Tilgjengelig nå i 50 land, i henhold til hvert lands egne regler for mathygiene.

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Canada: for restauranter og takeaway

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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.

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Canada: regler for mathygiene

Reglene på denne siden er foreløpig på engelsk. De vil bli oversatt til ditt språk.

Inspeksjonsorgan
Provincial and territorial governments and their health authorities (the Canadian Food Inspection Agency, CFIA, covers only food traded between provinces, imported or exported)
Offentlig vurdering
Ingen
Språk i appen
English

Din inspeksjon

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.

Hygienevurdering

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.

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

Temperaturer

  • Offisiell veiledningKeep fridges at 4°C or lower and hot food at 60°C or higher (national code, with Ontario’s numbers).
  • LovManitoba: hazardous food must be kept at 5°C or lower (M.R. 339/88 R).
  • Offisiell veiledningKeep freezers at −18°C or lower.
  • Offisiell veiledningCooking, internal temperature (Health Canada): whole poultry 82°C; poultry pieces and ground poultry 74°C; egg dishes 74°C; shellfish 74°C.
  • Offisiell veiledningCooking, 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).
  • Offisiell veiledningReheating: leftovers to 74°C (Health Canada). British Columbia: 74°C within 2 hours.
  • Offisiell veiledningCooling: 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.
  • Offisiell veiledningThe danger zone for bacteria is 4°C to 60°C, where they grow fastest.
  • Chef Hygiene standardChef Hygiene checks chilled deliveries at 4°C or lower and frozen food at −15°C or lower. Manitoba: chilled at 5°C or lower.

Ansatte, opplæring og helse

  • Offisiell veiledningProvinces 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.
  • Offisiell veiledningBritish 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.
  • Offisiell veiledningNova 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).

Allergener

  • Offisiell veiledningHealth 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 standardThis 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.

Brannsikkerhetskontroller

  • Offisiell veiledningThe 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.
  • Offisiell veiledningFire 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.
  • Offisiell veiledningAutomatic fire suppression systems need supervisory monitoring, so an alarm sounds on a fault or when the system operates.
  • Offisiell veiledningYour 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 standardChef 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.

Records

  • LovWHMIS 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.

Offisielle kilder

Checked

Denne siden er generell informasjon, ikke juridisk rådgivning. Ta kontakt med din lokale kommune.

Canada: Chef Hygiene-appen

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