39(1)On and after July 1, 2012, a licensee who operates a Class 4 food premises shall ensure that there is at least one person present at all times in the area of a food premises where food is being prepared who holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006.

39(2)On and after July 1, 2012, a licensee who operates a Class 4 food premises shall ensure that the manager of the food premises holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006.

39(3)On and after July 1, 2012, a licensee who operates a not-for-profit community placement residential facility shall ensure that

39(1)On and after April 1, 2012, a licensee who operates a Class 2 or Class 4 food premises shall ensure that there is at least one person present at all times in the area of a food premises where food is being prepared who holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006.

39(2)On and after April 1, 2012, a licensee who operates a Class 2 or Class 4 food premises shall ensure that the manager of the food premises holds a certificate confirming his or her successful completion of a food handling program offered by a community college or industry association or that has been determined by the Minister to be equivalent in content to that set out in the National Guidelines for Food Safety Programs in the Food Retail and Food Service Sectors as endorsed by the Federal/Provincial/Territorial Committee on Food Safety Policy, and dated May 9, 2006.