Şu anda 50 ülkede, her ülkenin kendi gıda hijyen kurallarına uygun olarak satışa sunulmaktadır.

Chef Hygiene
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Kanada: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

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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14 gün ücretsiz · site başına tek fiyat · sözleşme yok

Bilgisayardaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.Telefonunuzdaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.

Kanada: gıda hijyen kuralları

Bu sayfadaki kurallar şimdilik İngilizce’dir. Daha sonra sizin dilinize çevrilecektir.

Denetleme organı
Provincial and territorial governments and their health authorities (the Canadian Food Inspection Agency, CFIA, covers only food traded between provinces, imported or exported)
Kamuoyu değerlendirmesi
HAYIR
Uygulamadaki diller
English

Sizin incelemeniz

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.

Hijyen derecelendirmesi

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.

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

Sıcaklıklar

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

Personel, eğitim ve sağlık

  • Resmi kılavuzProvinces 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.
  • Resmi kılavuzBritish 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.
  • Resmi kılavuzNova 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).

Alerjenler

  • Resmi kılavuzHealth 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 varsayılanThis 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.

Yangın güvenliği kontrolleri

  • Resmi kılavuzThe 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.
  • Resmi kılavuzFire 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.
  • Resmi kılavuzAutomatic fire suppression systems need supervisory monitoring, so an alarm sounds on a fault or when the system operates.
  • Resmi kılavuzYour 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 varsayılanChef 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.

Kayıtlar

  • KanunWHMIS 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.

Resmi kaynaklar

Checked

Bu sayfa genel bilgilendirme amaçlıdır, hukuki tavsiye niteliği taşımaz. Lütfen yerel yetkililerle iletişime geçin.

Kanada: Chef Hygiene uygulaması

Uygulama, mutfağınız için geçerli olan bu kuralları yükler, kayıtlarınızı bunlarla karşılaştırır ve denetçi için kanıt niteliğinde belgeler oluşturur.

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