Stand ofood 3 download1/29/2024 ![]() ![]() “low-risk food” means food that is not potentially hazardous food (“aliments à faible risque”) “handwashing station” means a hand basin with hot and cold running water that is located in close proximity to a soap dispenser and either a mechanical hand dryer or a single-service towel dispenser (“poste de lavage des mains”) ![]() (Canada), made under the Canada Agricultural Products Act “Grade ‘C’ eggs” means eggs that are graded Canada C in accordance with the Egg Regulations ![]() “food service premise” means any food premise where meals or meal portions are prepared for immediate consumption or sold or served in a form that will permit immediate consumption on the premises or elsewhere (“lieu de restauration”) “food handler training” means food safety training provided by a local board of health, agency of a board of health or through a program that the Ministry has recognized as being equivalent to the food safety training standards established by the Ministry (“formation des préposés à la manutention des aliments”) (b) handles or comes in contact with any utensil or with food during its preparation, processing, packaging, service, storage or transportation (“préposé à la manutention des aliments”) “food contact surface” means the surface of counters, equipment and utensils with which food may normally come into contact (“surface de contact avec des aliments”) “farm products” means products that are grown, raised or produced on a farm and intended for use as food and include, without being restricted to, fruits and vegetables, mushrooms, meat and meat products, dairy products, honey products, maple products, fish, grains and seeds and grain and seed products (“produits agricoles”) “farmers’ market food vendor” means the operator of a stall or other food premise that is located at a central location at which a group of persons who operate stalls or other food premises meets to sell or offer for sale to consumers products that include, without being restricted to, farm products, baked goods and preserved foods, and at which the majority of the persons operating the stalls or other food premises are producers of farm products who are primarily selling or offering for sale their own products (“vendeur d’aliments dans un marché de producteurs”) “equipment” means any appliance, apparatus or device that is or may be used in the operation or maintenance of a food premise, including vending machines, but does not include utensils or multi-service articles (“équipement”) “eggs” means raw eggs in the shell (“oeufs”) “domestic hen” means a hen of the domestic chicken belonging to the species Gallus Domesticus (“poule domestique”) (b) exposure to any substance used in cleansing and sanitizing (“matériau résistant à la corrosion”) (a) repeated exposure to food, soil, moisture or heat, or “corrosion-resistant material” means any material that maintains its original surface characteristics after, Manufactured meat products safety proceduresĬonsumption of manufactured meat products Sale of pre-packaged, low-risk food or hot beveragesĮquipment, utensils and multi-service articlesĪltering floor space, number of toilets or washbasins
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