Food Safety Information

On May 1, 2021, a change to the Food Premises Regulations took effect. The change requires owners/operators of certain types of food premises to have at least one employee who has current food safety training to be present in the food premises while it is in operation. More information about this amendment can be found on the Food Safety Training page.

Through the food safety program, food premises in Newfoundland and Labrador are inspected for compliance with the Food Premises Regulations under the Food Premises Act.

The frequency of inspections is based on a measurement, called a risk assessment, of the potential or likelihood of the premises being involved in a foodborne illness outbreak. High risk food premises are to be inspected four times per year, while low risk premises are to be inspected once every two years. The inspection frequency is provided in the table below.

Food Premises Inspection Frequency

Risk Assessment Inspection Frequency
High Four inspections per year
Moderate Two inspections per year
Low One inspection every two years

The Public Health Division has produced food safety resources which are aimed at preventing or controlling illness caused by eating contaminated food

For food safety information:

  1. General Food Hygiene Pamphlet (352 KB)
  2. Home Based Food Industry (1) (64 KB)
    Home Based Food Industry (2) (561 KB)
  3. Not-for-Profit (Charitable) Organizations(1) (72 KB)
  4. Temporary Food Establishments(1) (95 KB)
    Temporary Food Establishments(2) (296 KB)
  5. Hand Washing Poster (54 KB)
  6. Food Safety Tips and Safe Temperature Cooking Guide (45 KB)
  7. Food Recalls (Canada)
  8. Food Handlers’ Storage Guide (1.2 MB)
  9. Meat Slicers (208 KB)
  10. Home Bottled Foods (219 KB)
  11. Manual Dishwashing for Commercial Kitchens (91 KB)
  12. Safe Food Handling for Pregnant Women (714 KB)
  13. Safe Food Handling for Children Ages 5 & Under (659 KB)
  14. Safe Food Handling for Adults Ages 60 and Over (596 KB)
  15. Special Events Organizer Package (3 MB)
  16. Reusable grocery bags and bins

For Foodborne Disease Information:

Food Premises Licence

Under the Food Premises Regulations of the Food Premises Act, food premises operating in Newfoundland and Labrador must have a food premises licence. To obtain a licence that will enable you to operate a food premises you must submit an application to the Government Service Centre, Department of Digital Government and Service NL, and have it reviewed by an Enviromental Health Officer.

Food Product or Other Food Related Complaint

If you have a complaint related to a food product or another food related issue that you would like an Enviromental Health Officer to look into please contact the Government Service Centre, Department of Digital Government and Service NL, at the location nearest you.

Links

In addition to the information available above, the following websites provide additional food safety information that you may find useful.

SkillsPass NL Training

The following food safety online learning modules are available for free through the SkillsPassNL website at: skillspassnl.com

  • Food Safety Basics: The safe food handling and hygiene practice skills taught through this course cover topics such as foodborne illnesses, food allergies and sensitivities, defrosting food and kitchen cleanliness.
  • Getting Off the Ground: This course outlines the process for getting a Food Premises Licence from the initial application to the compliance inspection and on to opening day.
  • What to Expect When We’re Inspecting: This course will explain the food premises inspection process and criterion. This course is intended for existing and future owners and managers of licensed food premises.
  • Home-Based Food Preparation Businesses: This training program is for owners and aspiring owners of home-based businesses that prepare food for human consumption.
  • Temporary Food Premises: This training program is for owners and operators of temporary food premises at community festivals, concerts, farmers markets and a variety of other special events.
  • Not-for-Profit and Volunteer-Run Events: This training program is for all volunteers and organizers who provide food service in the non-for-profit and volunteer-run sectors.

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