Provide accurate indicating thermometers in all temperature-controlled units such as refrigerators, freezers, and hot-holding units.
Ensure a probe thermometer is available on site to document internal temperature of cooked potentially hazardous foods.
2. Protect 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 food preparation areas.
Keep all food items off the floor, on shelves, racks, or pallets.
3. Employee Hygiene and Handwashing
Provide hot and cold running water, soap in a dispenser and paper towels in a dispenser, at all hand-wash basins.
Use hand-wash basins only for handwashing and not for food preparation or dishwashing.
Wash hands thoroughly before and after handling food.
Wear clean outer garments and hair restraints. Change out of street clothes before you start your shift.
Do not work when you are sick.
4. Maintenance and Sanitation of Food Contact Surfaces and Equipment
Use detergent and water followed by sanitizing solution of 2ml of household bleach per 1L of water.
Follow manufacturers’ directions for all 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 two or three sink method (wash-rinse-sanitize) or in a mechanical dishwasher as required.
5. Maintenance and Sanitation of Non-food Contact Surfaces and Equipment
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.
6. Maintenance and Sanitation of Washrooms
Keep washrooms, toilets, and change rooms clean always.
Provide toilet paper and a garbage container, as well as a constant supply of hot and cold running water, soap in a dispenser and either a cloth roller towel in a mechanical device, a supply of paper towels, a supply of clean single service towels or a hot air dryer at the hand-wash basin.
Keep floors, walls, and ceilings clean and in good repair.
7. Storage and Removal of Waste
Remove solid and liquid waste from the food preparation area daily or more often if necessary.
Store waste in a sanitary manner.
Use waste receptacles that are leak-proof, pest-proof, non-absorbent, and have tight fitting lids.
8. Pest Control
Cover any openings to prevent pests from entering the food premises.
Eliminate any food or water sources for pests.
Ensure doors and windows have screens to prevent the entry of pests.
