NFSTP Accreditation Data Base

This data base contains information related to the accreditation of the NFSTP food handler certification by health authorities across Canada.


        
 
Province:
City:

Page: 1 2 ()

Province:   AB
City:  
Number of certified food handlers required:   

One employee who must be of a supervisory level; and for operations with 6 or more staff there must be a certified foodhandler present during operating hours

Excerpt from legislation:  

Food safety training
31(1) A person operating a commercial food establishment must, at any time when there are 5 or fewer food handlers working on the premises, ensure that at least one individual who has care and control of the commercial food establishment holds a certificate issued by the Minister confirming that individual’s successful completion of a food sanitation and hygiene training program or a document that the Minister considers equivalent to such a certificate.

(2) A person operating a commercial food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document referred to in subsection (1) and that that individual is present at the commercial food establishment at the time.

Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   BC
City:  
Number of certified food handlers required:   

One employee who is certified must be present during operating hours

Excerpt from legislation:  

Foodsafe training

10 (1) Every operator of a food service establishment must hold a certificate, issued by a health official, for the successful completion of the food handler training program known as FOODSAFE or its equivalent. [Editors note: NFSTP is equivalent]

(2) Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate referred to in subsection (1).


Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   MB
City:  
Number of certified food handlers required:   

Not required.

Excerpt from legislation:  
Link to NFSTP Accreditation:  
Link to legislation:   Link to Legislation
More


Province:   MB
City:   Winnipeg
Number of certified food handlers required:   

One employee who must be of a supervisory level; and for operations with 6 or more there must be a certified foodhandler present during operating hours.

Excerpt from legislation:  

"Certified Food Handler Training Program" means "The City of Winnipeg Food
Safe Certification Program" or other programs approved by the Medical Health
Officer. - added 6197/93 [NFSTP is an authorized program for provision of training in Manitoba]
*******************************
5.6 Effective March 31, 1996 no person shall operate a food service establishment excluding retail food stores unless the person in charge has successfully completed the Certified Food Handler Training Program.
added 6197/93; amended 8162/2002
5.7 Effective March 31, 1996 no person shall operate a food service establishment employing more than five persons on duty at any one time, unless there is a person in charge present during all operating hours who has successfully completed the Certified Food Handler Training Program.
added 6197/93
5.8 Effective March 31, 1996 the on duty person in charge shall post their Food Handler Training Program Certificate in a prominent place in the food service establishment.
********************************

Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   NB
City:  
Number of certified food handlers required:   

Managers of food premises must be certified; and one certified food handler must always be present during operations.

Excerpt from legislation:  

Training
39(1) On and after July 1, 2012, a licensee who operates a Class 4 food premises shall ensure that there is at least one person present at all times in the area of a food premises where food is being prepared who holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006.

39(2)On and after July 1, 2012, a licensee who operates a Class 4 food premises shall ensure that the manager of the food premises holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006.

39(3) On and after July 1, 2012, a licensee who operates a not-for-profit community placement residential facility shall ensure that

(a) at least one employee of the facility holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006; and

(b) any person preparing food in the facility either holds such certificate, or has been adequately trained in food handling procedures by a person who holds such certificate.

Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   NS
City:  
Number of certified food handlers required:   

Operators of food establishments must be certified; and one certified foodhandler must always be present.

Excerpt from legislation:  

Food hygiene training

28 (1) An operator must successfully complete a food hygiene training program recognized by the Administrator and provide proof of this to the Administrator upon request.

(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program recognized by the Administrator is present.

(3) A person in a food establishment who comes into contact with food must

(a) be trained or instructed in food hygiene to a level appropriate to the activity that the person performs; and

(b) provide confirmation of their training to an inspector on request.


Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   ON
City:  
Number of certified food handlers required:   

Not required.

Excerpt from legislation:  

Approved food handler training programs are deemed to be equivalent to the training and certification offered by local public health units. All public health units in Ontario will accept certifications issued by these providers after the date that they are listed as equivalent. Public health units are not obligated to accept certifications issued by these providers before the date that they were deemed equivalent.

Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   ON
City:   Brant County
Number of certified food handlers required:   

Managers of food establishments must be certified.

Excerpt from legislation:  

Education
5. Every Manager of a Food Service Premise shall be the holder of a valid Food Handler Training Certificate issued in their name or equivalent qualification recognized at the discretion of the Medical Officer of Health.

Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   ON
City:   Brantford
Number of certified food handlers required:   

Managers of food establishments must be certified.

Excerpt from legislation:  

Article 4 - EDUCATION
327.4.1 Food safety certification - manager - required
Within 60 days of the commencement of their employment, the managers of all food service premises shall either have or shall obtain a Food Handler Training Certificate from the Board of Health, or shall have or shall obtain an equivalent certificate or proof of training approved by
the Medical Officer of Health.

Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More


Province:   ON
City:   Hamilton
Number of certified food handlers required:   

One certified food handler, in a supervisory capacity, must always be present during operations.

Excerpt from legislation:  

Operator and Food Handler Duties

5. Every operator shall ensure that there is, at all times when their medium-risk food premises or high-risk food premises is operating, at least one certified food handler working at the premises who is supervising the preparation, processing, packaging, service or storage of food.

6. Every food handler, when working as the certified food handler supervising the preparation, processing, packaging, service or storage of food under section 5, shall produce for inspection his or her food handler certificate upon request by the Medical Officer of Health or an Officer.
Link to NFSTP Accreditation:   Letter of Accreditation
Link to legislation:   Link to Legislation
More

Page: 1 2 ()