Health Canada

Authority

Official guidance

Territories

CA

Primacy

primary

Commercial interest

none

Retrieved

2026-08-15

State

Read and citable

Original document

Health Canada's Travelling Public Program, published by authority of the Minister of Health, retrieved from the Government of Canada publications repository by the same route that finally produced the cooking chart. It supplies the hot-holding floor the cooking chart does not: 'Potentially hazardous foods that have been prepared, cooked, and are to be served hot, should be held at a temperature of at least 60°C (140°F).' NOTE THE AUDIENCE. It is addressed to the conveyance industry and to Environmental Health Officers, which makes it a business instrument exactly like the England regulations and the FDA Food Code — the fifth country in the catalogue to give BBQHQ a hold floor written for somebody other than its reader.

Safety

• “Potentially hazardous foods that have been prepared, cooked, and are to be served hot, should be held at a temperature of at least 60°C (140°F).”

  Health Canada's time and temperature guidelines require potentially hazardous foods that have been prepared, cooked and are to be served hot to be held at a temperature of at least 60 °C (140 °F), and require cooked-then-cooled foods to be reheated to 74 °C.

  The conveyance industry and environmental health officers. Airlines, trains and the officers who inspect them — a business instrument, and the fifth country in this catalogue whose hold floor is written for somebody other than BBQHQ's reader.

  The figure:

  60 °C matches Australia and New Zealand and sits below the 63 °C the four UK nations require, above the FDA Food Code's 57 °C, and level with the 140 °F two American extension services give consumers.

  Where it applies:

  Canada.