Food Safety Guidance and Resources for Food Businesses

Public Health inspects food premises to ensure compliance with the Ontario Food Premises Regulation 493/17. These include restaurants, mobile food vendors, institutions that serve food (e.g., child care centres, long-term care facilities), grocery stores and convenience stores that serve food and catering companies.

The drop-downs below have guidance and resources with important things to remember for food safety at your business. Editable logs and tracking templates, created in line with Hazard Analysis Critical Control Points (HACCP principles), are provided for each topic. Posters and other helpful resources are also provided for downloading.

If you have questions or need assistance, please contact your area public health inspector or contact PHI.Intake@wdgpublichealth.ca or call 1-800-265-7293 ext 4753.

Read more about HACCP principles

HACCP stands for Hazard Analysis Critical Control Point. It is a system designed to help food premises identify and manage risks at each stage of food handling, from raw ingredients to the finished product. By pinpointing hazards—whether physical, chemical, biological, or allergen—HACCP helps prevent these risks and ensures food safety, protecting customer health.

HACCP identifies specific points in the food production process called Critical Control Points (CCPs). These are the stages where risks can be minimized or eliminated. Common CCPs in food service might include steps like cooling or cooking. The drop-downs below provide guidance and logs for these typical CCPs. However, if your operation involves different food products or preparation steps, it’s important to understand and apply HACCP principles to manage your unique risks.

HACCP is based on seven principles aimed at reducing foodborne illnesses and preventing food contamination. While some food premises are required to have a HACCP or food safety plan, WDG Public Health encourages all operators to use HACCP principles in their daily operations.

For more information on implementing a HACCP system, please visit the Canadian Food Inspection Agency (CFIA) website.

HACCP Principles

The seven principles of HACCP are:

  1. Conduct a hazard analysis.
  2. Determine the Critical Control Points (CCPs).
  3. Establish critical limit(s).
  4. Establish a system to monitor control of the CCPs.
  5. Establish the corrective action to be taken when monitoring indicates that a particular CCP isn’t under control.
  6. Establish procedures for verification to confirm that the HACCP system is working effectively.
  7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

For more information on each principle, contact PHI.Intake@wdgpublichealth.ca or call 1-800-265-7293 ext 4753..

Guidance and Resources

Cold / Frozen Storage

Proper cold and frozen storage is essential for food safety. It prevents the growth of harmful bacteria and preserves the quality of perishable items.

Best practices for maintaining safe temperatures include:

1. Maintain correct temperatures:

  • Refrigerators: 4°C (40°F) or colder.
  • Freezers: Ensure frozen foods are frozen solid.

2. Staff training: Train staff in correct storage procedures and emphasize the importance of addressing temperature issues immediately.

3. Maintenance: Clean and defrost refrigeration units regularly to prevent ice buildup, which can impair proper cooling.

4. Organize food storage:

  • Always store raw foods below or separate from prepared or ready to eat foods.
  • Arrange items to allow proper air flow and avoid over filling. This ensures that the refrigeration units work efficiently and maintain consistent temperatures.

5. Monitor and record temperatures: Regularly check and log refrigerator and freezer temperatures. This helps identify and respond to issues promptly.

Resources

Cooling

Proper cooling of food is important in preventing foodborne illness. Quick cooling prevents the growth of harmful pathogens that thrive in the temperature danger zone, between 4°C (40°F) and 60°C (140°F). By using effective cooling methods, food premise operators can maintain food safety, reduce contamination risks and protect their customers’ health.

Remember to:

1. Use safe cooling methods:

  • Shallow Pan Cooling: Spread food out in shallow pans to increase surface area and cool more rapidly.
  • Ice Baths: Place containers in ice water baths to bring temperatures down quickly.
  • Blast Chilling: Use blast chillers to rapidly lower the temperature of hot foods.
  • Ice Paddles: Use an ice paddle or wand to help food cool quickly

2. Monitor and record cooling temperatures: Regularly check and document the temperatures of cooling foods to ensure they pass through the danger zone quickly. This helps identify and address any issues promptly.

Resources

Cooking & Reheating

Proper cooking and reheating are important for food safety and preventing foodborne illnesses. Monitoring and recording temperatures ensures that harmful pathogens are destroyed, and that food maintains its quality. Remember the following:

Cooking

1. Cook to safe internal temperatures: Cook potentially hazardous foods (dairy, meat, poultry, fish, and eggs) fully. Refer to the cooked temperature chart in the Prevent Food-borne Illness Poster (PDF).

2. Discard leftovers after reheating: Throw away leftovers after reheating; do not reheat them more than once.

Reheating

1. Reheat to safe internal temperatures: Reheat hazardous foods to at least 74°C (165°F) for 15 seconds.

2. Use a probe thermometer: Ensure the food reaches and remains at 74°C (165°F) using a probe thermometer.

3. Reheat within 2 hours: Reheat foods to original cooked temperature or to 74°C (165°F) within two hours to limit time in the danger zone.

4. Reheating Methods:

  • Soups, Stews, Gravies: Bring these to a boil and reheat in smaller batches to speed up the process.
  • Avoid Hot-Holding Units: Do not use holding ovens, steam tables, or soup urns for reheating, as they do not heat food quickly or to the proper temperatures.

5. Discard leftovers after reheating: Throw away leftovers after reheating; do not reheat them more than once.

Resources

Hot Holding

Proper hot holding involves keeping food at or above 60°C (140°F) to ensure safety and quality. Consistent monitoring and recording of temperatures help prevent the growth of harmful bacteria and keep food safe for consumption.

Remember to:

1. Preheat: Preheat the hot holding unit so that it is hot before placing hot food into the unit.

2. Maintain at 60°C or higher until service: Keep foods above 60°C (140°F) from the time they are cooked or reheated until they are served.

3. Ensure food is cooked properly first: Check that food is cooked to the right temperature before hot holding.

4. Use a probe thermometer: Regularly check and record the temperature of hot-held food using a probe thermometer.

5. Correct hot holding issues: If the product drops below 60°C (140°F) and has been at this temperature for less than 2 hours, reheat it to the original cooking temperature. If the product has been held below 60°C (140°F) for more than 2 hours, it must be discarded.

Resources

Cleaning & Sanitation

Keeping your food premises clean helps control harmful microorganisms and ensures food safety. Although you can’t remove all microorganisms, good cleaning and sanitizing reduces them to safe levels. Proper procedures and staff training are key to maintaining a hygienic environment. Remember the following:

Cleaning

1. Remove debris: Start by removing visible food, dirt, or other debris.

2. Use cleaning agents: Apply appropriate cleaning chemicals and use friction to thoroughly remove soil.

3. Rinse: Wash with hot tap water to remove cleaning chemicals.

4. Food contact surfaces: Clean surfaces like counters, dishes, and utensils thoroughly before sanitizing.

Sanitizing

1. Clean before sanitizing: Ensure surfaces are clean before applying sanitizers.

2. Use hot water or chemicals: Sanitize with water at least 77°C (170°F) or with chemical solutions.

3. Contact time: Ensure items remain in contact with the sanitizing solution for at least 45 seconds.

4. Test solution: Use test strips or a thermometer to verify the effectiveness of your sanitizer.

  • Chemical sanitizers:
    • Chlorine-Based: Use at 100 ppm.
    • Quaternary Ammonium-Based: Use at 200 ppm.
    • Iodine-Based: Use at 25 ppm.
    • Other Sanitizers: Ensure they are approved by Health Canada or local health authorities and follow all manufacturer guidelines.

Resources

Self-Inspections

Regular self-inspections, both monthly and daily before opening, are important for food operators to ensure high food safety standards. These inspections help operators stay ready for compliance checks, fix any problems, and keep customers safe.

Resources

Personal Hygiene

Maintaining high personal hygiene standards is important for food safety in your establishment. Follow these practices to comply with Ontario Food Premises Regulation, O Reg. 493/17.

Personal Hygiene Checklist:

  • Tobacco use: Do not use tobacco products while handling food.
  • Personal cleanliness: Always keep yourself clean.
  • Clean outer garments: Wear clean uniforms or clothing when handling food.
  • Hair contamination: Use hair restraints (e.g., hair nets) to keep hair out of food.
  • Handwashing: Wash your hands thoroughly and often. Ensure hands are washed before handling food, after using the washroom, after handling money, when changing gloves and any time hands may have become contaminated. 
  • Health: Do not allow sick individuals to handle food.

Resources

Product Receiving

Checking incoming food ingredients and packaging materials is important for ensuring safety, quality, and integrity. This practice helps prevent contamination, spoilage, mislabelling, and pest infestation. It also supports good inventory management and cost control.

Remember the following when checking incoming shipments:

1. Inspect upon arrival: Always check food upon delivery to make sure it comes from an approved source and is in good condition.

2. Examine delivery trucks: Make sure delivery trucks are clean and show no signs of contamination.

3. Check food products: Before accepting food products, verify they are not spoiled or damaged. Look for:

  • Shipping temperatures: Ensure the correct temperatures were maintained during shipping.
  • Can condition: Check for dents or rust on cans.
  • Packaging integrity: Look for bulging, leaking, or stains on packaging.
  • Signs of spoilage or pests: Check for signs like gnawed holes or insect wings.
  • Labelling: Ensure labels are intact and not changed, broken, or removed. Verify that the manufacturer’s ‘best before’ date has not passed.

Resources

Additional Resources

These additional resources may be relevant to your business:

Questions?

If you require further assistance, please contact PHI.Intake@wdgpublichealth.ca or call 1-800-265-7293 ext 4753 to speak to a public health inspector.