Guideline No. 37: Craft services and food catering
Reference should be made to the legal requirements in (Food Premises Regulation Reg. 562) made under the Health Protection and Promotion Act. The following are guidelines which discuss some of the requirements in Reg. 562.
Persons who are ill with contagious or infectious diseases shall not prepare or serve food, so as to prevent the spread of infection.
The food handler shall not have hand/skin lesions, and/or must wear clean latex or rubber gloves.
Hands shall be washed thoroughly and/or gloves changed before, after and between:
- each food preparation
- handling raw and cooked foods
- taking out the garbage
- using the washroom
- sneezing, coughing, etc.
- before and after breaks
Clean clothes shall be worn. Personal hygiene and cleanliness can reduce the potential spread of disease/ illness. Clothing should not be used to wipe or dry hands, food or utensils.
Hair must be tied back, and/or in a hat, cap or net. Facial hair should be trimmed and clean.
Enclosed, non-slip rubber soled footwear should be worn at all times.
All sinks should be equipped with hot and cold running water under pressure and should be kept clean. The hand washing sinks and equipment/dish washing sinks must be separated. The hand washing sinks must be properly supplied with soap in a dispenser and single service paper towels. The 2 or 3 compartment sinks for equipment and utensil washing must not be used for hand washing. The sinks must be properly supplied with detergent and a sanitizing agent to sanitize the equipment and utensils in the last sink.
Hand, dish soap and cleaning products must also be provided, labeled, and stored in a separate area from food.
The food facility should be inspected, maintained clean and free of grease accumulation, dirt, debris, rodent/insect infestation and spillage.
Multi–use plates and utensils shall be washed with hot water and soap and sanitized with an appropriate sanitizer. Pets shall not be allowed on or near any food service area.
Single service utensils shall not be re-used.
Food that is held at improper temperatures becomes a breeding ground for a multitude of illness causing bacteria. These foods should be discarded after the first serving, and should never be re-served.
Food can quickly become contaminated if it is not kept at proper temperatures.
Food must be cooked to the minimum cooking temperatures specified in Reg. 562 (Food Premises) made under the Health Protection and Promotion Act. Hot food must be served and stored at 60°C (140°F) or higher at all times.
Refrigeration and cold food must be maintained at 4°C (41°F) or lower at all times.
The freezer shall be kept at −18°C (0°F).
Potentially hazardous foods include protein or dairy products with a pH between 4 and 9. These include meat, fish, and poultry, cream sauces, salad dressings, egg, potato, macaroni salad, stews, cream pastries, pies, puddings and custards, etc. These potentially hazardous foods either displayed or stored at temperatures between 4°C (41°F) – 60°C (140°F) shall not to be served.
When handling food, consider the following:
- All refrigerators should be equipped with thermometers and should be checked regularly to assure proper temperatures.
- Metal probe food thermometers should be available for checking food temperatures.
- Hot food such as stews, soups and meat pies that are cooked in bulk containers should be transferred to shallow containers (max.4" deep) for storage and stirred during cooling to assure proper cooling throughout.
- Foods should be covered at all times in storage, to prevent cross contamination.
- Frozen foods should be defrosted in a refrigerator, under running water, or in a microwave.
- Foods such as pork, fish and poultry must be cooked thoroughly to prevent any contamination (i.e. salmonella).
Any problems or concerns regarding safe food handling and enforcement thereof should be directed to the local Public Health Department.