The new regulation, which replaces the Health Act and Regulation 88-200, is more consistent with national standards, offers operators more flexibility and encourages better food-safety practices.
More specifically, key components of the change include a new class system based on the type of foodservice venue, which will dictate things like fees and more comprehensive licensing practices across the board. On the operations side, many food safety requirements have been beefed up.
For more information on the changes, click here.
