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 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
- Ontario Food Premises Regulation, Regulation 493/17
- Opening a Mobile Food Premises
- Street Food Vending Cart Operator’s Guide
- Food Producer Registration Information
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
- Food Safety During a Power Outage
- 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
- Food Safety Emergency Preparedness Information
- 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:
- Free Online Learning Modules for Food Processors
- Canadian Food Labelling Requirements January 2018 (CFIA)
- Document on Date Markings – Canadian Food Inspection Agency (CFIA)
- Safe Food Production Guide – Canadian Food Inspection Agency (CFIA)
- Understanding the Proposed Safe Food for Canadians Regulations (CFIA)
- Guide to Food Processing – Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
- Food Safety Information – Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
- Ontario Ministry of Agriculture and Food
- Do You Operate a Provincial Meat Plant?
- Guidelines for Restaurant Sous Vide Cooking Safety – British Columbia Centre for Disease Control
- Case Study: Sous Vide – Public Health Ontario
- Food Labelling Checklist
- Food Products that Require a Label
- Inspection Manual for Processed Food Products – Canadian Food Inspection Agency (CFIA)
- Kombucha Tea
How Do I Keep My Food Safe During Emergencies?
Emergency Resources for Food Premises Operators
- Determining Which Foods to Use or Discard During an Emergency
- 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?
- Food Safety After a Fire
- Keeping Food and Water Safe After a Flood
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