Food processing facilities include, but are not limited to:
- Bake shops
- Cheese processing facilities
- Bottling plants (except water bottling operations)
- Ice plants
- Facilities that process cereals and grains, spices and seasonings, and fats and oils
Food processing facilities prepare food that is not for immediate consumption and do not require a licence to operate.
Public health inspectors inspect food processing facilities to ensure they are operating according to The Food Safety Regulations. They look for conditions that may directly or indirectly cause food-borne illness, for example, temperature control, safe food handling practices and water quality.
Food Processing Facility Best Management Practices were developed to assist food processors in their efforts to produce food products in a manner that will minimize or prevent the risk of food borne illness, poisoning, or injury to the public.