The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. See slides from KFLA Health Unit- regulation considerations in local food processing.

1. For the Eastern Ontario Local Food
Conference 2013
Innovation Driving Local Food
December 3, 2013
Paul Karran, Public Health Inspector
LOCAL FOOD PROCESSING CONSIDERATIONS:
FARMERS’ MARKETS

2. Overview
Each of the 36 Public Health Units in Ontario
are mandated by the Ministry of Health and
Long-Term Care to offer specific programs and
services to the public.

3. Overview
One of these mandated program areas is

4. Overview
The Health Protection and Promotion Act
(HPPA) is the legislation that mandates us to
provide these services and gives us the
authority to do so.
We have a duty to inspect for health hazards
within the geographical boundaries of our
health unit.

5. Overview
The HPPA further states that we are to “inspect or
cause for the inspection of … food premises and
any food and equipment” within our jurisdiction.
But … What does this mean?

6. Regulation 562
Regulation 562 (Food Premises), under the HPPA,
defines the minimum standards that must be met
in Food Premises across Ontario.
This regulation is used as the basis for our routine
compliance inspections and other investigations
of Food Premises within our jurisdiction.

7. Regulation 562
Examples of Food Premises
•
•
•
•
•
•
Restaurants
Hot dog carts
Convenience stores
Grocery stores
Hospital cafeterias
School cafeterias
• Mobile food premises
• And so on…

8. What does Regulation 562 say about
Farmers’ Markets?

9. Regulation 562
S.2(1)(d): “This Regulation applies to all food premises
except, … farmers’ market food vendors.”
“Farmers’ market food vendor” means the operator of
a stall or other food premise that is located at a
farmers’ market.

10. Regulation 562
This exemption to the regulation is fairly new;
it was introduced on June 15, 2006.

11. Our Role
This change to the Regulation is challenging because:
We still need to inspect the Farmers’ Market “for the
purpose of preventing, eliminating and decreasing the
effects of health hazards in the health unit”.
However,
We can no longer enforce compliance with the Food
Premises Regulation at the Farmers’ Market.

12. Association of Supervisors of Public
Health Inspectors (Ontario)
– Quickly noted the challenge that this presents to Public Health Units
– Created guidelines:
“Common Approaches for Farmers’ Markets and Special Events: A Guide for
Public Health Units”
– Sets out a logical method for inspecting Farmers’ Markets

13. Inspection of Farmers’ Markets
“To be considered as a farmers’ market, greater than
50% (e.g. 50% + 1) of the vendors must be producers of
farm products who are primarily selling or offering for
sale their own products. If this is the case, the entire
market is exempted from the Food Premises
Regulation.”
- ASPHIO

14. KFL&A Policy
• Prepared foods intended for sale at a Farmers’ Market are
done at the discretion of the Farmer.
– These inspections will be conducted in accordance with the
HPPA
• Prepared foods intended for sale at a Public Market must
be prepared at an inspected, approved kitchen.
– These inspections will be conducted in accordance with
Regulation 562.

15. Policy
• Check with your local health unit as their
policies concerning Farmers’ Markets may
differ.

16. Example #1
• Grandma makes pies at home to sell at the
Farmers’ Market in KFL&A.
• Grandma’s home is not inspected.
• When Grandma is AT the Farmers’ Market, her
stall will be inspected under the HPPA.

17. Example #2
• Grandma makes pies to sell at the city’s Public Market.
• These pies cannot be made at home. These pies must
be made in an approved kitchen, which is inspected as
a Food Premise under Regulation 562.
• When Grandma is AT the Public Market, her stall will
be inspected under Regulation 562.

18. Inspecting a Farmer’s Market
• When inspecting Grandma’s stall at the Farmers’
Market, a general inspection is conducted in
which we look at five main critical control points.
• Our on-site inspections at the Farmers’ Market
are guided by one critical question:
Does this result in a health hazard?

19. Five Main Critical Control Points
1.
2.
3.
4.
5.
Food Source/Potable Water Source
Storage of Food
Thawing/Cooling/Cold-Holding
Preparation and Handling (Cross-Contamination)
Cooking/Reheating/Hot-Holding

20. 1. Food Source/Potable Water Source
It is an offence for any food premises to use
or offer for sale the following:
– Unpasteurized milk (under the HPPA)
– Ungraded eggs (under the Livestock and
Livestock Products Act and its regulations,
enforced by OMAF)
– Uninspected meat (under the Food Safety and
Quality Act, enforced by OMAF)

21. 1. Food Source/Potable Water Source
Any water used in food preparation, sanitation
and handwashing must be potable.

22. 2. Storage of Food
Clean, washable containers, with tight fitting
lids to protect from insects, dust, and
chemicals should be provided.

23. 3. Thawing/Cooling/Cold-Holding
The critical issue here is time/temperature
abuse of potentially hazardous foods.
• Frozen food should remain frozen solid (-18˚C)
• Cold food should remain at 4˚C or lower.

24. 4. Preparation and Handling (CrossContamination)
Appropriate handwashing, utensil washing and sanitizing of food
contact surfaces should be assessed.
Methods to minimize these risks include:
–
–
–
–
–
–
using tongs;
providing an adequate supply of clean utensils;
sharing a central utensil washing facility with other vendors;
using a temporary handwash basin;
using hand sanitizer to complement handwashing; or
a combination of these and other options.

25. 5. Cooking/Reheating/Hot-Holding
• Cooking of raw hazardous product (both frozen and
unfrozen) to regulatory standards is a critical control
point
– Cook to 74˚C (whole poultry to 82˚C)
– Reheat to 74˚C (within 2 hours)
– Hold hot (after cooking or re-heating) at a minimum of
60˚C.

26. Food Handler Training
• These five critical control points, and more, are
covered in the Food Handler Training courses,
which are offered through your local health unit.
• KFL&A offers a full course for $50 per participant,
or abbreviated tailored presentations free of
charge.

27. Our Inspection - Review
Our on-site inspection of a Farmers’ Market is
guided by one critical question:
Does this result in a health hazard?

28. Questions?