7 Simple Steps to Compliance

  1. Food Protected From Contamination
  2. Food Handler Hygiene and Practices
  3. Temperature and Food Storage
  4. Garbage and Waste Handling
  5. Pest Control
  6. Equipment & Utensil Sanitation and Storage
  7. Premise Maintenance and Sanitation

1. Food Protected From Contamination

  • Refrigerator Store cooked and ready-to-eat food items on shelves above raw food
  • Cover food with lids or plastic wrap
  • Use proper utensils to reduce direct hand contact with prepared food
  • Use water that is safe to drink for food preparation
  • Label chemicals and pesticides and store them away from food and the food preparation area
  • Keep all food items at least 15cm/ 6 inches above the floor on shelves, racks or pallets

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2. Food Handler Hygiene and Practices

  • Wash your hands! Maintain a separate handwash basin in each food preparation, processing or manufacturing area
  • Provide hot and cold running water, soap in a dispenser and clean single service towels, or a cloth roller towel in a mechanical device with a supply of paper towels at all handwash basins
  • Use handwash basins for handwashing purposes only and not for food preparation or dishwashing
  • Wash hands thoroughly before and after handling food
  • Confine hair and wear clean outer garments

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3. Temperature and Food Storage

  • Meat Thermometer Keep cold food below 4°C/ 39°F
  • Keep hot food above 60°C/ 140° F
  • Provide accurate indicating thermometers in all temperature-controlled units such as refrigerators, freezers, and hot holding units
  • Cook all hazardous foods to the proper minimal internal temperature 
  • Do not display or hold hazardous foods at room temperature for more than two hours

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4. Garbage and Waste Handling

  • Garbage Can Remove solid and liquid waste from the food preparation area on a daily basis or more often if necessary
  • Store waste in a sanitary manner
  • Waste receptacles must be leak-proof, pest-proof, non-absorbent with tight-fitting lids

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5. Pest Control

  • Toy Fly Cover any openings in order to prevent pests from entering the food premises
  • Eliminate any food or water sources for pests
  • Consider obtaining a contract with a licensed pest control operator

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6. Equipment & Utensil Sanitation and Storage

  • Utensil Sanitation Use detergent and water followed by a sanitizing solution of 2ml of household bleach per 1L of water
  • Follow manufacturer's directions for all other types of sanitizers
  • Keep all food contact surfaces clean and in good condition
  • Discard and replace cracked utensils or deeply grooved food contact surfaces
  • Wash all utensils, dishes and equipment either by hand using the 2 or 3 compartment sink method (wash-rinse-sanitize), or in a mechanical dishwasher as required

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7. Premise Maintenance and Sanitation

  • Cleaning Products Keep surfaces clean
  • Keep floors, walls and ceilings clean and in good repair
  • All surfaces must be smooth, non-absorbent, and easy to clean
  • Provide adequate lighting as per the Ontario Building Code
  • Maintain adequate levels of ventilation
  • Ensure proper operation and maintenance of mechanical dishwasher and other equipment
  • Keep washrooms and change rooms clean at all times. Provide:
    • A constant supply of hot and cold running water
    • Soap in a dispenser
    • Either a cloth roller towel in a mechanical device with a supply of paper towels, a supply of clean single service towels or a hot air dryer at sink
    • Toilet paper and a garbage container

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