1. Inspect Food Service FacilitiesEO
Inspect Food Service Facilities

2. Hygiene Standards References
CFAO – 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 /FP-001, CF Health Manual
A /FP-001, CF Food Services Manual

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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;

13. 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.

14. 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.

15. 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

16. 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.

17. 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

18. 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

19. 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.

20. 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;

21. 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;

22. 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;

23. 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

24. 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)

25. 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

26. 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

27. Hygiene Standards
QUESTIONS