Eight Simple Steps to a Pass
Follow these simple steps to ensure that your premises meet the requirements of the Ontario Food Premises Regulation.
1. Food Temperature Control
- Keep cold food below 4°C/40°F
- Keep hot food above 60°C/140°F
- Keep frozen below -18°C/0°F
- Cook all hazardous food to a minimum internal temperature of 74°C/165°F
2. Protect Food from Contamination
- Store cooked and ready-to-eat food items on shelves above raw food.
- Cover food with lids or 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 15 cm/6 inches 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, or a cloth roller towel in a mechanical device and a supply of paper towels at all hand wash basins.
- Use hand wash basins only for hand washing and not for food preparation or dishwashing.
- Wash hands thoroughly before and after handling food.
- Wear clean outer garments and hair constraints.
4. Food Contact Surfaces/Equipment: Maintenance/Sanitation
- Use soap and water followed by a solution of 2 ml of household bleach per 1L of water, or any other approved sanitizer.
- Follow manufacturer's directions for all other types of sanitizers.
- Keep all food contact surfaces clean and in good condition.
- Discard 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. Non-Food Contact Surfaces/Equipment: Maintenance/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 adequate lighting as per the Ontario Building Code.
- Maintain adequate levels of ventilation.
- Ensure proper operating and maintenance of mechanical dishwasher and other equipment.
6. Washrooms: Maintenance/Sanitation
- Keep washrooms, toilets and change rooms clean at all times.
- Keep floors, walls and ceilings clean.
- toilet paper
- garbage container
- constant supply of hot and cold running water
- soap in a dispenser
- either a cloth roller towel in a mechanical device and a supply of paper towels, a supply of clean single service towels, or a hot air dryer at the handwash basin.
7. Waste: Storage/Removal
- 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 and have tight-fitting lids.
8. Pest Control
- Cover any openings to prevent pests from entering.
- Eliminate any food or water sources for pests.
- Consider obtaining a contract with a licensed pest control operator.
Last updated August 2012