Halton's mandatory food handler certification by-law approved by Regional Council

On Wednesday, December 14, Regional Council approved and passed the By-law Respecting Mandatory Food Handler Certification that will help reduce the risk of food-borne illness in the community. The by-law requires an owner or operator of a food establishment to ensure that there is at least one certified food handler working during all hours of operation.

Starting in January 2011, Halton Region’s Health Department staff surveyed residents’ opinions regarding the potential of a mandatory food handler certification by-law. Results showed that 87 per cent of adult Halton residents included in the survey think that food handler training in restaurants, take-outs and other food premises should be compulsory.

“Ensuring food safety is one of Halton Region’s key initiatives as laid out in the Citizen’s Priorities Action Plan,” said Gary Carr, Halton’s Regional Chair. “Passing this by-law is an important step that will encourage safe food handling practices and will add an extra level of quality to local businesses.”

To support owners and operators in Halton, the Health Department will continue to offer several options for food handlers to complete the training including online study guides, a full-day course and on-site training. In addition to these services, there are a number of recognized private companies that provide both online and in-class training options. Several chain food establishments also provide their own food handler training as a condition of employment. On average, the Halton Region Health Department currently trains between 500-700 food handlers per year.

“Research has shown that the risk of food-borne illness is reduced in food premises with trained staff,” said Dr. Bob Nosal, Halton Region Medical Officer of Health.

There will be a three year phase-in period for affected food premises to comply with the new by-law. Those premises affected by the by-law include high-risk and moderate-risk food premises. Examples of high-risk food premises are full-service restaurants, hospitals, and long-term care centres. Examples of moderate-risk food premises are bakeries, fast-food restaurants and takeout services.

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