Lesson 1Relevant reference documents and how to cite them in reports (codes, guidance, technical standards)Assists inspectors in pinpointing, retrieving, and referencing pertinent Canadian laws, codes, and technical standards in reports, guaranteeing that citations are precise, up-to-date, and verifiable for regulatory enforcement, training, and court matters.
Identifying applicable laws and regulationsLocating current codes and guidance onlineCiting statutes, regulations, and standardsReferencing technical and industry standardsUsing annexes and appendices in reportsMaintaining a personal reference libraryLesson 2Record-keeping and reporting obligations for establishments and inspectorsDetails required records for establishments and inspectors in Canada, such as cleaning records, temperature logs, pest reports, and inspection notes, stressing precision, storage durations, and their role as evidence in regulatory actions.
Required records for food establishmentsInspector field notes and official formsElectronic versus paper record systemsRetention periods and secure storageUsing records as legal evidenceReporting noncompliance to authoritiesLesson 3Sanitation and hygiene requirements for food service staff: training, handwashing, protective clothingOutlines hygiene duties for food service personnel in Canada, covering training, hand hygiene, protective gear, illness disclosure, and oversight, allowing inspectors to determine if staff behaviours align with regulatory expectations.
Mandatory food safety training contentHandwashing facilities and techniquesUse and care of protective clothingPersonal illness and exclusion policiesJewelry, grooming, and personal itemsSupervisor responsibilities and coachingLesson 4Waste management regulations: storage, segregation, collection frequency, licensed haulersAddresses regulatory demands for waste storage, separation, and pickup in Canadian food courts and shared buildings, including certified haulers, spill management, and paperwork to avert pests, smells, and ecological damage.
Segregation of food, recyclables, and hazardous wasteDesign and maintenance of waste storage areasContainer standards, lids, and leak preventionCollection frequency and route coordinationLicensed haulers and manifest requirementsCleaning and disinfection of waste areasLesson 5Key standards for food handling: temperature control, cross-contamination prevention, storage, labelingDetails fundamental food handling standards in Canada for temperature management, preventing cross-contamination, storage, and labelling, helping inspectors review vital control points that influence foodborne illness dangers.
Temperature control limits and monitoringHot and cold holding requirementsPreventing cross-contamination in kitchensSafe storage hierarchy and separationLabeling, dating, and allergen warningsVerification of thermometers and logsLesson 6Pest control regulations and integrated pest management (IPM) requirementsExamines legal responsibilities for pest prevention and control in Canadian food courts and shared buildings, highlighting integrated pest management, contractor supervision, monitoring logs, and secure pesticide application to prevent food and environmental pollution.
Legal duties for pest prevention and controlCore principles of integrated pest managementStructural and housekeeping pest preventionMonitoring devices and inspection schedulesPesticide selection, storage, and safe useEvaluating pest control contractors and recordsLesson 7Overview of national and regional public health laws applicable to food establishments and shared residential/commercial buildingsOffers a summary of national and regional public health laws in Canada applying to food establishments and mixed-use buildings, underscoring inspector authorities, owner obligations, and coordination among overlapping jurisdictions for enforcement.
Hierarchy of national and regional health lawsKey duties of owners, managers, and tenantsInspector powers and legal limitationsOverlap with fire, building, and labor codesLocal bylaws affecting food courtsCoordination between agencies and referralsLesson 8Building common-area requirements: restroom sanitation, ventilation, lighting, and maintenance standardsSpecifies sanitary needs for restrooms, hallways, food courts, and other shared spaces in Canada, including cleaning timetables, ventilation, lighting, drainage, and structural upkeep to avoid contamination and safeguard public health.
Minimum restroom fixtures and layoutCleaning frequency and disinfection protocolsVentilation and air quality requirementsLighting levels and fixture maintenanceFlooring, drainage, and slip preventionInspection of repairs and structural defectsLesson 9Legal enforcement tools and administrative procedures: notices, orders, fines, and temporary closuresDescribes how Canadian inspectors utilize legal tools like notices, improvement orders, fines, and temporary shutdowns, covering due process, documentation norms, appeal processes, and proportionality in addressing sanitary breaches.
Types and legal basis of enforcement noticesCriteria for issuing improvement and prohibition ordersGraduated enforcement and proportionalityProcedures for imposing and collecting finesTemporary closure protocols and safeguardsAppeals, reviews, and documentation standards
