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Source: Global News

The inspection gap: Big business, big problem for Nova Scotia’s food establishments

Friday 01:31 GMT

According to the risk categorization model, which was produced by the Government of Canada and referred to as a basis for the Nova Scotia model by a government spokesperson, there are eight factors that determine a restaurant’s risk categorization: the type of food produced, how the food is handled or prepared, the type of equipment of food facility, management and employee food safety knowledge, whether staff have taken a food safety management program, regulatory compliance, volume of food produced, and typical patronage.

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