Resources for Operators | Southwestern Public Health

Keeping food safe is one of the most important responsibilities of operating a food premises. It protects your customers, builds trust in your business, and ensures you meet public health standards. We offer tools, templates, and practical guidance to help you succeed. Let’s explore how you can use these resources to create a safer food environment.

How to create a food safety management plan

A Food Safety Management Plan is available upon request by emailing us. It is a reference tool to help owners and operators of food premises. These plans assist operators to ensure that all steps are taken to prevent staff and customers from contracting foodborne illness. It is the responsibility of all owners and operators to follow the plan and review it as needed.

Below are some tools to guide you in creating and maintaining your plan:

Food safety log sheets

Cleaning and sanitizing equipment

SWPH's Cleaning and Sanitizing Meat Slicers Fact Sheet (PDF)

Food processing guides

What tools can help you train your staff?

Visual aids are an excellent way to train your team and remind them of proper procedures. Southwestern public health has posters available for download to use throughout your business location. Most are available in English, Hindi and Punjabi.

Download and display these tools:

Handwashing posters

Dishwashing posters

Food storage and preparation posters

Placing these tools in key spots at your workplace helps remind everyone of good habits.

Safe canning for food vendors and operators

Food vendors and operators must follow safe canning practices to prevent foodborne illness and ensure compliance with food safety legislation.

Farmers’ markets and food premises that are not exempt from Ontario Food Premises Regulation 493/17 must prepare canned foods in an inspected facility. All facilities must produce canned food in a way that prevents potential health hazards.

Improper canning can lead to serious illnesses, including botulism, a life-threatening illness caused by Clostridium botulinum bacteria.

Botulism outbreaks are often linked to canned food products, especially low-acid foods like vegetables and meats. If food is not processed correctly or is prepared in unsanitary conditions, C. botulinum bacteria may grow after canning.

High-acid foods

pH of less than 4.6
Bacteria-resistant
Can be processed using a boiling water canner

Acidified foods

Low-acid foods with added acid (final pH of 4.6 or less)
Water activity greater than 0.85
Must be heat-treated at 100°C as per a validated recipe
Fermented foods are not considered acidified

Low-acid foods

pH greater than 4.6 and water activity greater than 0.85
Includes most vegetables, meats, and seafood
Must use a validated recipe and a pressure canner (116–121°C or 240–250°F for 20–100 minutes)
Time and temperature must be monitored and recorded

Start with a validated recipe

A validated recipe ensures the product is shelf-stable, free from pathogens, and meets safety requirements for time, temperature, and acidity.

A validated recipe should include:

Container type and size
Ingredients
Acidity (pH)
Time and temperature requirements

Operators using their own recipes must have them validated by an accredited research laboratory. Documentation must be provided to a Public Health Inspector (PHI).

Operators should develop a Hazard Analysis Critical Control Points (HACCP) plan. This includes:

Documenting all critical control points (e.g., temperature, water activity, acidity)
Reducing risk of error during canning
Ensuring safe production through consistent procedures and record-keeping

All canned products must be:

Clearly labelled with lot numbers and source information
In accordance with Canadian Food Inspection Agency (CFIA) labelling regulations

If canned products are found for sale, a PHI may:

Request documentation (HACCP plan, canning dates, validated recipes, quantity produced)
Seize and destroy products if deemed a health hazard
Request product removal until lab documentation confirms safe pH and water activity
Seize samples for testing by Public Health Laboratories

Summary of requirements

Food type	HACCP Plan	Validated recipe	Pressure canner	Labelling
High-Acid Foods	✓	*Recommended		✓
Acidified Foods	✓	✓	✓	✓
Low-Acid Foods	✓	✓	✓	✓

*Note: Validated recipes are strongly recommended for high-acid foods.

Frequently asked questions

What is a food safety management plan, and why do I need one?

A food safety plan is a tool that can be used by owners and operators to assist with creating a Hazard Analysis Critical Control Point (HACCP) plan for menu items within a food establishment. It walks you through how to ensure the food you serve and/or sell is safe to eat. This includes checklists and guides for when food is delivered, stored, cleaned, prepared, and served.

How can I ensure my team follows proper handwashing practices?

Display handwashing posters near all sinks, encourage proper hand hygiene daily, and incorporate proper handwashing procedures into staff training sessions.

What should I do next?

Contact us to request a Food Safety Management Plan
Train your team with the posters and resources provided
Prepare for emergencies by reviewing our fact sheets
Visit Health Canada’s Safe Food Handling Resources for additional tips and guidance
Speak with a Public Health Inspector if you have any questions or concerns