Step Details
1. Food Temperature Control
  • Keep cold food below 4°C/40°F.
  • Keep hot food above 60°C/140°F.
  • Keep frozen  foods frozen.
  • 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 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.
  • Ensure pest control records are available onsite for the last 12 months.