Alberta

• Alberta Meat Facility Standards
• Alberta Foodborne Illness and Risk Investigation Protocol
• Alberta Approved Farmers’ Market Program Guidelines
• Food Retail and Foodservices Code

Colombie-Britannique

• Industry Food Donation Guidelines
  • Executive Summary and Rationale
  • Starting and Managing a Food Donation Program – in 3 Steps
  • Industry-Specific Information (for Processors, Caterers/Restaurants, and Retailers)
  • Supporting Documents for Guidelines (bas de la page)
• Guidelines for Food Distribution Organizations with Grocery or Meal Programs
• Guidelines for restaurant sous vide cooking safety in British Columbia
  • Handout for sous vide style cooking requirements
  • Video training presentation on sous vide safety
• Abattoirs Code of Good Practice: Critical Design, Operational and Equipment Guidelines for Licensed Abattoirs
• Dairy Processing Plants: Code of Good Practice for High Temperature Short Time Pasteurizers (HTSTs) - Critical Design, Operational & Testing Criteria
• Dairy Processing Plants: Guidelines for the Application of a Hazard Analysis Critical Control Point (HACCP) Program in a Dairy Plant
• Dairy Processing Plants: Plant Construction, Equipment and Operation Standards To Qualify for Licensing in British Columbia
• Dairy Processing Plants: Guidelines for the Cleaning of Dairy Plant Processing Equipment
• Fish Processing Plants: Guideline for Live Retail Fish Holding Systems
• Food Safety Guidelines for Food Banks
• Food Safety Guidelines for Soup Kitchens
• Guidelines for the Application of a Hazard Analysis Critical Control Point (HACCP) System in a Meat Plant
• Guidelines for the Sale of Foods at Temporary Markets
• Guideline for Mechanical Warewashing in Food Service Establishments
• Guideline for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products
• Guidelines for the Safe Transport of Carcasses, Poultry and Meat Products
• Guidelines for Donation of Culled Game Meat
• Meat Safety: Guidelines for the Safe Transportation of Carcasses, Poultry and Meat Products
• Protocol for Provincial Abattoir Assessments & Licensing
• Provincial Fish Inspection Reference Manual
• Uninspected Meat: Guideline for Cutting and Wrapping of Uninspected Meat and Game in Approved Food Premises

Manitoba

• Farmers' Market Guidelines
• Mobile Food Service Establishment Guideline
• Temporary Food Service Establishment Guideline
• Special Event Sanitation Guideline
• Guidelines for Food Pushcarts
• Restaurant Construction and Design Guideline
• Transportation of Potentially Hazardous Foods Guideline
• Bulk Food Handling Guidelines
• Bulk Water Hauling Guidelines
• Guidelines for Food Sampling Demonstrations
• Guidelines on Emergency Action Plans for Food Establishments
• Communicable Disease Management Protocols, including Enteric Illness Protocol Manuals

Île-du-Prince-Édouard

• Guidelines for Cottage Industry Involved in Home Food Production
• Guidelines for Donated Foods in Care Facilities
• Guidelines for Food Service at Special Events
• Guidelines for Facilities Hosting Community Events
• Guidelines for Ice Cream Barn/Ice Cream Concession Stand

Nouveau-Brunswick

• Guidelines for Food Premises at Public Markets
• Public Health Inspector Guide to Food Premises Inspections

Nouveau-Écosse

• A Guide to Opening a Foodservice Establishment
• Food Safety Guidelines for Public Markets
• Food Retail & Food Services Code
• Guidelines for Outbreak Management
• Guidelines for Mobile Food Service
• Guidelines for Temporary events
• Guidelines for Hard Ice Cream Service

Ontario

• Food Safety Protocol, 2008
• Standards of Compliance for Fish Processors
• Foods of Plant Origin Cleaning and Sanitation Guidebook
• Minimally Processed Fruit and Vegetables Good Manufacturing Practices Guidebook

Saskatchewan

• Public Eating Establishment Standards
• Saskatchewan Food Processing Facility Best Management Practices

Terre-Neuve-et-Labrador

• Standard Health Guidelines for Not for Profit Organizations
• Standard Health Guidelines for Temporary Food Establishments

Yukon

• Food Safety Guideline for Food Banks
• Health Assessment Checklist for Foodservice
• Guidelines for the Operation of a Temporary Food Service

Mise à jour en décembre 2014