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- B.C. has a range of legislation regulating food safety on-farm and at food processing, food service and food retail levels.
www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-legislation
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How does the Food Safety Act work in British Columbia?
What are the food safety regulations in BC?
Do restaurants need food handler certification in British Columbia?
Who is responsible for food safety in British Columbia?
Where can I find information about food safety in BC?
What are provincial food safety laws?
Aug 22, 2018 · The Food Safety Act regulates B.C.'s food industry, from agriculture and processing to retail and restaurants. The Ministry of Health administers the Food Safety Act, except as it relates to food establishments where animals are slaughtered for food purposes (i.e., abattoirs).
The Food Safety Act regulates the entire spectrum of British Columbia’s food industry, from production and manufacturing to retail and restaurants. The Act provides a solid regulatory framework for B.C.’s food safety legislation.
Aug 11, 2022 · Learn more about food safety in B.C.: Food Safety Legislation; Food Safety Provincial Policies; Food Safety Courses; Food Safety & Sanitation Plans; Food Security. Food security is the foundation for healthy eating and requires a food supply that is stable and sustainable.
These laws require that food sold in B.C. is safe and suitable for human consumption and meets all standards set out in the Food Safety Act. Food safety laws are governed by: British Columbia Centre for Disease Control (BCCDC) British Columbia Ministry of Health.
All restaurants and food businesses in British Columbia are subject to a number of provincial food handler safety laws and regulations, including: The Food Safety Act. The Ministry of Health’s Public Health Act, notably the Food Premises Regulation. The Milk Industry Act and the Milk Industry Standards Regulation.
Food Safety Act. This Act is current to October 22, 2024. See the Tables of Legislative Changes for this Act’s legislative history, including any changes not in force.
12 Every operator of food premises must ensure that all food on the premises is (a) protected from contamination, and (b) offered for sale, sold, supplied, handled, prepared, packaged, displayed, served, processed, stored, transported and dispensed in a sanitary manner and without risk of spoilage. [am. B.C. Reg. 59/2013, Sch. s. 3.]