Food handler certification

A buyer of a restaurant, bakery or other food business meets this term when checking who on the team holds a valid certificate. Under the Ontario and British Columbia rules below, the certificate is held by a person, which is a separate matter from the premises. See how a food premises licence moves in a sale and the food premises permit.

How it differs by province

• Ontario: the Ministry of Health says food premises must have at least one certified food handler on site during every hour they operate, and its Food Premises regulation (O. Reg. 493/17) says the operator of a food service premise must ensure at least one food handler or supervisor who has completed food handler training is on the premise during every hour it operates.
• British Columbia: under the Food Premises Regulation, the operator of a food service establishment must hold a certificate for completing the FOODSAFE food handler training program or its equivalent, and must ensure at least one employee present holds it while the operator is absent.
• Other provinces and territories run their own food regimes; confirm the rule with the local health authority.

What to ask the seller

• Which employees hold certificates, and are they current?
• Does the certificate stay with the person if the staff change on closing?
• Does the local health unit accept the course the staff took?