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Food
Handler Certification Program |
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- clean floors using damp mops at least once daily
Do not dry sweep floors as this will cause dust and dirt to fly into the nearby food.
- keep walls, ceilings and light fixtures clean and in good repair
Provide sufficient lighting to help clean. Replace burned out bulbs promptly. Ensure light fixtures have covers to prevent breakage.
- remove dirt from under equipment, in corners and in hard-to-reach places
This will eliminate a food supply for pests and keep your establishment clean.
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- store all supplies at least 15 cm off the ground to allow for proper cleaning and to help reduce pest problems
This will also allow for good air circulation and not cause food to go soggy or mouldy.
- keep equipment clean and in good repair
Take apart, clean and disinfect food preparation and service machines daily.
- clean and sanitize all tables, counters and work surfaces often
Pathogenic bacteria can be on these surfaces and transferred to the food.
- a sanitizing solution of 200 mg/l can be used to spray on and/or wipe down tables, counters and work surfaces
Sanitizing solutions stored in a spray bottle should be changed daily. Solutions stored in a bucket should be changed at least 3-4 times per day.
- mechanical ventilation hoods, filters and vent pipes that remove heat, steam and odours must be cleaned often
Clean filters will extend the life of your exhaust fan as it will not have to work as hard.
A clean ventilation system will also help prevent infestations and fires.
- wash and sanitize empty food bins and containers before
refilling them
Clean food bins will keep your food fresh longer, minimize pest infestations and not spread
pathogenic or spoilage micro-organisms.
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