» Health Information » Food Safety » Food Safety Program

Food Safety Program

This page was reviewed or revised on Wednesday, September 07, 2011 3:45 PM

The goal of the food safety program is: To protect the community from food borne is achieved through the following objectives:

• Routine inspections of food premises throughout the county.
• Ensuring that food is prepared, stored and served in a safe manner consistent with legislation.
• Investigating complaints of food borne illness and other food related complaints.
• Preventing the distribution and sale of unfit food.
• Provision of food handler training for food service workers and management.
• Distribution of Food Safety information to the general public.

Public Health Legislation

Public Health Inspectors receive their legal mandate from the Health Protection and Promotion Act, 1990 (H.P.P.A). Under the H.P.P.A. public health inspectors have the legal authority to:

1. Inspect Food Premises: Section 10(2)1

2. Issues Orders: Section 13(2)(a)

• Orders that may be issued by a public health inspector include the following:
• Closure of a premise
• Vacating a premise
• Removal of anything (including food) that may cause a health hazard
• Cleaning or disinfecting (premise, equipment, etc.)
• Destruction of food
• Prohibition of activities

3. Seize or Discard Foods Deemed to be a Health Hazard: Section 19(5)

In addition to the legal authority granted by the H.P.P.A. the Provincial Offences Act Sections Two and Three, allows a public health inspector to issue offence notices and summons to court to owners and operators of food premises that are in contravention of Regulation 562, R.R.O., 1990 - Food Premises Regulation.

Regulation 562, R.R.O., 1990 - Food Premises Regulation;

Sets out the minimum requirements for the operation of a food premises in the province of Ontario.

Issues such as construction and maintenance of the food premises in addition to food storage and food handling issues are addressed in this piece of legislation.

Under Section 16 of the H.P.P.A, all food premise owners and operators are legally obligated to operate and maintain their premise in accordance to Regulation 562, R.R.O., 1990 - Food Premises Regulation.