Food Premises Guidelines

Operators of food facilities are responsible for ensuring that food served to the public is safe and must have written food handling and sanitation procedures to ensure no health hazards occur at their premises.

Responsibilities are outlined in the Food Safety Act) and Food Premises Regulation).

Food safety for restaurants & farmers markets

Ensuring Food Safety – Writing Your Own Food Safety Plan – The HACCP Way – A Guide for Food Service Operators – HACCP stands for "Hazard Analysis - Critical Control Points | Chinese | Punjabi
Guideline for Food Premises Operating Permits and Fees Guidelines
Food Protection: Vital to Your Business | Simplified Chinese | Traditional Chinese | Punjabi
Temporary Food Markets – Guidelines for the Sale of Foods at Temporary Markets

Equipment

Cooking & foods

Guidelines for Using Time as a Public Health Control at Ambient Temperatures
Guidelines for restaurant sous vide cooking safety in British Columbia (BCCDC, July 2017) | French (courtesy of New Brunswick Ministry of Health)
Sous vide style cooking requirements (one page outline)

Eggs

For guidelines on retail meat operations, see Meat, Poultry & Eggs Guidelines.

Food Premises – Guideline for Pooling Eggs Safely | Chinese | Korean | Punjabi | Tagalog | Vietnamese

Fish & shellfish

For guidelines on retail fish operations, see Fish & Shellfish Processing Plant Guidelines.

Oysters

Sushi

Sushi safety

Tuna & farmed fish

Fish retail: Guideline for the exemption of certain species of tuna and farmed fish from the parasite destruction processes (freezing) prior to service in a raw of lightly cooked form

Provincial Health Services Authority