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Food Safety for People Working in Food Services Industry

Breadcrumbs
 

Learn about the Mandatory Food Handler Certification By-Law requiring food vendors to have at least one Certified Food Handler working while open. 

About the Mandatory Food Handler Certification By-Law

By-law No. 163-11 Respecting Mandatory Food Handler Certification (PDF file) requires an owner or operator of a food establishment to ensure that at least one certified food handler is working during all hours of operation. Certified food handlers must show their Food Handler Certificate and photo identification at the request of Halton Region public health inspectors.

Food establishments

The by-law includes all high-risk and moderate-risk food premises, which includes:

  • Full-service restaurants
  • Fast-food restaurants
  • Food take-outs
  • Child care facilities
  • Hospitals
  • Long-term care homes
  • Schools
  • Bakeries
  • Some grocery stores

The by-law does not include low-risk food premises (e.g., convenience stores).

Becoming a certified food handler

To become a certified food handler, you must take the Food Safety Education and Certification Program.

7 simple steps to compliance

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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