(July 6/18) Effective July 1, 2018 the Food Premises Regulation R.R.O. 1990, Reg. 562 was revoked and replaced with the Food Premises Regulation O. Reg. 493/17.

The new regulation follows many other provinces and territories who have adopted outcome-based regulations and have removed many prescriptive requirements. Outcome-based regulations focus on the intended end result of food protection and food safety practices.

The new regulation provides a flexible, responsive and evidence-based framework that allows for innovative and diverse cooking methods and equipment that were not allowed under the previous, prescriptive regulation.

For example, foodservice operators previously would have had a hard time using equipment such as energy-efficient dishwashers, and cooking methods such as sous-vide, due to restrictive temperature requirements; this is no longer the case. Prescriptive internal cooking temperatures for specific food items have now been replaced with an emphasis on utilizing safe food handling and processing procedures to ensure food is safe to eat.

The new regulation now also permits the use of non-hen eggs within foodservice premises and clears up building code conflicts (surrounding unisex bathrooms, for example).

Click here for an overview of other key changes resulting from the new regulation.

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