When people own a restaurant in Canada, they have to follow strict health regulations. In Canada, each province is responsible for enforcing health and restaurant regulations. The purpose of these sanitary regulations is the maintenance of cleanliness and the prevention of diseases, in particular the prevention of diseases and ailments that can endanger human health.

Throughout Canada, inspections of restaurants and food services are conducted by provincial, municipal or regional health authorities. Additionally, the Canadian Food Inspection Agency is committed to protecting people from unhealthy diets and dining practices. Halo69

Although Canadian provinces have their own health regulations and practices, the following public health safety requirements are listed for running a clean and healthy restaurant:

Of course, the risk of food contamination is minimal.

The restaurant is managed in a hygienic way. The utensils and surfaces of the restaurant are non-toxic and properly cleaned and disinfected.

The restaurant has reasonable cleaning practices, including the bathrooms.

Staff must practice proper hygiene. Of course there are adequate facilities for hand washing

The restaurant shouldn’t be a breeding ground for insects, rodents, and other pests.

Dishes and other cooking utensils should be properly cleaned with dish soap and adequate water pressure, temperature and volume.

Adequate sewage and waste disposal must be provided.

Adequate sanitary storage facilities should be available for food, supplies, cleaning products and chemicals … etc.

Obviously there is adequate cooling.

Wash your hands after handling raw meat, poultry and seafood.

The cutting board and the cutting / slicing machine must be properly cleaned and disinfected. seaside restaurant

Food must be free from mold, spoilage and bacteria.

Personnel must work in a non-toxic environment.

Food storage areas must be clean, tidy and dry.

There should be separate toilets for employees and customers unless approved by the inspector.

Trash cans should be emptied regularly.

Restaurants should have appropriate fire safety equipment such as smoke detectors and fire extinguishers.

According to the CRFA Food Safety Code of Conduct, “each year, more than 8.5 million Canadians develop a foodborne illness, 39,000 of whom end up in hospital and up to 600 die.” In Canada, it is mandatory and required by law for a restaurant. to comply with health regulations and meet and exceed regulations. It is important that you contact your local government for specific regulations. You must pass a medical examination before being granted a license to open and operate a restaurant.

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