“abattoir” includes slaughterhouses and any place where cattle, sheep, swine, poultry or other animals are killed for use as food.(abattoir)

“Act” means the Public Health Act.(Loi)

“container” means a receptacle or covering used to package, wrap, contain or cover food.(contenant)

“contamination” , with respect to food, means conditions that permit(contamination)

“equipment” means any appliance, apparatus or device that is used in the operation of a food premises, but does not include utensils.(équipement)

“fish” means any fish, including molluscs, crustaceans and echinoderms, and any of their parts, products or by-products.(poisson)

“food contact surface” means the surface of equipment or utensils with which food normally comes into contact, and includes counter surfaces.(surface de contact des aliments)

“hand washing station” means a handbasin that is provided with hot and cold running potable water and that has in its immediate vicinity a dispenser for the provision of liquid or powder soap and a method of hand drying that uses paper towels in a dispenser or that uses forced air.(poste de lavage de mains)

“licence” means a licence to operate a food premises.(licence)

“licensee” means a person to whom a licence has been issued to operate a food premises.(titulaire)

“part-time or seasonal public market premises” means a food premises that operates at a public market for fewer than 160 days during the period commencing April 1 of one year and ending March 31 of the following year.(locaux d’un marché public à temps partiel ou saisonnier)

“pest” means any animal or arthropod that may contaminate food or food contact surfaces, and includes rats, mice, cockroaches and flies.(animal nuisible)

“potentially hazardous” , with respect to food, means a form or state that is capable of supporting the growth of pathogenic microorganisms or the production of toxins.(potentiellement dangereux)

“process” includes killing, eviscerating, thermal processing, smoking, salting, pickling, pasteurizing and processing of previously processed food.(transformation)

“public market” means a venue where a group of vendors sets up on a regular basis in a common location to sell food products, and includes a farmers’ market and a flea market.(marché public)

“sanitize” means to treat by a process that destroys most microorganisms, including all pathogens.(assainir)

“temporary food premises” means a food premises that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. (locaux temporairement destinés aux aliments)

“utensils” includes kitchenware, tableware, glasses, cutlery or other similar items used in the handling, preparation, processing, displaying, serving, dispensing, storing, containing or consuming of food. (ustensiles)

“abattoir” includes slaughterhouses and any place where cattle, sheep, swine, poultry or other animals are killed for use as food.(abattoir)

“Act” means the Public Health Act.(Loi)

“container” means a receptacle or covering used to package, wrap, contain or cover food.(contenant)

“contamination” , with respect to food, means conditions that permit(contamination)

“equipment” means any appliance, apparatus or device that is used in the operation of a food premises, but does not include utensils.(équipement)

“fish” means any fish, including molluscs, crustaceans and echinoderms, and any of their parts, products or by-products.(poisson)

“food contact surface” means the surface of equipment or utensils with which food normally comes into contact, and includes counter surfaces.(surface de contact des aliments)

“hand washing station” means a handbasin that is provided with hot and cold running potable water and that has in its immediate vicinity a dispenser for the provision of liquid or powder soap and a method of hand drying that uses paper towels in a dispenser or that uses forced air.(poste de lavage de mains)

“licence” means a licence to operate a food premises.(licence)

“licensee” means a person to whom a licence has been issued to operate a food premises.(titulaire)

“pest” means any animal or arthropod that may contaminate food or food contact surfaces, and includes rats, mice, cockroaches and flies.(animal nuisible)

“potentially hazardous” , with respect to food, means a form or state that is capable of supporting the growth of pathogenic microorganisms or the production of toxins.(potentiellement dangereux)

“process” includes killing, eviscerating, thermal processing, smoking, salting, pickling, pasteurizing and processing of previously processed food.(transformation)

“public market” means a venue where a group of vendors sets up on a regular basis in a common location to sell food products, and includes a farmers’ market and a flea market.(marché public)

“sanitize” means to treat by a process that destroys most microorganisms, including all pathogens.(assainir)

“temporary food premises” means a food premises that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. (locaux temporairement destinés aux aliments)

“utensils” includes kitchenware, tableware, glasses, cutlery or other similar items used in the handling, preparation, processing, displaying, serving, dispensing, storing, containing or consuming of food. (ustensiles)

“abattoir” includes slaughterhouses and any place where cattle, sheep, swine, poultry or other animals are killed for use as food.(abattoir)

“Act” means the Public Health Act.(Loi)

“container” means a receptacle or covering used to package, wrap, contain or cover food.(contenant)

“contamination” , with respect to food, means conditions that permit(contamination)

“equipment” means any appliance, apparatus or device that is used in the operation of a food premises, but does not include utensils.(équipement)

“fish” means any fish, including molluscs, crustaceans and echinoderms, and any of their parts, products or by-products.(poisson)

“food contact surface” means the surface of equipment or utensils with which food normally comes into contact, and includes counter surfaces.(surface de contact des aliments)

“hand washing station” means a handbasin that is provided with hot and cold running potable water and that has in its immediate vicinity a dispenser for the provision of liquid or powder soap and a method of hand drying that uses paper towels in a dispenser or that uses forced air.(poste de lavage de mains)

“licence” means a licence to operate a food premises.(licence)

“licensee” means a person to whom a licence has been issued to operate a food premises.(titulaire)

“pest” means any animal or arthropod that may contaminate food or food contact surfaces, and includes rats, mice, cockroaches and flies.(animal nuisible)

“potentially hazardous” , with respect to food, means a form or state that is capable of supporting the growth of pathogenic microorganisms or the production of toxins.(potentiellement dangereux)

“process” includes killing, eviscerating, thermal processing, smoking, salting, pickling, pasteurizing and processing of previously processed food.(transformation)

“public market” means a venue where a group of vendors sets up on a regular basis in a common location to sell food products, and includes a farmers’ market and a flea market.(marché public)

“sanitize” means to treat by a process that destroys most microorganisms, including all pathogens.(assainir)

“temporary food premises” means a food premises that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. (locaux temporairement destinés aux aliments)

“utensils” includes kitchenware, tableware, glasses, cutlery or other similar items used in the handling, preparation, processing, displaying, serving, dispensing, storing, containing or consuming of food. (ustensiles)

“abattoir” includes slaughterhouses and any place where cattle, sheep, swine, poultry or other animals are killed for use as food.(abattoir)

“Act” means the Public Health Act.(Loi)

“container” means a receptacle or covering used to package, wrap, contain or cover food.(contenant)

“contamination” , with respect to food, means conditions that permit(contamination)

“equipment” means any appliance, apparatus or device that is used in the operation of a food premises, but does not include utensils.(équipement)

“fish” means any fish, including molluscs, crustaceans and echinoderms, and any of their parts, products or by-products.(poisson)

“food contact surface” means the surface of equipment or utensils with which food normally comes into contact, and includes counter surfaces.(surface de contact des aliments)

“hand washing station” means a handbasin that is provided with hot and cold running potable water and that has in its immediate vicinity a dispenser for the provision of liquid or powder soap and a method of hand drying that uses paper towels in a dispenser or that uses forced air.(poste de lavage de mains)

“licence” means a licence to operate a food premises.(licence)

“licensee” means a person to whom a licence has been issued to operate a food premises.(titulaire)

“pest” means any animal or arthropod that may contaminate food or food contact surfaces, and includes rats, mice, cockroaches and flies.(animal nuisible)

“potentially hazardous” , with respect to food, means a form or state that is capable of supporting the growth of pathogenic microorganisms or the production of toxins.(potentiellement dangereux)

“process” includes killing, eviscerating, thermal processing, smoking, salting, pickling, pasteurizing and processing of previously processed food.(transformation)

“public market” means a venue where a vendor sets up or a group of vendors set up, on a regular basis in a common location to sell food products, and includes a farmers’ market, a roadside stand, a produce stand and a flea market.(marché public)

“sanitize” means to treat by a process that destroys most microorganisms, including all pathogens.(assainir)

“temporary food premises” means a food premises that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. (locaux temporairement destinés aux aliments)

“utensils” includes kitchenware, tableware, glasses, cutlery or other similar items used in the handling, preparation, processing, displaying, serving, dispensing, storing, containing or consuming of food. (ustensiles)