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Food
Handler Certification Program |
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- utensils, multi-service articles, equipment and food contact surfaces must be cleaned and sanitized after each use
Utensils and multi-service articles must be cleaned and sanitized in a machine
dishwasher or using the three compartment sink technique to reduce the
potential for the spread of pathogenic bacteria.
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- floors, walls, ceilings, equipment and washroom fixtures must be cleaned and sanitized on a regular basis
This will keep your establishment clean, reduce the potential for cross-contamination and
minimize pest infestations.
- garbage containers and garbage areas must be cleaned and sanitized on a regular basis
This will reduce odours and the spread of harmful micro-organisms. In addition, many
customers will see the garbage area when they park their cars and might pass judgement on the establishment.
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