Follow these simple steps to ensure that your premises meet the requirements of the Food Premises Regulation. For more details please obtain a copy of the Food Premises Regulation from the Government of Ontario Book Store at 880 Bay St., Toronto, ON, M7A 1N3, 416-326-1234

1. Food Temperature Control
2. Protect Food from Contamination
3. Proper Hygiene / Handwashing
4. Food Contact Surfaces/Equipment: Maintenance/Sanitation
5. Non-Food Contact Surfaces/Equipment: Maintenance/Sanitation
6. Washrooms: Maintenance/Sanitation
7. Waste Storage/Removal
8. Pest Control

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

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.

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.

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.

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