Canada–Nova Scotia Offshore Area Occupational Health and Safety Regulations (SOR/2021-248)

Marginal note:Food safety

70 The risks arising from the consumption of unsafe food are, in respect of every workplace at which food is served, prescribed risks for the purpose of paragraph 210.02(2)(a) of the Act and the employer with control over the workplace must ensure that

• (a) all preparation, storage, handling or serving of food is done in accordance with the Codex Alimentarius Commission’s “Recommended International Code of Practice: General Principles of Food Hygiene”, as set out in its publication Food Hygiene (Basic Texts), with the recommendations in the Code being read as mandatory;

• (b) foods that require refrigeration to prevent them from becoming hazardous to health are maintained at a temperature of 4°C or lower;

• (c) foods that require freezing to prevent them from becoming hazardous to health are maintained at a temperature of -18°C or lower; and

• (d) temperature logs are maintained for hot and cold holding units, including refrigerators and freezers.