Health and Community Services

Food Safety Information

On May 1, 2020, a change to the Food Premises Regulations external link will take effect. The change will require owners/operators of certain types of food premises to have at least one employee who has current food safety training to be present in the food premises while it is in operation. More information about this amendment can be found on the Food Safety Training page.

Through the food safety program, food premises in Newfoundland and Labrador are inspected for compliance with the Food Premises Regulations under the Food and Drug Act.

The frequency of inspections is based on a measurement, called a risk assessment, of the potential or likelihood of the premises being involved in a foodborne illness outbreak. High risk food premises are to be inspected four times per year, while low risk premises are to be inspected once every two years. The inspection frequency is provided in the table below.

Food Premises Inspection Frequency

Risk Assessment
Inspection Frequency
Four inspections per year
Two inspections per year
One inspection every two years

The Public Health Division has produced food safety resources which are aimed at preventing or controlling illness caused by eating contaminated food

For food safety information:

  1. General Food Hygiene Pamphlet PDF (352 KB)
  2. Home Based Food Industry (1) PDF (64 KB)
    Home Based Food Industry (2) PDF (561 KB)
  3. Not-for-Profit (Charitable) Organizations(1) PDF (72 KB)
  4. Temporary Food Establishments(1) PDF (95 KB)
    Temporary Food Establishments(2) PDF (296 KB)
  5. Hand Washing Poster PDF (54 KB)
  6. Food Safety Tips and Safe Temperature Cooking Guide PDF (45 KB)
  7. Food Recalls (Canada) Opens in new window
  8. Food Handlers' Storage Guide PDF (1.2 MB)
  9. Meat Slicers PDF (208 KB)
  10. Home Bottled Foods PDF (219 KB)
  11. Manual Dishwashing for Commercial Kitchens PDF (91 KB)
  12. Safe Food Handling for Pregnant Women PDF (714 KB)
  13. Safe Food Handling for Children Ages 5 & Under PDF (659 KB)
  14. Safe Food Handling for Adults Ages 60 and Over PDF (596 KB)
  15. Special Events Organizer Package PDF (3 MB)
  16. Reusable grocery bags and bins Opens in new window

For Foodborne Disease Information:

Food Premises Licence

Under the Food Premises Regulations of the Food and Drug Act, food premises operating in Newfoundland and Labrador must have a food premises licence. To obtain a licence that will enable you to operate a food premises you must submit an application to the Government Service Centre, Department of Government Services, and have it reviewed by a public health inspector.

Food Product or Other Food Related Complaint

If you have a complaint related to a food product or another food related issue that you would like a public health inspector to look into please contact the Government Service Centre, Department of Government Services, at the location nearest you.


In addition to the information available above, the following websites provide additional food safety information that you may find useful.

SkillsPass NL Training

The following food safety online learning modules are available for free through the SkillsPassNL website at:

  • Food Safety Basics: The safe food handling and hygiene practice skills taught through this course cover topics such as foodborne illnesses, food allergies and sensitivities, defrosting food and kitchen cleanliness.
  • Getting Off the Ground: This course outlines the process for getting a Food Premises Licence from the initial application to the compliance inspection and on to opening day.
  • What to Expect When We're Inspecting: This course will explain the food premises inspection process and criterion. This course is intended for existing and future owners and managers of licensed food premises.
  • Home-Based Food Preparation Businesses: This training program is for owners and aspiring owners of home-based businesses that prepare food for human consumption.
  • Temporary Food Premises: This training program is for owners and operators of temporary food premises at community festivals, concerts, farmers markets and a variety of other special events.
  • Not-for-Profit and Volunteer-Run Events: This training program is for all volunteers and organizers who provide food service in the non-for-profit and volunteer-run sectors.

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