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Food Safety Code of Practice


Restaurants Canada’s Code of Practice provides the what’s, why’s, and how’s of food safety for foodservice operators. Designed as an interpretive guide to the model Food Retail and Food Service Regulation and Code and provincial regulations across Canada, its use of colour, graphics and pictures as well as its easy-to-understand language, makes it an invaluable, user-friendly guide.

French version available

678 in stock

$14.95 for Non-members

SKU: CP-1405 Category:

The Code of Practice provides guidance on what is required in the planning, construction, purchasing, daily operations and training in a foodservice operation. It explains why these things are important to food safety management, and it describes how these requirements can be practically met.

All foodservice operators and their staff should be familiar with the contents of this Code. This Code replaces the 1993 Sanitation Code as the standard guide.

Table of Contents

Section 1 – Introduction
Section 2 – Food Safety Hazards
Section 3 – Facility Design and Construction
Section 4 – Control of Hazards Following the Flow of Food
Section 5 – Equipment and Utensils
Section 6 – Cleaning and Sanitation
Section 7 – Pest Control
Section 8 – Employee and Visitor Illness, Injury, and Hygiene
Section 9 – Education and Training
Section 10 – Food Safety Program Management

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