This detailed guideline provides direction for the design, construction and operation of mobile food premises.
Different types of mobile food premises are highlighted with operational and physical requirements described in simple and straightforward language.
Guidelines for Food Distribution Organizations with Grocery or Meal Programs
This guideline replaces and updates the Food Bank and Soup Kitchen guidelines. New materials include relationships with food donors, volunteers and other FDOs, liability issues for FDOs, providing nutritious as well as safe foods. Visit the food security page for example MOU agreements, and flowcharts to evaluate frozen, refrigerated and boxed
Guidelines for restaurant sous vide cooking safety in British Columbia
This comprehensive guideline was created by a working group of Chefs and EHOs. It examines sous vide style cooking safety and provides sous vide food flow charts, food safety plan requirements and best practices for sous vide style cooking.
One pg handout for sous vide style cooking requirements. Interested in starting sous vide? This will outline the public health requirements for your premise.
Video training presentation on sous vide safety, presented to BC Canadian Institute of Public Health Inspectors.
- Sous Vide Guidelines in French
Guidelines for the Sale of Foods at Temporary Markets
Temporary markets such as farmers markets sell many items in addition to fresh produce. These guidelines provide recommendations for the preparation and display of food intended for sale at temporary food markets.
Guidelines for Using Time as a Public Health Control at Ambient Temperatures
Potentially hazardous foods that have been left at ambient temperatures (19°C to 24°C) for longer than 4 hours, or brought in and out of temperatures between 4°C and 60°C are leading causes of foodborne illness outbreaks in food premises. Time and temperature controls help to minimize the growth of pathogens that cause foodborne illness. Using time only as a public health control for potentially hazardous foods that are kept at ambient temperatures can be done safely provided adequate sanitation, time and other controls are in place. These Guidelines have been developed to provide guidance in this area.
Guideline for Mechanical Warewashing in Food Service Establishments
Specifications for commercial dishwashers, such as temperature requirements and sanitizer concentrations to meet food safety standards (specifically, Section 17 of the Food Premises Regulation) are outlined in this guideline.
Guideline for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products
There have been at least 4 documented E. coli O157:H7 outbreaks associated with the consumption of donairs in Canada since 2004. This guideline identifies procedures required to ensure that donairs are prepared safely and explains the secondary cooking process and temperatures specified for donair cones.
Guidelines for the Safe Transport of Carcasses, Poultry and Meat Products
An important aspect of ensuring meat is safe to consume is how meat is transported after the slaughterhouse. This applies to anyone who handles, transports, distributes and stores meat products and carcasses destined for public sale and human consumption. This includes owners and operators of food premises, such as licensed slaughter facilities, butcher shops, food retailers and those who transport meat products to any of these facilities. This guideline has been developed to provide guidance for the safe transportation for carcasses, poultry and meat products.
Guidelines for Cutting and Wrapping Un-inspected Meat
This document provides guidance to approved food premises (e.g. butcher shops) that provide cut-and-wrap services for un-inspected meat and/or game. Following this guideline should result in compliance with the general sanitation provisions of the Food Premises Regulation. The final outcome of this guideline is to ensure that un-inspected meat in BC is not contaminated.
Guidelines for Donation of Culled Game Meat
These standards apply to situations in which wild ungulates are culled for management purposes and the meat is subsequently made available through a donation system. The high protein and low fat meat obtained from game animals, can greatly increase the dietary diversity and nutrition of economically disadvantaged recipients. The benefits of donating wild game meat in these circumstances can outweigh any disadvantages or costs such a program may entail. All meat derived from these culls must be processed by approved facilities and must be donated to individuals or families for their personal consumption only, or to food distribution organizations.
Food Protection - Vital to Your Business
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. The guideline has also been translated into:
Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way
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. The guideline has also been translated into:
Food Premises Operating Permits and Fees Guidelines
This guideline has been developed to assist Health Authorities in interpreting legislation and policy regarding the application of fees to operation of premises, in accordance with the Health Act Fees Regulation.
Food Premises - Guideline for Pooling Eggs Safely
Since 2008, BC public health has seen a large increase in the number of people who have eaten eggs and gotten sick from Salmonella enteritidis. This document provides guidance to food premises outlining the procedures required to ensure that pooled (mixed) eggs are prepared safely and cooked to specified minimum temperatures and times. Following this guideline will help ensure that menu items containing pooled eggs are safe to eat. The guideline has also been translated into: