eo 005.04 inspect food service facilities. hygiene standards references 1.cfao 34-13 – hygiene...

EO 005.04

Inspect Food Service Facilities

Hygiene Standards

References

1. CFAO 34-13 – Hygiene & Sanitation; Food Handling and Food Services;

2. Environmental Engineering, 5th Edition;

3. Food Safety Code of Practice for Canada’s Foodservice Industry, CRFA 2007

4. A-MD-213-001/FP-001, CF Health Manual

5. A-85-269-001/FP-001, CF Food Services Manual

Hygiene Standards

General Hygiene

Military Personnel;

Civilian Caterers; and

Civilian Employees.

Hygiene Standards

Food Handlers

Civilians employed as food handlers shall be examined IAW CFAO 34-12, Civilian Medical Examinations

Food handlers who incur any infectious disease shall:

a. report to supervisor; and

b. be removed from food handling duties until approval obtained from medical authority to resume work

Hygiene Standards

Personal Hygiene & Sanitary Practices

Facilities develop individual procedures

Meet general regulatory requirements

Basic responsibility to to maintain a high degree of personal cleanliness;

Observe hygienic and safe practices;

Standardized training for all food handlers; and

Minimum one hand wash station per facility.

Hygiene Standards


Employees must be aware and follow good hygiene practices set by the establishment (MD)

By establishing a personal hygiene program that includes specific policies and by training and

enforcing those policies, a food service operation can minimize the risk of causing food-borne illness

Hygiene Standards


All food preparation personnel must wear clean outer clothing

Aprons must be changed when food handlers move from raw to ready-to-eat food preparation (MD)

Cooking uniforms must be changed when they become soiled

Shoes should be clean, non-slip and worn only for food preparation

Clean Clothing Minimizes the Risk of Cross-Contamination

Hygiene Standards


Personnel involved in food preparation should wear a

hair restraint.

Beard nets should also be worn when required (HR)

Hair and beard nets discourage food handlers from touching their hair and beards

Also prevents hair from falling onto food or food contact surfaces

Hygiene Standards


Food handlers must avoid behaviors such that could result in food contamination (MD)

Eating/drinking Smoking

Spitting Chewing gum

Blowing nose Coughing/Sneezing

Wearing nail polish/false nails

Hygiene Standards


Jewelry should be removed before working with food (HR)

A “No Jewelry” policy should be enforced

Only medical alert bracelets or necklaces are permitted, however should be worn underneath clothing as much as possible

Hygiene Standards


Employees must strictly follow hand washing and disposable glove policies and procedures (MD)

Food handlers must thoroughly understand when and

how to wash their hands

Never Dry Hands on Apron/Dishtowel as this

Will Re-contaminate Hands

Hygiene Standards


Hand Washing Eight Step Procedure

1. Wet hands and exposed arms up to at least the wrist;

2. Apply liquid soap;

3. Vigorously rub together the surfaces with soap, lathered hands and exposed arms for at least 30 seconds;

4. Use a nail brush under the fingernails and other heavily soiled areas;

Hygiene Standards


Hand Washing Eight Step Procedure

5. Follow with a thorough rinsing with clean, warm water with hands pointed downwards;

6. Soap and lather vigorously again;

7. Rinse hands and wrists thoroughly again; and

8. Dry hands with single-use paper towel. Use paper towel to turn off the tap.

Hygiene Standards


Disposable Gloves

Regular glove changes;

Glove washing;

Treated like a ‘second skin’ but must be replaced regularly;

Change in activity between raw and ready-to-eat products; and

Impermeable to water.

Hygiene Standards


Disposable Gloves

Procedures:a. wash hands prior to donning gloves;b. must be discarded after each use or after four hours of

continuous use of performing the same task or after becoming contaminated;

c. gloves should be changed after becoming ripped or torn;d. gloves must be changed after eating, smoking and/or

toilet use; ande. food handlers must understand when and how to change disposable gloves.

Hygiene Standards


Employee Health

A food service operation must ensure that all employees who handle food are free from any symptomatic signs of illness or communicable/infectious disease that could be transmitted through food (MD)

The food service operation must have program in place to handle illnesses and communicable/infectious disease

Hygiene Standards


Employee Health

Conditions that require removal from food production;a. jaundice;b. nausea/diarrhea/vomiting;c. fever/sore throat;d. discharge form ears/nose/eyes; ande. visible infections/wounds.

If the nature of the disease allows, food handlers should be employed in non-food production areas of the facility

Hygiene Standards


Employee Health

Employees with open/exposed wounds must not participate in food handling activities: (MD)

a. bandaged with a clean, dry, tight fitting and water proof covering;

b. if injury is obtained while working the entire area, contact surfaces must be cleaned and sanitized and any food

present must be disposed off immediately

Hygiene Standards


Visitor Policy

All visitors, including repair and delivery personnel to a food preparation areas should observe the same hygiene and dress code as food handlers working in the foodservice operation (HR)

Protective clothing should be provided by the foodservice operation such as aprons, disposable gloves, ‘lab coats’ and hair/beard coverings

Visitors should refrain from into close proximity of food and food contact surfaces and any activity that could contaminate food.

Hygiene Standards


Foodservice Operator Training

Every foodservice operator must hold a certificate confirming their successful completion of a food handler training program. (MD)

Knowledge & Skills

a. importance and relationship between food-borne illness and employee personal hygiene;

b. handle employees with disease and medical conditions who may transmit food-borne disease;

Hygiene Standards



c. importance of time/temperature when handling potentially hazardous food;

d. hazards related to the consumption of raw/under-cooked food;

e. importance of time/temperature when cooking potential hazardous foods;

f. importance of time/temperature for hot-holding, cooling, refrigerated storage, and reheating potentially hazardous foods;

Hygiene Standards



g. relationship between food-borne illness, cross-contamination, ready-to-eat foods, hand washing, personal hygiene and premises cleaning;

h. relationship between food safety and equipment design, installation, capacity, maintenance and cleaning;

i. procedures for cleaning and sanitizing utensils and food contact surfaces;

Hygiene Standards



j. knowledge of water and the procedures to protect it from contamination and providing protection from backflow and cross-connections;

k. handling procedures, safe storing and dispensing for handling of poisonous/toxic chemicals;

l. knowledge of CCP’s;

m. understanding of all applicable laws, codes, legislations and regulations that govern food handling at federal, provincial and municipal levels

Hygiene Standards


Employee Training

Employees in food service operations must have the necessary skills and knowledge to handle food correctly (MD)

Knowledge & Skills:

a. role and responsibility in protecting food from contamination and deterioration;

b. properties of food; (color, texture, odor)

Hygiene Standards


Employee Training

c. types of micro-organisms, their sources, physical 7 chemical factor that affect their growth, reproduction

and the difference between what is harmful and what is harmless;

d. common causes of food-borne illnesses and the procedures and practices that will prevent and control them;

e. basic standards of HACCP; and

f. allergenic properties of foods.

Hygiene Standards


Employment of Civilian Labour

International Deployments

Pre-employment Medical Examination;

Hygiene Training/Refresher Training;

Supervision;

Restrictions on employment;

Hygiene Standards

QUESTIONS

eo 005.04 inspect food service facilities. hygiene standards references 1.cfao 34-13 – hygiene...

Documents

food md

personal hygiene program

good hygiene practices

food hr

food production

food contact surfaces

food preparation personnel

food service operation