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Removed outdated and redundant food premises requirements
- The Food Premises Regulation has removed outdated and redundant food premises requirements that no longer apply to modern foodservice establishments, offering foodservice operators more flexibility in areas like safe food preparation procedures, food handling, and cleaning and sanitizing procedures.
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ONTARIO REGULATION 493/17. FOOD PREMISES. Consolidation Period: From January 1, 2020 to the e-Laws currency date. Last amendment: 471/19. Legislative History: 471/19. This is the English version of a bilingual regulation. CONTENTS
- Law Document English View
(2) This Regulation applies to all food premises except, (a)...
- Health Protection and Promotion Act, R.S.O. 1990, C. H.7
(4) Every person who operates a food premise shall furnish...
- Food Premises Reference Document, 2019
Ontario Regulation 493/17, Food Premises (FPR) (pursuant to...
- Law Document English View
Jan 1, 2020 · ONTARIO REGULATION 493/17. FOOD PREMISES. Consolidation Period: From January 1, 2020 to the e-Laws currency date. Last amendment: 471/19. This is the English version of a bilingual regulation. PART I. Interpretation and Application. 1. (1) In this Regulation,
- 1. Preamble
- Purpose
- Foodborne outbreaks
- Best Practices:
- Commencement of operations
- Disclosure of inspection results
- 5. Mobile Food Premises
- 4. (1) In every mobile food premise,
- Hand washing
- Equipment, utensils and multi-service articles
- Arrangement of furniture
- Garbage and wastes
- Live birds or animals
- Cloths and towels
- Food safety plan
- Internal cooking temperatures
- Cooling after cooking
- Food processing records and approved source
- Potentially hazardous food storage
- Food recalls
- Food donations
- Priority populations
- 8. Specialty or High Risk Food Items
- Raw meat dishes: Steak Tartare and Carpaccio
- Sushi / Sashimi
- Preparation of raw fish
- Best Practice:
- Sous-vide
- Best Practice:
Reference Documents are program or topic-specific documents that provide information and best practices relevant to implementing the Ontario Public Health Standards: Requirements for Programs, Services, and Accountability (Standards), Protocols and Guidelines. Reference Documents are not enforceable; the aim of Reference Documents is to provide pro...
The FP-RD aims to assist food service premise operators and Public Health Inspectors (PHIs) to reduce the risk of foodborne illness, promote compliance with the modernized FPR and promote best practices related to food safety. The FP-RD promotes safe food handling practices by: Promoting communications and positive constructive relationships betwee...
Instances of suspect or confirmed foodborne illnesses that are notified to the board of health are investigated to verify the food premise is in compliance with the FPR and are operating in a safe manner. During an outbreak investigation, PHIs will assess the food items that are deemed to be high risk as a contributing factor in the foodborne illne...
Report unusual instances of foodborne illness complaints to the PHI or board of health. Ensure employees are not working while ill with symptoms of vomiting and diarrhea. Ensure employees conduct adequate hand washing before handling food, between handling raw and ready to eat food products, handling money and any other time they become contaminate...
S. 5 A person who gives notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16 (2) of the Act (HPPA) shall include his or her name, contact information and location of the food premise in the notice. Notification to the board of health before commencing a new operation is required under th...
S. 6 Every operator of a food premise shall ensure that the results of any inspections conducted by a public health inspector are posted in accordance with the inspector’s request. This is a new requirement under the FPR. Public disclosure of inspection results increases transparency by raising awareness and access to inspection results. Many boar...
Mobile food premises include a trailer, cart or vehicle-mounted food premise or other itinerant food premise which is capable of being readily moved and in which food is prepared and offered for sale to the public. Operators are encouraged to speak with a PHI to ensure they are adequately equipped and follow safe food handling practices.
food shall be prepared within the premise and served to the public by persons working within the premise; only single-service articles shall be used to serve the food; separate holding tanks shall be provided for potable water and waste water; and every waste tank and water supply tank shall be equipped with an easily readable gauge for determining...
S. 7 (3) (c) Every food premise shall be provided with an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers and used only for the hand washing of employees. Adequate hand washing is a critical step to prevent the transmission of foodborne pathogens ...
S. 8 (1) All equipment, utensils and multi-service articles that are used for the preparation, processing, packaging, serving, transportation, manufacture, handling, sale, offer for sale or display of food in a food premise shall be, of sound and tight construction; kept in good repair; of such form and material that it can be readily cleaned and...
S. 9 Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition. Constructing and ar...
S. 12 Garbage and wastes, including liquid wastes, shall be collected and removed from a food premise as often as is necessary to maintain the premise in a sanitary condition. It is recommended that operators discuss appropriate management of their waste streams such as garbage, recyclables and source separated organics, as well as liquid wastes wi...
S. 14 Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be kept free from live birds or animals. Exemptions to this requirement are for service animals (discussed previously), live aquatic species stored in sanitary tanks, live birds or animals that are off...
S. 16 Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces shall be, in good repair; clean; and used for no other purpose. Cloths and towels can be a source of harmful bacteria and can spread bacteria within the premise if used improperly or if they are not properly maintained. Cloths that are used in...
A food safety management plan, as discussed in the Operational Approaches for Food Safety Guideline, 2018 (or as current), is recommended to ensure proper food safety practices, and procedures are implemented and monitored. A food safety management plan is a documented, systematic approach, applied by food premise operators to identify and assess h...
All temperatures referenced in this document refer to internal food temperatures that can be monitored by using a probe thermometer. Internal cooking temperatures are not specified in the FPR, instead the FPR focuses on evidence-based food safety practices. An outcome-based requirement to ensure food is processed so that it is safe to consume and a...
Improper cooling of hot foods is one of the top contributing factors of foodborne illness; however, illnesses arising from this are often underreported due to the more mild and limited onset of symptoms. For most food items, fully cooking the dish prior to cooling often prevents bacterial growth; however, some pathogens such as Clostridium perfring...
S. 29 (1) Any food that is liable under law to inspection by the Government of Canada or Ontario, or by an agency of either, in a food premise must be obtained from a source that is subject to inspection by that entity unless otherwise permitted under this Regulation and, (2) Every operator of a food premise shall ensure that records of the purch...
S. 30 The equipment used for refrigeration or hot-holding of potentially hazardous foods must, Be of sufficient size to store any potentially hazardous food and maintain it at the applicable temperature set out in section 27; and Contain accurate indicating thermometers that may be easily read. Potentially hazardous food must be maintained at the ...
The CFIA initiates the food safety investigation and recall process when there is reason to believe that a potentially contaminated product has entered the marketplace. The CFIA informs the public of a recall, oversees the implementation of the recall and verifies that all recalled products are removed from store shelves. Food safety investigatio...
Food donations are one component of a comprehensive food system. Food donations from an inspected food premise to a food charity can be done safely by ensuring both the donor and recipient follow safe food handling practices and meet the requirements of the FPR. Operators are encouraged to discuss all instances of food donation with a PHI to ensure...
It is also important to keep in mind when assessing food safety practices the population that is served. The Operational Approaches for Food Safety Guideline, 2018 (or as current) defines priority populations as: Those that are experiencing and/or at increased risk of poor health outcomes due to the burden of disease and/or factors for disease; the...
Due to the variable nature of potential foodborne illness risks with the example food items discussed below, PHIs have the authority to approve or deny these practices based on a risk assessment within their public health unit. Specialty food items include dishes such as raw meat dishes (e.g., steak tartare, carpaccio), sushi and sashimi and sous-v...
Raw meat dishes from beef, lamb and pork can be contaminated with pathogens. The risk of foodborne illness depends on the pathogen type and load, which can vary depending on the animal species, different cuts of meat, and on-farm, abattoir, processing plant and restaurant practices. There is also evidence that consumption of contaminated raw meat h...
Sushi preparation includes preparation of raw fish that is intended to be consumed raw, as well as preparation of sushi rice that often includes the addition of vinegar.
A food safety plan for the safe preparation of raw fish that is intended to be eaten raw is recommended. Although rare, instances have occurred where parasites have been consumed from eating raw fish.
Develop a written sanitation plan including: A process to ensure that all multi-service articles such as dishware and cutlery are cleaned and sanitized after each use. To ensure utensils other than multi-service articles are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition. To ensure all surfaces of ...
Develop a written sanitation plan including: A process to ensure that all multi-service articles such as dishware and cutlery are cleaned and sanitized after each use. To ensure utensils other than multi-service articles are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition. To ensure all surfaces of ...
Develop a written sanitation plan including: A process to ensure that all multi-service articles such as dishware and cutlery are cleaned and sanitized after each use. To ensure utensils other than multi-service articles are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition. To ensure all surfaces of ...
Many different Regulations fall under the Health Protection and Promotion Act, the one that applies to food is the Food Premises Regulation 493/17. This Regulation establishes minimum standards that must be followed in any place in Ontario where food is manufactured, processed, prepared, stored, handled, displayed, distributed, transported ...
Apr 23, 2019 · The Food Premises Regulation has removed outdated and redundant food premises requirements that no longer apply to modern foodservice establishments, offering foodservice operators more flexibility in areas like safe food preparation procedures, food handling, and cleaning and sanitizing procedures.
Mar 15, 2019 · The new Food Premises Regulation 493/17 came into force on July 1, 2018 and is the result of much consultation. Some of the major changes include: The move towards more outcomes-based requirements as opposed to prescriptive requirements.
Food vendors at public markets must meet the requirements of Ontario Regulation 493/17 Food Premises. For more information about the requirements, please visit our special event requirements.
