Food safety at the retail level is probably the most visible to the general public. People shopping for their groceries at the local supermarket or eating in their local restaurant can see the general cleanliness of the place or if staff are washing their hands.
Many retail organizations such as the Canadian Restaurant and Food Services Association, Restaurant Association of Nova Scotia and Farmers' Markets of Nova Scotia have recognized food safety as a priority and by working closely with government have developed food safety plans like the Hazard Analysis and Critical Control Point (HACCP). These plans not only help reduce incidences of food borne illness but have also reduced the number of consumers complaints and have actually increased efficiency and reduced food waste.
The Food Safety section regulates and inspects these operations to ensure the minimum food safety standards are maintained.
The Nova Scotia Food Safety Regulations and the Nova Scotia Food Retail and Food Services Code
(PDF:755k) are among Canada's newest and most proactive in the country. Together with the new Health Protection Act (PDF) they help ensure Nova Scotians have the best food protection possible.
Guidelines for more specific activities are also available:
- Planning for Food Service - A Guide to Opening a Foodservice Establishment (PDF:689k)
- Position Paper- Home Preparation of Potentially Hazardous Foods by Not-for-Profit Organizations (PDF:172k)
- Guidelines for Workers at BBQ Fundraisers (PDF:311k)
- Guidelines for Bake Sales (PDF:100k)
- Guidelines for Mobile Food Service (PDF:447k)
- Food Safety Guidelines - Temporary Events (PDF:233k)
- Guide to completing the temporary event food permit application form (PDF:1.3mb)
- Temporary Event Food Permit Application (PDF:242k) (fillable)
- Permission to Use Permitted Eating Establishment (PDF:112k)
- Self Inspection Checklist (PDF:202k)
- Temperature Log Sheet (PDF:225k)
- Temporary Hand Wash Stationn (PDF:186k)
- Food Guide Bleach Sanitizer (PDF:160k)
- Guide to completing the temporary event food permit application form
- Guidelines for Public Markets (PDF:5.1mb)
- Public Market Permit Application (PDF:239k)
- Temporary Hand Wash Station (PDF:186k)
- Food Guide Bleach Sanitizer (PDF:160k)
- Permission to Use Permitted Eating Establishment (PDF:112k)
- Sushi/Sashimi Preparation Guidelines (PDF:223k)
- Planning for Volunteer Foodservice (PDF:270k)
- Water use during a boil water advisory (PDF:18k)
Other regulations and guidelines may also be of interest:
- Food Retail and Food Services Code Canada (external document)
- National Sanitation Foundation
- Notifiable Diseases On Line
More information
- Canadian Food Inspection Agency
- Food Recalls and Allergy Alerts
- Acrylamide Health Canada Fact Sheet
- Food Safety Magazine