اوس په 50 هیوادونو کې شتون لري، د هر هیواد د خوړو د حفظ الصحې قوانینو په تعقیب.

Chef Hygiene
مینو

کاناډا: د رستورانتونو او ټیکاو لپاره

د خوړو معاینې لپاره چمتو. هره ورځ.

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.

ژر راځيد اپلیکیشن پلورنځیپیل یې کړهګوګل پلیڅخه یې ترلاسه کړئوینډوزخلاص کړئویب اپلیکیشن

14 ورځې وړیا · د هر سایټ لپاره یو قیمت · هیڅ تړون نشته

په کمپیوټر کې Chef Hygiene اپلیکیشن: د پخلنځي کور سکرین د هغې ورځني چکونو سرهپه تلیفون کې Chef Hygiene اپلیکیشن: د پخلنځي کور سکرین د هغې ورځني چیکونو سره

کاناډا: د خوړو د حفظ الصحې قواعد

د دې پاڼې قوانین د اوس لپاره په انګلیسي ژبه دي. دوی به ستاسو په ژبه وژباړل شي.

د تفتیش اداره
Provincial and territorial governments and their health authorities (the Canadian Food Inspection Agency, CFIA, covers only food traded between provinces, imported or exported)
عامه درجه بندي
نه
په اپلیکیشن کې ژبې
English

ستاسو تفتیش

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.

د حفظ الصحې درجه بندي

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.

“قانون” یو پابند قاعده ده. “رسمي لارښوونه” قانون نه دی، مګر تفتیش کونکي یې تمه لري. “Chef Hygiene ډیفالټ” هغه ارزښت دی چې اپلیکیشن یې په وړاندې ګوري چیرې چې هیڅ قاعده شمیره نه ورکوي.

د تودوخې درجه

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

کارکوونکي، روزنه او روغتیا

  • رسمي لارښوونهProvinces 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.
  • رسمي لارښوونهBritish 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.
  • رسمي لارښوونهNova 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).

الرجینونه

  • رسمي لارښوونهHealth 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 ډيفالټThis 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.

د اور خوندیتوب معاینات

  • رسمي لارښوونهThe 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.
  • رسمي لارښوونهFire 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.
  • رسمي لارښوونهAutomatic fire suppression systems need supervisory monitoring, so an alarm sounds on a fault or when the system operates.
  • رسمي لارښوونهYour 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 ډيفالټChef 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.

ریکارډونه

  • قانونWHMIS 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.

رسمي سرچینې

Checked

دا پاڼه عمومي معلومات دي، نه قانوني مشوره. له خپل سیمه ییز چارواکي سره وګورئ.

کاناډا: د Chef Hygiene ایپ

دا اپلیکیشن ستاسو د پخلنځي لپاره دا قواعد باروي، ستاسو ریکارډونه د هغوی په وړاندې ګوري او د تفتیش کونکي لپاره ثبوت ساتي.

ژر راځيد اپلیکیشن پلورنځیپیل یې کړهګوګل پلیڅخه یې ترلاسه کړئوینډوزخلاص کړئویب اپلیکیشن

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