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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 for restaurants & farmers markets

Equipment

Cooking & foods

Eggs

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

Fish & shellfish

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

Oysters

Sushi

SOURCE: Food Premises Guidelines ( )
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