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

Temperature Control of Foods (PDF)
Cooking and Reheating Temperatures for Hazardous Foods (PDF)

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.

Hand washing posters and fact sheet

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.

Manual utensil washing diagram (PDF)

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.
  • Provide:
    • 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