7 Simple Steps to Compliance

1. Protecting food from contamination

• 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 15 cm (6 in.) above the floor on shelves, racks or pallets.

2. Food handler hygiene and practices

• Use a separate handwash basin for 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.

3. Temperature and food storage

• Keep cold food below 4°C (39°F).
• Keep hot food above 60°C (140°F).
• Use 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 2 hours.

4. Garbage and waste handling

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

5. Pest control

• Cover any openings to prevent pests from entering the food premises.
• Remove any food or water sources for pests.
• Consider hiring a licensed pest control operator.

6. Equipment & utensil sanitation and storage

• Use detergent and water followed by a sanitizing solution of 2 mL of household bleach per 1 L 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.

7. Premise maintenance and sanitation

• 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 proper lighting as per the Ontario Building Code.
• Maintain proper ventilation levels.
• 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
  • 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