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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 guidelines

Washing your hands after handling returned beverage containers and reusable food containers will minimize spread of infectious diseases, such as norovirus and COVID.  Further information about reusable containers, now acceptable at food premises when requirements are met, are found on the Ministry of Health site.

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

SOURCE: Food Premises Guidelines ( )
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