80. Each food handler must be trained and instructed in food handling practices that prevent the contamination of food.

81. A person who is suffering from a communicable disease must not must work as a food handler.

82. If food is served in a work place, the employer must adopt and implement the most recent edition of the Food Safety Code of Practice, published by the Canadian Restaurant and Foodservices Association.

• 83. (1) Foods that require refrigeration to prevent them from becoming hazardous to health must be maintained at a temperature of 4°C or lower.

• (2) Foods that require freezing to prevent them from becoming hazardous to health must be maintained at a temperature of –18°C or lower.

84. All equipment and utensils that come into contact with food must be

• (a) designed to be easily cleaned;

• (b) smooth, free from cracks, crevices, pitting or unnecessary indentations; and

• (c) cleaned and stored to maintain their surfaces in a sanitary condition.

85. No person must eat, prepare or store food in

• (a) a place where a hazardous substance may contaminate food, dishes or utensils;

• (b) a personal service room that contains a water closet, urinal, tub or shower; or

• (c) any other place where food is likely to be contaminated.

86. Food waste or garbage must not be stored in a galley.

87. Garbage must be held in leak-proof, non-absorptive, easily cleaned containers with tight-fitting covers.

88. Dry food waste and garbage must be removed or incinerated.

• 89. (1) Food waste and garbage containers must be kept covered and the food waste and garbage removed as frequently as is necessary to prevent unsanitary conditions.

• (2) Food waste and garbage containers must be cleaned and disinfected in an area separate from the galley each time they are emptied.

90. In this Part “work place violence” constitutes any action, conduct, threat or gesture of a person towards an employee in their work place that can reasonably be expected to cause harm, injury or illness to that employee.

91. Fire protection equipment must be installed, inspected and maintained on board every vessel in accordance with the Fire Detection and Extinguishing Equipment Regulations.

92. Emergency evacuation equipment must be installed, inspected and maintained on board every vessel in accordance with the Life Saving Equipment Regulations.