Food safety and the law

Every jurisdiction in Canada has regulations that govern the safe production and sale of foods in food premises. These regulations describe how food premises must be constructed; how they are operated; what kind of food safety training is required for operators and staff; what types of equipment, utensils and surfaces must be used; sanitation procedures; and other factors that impact the safety of food served to the public.

Each province and territory in Canada has its own regulations with respect to food safety in the food service industry. It is the role of the responsible health authority to protect public safety by ensuring that food service establishments meet the food safety requirements. Regulations represent the minimum standard to be maintained.

Public Health Inspectors and Environmental Health Officers serve as consultants and educators for food safety as well as conducting inspections and enforcing regulations. The purpose of inspections is to make sure that food is being handled properly from receiving through preparation to serving, and that all regulatory requirements are being met.

Canadian government agency responsibilities

In Canada, there are several different government agencies that are responsible for food safety. While there are some variations between the provinces and territories, the following table outlines which government agencies are responsible for food safety in different parts of the food industry.

While not referenced here, agricultural ministries or departments may oversee other activities not listed below, such as on-farm activities and slaughter of food animals.

Provincial and territorial agencies and legislation relating to food premises and establishments