
Ministry of Health and Long-Term Care.
Food premise: A premises where food or milk is manufactured, processed, prepared,
stored, handled, displayed, distributed, transported, sold or offered for sale, but does
not include a room actually used as a dwelling in a private residence (HPPA).
Food premise owner/ operator: The person who has the legal obligation for food
safety in the food premise, such as the owner or the owner’s agent. The operator can
also be a food handler.
Food service premise: Any food premise where meals or meal portions are prepared
for immediate consumption or sold or served in a form that will permit immediate
consumption on the premises or elsewhere.
Hand washing station: A hand basin with hot and cold running water that is located in
close proximity to a soap dispenser and either a mechanical hand dryer or a single-
service towel dispenser.
Hazard Analysis Critical Control Point (HACCP): A system used throughout the food
industry to enhance food safety. The system looks at hazardous food, identifies the
greatest risk factors and makes the necessary changes to reduce or eliminate the risk.
HACCP also monitors overall food handling.
Low-risk food: Food that is not potentially hazardous food.
Manufactured meat product: Food that is the product of a process, that contains meat
as an ingredient and that is customarily eaten without further cooking, and includes
meat that is processed by salting, pickling, fermenting, canning, drying or smoking or
otherwise applying heat or to which edible fats, cereals, seasonings or sugar have been
added.
Mobile food premises: A trailer, cart, or vehicle-mounted food premise or other
itinerant food premise which is capable of being readily moved and in which food is
prepared and offered for sale to the public.
Multi-service article: Any container or utensil that is intended for repeated use in the
service or sale of food.
Outbreak: An incident in which two or more persons experience similar illness after a
common source exposure.
pH: pH is a measure of the degree of acidity or alkalinity of a solution. Values between
0 and 7 indicate acidity and values between 7 and 14 indicate alkalinity, where 7 is

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considered neutral. Generally, potentially hazardous food items with a pH less than 4.6
is preventative in microbial growth.
Public Health Inspector (PHI): PHIs are qualified professionals who have obtained a
degree from a specialized public health program and have the Certificate in Public
Health Inspection (Canada) granted by the Canadian Institute of Public Health
Inspectors and hired by a local board of health.
Potentially hazardous food: Food in a form or state that is capable of supporting the
growth of infectious or toxigenic micro-organisms and which requires time and
temperature control to limit such growth.
Sanitizing: Treatment designed to reduce the level of microorganisms to a level that
will not compromise the safety of food products, and “sanitize” has a corresponding
meaning.
Serving: Includes self-service.
Single-service article: Any container or eating utensil that is to be used only once in
the service or sale of food.
Single-service towel: A towel that is to be used only once before being discarded or
laundered for reuse.
Utensil: Includes kitchenware, tableware, glasses, cutlery or other similar items used in
the handling, preparing, processing, packaging, displaying, serving, dispensing, storing,
containing or consuming of food.
Water activity (Aw): Water Activity (Aw) is the ratio of water vapour pressure of a food
product to the vapour pressure of pure water at the same temperature and pressure.
Generally, food products with an Aw of less than 0.85 are considered shelf stable.

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12. References
1. FOOD PREMISES, Reg. 493/17. Available from:
https://www.ontario.ca/laws/regulation/170493
2. Health Protection and Promotion Act, RSO 1990, c H.7. Available from:
https://www.ontario.ca/laws/statute/90h07
3. Ontario Agency for Health Protection and Promotion (Public Health Ontario).
Reportable disease trends in Ontario, 2014. Toronto, ON: Queen's Printer for
Ontario; 2016.
4. INTEGRATED ACCESSIBILITY STANDARDS, O. Reg 191/11. Available from:
https://www.ontario.ca/laws/regulation/110191
5. Ontario. Ministry of Health and Long-Term Care. Operational Approaches for
Food Safety Guideline, 2018. Toronto, ON: Queens Printer for Ontario; 2018.
Available from:
http://www.health.gov.on.ca/en/pro/programs/publichealth/oph_standards/protoc
olsguidelines.aspx#guidelines
6. BUILDING CODE, O Reg. 332/12, s.9.3.1 (1). Available from:
https://www.ontario.ca/laws/regulation/120332
7. Ontario Agency for Health Protection and Promotion (Public Health Ontario).
Evidence Brief: Can you prepare raw meat dishes safely? Toronto, ON. 2018.
8. Lee C. Safety and pH measurements of sushi rice in Japanese restaurants in
Burnaby BC, Canada. Environmental Health Journal. 2014 Aug 8. Available from:
http://www.ncceh.ca/content/ncceh-student-project-award-2014-c-lee
9. Ontario Agency for Health Protection and Promotion (Public Health Ontario),
Parto N, Kim JH. Case study: Sous vide. Toronto, ON: Queen’s Printer for
Ontario; 2016.
10. Ontario Agency for Health Protection and Promotion (Public Health Ontario).
Scientific and technical advice: reduced temperatures for commercial
dishwashers (unpublished). Toronto, ON. 2015.
11. Ontario. Ministry of Health and Long-Term Care. Rapid Response on Retailers’
Cleaning and Sanitizing Practices for Deli Meat Slicers (unpublished). Toronto,
ON. 2018.

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ISBN 978-1-4868-3216-3 PDF Queen’s Printer of Ontario