Food Safety Resources

Official sources for general food safety information

BC Center for Disease Control

Healthlink BC

Government of Canada

Approximately 11 to 13 million cases of food poisoning occur in Canada each year, so it is important to understand safe food handling practices to prevent food poisoning at the grocery store, in your kitchen, in your fridge, cupboards and freezer, and at the table.

Check out https://www.vch.ca/en/food-safety-home for more information.

BC Food Premises Regulation

The Food Premises Regulation outlines food safety requirements for businesses processing or preparing food, and selling food to the public. The health authorities, including Vancouver Coastal Health are responsible for approving, permitting, inspecting and responding to complaints about food premises under this regulation.

BC Food Safety Act 

The BC Food Safety act regulates the entire spectrum of British Columbia’s food industry, from production and manufacturing to retail and restaurants. It clarifies the legal responsibility of food establishment operators with respect to the safety of their products; grants inspection and enforcement powers to inspectors; and specifies offences and penalties for infractions.



Canadian Food Retail and Food Services Code

This nationally developed code consists of model requirements for safeguarding public health and assuring food safety. The Code provides practical, user-friendly interpretations and guidance for compliance with the provincial legislation. It embodies sound scientific, risk-based approaches to food safety. It is the overriding principle underlying Canada’s food safety practices.

FoodSafe Training

The BC Food Premises Regulation requires FoodSafe level 1 food handler training (or equivalent) for those working in the food industry, as per section 10.

BCCDC Food Premises Guidelines

Guidelines for specific types of food or food service (Mobile Food Premises, Farmer’s Markets, Sous Vide, Pooled Eggs, Sale of Raw Oysters, Sushi Grade Fish etc.)



BCCDC Food Safety Assessments

BCCDC periodically assesses the safety of a specific food, based on a particular need in the industry.

Operation of a Food Premises under a Boil Advisory

Frequently asked questions about operating during a Boil Water Advisory

Norovirus in the Hospitality Industry

A comprehensive guide to prevent or address a Norovirus outbreak at a hotel or large service facility.

The Canadian Food Inspection Agency

Information on Food Product Labelling, Importing and Distributing Food Products and Food Product Recalls. The CFIA oversees these aspects of food in Canada that are not regulated by the Health Authorities. 

Farm to School Presentation

A presentation on food safety from gardens to classrooms, and the benefits and best practices for school gardens.

Food premises orientation package: food safety and sanitation plan templates

Basic Food Safety and Sanitation Plan templates

VCH Guidelines for Food Safety Management Plans

A comprehensive guidance document for writing a food safety plan

BC Government Food Safety Plans

Designed for food processors (i.e. not restaurants), this site provides comprehensive plans with examples, templates and training videos, with some available in multiple languages.

VCH - Posters and Log Sheets

Food premises orientation package: resources



FoodSafe - standard log sheets and signage

https://www.foodsafe.ca/resources.html



Worksafe BC handwashing posters (available in multiple languages)

https://www.worksafebc.com/en/resources/health-safety/posters/prevent-spread-communicable-disease-handwashing?lang=en



VCH -  Handwashing Poster

http://ipac.vch.ca/Documents/Routine%20Practices/How%20to%20hand%20wash.pdf