Food Handler Certification Legislative Matrix

NFSTP is recognized as an accredited program in all jurisdictions across Canada that have legislated food handler certification.


Jurisdiction

Number of certified food handlers required

Excerpt from legislation

Link to NFSTP Accreditation

Link to legislation

Alberta

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. 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.
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British Columbia

One employee who is certified must be present during operating hours

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).

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Manitoba

Not Required

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City of Winnipeg

One employee who must be of a supervisory level; and for operations with 6 or more their must be a certified foodhandler present during operating hours. "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]
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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.
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Newfoundland
& Labrador

Not Required

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New Brunswick

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

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

37. (1) In this section, "permanent food establishment" means a food establishment that operates, or that is required to operate, under an Annual Food Establishment Permit referred to in item 1 of the Schedule, or an Annual Non-profit Food Establishment Permit referred to in item 2 of the Schedule.

(2) An operator shall not operate a permanent food establishment unless he or she has successfully completed a food safety program acceptable to the Chief Public Health Officer.

(3) An operator of a permanent food establishment shall, at the request of the Chief Public Health Officer, provide proof of successful completion of an acceptable food safety program.

(4) An operator of a permanent food establishment shall ensure that at least one operator or food establishment worker who has completed an acceptable food safety program is present in the food establishment during its hours of operation.

38. (1) An operator shall provide each food establishment worker with sufficient instruction or training on the safe and sanitary handling of food to enable the worker to effectively participate in the promotion of food safety in the food establishment.

(2) An operator shall, at the request of the Chief Public Health Officer, provide information demonstrating compliance with subsection (1).
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Nova Scotia

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

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.

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Ontario

Not Required 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. Click here to link to the letter of accreditation.
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Brant County

Managers of food establishments must be certified. 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.
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Brantford

Managers of food establishments must be certified. 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.
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Hamilton

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

One certified food handler, in a supervisory capacity, must always be present during operations. 2.5. "Food Handler Training Certificate" means a certificate, valid for a period of five (5) years from the date of issue, issued to a person by the provider of an Accredited Program certifying that the person has successfully completed that Accredited Program.

FOOD HANDLER TRAINING AND CERTIFICATION REQUIREMENTS
9. Every Operator of a Food Handling Premise shall ensure that there is, at all times when the establishment is operating, at least one (1) holder of a valid Food Handler Training Certificate supervising the preparation, processing, packaging, service and storage of food.
10. Every food handler, when working as the certified food handler supervising the preparation, processing, packaging, service and storage of food, shall produce for inspection his or her Food Handler Training Certificate upon request by a Public Health Inspector or the Medical Officer of Health.
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Middlesex-London

One certified food handler, in a supervisory capacity, must always be present during operations. 3.0 CERTIFIED FOOD HANDLERS
3.1 Every Operator of a Food Premises where Hazardous Food is prepared shall ensure that there is at all times when the 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.
3.2 Every person, when working as the Certified Food Handler supervising the preparation, processing, packaging, service or storage of food under section 3.1 shall produce for inspection his or her Food Handler Certificate upon request by an Officer.
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Niagara Region One certified food handler, in a supervisory capacity, must always be present during operations. Operator and Food Handler Duties
5. Effective January 1, 2013, every Operator of a Commercial Food Premises that is a High-Risk Food Premises shall ensure that:
(a) the Commercial Food Premises shall have a minimum of one Operator and one Food Handler who each have a current and valid Food Handler Certificate;
(b) at least one Certified Food Handler shall be present at the Food Premises to supervise the processing, preparation, storage, handling, display, distribution, transportation, sale, service, or offering for sale, of Food at all times during operation; and
(c) on request by the Medical Officer of Health or an Officer, it shall produce or caused to be produced for inspection the Food Handler Certificate for each Certified Food Handler and each Operator along with a photo identification card for each.

6. Effective January 1, 2014, every Operator of a Commercial Food Premises that is a Medium-Risk Food Premises shall ensure that:
(a) the Food Premises shall have a minimum of one Operator and one Food Handler who each have a current and valid Food Handler Certificate;
(b) at least one Certified Food Handler shall be present at the Food Premises to supervise the processing, preparation, storage, handling, display, distribution, transportation, sale, service, or offering for sale, of Food at all times during operation; and
(c) on request by the Medical Officer of Health or an Officer, it shall produce or caused to be produced for inspection the Food Handler Certificate for each Certified Food Handler and each Operator, along with a photo identification card for each.
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Toronto

One certified food handler working in a supervisory capacity in each area of the premises where food is prepared, processed, served, packaged or stored. 2. Subsection 545-5G is amended by adding the following:
(17) Food Handler Certification
(a) Every owner or keeper of an eating or drinking establishment shall ensure that there is, at all times when the establishment is operating, at least one certified food handler working in a supervisory capacity in each area of the premises where food is prepared, processed, served, packaged or stored.
(b) Notwithstanding § 545-5G(17)(a), every person licensed, or required to be licensed under this Chapter as a refreshment vehicle owner, operator, driver or assistant shall obtain a food handler certificate if such person:
(i) sells or handles refreshments; or
(ii) is working in a refreshment vehicle from which ice cream, ice cream cones, frozen desserts and other frozen confections are sold.
(c) Every food handler working in a supervisory capacity for the purpose of § 545-5G(17)(a) and every person to whom § 545-5G(17)(b) applies shall produce for inspection his or her food handler certificate along with a photo identification card upon request by the Municipal Licensing and Standards Division or the Medical Officer of Health.
(d) A food handler certificate is valid for five years.
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Prince Edward Island

Not required.

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Quebec

One certified food handler, in a supervisory capacity, must always be present during operations; or 10% of the food handlers.
2.2.4.1. An operator of premises or a vehicle where food for human consumption is prepared to be sold or to furnish services for remuneration or where an activity forming part of a restaurateur's business is carried on must assign responsibility for the control of food hygiene and safety on the premises or in the vehicle to the holder of a food establishment manager training certificate.
O.C. 454-2008, s. 2.
2.2.4.2. In addition to complying with the requirement of section 2.2.4.1, the operator must also
(1) ensure that the person responsible for the control of food hygiene and safety or at least one member of the operator's personnel who holds a food handler training certificate or a food establishment manager training certificate is present on the premises or in the vehicle during operating hours; or
(2) ensure that at least 10% of the operator's personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products, including the person responsible for the control of food hygiene and safety, hold a food handler training certificate or a food establishment manager training certificate.
O.C. 454-2008, s. 2.
2.2.4.3. An operator referred to in section 2.2.4.1 must maintain a register in which the number of personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products is entered, including the person responsible for the control of food hygiene and safety on the premises or in the vehicle, and the names of the persons who hold a food handler training certificate or a food establishment manager training certificate.
The operator must keep the register at the operating premises for as long as those persons are members of the operator's personnel and for 12 months after they have ceased to be members of the personnel.
O.C. 454-2008, s. 2.
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Saskatchewan

One certified food handler, in a supervisory capacity, must always be present during operations Training generally
25 An operator of a food facility must ensure that employees are adequately trained to handle food safely within the food facility.
15 May 2009 cP-37.1 Reg 12 s25.

Food sanitation training
26(1) Unless exempted in writing by the local authority, an operator of a public eating establishment must ensure that a person who has successfully completed a course in food sanitation that is approved by the local authority is working in the public eating establishment at all times when food is being prepared and served.
(2) A local authority may require the operator of a food facility or other person who handles, processes, prepares, packages, sells or stores food to attend and successfully complete a course in food sanitation that is approved by the local authority, if, in the opinion of the local authority, the food facility is operated in a manner that is injurious to or may endanger the public health.
15 May 2009 cP-37.1 Reg 12 s26.
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Link to additional legislation.

Yukon

Not required.

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Last modified: Friday, 18 December 2015, 11:09 AM