Inspect Food Service Facilities EO 005.04 Inspect Food Service Facilities

Hygiene Standards References CFAO 34-13 – Hygiene & Sanitation; Food Handling and Food Services; Environmental Engineering, 5th Edition; Food Safety Code of Practice for Canada’s Foodservice Industry, CRFA 2007 A-MD-213-001/FP-001, CF Health Manual A-85-269-001/FP-001, CF Food Services Manual

Hygiene Standards General Hygiene Military Personnel; Civilian Caterers; and Civilian Employees. The spread of certain infectious diseases may be attributed to inadequate hygiene practices or conditions in food service areas. Measures are designed to prevent the spread of these diseases and shall be observed by military personnel, civilian caterers and civilian employees who are employed as food service personnel at CF establishments

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. Class reads Environmental Engineering (pg 1050/51) As per HACCP regulations, hygienic practices are a component of sanitary standard operating procedures. Procedures should be reviewed consistent with specific food items under consideration and the appropriate regulating authority – CF H Svcs/CFIA

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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

Clean Clothing Minimizes the Risk of Cross-Contamination Hygiene Standards Personal Hygiene & Sanitary Practices 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 Employees uniforms can be a source of pathogenic bacteria and viruses. These micro-organisms can be transferred to food and food contact surfaces through direct contact with clothing or indirectly through hands, utensils or equipment

Hygiene Standards Personal Hygiene & Sanitary Practices 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 Hair on your head and face contain millions of bacteria, of which some may cause food-bore illnesses

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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 Personal Hygiene & Sanitary Practices 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 Jewelry is very difficult to keep clean. Unto itself it is a danger from potential of dropping into food items. Could become caught in a piece of equipment and become an occupational hazard

Never Dry Hands on Apron/Dishtowel as this Will Re-contaminate Hands Hygiene Standards Personal Hygiene & Sanitary Practices 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 In addition to proper hand washing, fingernails should be trimmed, filed and maintained in a short manner so that proper hand washing will effectively remove soil from under and around the nail

Hygiene Standards Personal Hygiene & Sanitary Practices Hand Washing Eight Step Procedure Wet hands and exposed arms up to at least the wrist; Apply liquid soap; 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 Personal Hygiene & Sanitary Practices Hand Washing Eight Step Procedure Follow with a thorough rinsing with clean, warm water with hands pointed downwards; Soap and lather vigorously again; Rinse hands and wrists thoroughly again; and 8. Dry hands with single-use paper towel. Use paper towel to turn off the tap.

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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. When a foodservice operation requires food handlers to wear disposable gloves, regular glove changes, as well as proper hand and glove washing is essential. Touching dirty surfaces, equipment, raw food items can contaminate the gloves. If gloves become contaminated they must be changed. Gloves are treated like a ‘second skin’ however they must be replaced regularly. Gloves should be of a material that is impermeable to water.

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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; and e. food handlers must understand when and how to change disposable gloves. Students read “A Case In Point” pg 128

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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 Employees suffering from a communicable/infectious disease are a threat to any foodservice operation. The sick food handler can deposit potentially harmful pathogens directly on to equipment, utensils, food and other food contact surfaces. These pathogens can multiply, produce toxins, infect costumers resulting in food-borne illness.

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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; and e. visible infections/wounds. If the nature of the disease allows, food handlers should be employed in non-food production areas of the facility

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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. Visitors such as salespeople and delivery personnel are considered potential risks to food contamination. Their clothing and hair may have contaminants that could be transferred. Foodservice operation must enforce personal hygiene for all visitors including hand washing and hair restraints.

Hygiene Standards Personal Hygiene & Sanitary Practices 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 Personal Hygiene & Sanitary Practices Foodservice Operator Training 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 Personal Hygiene & Sanitary Practices Foodservice Operator Training 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 Personal Hygiene & Sanitary Practices Foodservice Operator Training 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

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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)

Personal Hygiene & Sanitary Practices Hygiene Standards Personal Hygiene & Sanitary Practices 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. Copies of employee training courses must be maintained and kept up-to-date and on file

Hygiene Standards Personal Hygiene & Sanitary Practices Employment of Civilian Labour International Deployments Pre-employment Medical Examination; Hygiene Training/Refresher Training; Supervision; Restrictions on employment; Civilian employees shall receive a medical examination by a competent medical authority All civilian employees shall receive training in hygiene practices and monthly refresher training throughout their employment All civilian employees, especially when first hired, shall be closely supervised to ensure compliance with safe hygiene and sanitation practices Shall be used for the job that they hired for, food handling, and not as general duty personnel

Hygiene Standards QUESTIONS