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Premises Requirements for Food

Premises Requirements for Food Service Establishments in BC

Introduction

If you are planning to open or operate a food service establishment in British Columbia, you need to comply with the Food Premises Regulation¹, which sets out the minimum standards for the construction, operation, and management of food premises. One of the key aspects of this regulation is the premises requirements, which cover various aspects of the physical environment and facilities that affect food safety.

In this article, we will explain what premises requirements are, why they are important, and how to meet them according to the BC Foodsafe guidelines.

What are Premises Requirements?

Premises requirements are the rules and regulations that apply to the design, construction, maintenance, and operation of food premises. They include:

Plans and specifications that must be approved by your local health authority before you start any work on your premises.
General construction requirements that ensure your premises have adequate ventilation, lighting, drainage, fire protection, pest control, and sanitation systems.
Washroom facilities that must be accessible, clean, well-stocked with soap and paper towels, and located near food preparation areas.
Equipment and utensils that must be made of approved materials and free from defects or damage. They must also be cleaned and sanitized regularly according to your food safety plan.
Food contact surfaces that must be made of approved materials and free from defects or damage. They must also be cleaned and sanitized regularly according to your food safety plan.
Storage areas that must be separate from food preparation areas and have adequate temperature control. They must also be protected from pests and contaminants.
Refrigeration and hot holding equipment that must maintain proper temperature ranges for different types of food. They must also have indicators or alarms to alert you when they need maintenance or repair.
Single service utensils and containers that must be used only once for each customer or order. They must also be stored separately from reusable utensils and containers.

Why are Premises Requirements Important?

Premises requirements are important because they help prevent cross-contamination between raw and cooked foods, reduce the risk of illness from harmful microorganisms or chemicals in food products or equipment, protect customers from exposure to allergens or toxins in food products or equipment, comply with legal obligations under the Food Premises Regulation ¹, and demonstrate your commitment to food safety.

How to Meet Premises Requirements According to BC Foodsafe Guidelines?

To meet premises requirements according to BC Foodsafe guidelines ², you need to follow these steps:

Consult with your local health authority before you start any work on your premises. You can find their contact information on their website ³. You may need to submit plans and specifications for approval before you can begin construction or renovation work.
Develop a written food safety plan based on the principles of HACCP (Hazard Analysis Critical Control Point). This plan should identify the hazards that may affect your food products or equipment during production processes; establish control measures to prevent or reduce these hazards; monitor these control measures regularly; maintain records of these activities; train your staff on these activities; review this plan periodically; update this plan as needed; implement this plan effectively; verify this plan’s effectiveness; correct any deviations from this plan promptly; report any non-compliance issues promptly; investigate any complaints promptly; take corrective actions promptly; prevent recurrence promptly.
Develop a written sanitation plan based on the principles of good hygiene practices. This plan should describe how you will clean and sanitize all surfaces where food comes into contact with it; how often you will do so; what methods you will use (such as manual scrubbing with soap and water); what equipment you will use (such as brushes); what products you will use (such as bleach); what precautions you will take (such as wearing gloves); how you will dispose of waste properly (such as using trash cans); how you will document your cleaning activities (such as using checklists).
Obtain proof of FOODSAFE Level I certification (or equivalent) for yourself as an operator of a food service establishment ⁴. This certification shows that you have completed a training course on basic food safety principles taught by an accredited instructor. You can find more information about FOODSAFE Level I certification on their website.
Obtain approval for your menu items from your local health authority before they go into service ⁴. You can find more information about menu approval on their website.
Obtain approval for any special foods (such as raw meat) from your local health authority before they go into service ⁴. You can find more information about special foods approval on their website.