Starting a home-based food business
You are required to notify Peel Public Health when opening a home-based food business within Peel Region.
Operators home-based food businesses are also responsible for contacting their local municipality before opening for information on zoning by-laws, municipal permits, property standards, fire code, waste collection and licensing requirements. Local and municipal zoning by-law requirements may impact whether you can establish a business from your home. Receiving an inspection by public health alone does not give approval to operate.
If you're a food operator, review the requirements for food handler certification.
All food premises, including home-based food businesses, are subject to the requirements of the Health Protection and Promotion Act, the Food Premises Regulation and inspections by a Peel Public Health inspector. You can check food safety inspection results and legal convictions online.
Depending on the type of foods being prepared out of the home-based food business, different requirements may apply.
Low-risk foods are generally present a low risk of foodborne illness, are considered non-hazardous, and do not require time and temperature control. Examples of low-risk foods include cookies, muffins, breads, brownies, trail mix, etc. Home-based food businesses that prepare only low-risk foods are exempt from certain Ontario Food Premises regulatory requirements, such as specified handwashing stations in food premises, compliance with commercial dishwashing requirements, and food handler training certification.
Requirements:
- A designated hand washing sink is not required, but hand washing is still mandatory (use of 2-compartment dishwashing sink allowed for handwashing). A washroom sink is not acceptable for hand washing.
- Hand washing sinks must be equipped with liquid soap, paper towels and hot and cold running water.
- A 2-compartment sink is not required but dishes are still required to be cleaned and sanitized. Domestic dishwashers are permitted.
- There must be an approved sanitizer on-site, such as chlorine, quaternary ammonium and iodine.
- All food or equipment must be stored separately from personal items and must be labelled in a separate bin or area.
- All temperature-controlled units must be equipped with a thermometer.
- Home-based food businesses must have adequate garbage disposal and removal.
- All food must be sourced from an inspected or approved source.
- Home-based food businesses must be provided with a safe or potable water supply.
- Premises on private sewage systems will be required to have a consultation with a Peel Public Inspector.
High and moderate risk foods can support the growth of bacteria and need to be cooked to a high enough temperature for a long enough time or stored in the fridge or freezer. Examples include meats, dairy products (milk, cream, cheese, yogurt, and products containing them such as cream pies and quiches), seafood, eggs, cooked rice, potatoes, or pasta.
Requirements:
- A designated hand washing sink is required in the food preparation area. Washroom, laundry, and portable hand washing sinks are not acceptable alternatives.
- Hand washing sinks must be equipped with liquid soap, paper towels and hot and cold running water.
- A 2 or 3-compartment sink, or commercial dishwasher is required to clean and sanitize dishes. Domestic dishwashers are unacceptable.
- There must be an approved sanitizer on-site, such as chlorine, quaternary ammonium, and iodine.
- All food or equipment must be stored separately from personal items and must be labelled in a separate bin or area.
- All temperature-controlled units must be equipped with a thermometer.
- Home-based food businesses must have adequate garbage disposal and removal.
- All food must be from an inspected or approved source.
- Food handler certification is required.
- Home-based food businesses must be provided with a safe or potable water supply.
- Premises on private sewage systems will be required to have a consultation with a Peel Public Health Sewage System Inspector.
- Add record keeping and pest control.