NB · Canada
The sources, permits, training and methods to review for your cafe, restaurant or food business. Adapt the controls to your actual activities and local authority directions.
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Identify the correct food-premises licence class and retain the licence, menu/process description, plans and approval conditions. Food preparation for direct consumption commonly falls under Class 4; processing for wholesale can change the class and records required. Review renewal and changes with the licence authority.
Legislation · New Brunswick / Nouveau-Brunswick — Laws / Lois ↗For a Class 4 premises, the manager must hold accepted food-handler certification and at least one certified person must be present in the food-preparation area whenever food is prepared. Keep both manager certification and working-shift coverage evidence.
Legislation · New Brunswick / Nouveau-Brunswick — Laws / Lois ↗Take and record cold-storage equipment temperatures at least twice daily and food temperatures in hot-holding equipment at least every four hours. Cooling reaches 20°C within two hours and 4°C within six hours of the original start at 60°C or above. Keep preparation and sanitation procedures available to staff.
Legislation · New Brunswick / Nouveau-Brunswick — Laws / Lois ↗This example uses ProCafe’s cooking starters for this jurisdiction. In the app, record the actual food and batch, temperature, holding time and any corrective action. Read the sources and review the method before adopting it.
Legislation · New Brunswick / Nouveau-Brunswick — Laws / Lois ↗The business obtains its permits, recognized training and process validations. ProCafe helps document the work while the relevant authority determines the requirements.
Sources checked 2026-09-12 · Review due 2026-12-12
Interactive example · Cooking
Change the jurisdiction or food to see the matching Canadian starter limits.
Example limits met
72°C held 15s (≥ 71°C for 15s)
Beef, veal, lamb and pork; use the poultry control for mixtures containing poultry. The 15-second holding time is an operating margin where the source specifies only a final temperature. Review any alternative with the local authority.
Read the official source ↗Example data, not saved. Review the actual food, method, measurement point and authority requirements before using a starter.