|1. Food Temperature Control
- Keep cold food below 4°C/40°F.
- Keep hot food above 60°C/140°F.
- Keep frozen food below -18°C/0°F.
- Provide accurate indicating thermometers in all temperature controlled units such as refrigerators, freezers, and hot-holding units.
|2. Protect Food from Contamination
- Store cooked and ready-to-eat food items on shelves above raw food.
- Cover food with Iids 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 15 cm/6 inches off the floor on shelves, racks or pallets.
|3. Employee Hygiene and Hand-washing
- 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 dish-washing.
- Wash hands thoroughly before and after handling food.
- Wear clean outer garments and hair constraints.
|4. Maintenance and Sanitation of Food Contact Surfaces and Equipment
- Use detergent and water followed by sanitizing solution of 2 ml of household bleach per 1 L of water.
- Follow manufacturers’ directions for aII 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 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 Iighting 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 at all times
- 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.
|7. Storage and Removal of Waste
- 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 in order to prevent pests from entering the food premises.
- Eliminate any food or water sources for pests.
- Consider obtaining a contract with a licensed pest control operator.