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SECTION 5: SAFE FOOD HANDLING, STORAGE AND PREPARATION

Safe food handling, storage and preparation methods are key to reducing the risk of food borne illness.

Personal Hygiene

Food Source

Good to Know!

These hazardous foods should be avoided due to a higher risk of causing a food-borne illness9:

  • Cold deli salads made with egg or dairy
  • Home canned food items
  • Home cooked or baked food items
  • Foods which are not in their original container
  • Food packages which have seals broken

Food Handling and Storage

Always wash your hands before handling food.

Food Preparation

All program sites need a sink in the preparation area for handwashing only, with hot and cold running water, soap and paper towels in dispensers. Please contact your local public health unit if your program site does not have a sink in the preparation area to ensure you are handling food safely.

The Temperature Danger Zone is between 40 to 600C (400 to 1400F). This is where most bacteria grow the fastest. Do not leave food at room temperature for more than 2 hours.

Dishwashing

Dishwashing can be done by hand with the right sink facilities or with a dishwasher. Follow the instructions in the diagrams to wash dishes by hand.

DISHWASHING - 2 SINK METHOD

DISHWASHING - 2 SINK METHOD

Dishwasing images reproduced with permission from Simcoe Muskoka District Health Unit.

Check with your local public health unit for dishwashing requirements and for more information on the Ontario Food Premises Regulation 562 (O.Reg 562/90) requirements.

DISHWASHING - 3 SINK METHOD

DISHWASHING - 3 SINK METHOD

Dishwasing images reproduced with permission from Simcoe Muskoka District Health Unit.