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Food safety training is a requirement of the Food Premises Regulation. In BC, the FOODSAFE Level 1 course or its equivalent is recognized as meeting this requirement. The local Health Authority administers the FOODSAFE education program in their region.
List of equivalent FOODSAFE Level 1 courses.
For information on the FOODSAFE course equivalency process, contact Food Protection Services.
FOODSAFE Knowledge Retention Study, 2009
BCCDC Environmental Health provides policy and scientific advice to the local Health Authorities and public. One way this is done is by developing guidelines and food safety information that are used as a basis for programs administered by the Health Authorities.
photo: www.befoodsafe.ca |
These guidelines (below) are useful to operators of food facilities, who have the responsibility to ensure that food served to the public is safe (Part 2 of Food Safety Act). Every operator must also have written food handling and sanitation procedures to ensure no health hazards occur at their premises (Division 6 of Food Premises Regulation)
Food Guidelines
Guidelines for the Sale of Foods at Temporary Markets April 2012 [PDF 276 kb]
New for 2011 (one pg summary)
Temporary markets such as farmers markets sell many items in addition to fresh produce. These guidelines provides recommendations for the preparation and display of food intended for sale at temporary food markets.
Food Safety Guidelines for Food Banks October 2002 [PDF 840 kb]
Food banks are unique in that they have very different needs than other foodservice/retail premises. Food banks rely mainly on donations; with that comes a whole variety of issues. The source of the food varies. The history of the food may be unknown. How was the food stored etc. The materials contained in this guideline are designed to be used as a resource for training staff and volunteers.
Food Safety Guidelines for Soup Kitchens October 2002 [PDF 916 kb]
The materials contained in this guideline are designed to be used as a resource for training staff and volunteers. Soup kitchens are unique in that they have very different needs from those of restaurant/retail premises. Soup kitchens rely mainly on donations, which raises a variety of issues. The source of the food varies. The history of the food may also be unknown. How was the food stored? How long was the food stored?
Food Protection - Vital to Your Business March 2010 [PDF 753 kb]
This publication covers planning a food business, getting and keeping an operating permit, ensuring safe food supplies, storing and displaying food, preparing, cooking, serving and dispensing food, illnesses and how to prevent them, cleaning and storing dishes and utensils, maintaining equipment, maintaining a food business, operating vending machines and information on the FoodSafe Training Program.
Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way May 2009 [PDF 558 kb]
Food safety does not happen by accident. To prepare safe food, you must follow certain steps and procedures throughout the entire food preparation process. You have to think, and you have to pay attention to how you prepare food, to make sure it is safe. This is the basis for developing your own Food Safety Plan. A basic Food Safety Plan uses the "HACCP" method.
Translated into Simple Chinese - Food Protection - Vital to Your Business March 2010 [PDF 921 kb]
Translated into Traditional Chinese - Food Protection - Vital to Your Business March 2010 [PDF 912 kb]
Translated into Punjabi - Food Protection - Vital to Your Business March 2010 [910 kb]
Translated into Chinese - Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way July 2005 [PDF 2,583 kb]
Translated into Punjabi - Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way July 2005 [PDF 746 kb]
The information on these pages represent the work we do on behalf of the public, industry and government. Some of this information was written for the general public and some was written in technical language for public health.
Contact us:
Food Protection Services phone 604-707-2440
NCC Environmental Health phone 604-707-2445
Poison Control Centre phone 604-682-5050 or 1-800-567-8911
