Nyní k dispozici ve 50 zemích, přičemž každá země dodržuje pravidla hygieny potravin.

Chef Hygiene
Menu

Kanada: pro restaurace a jídlo s sebou

Připraveni na kontrolu potravin. Každý den.

In Canada the app follows the national Food Retail and Food Services Code (2016) and Health Canada’s safe temperatures, with each province’s own rules. Provincial and local health authorities inspect. Quebec comes later, in French.

Již brzyObchod s aplikacemiPořiď si toGoogle PlayZískejte to zOknaOtevřeteWebová aplikace

14 dní zdarma · jedna cena za web · bez smlouvy

Aplikace Chef Hygiene na počítači: domovská obrazovka kuchyně s denními kontrolamiAplikace Chef Hygiene v telefonu: domovská obrazovka kuchyně s denními kontrolami

Kanada: pravidla hygieny potravin

Pravidla na této stránce jsou prozatím v angličtině. Budou přeložena do vašeho jazyka.

Inspekční orgán
Provincial and territorial governments and their health authorities (the Canadian Food Inspection Agency, CFIA, covers only food traded between provinces, imported or exported)
Veřejné hodnocení
Žádný
Jazyky v aplikaci
English

Vaše inspekce

Provincial and territorial governments regulate restaurants, takeaways and cafés within their borders, and many provinces let municipal authorities enforce the rules locally. The CFIA licenses only businesses that import, export or trade food between provinces.

Rules and inspections differ by province. The national Food Retail and Food Services Code (2016) is a model code, not federal law: each province chooses whether to adopt it. Check your province’s food safety rules and your local health authority.

Hodnocení hygieny

There is no national grade. Inspection results are public in most provinces, for example through Ontario’s boards of health, Toronto DineSafe, British Columbia’s health authorities, Alberta Health Services, Saskatchewan and Prince Edward Island.

„Zákon“ je závazné pravidlo. „Oficiální pokyny“ nejsou zákonem, ale inspektoři je očekávají. „Chef Hygiene výchozí“ je hodnota, kterou aplikace porovnává, pokud žádné pravidlo neuvádí číslo.

Teploty

  • Oficiální pokynyKeep fridges at 4°C or lower and hot food at 60°C or higher (national code, with Ontario’s numbers).
  • ZákonManitoba: hazardous food must be kept at 5°C or lower (M.R. 339/88 R).
  • Oficiální pokynyKeep freezers at −18°C or lower.
  • Oficiální pokynyCooking, internal temperature (Health Canada): whole poultry 82°C; poultry pieces and ground poultry 74°C; egg dishes 74°C; shellfish 74°C.
  • Oficiální pokynyCooking, internal temperature (Health Canada): ground meat 71°C; pork 71°C; fish 70°C; beef, veal and lamb steaks from 63°C (medium-rare) to 77°C (well done).
  • Oficiální pokynyReheating: leftovers to 74°C (Health Canada). British Columbia: 74°C within 2 hours.
  • Oficiální pokynyCooling: cooked food goes from 60°C to 20°C within 2 hours, then to 4°C within another 4 hours, 6 hours in total. Quebec: 60°C to 21°C in 2 hours, then to 4°C.
  • Oficiální pokynyThe danger zone for bacteria is 4°C to 60°C, where they grow fastest.
  • Chef Hygiene výchozíChef Hygiene checks chilled deliveries at 4°C or lower and frozen food at −15°C or lower. Manitoba: chilled at 5°C or lower.

Zaměstnanci, školení a zdraví

  • Oficiální pokynyProvinces ask for trained food handlers. Ontario: a trained person every hour of operation. Alberta: a certified person, and with 6 or more food handlers a certified manager or supervisor on site.
  • Oficiální pokynyBritish Columbia: FOODSAFE for the operator, and a FOODSAFE holder present when the operator is away. Manitoba: a certified food handler, and one on duty at all times when more than 5 handlers work at once.
  • Oficiální pokynyNova Scotia: the operator, and a trained person present when the operator is away, renewed every 5 years. Quebec: training for 10% of staff (manager course 12 hours, handler course 6 hours).

Alergeny

  • Oficiální pokynyHealth Canada lists 11 priority allergens: peanuts, tree nuts, sesame seeds, fish, crustaceans and molluscs, eggs, milk, soy, wheat and triticale, mustard and sulphites.
  • Chef Hygiene výchozíThis list is for labels on prepackaged food. No federal law makes restaurants list these allergens on menus. Chef Hygiene uses the 11 for its allergen chart.

Kontroly požární bezpečnosti

  • Oficiální pokynyThe National Fire Code of Canada 2020 is the model code for the provinces. Kitchen hoods follow NFPA 96, and fire suppression systems follow NFPA 17A or NFPA 10.
  • Oficiální pokynyFire protection equipment is inspected by a qualified person at least every 6 months. Portable extinguishers are looked over every month and fully serviced every year.
  • Oficiální pokynyAutomatic fire suppression systems need supervisory monitoring, so an alarm sounds on a fault or when the system operates.
  • Oficiální pokynyYour fire department and your province’s fire marshal or fire commissioner enforce the provincial fire code. Many restaurants also need a written fire safety plan approved by the fire department.
  • Chef Hygiene výchozíChef Hygiene checks that the hood’s fire suppression system is inspected every 6 months. It also checks for a Class K extinguisher within 9 metres (30 feet) of the fryers.

Evidence

  • ZákonWHMIS 2015: employers must make sure hazardous products are labelled, keep the Safety Data Sheets (SDS) available to employees, and train workers. Suppliers provide the labels and SDS.

Oficiální zdroje

Checked

Tato stránka obsahuje obecné informace, nikoli právní poradenství. Obraťte se na místní úřad.

Kanada: aplikace Chef Hygiene

Aplikace načte tato pravidla pro vaši kuchyň, porovná s nimi vaše záznamy a uchovává důkazy pro inspektora.

Již brzyObchod s aplikacemiPořiď si toGoogle PlayZískejte to zOknaOtevřeteWebová aplikace

Ostatní země

Země