• Food Handler Training
    • In-Class Food Handler Training
    • Online Food Handler Training
  • Organizational Training
Food Prep
  • Smart Serve
  • Blog
  • FAQ
  • Contact Us
  • Food Handler Training
    • In-Class Food Handler Training
    • Online Food Handler Training
  • Organizational Training
  • Smart Serve
  • Blog
  • FAQ
  • Contact Us
March 2019  |  By foodprep In All Categories

Ontario Food Premises Regulation 493/17

slide-image-12

The new Food Premises Regulation 493/17 came into force on July 1, 2018 and is the result of much consultation.

Some of the major changes include:

The move towards more outcomes-based requirements as opposed to prescriptive requirements.

Terminology has been updated to align with the Food Retail and Food Services Code.

Definitions have been included for low-risk food, food handler, mobile food premises, equipment, food handler training, and hand washing stations.

Sanitizer requirements have been aligned with Health Canada and the CFIA.

The burden has been reduced on food premise owners/operators.

Examples of Regulatory Changes:

Regulatory Change Description
Food Handler Training Require at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
Temperature Control Specify 2 hours as the maximum time allowable that potentially hazardous food can be out of temperature control for the preparation, processing and manufacturing of the food.
Reserved Food Prohibits re-served food unless it had been served in a container or package that protects the food from contamination and is not a potentially hazardous food.

Source:  https://www.restaurantscanada.org/wp-content/uploads/2018/07/IndustryTraining-July24.pdf

The new Regulation can be downloaded at :

https://www.ontario.ca/laws/regulation/R17493

Previous StoryFood Handler Certification: Food Hygiene Part 2
Next StoryWhat is Salmonella?

Related Articles

  • COVID-19 and Food Safety
  • brian-chan-12169-unsplash (2)
    Preventing Salmonella

SEARCH BLOG

FRESH COMMENTS

  • Shimey on Food Hygiene and Food Handler Certification Part 1
  • Diana on School Lunches:  A balance of nutrition and food safety
  • Charley on When in doubt, throw it out!
  • Trinity on Food Trends in 2017

About Us

  • FAQ
  • Privacy Policy
  • Refund Policy

Course Offerings

  • Online Food Handler Training
  • In-Class Food Handler Training
  • Smart Serve
  • Organizational Training
  • WHMIS

Food Safety Laws

  • Canadian Food Inspection Agency
  • Health Canada
  • Alberta
  • British Columbia
  • Manitoba
  • New Brunswick
  • Newfoundland and Labrador
  • Northwest Territories
  • Nova Scotia
  • Nunavut
  • Ontario
  • Prince Edward Island
  • Quebec
  • Saskatchewan
  • Yukon Territories

© Foodprep © 2019 Privacy Policy

We are committed to supporting you through COVID-19. Our online training is still available and we are pleased to offer ZOOM training. We also have a COVID-19 restaurant reopening guide available.Contact us to learn more.

You are being redirected to Jobtrain.ca (a division of FoodPrep Inc.).

Allow

You are being redirected to Jobtrain.ca (a division of FoodPrep Inc.).

Allow