Legislation

Sections 23 and 24 of the Food Premises Regulation (under the Public Health Act) have been updated to enhance food safety in B.C. These changes require a written food safety plan and sanitation plan based on Hazard Analysis Critical Control Points (HACCP). View the complete Food Premises Regulation.

Food Premises Regulation: Sections 23 and 24

Food handling procedures

23  (1) In this section:

"critical control point" means a location in a food service establishment or a step in the establishment's procedures where failure to comply with the Act or this regulation may result in a health hazard;

"critical limit" means standards that must be met to ensure that a health hazard does not occur at a critical control point.

(2)  Every operator of a food service establishment must develop, maintain and follow written procedures to ensure that a health hazard does not occur
          in the operation of the establishment.

(3)  The written procedures required by subsection (2) must include

(a) identification of all critical control points,

(b) critical limits for those critical control points,

(c) the procedures to be followed to ensure adherence to the critical limits, and

(d) the actions to be taken in the event that the critical limits are not adhered to.

(4)  Every operator of food premises where carcasses are handled or where food is processed or prepared must develop, maintain and follow written
      procedures referred to in subsection (2) that

(a) comply with subsection (3), and

(b) are approved by a health officer.

Sanitation procedures

24  (1) Every operator of a food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.

(2) The written procedures required by subsection (1) must include

(a) the cleaning and sanitizing requirements for the establishment and for all equipment and utensils used in the establishment,

(b) the identification of cleaning and sanitizing agents used in the establishment, including their concentrations and their uses, and

(c) the identification of all pesticides used in the establishment, including their uses and their storage requirements.

(3) Every operator of food premises where carcasses are handled or where food is processed or prepared must develop, maintain and follow written procedures referred to in subsection (1) that

(a) comply with subsection (2), and

(b) are approved by a health officer.