Operators of Food Businesses
What Types of Food Businesses Are Inspected by the Health Unit?
Under the Health Protection and Promotion Act a “food premises” means a premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale, but does not include a room actually used as a dwelling in a private residence. Anyone intending to operate a food premises must notify the health unit in which they wish to operate.
Food businesses include restaurants, food retail stores, bakeries, caterers, food processors, mobile food trucks, special event food vendors, and farmers’ markets.
What Do I Need to Know About Opening a Food Business?
It is important to do your research before you decide to operate a food business. Public Health Inspectors are available to help guide you through the process which may help prevent delays in opening or extra costs. The following resources have been developed to help assist owners, operators and their staff to meet regulatory requirements and operate a food business that provides safe food.
- Opening a Food Premises Guide
- Notice of Intent to Operate a Food Premises Form
- Opening a Mobile Food Premises
- Food Producer Registration Information
- Sample Log for Food Processors
- Guide to Starting a Home-based Food Business – English
- Guide to Starting a Home-based Food Business – French
Regulatory Requirements
In Ontario, Food Premises must meet the minimum requirements set out in Ontario Regulation 493/17 Food Premises, under the Health Protection and Promotion Act. A companion reference document “Food Premises Reference Document 2019” is a supportive document that provides the generally accepted scientific evidence-based practices for safe food handling. The Health Unit advises operators of food premises to be familiar with these documents in order to ensure safe food handling practices are in place and to be in compliance with the regulation. The Ontario Court of Justice schedule of set fines is provided so that you are aware of the fines that may be issued for non-compliance.
Food Handler Training
For Food Handler Training options visit our Food Handler Training Course page.
Food Preparation and Processing Information
Understanding the steps that ensure the food you produce is safe is an important part of running your food business. Here are some helpful resources.
- Safe Cooking Temperatures
- 6 Key Things to Know About Cooling Foods
- Guidelines for Retail Food Service Establishments and Supermarkets During a Boil Water Advisory
- Helping Reduce Exposure to Allergens in the Kitchen Setting
- Safe Dishwashing Procedure
- Buffet Food Service Requirements for Caterers and Restaurants
- Proper Use of Gloves in Food Service
- Safe Transportation of Food
Where Can I Find Information About Food Processing, Preserving and Labelling?
For more information please refer to the following information:
- Food labelling for industry – Canadian Food Inspection Agency (canada.ca)
- Guide to Food and Beverage Manufacturing in Ontario | ontario.ca
- Canadian Food Labelling Requirements January 2018 (CFIA)
- Guidelines for Restaurant Sous Vide Cooking Safety – British Columbia Centre for Disease Control
- Kombucha Tea
How Do I Keep My Food Safe During Emergencies?
Emergency Resources for Food Premises Operators
- Food Safety Emergency Preparedness Information
- Guidelines for Operators of Commercial Ice Makers During a Boil Water Advisory
- Guidelines for Retail Food Service Establishments and Supermarkets During a Boil Water Advisory
- Procedures to Follow Once the Boil Water Advisory/Order Has Been Rescinded
- What Do I Save and What Do I Throw Away When the Power is Out?