Every operator of a food service premise shall ensure that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
An operator of a public eating establishment must ensure that a person who has successfully completed a food safety course that is approved by the local authority is working in the public eating establishment at all times when food is being prepared and served.
In accordance with the City of Winnipeg Food Service Bylaw: No person shall operate a food service establishment unless the person in charge has successfully completed the Certified Food Handler Training program.
Food Service Establishments with less than 5 Food Handlers must have a person on staff who has successfully completed the Certified Food Handler Training program.
Food Service Establishments with more than 5 Food Handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training Program on duty at all times.
The licensee who operates a Class 4 food premises shall ensure that there is at least one person present at all times in the area of a food premises where food is being prepared who holds a certificate confirming his or her successful completion of an approved food handling program.
The license holder for any PEI licensed food premises serving food is required to have successfully completed an approved food safety training program. In the license holder’s absence, at least one employee who is present in the food preparation area is required to have successfully completed an approved food safety training program.
On May 1, 2020, 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.
An operator of a permanent food establishment shall ensure that at least one operator or food establishment worker who has completed an acceptable food safety program is present in the food establishment during its hours of operation.