Dear Food Establishment Operator:

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2 Dear Food Establishment Operator: Through the FoodCheck Peel Food Safety Performance Disclosure program, Peel Public Health works with Peel s food operators to increase awareness regarding the importance of food safety; to reduce the risk of foodborne illness and to share food inspection results with the public. The program, developed in 2005, is reviewed periodically so that residents and operators in Peel are assured of the best available information, education and support to reduce the risk of foodborne illness. This Operator Information Guide provides: information about program changes guidelines to support operators to receive and maintain a green Pass sign definitions for each of the three signs (green Pass, yellow Conditional Pass, red Closed) information regarding how the improved FoodCheck Peel program affects your premises If you have any questions, please contact your district Public Health Inspector or call Peel Public Health at , in Caledon, call toll-free at Inspection results are posted at FoodCheckPeel.ca for your reference. Thank you for your co-operation. We look forward to supporting you in your efforts to provide safe food for your customers. Sincerely, David L. Mowat, MBChB, MPH, FRCPC Medical Officer of Health Region of Peel

3 TABLE OF CONTENTS Operator s Responsibility for Retail Food Safety 1 What s Changed? _ 1 How to Stay Green _ 2 Food Safety Inspections 5 Types of Peel Health Inspection Summary Signs _ 6 Green (PASS) Sign Yellow (CONDITIONAL PASS) Sign Red (CLOSED) Sign Food Handler Certification Course 9 APPENDIX A Where to Find Ontario Laws 10 APPENDIX B Cooking and Reheating Temperatures for Hazardous Foods 11

4 OPERATOR S RESPONSIBILITY FOR RETAIL FOOD SAFETY All retail food business establishments must operate according to the minimum requirements of the Ontario Food Premises regulation (Ontario Regulation 562) under the Health Promotion and Protection Act. It is the responsibility of food business operators to know and comply with the regulations at all times (See Appendix A). Under the FoodCheck Peel Safety Performance Disclosure program, operators are required to post a Peel Health Inspection Summary sign after each inspection in accordance with Region of Peel by-law (Food Safety Disclosure). Public Health Inspectors regularly inspect food establishments to ensure the requirements in the regulation are being followed. Did you know... It is estimated that one in ten people who live in Peel Region experience a foodborne illness every year. WHAT S CHANGED? In January 2014, Peel Public Health launched the revised FoodCheck Peel program. Key improvements of the revised food disclosure program include: l A new grading system for food safety infractions. In this system, the point values associated with critical violations has increased to 15 points. Critical violations are practices that directly affect the safety of food, such as food not cooked to the proper temperature. Infractions that contribute to critical violations are now valued at 5 points, such as food contact surfaces not properly cleaned and sanitized. Infractions that are least likely to cause food borne illness have been lowered to 1 point, such as mechanical ventilation not in clean and sanitary condition l Clear directions from your inspector on how to address infractions noted during an inspection l Simpler and more effective communication of inspection results to the public The number of points to achieve a green PASS sign or a yellow CONDITIONAL PASS sign has not changed. The revised program is designed to better protect the health of the public from foodborne illness, which, in turn, protects you and your business. 1

5 HOW TO STAY GREEN To ensure your premises maintains a green PASS sign, it is important to use safe food handling practices. Safe food handling practices will protect your business from: l expensive lawsuits from customers who become ill l loss of your good reputation and loss of business l lost time and money if your premises is ordered closed by Peel Public Health l charges and fines for violations FOLLOW THESE SIMPLE STEPS TO ENSURE THAT YOUR PREMISES MEETS FOOD PREMISES REGULATION REQUIREMENTS 1) Food Temperature Control l Keep cold food cold at 4 C/40 F or colder l Keep hot food hot at 60 C/140 F or hotter l Keep frozen food at -18 C/0 F or colder l Cook hazardous food to required internal temperature ** See Appendix B: Cooking and Reheating Temperatures for Hazardous Foods. 2

6 2) Protect Food from Contamination l In the refrigerator or cooler, store ready-to-eat food on top shelves, cooked food on the middle shelves, and raw food on the bottom shelves l Cover all stored food with clean, food-safe wrappers or place in food-grade containers l Use proper utensils to reduce direct hand contact with prepared food during preparation l Use water that is safe to drink for food preparation l Label chemicals and pesticides and store them away from food and food preparation areas l Keep all food items 15 cm/6 inches off the floor on shelves, racks or pallets Keep meat and vegetables seperate l Wash hands, rinse and sanitize cutting surfaces (i.e., cutting boards), utensils and any equipment before preparation of food and between preparing raw food, cooked food, and ready-to-eat food 3) Employee Hygiene and Handwashing l Provide hot and cold running water, soap and paper towels at all hand-washing sinks l Use hand-washing sinks only for hand washing and not for food preparation or for washing dishes l Wash hands thoroughly before and after handling food l Wear clean outer garments and keep hair confined using hairnets, hats, etc. 4) Pest Control l Cover openings in walls/floors/ceilings to prevent pests from entering the food preparation area 3

7 Eliminate food or water sources that may attract pests (insects, small animals or rodents). Work with a licensed pest control operator to prevent and eliminate pests 5) Cleaning and Sanitation Food Contact Surfaces/Equipment: l Use soap and water followed by a solution of 2 ml of household bleach (concentration of 5.25%) per 1L of water, or any other approved sanitizer l Follow manufacturer's directions for Quaternary ammonium compound (QUAT) and iodine sanitizers l Keep all food contact surfaces clean and in good condition l Do not use cracked or broken utensils or deeply grooved food contact surfaces l Wash hands, rinse and sanitize cutting surfaces, utensils and any equipment before preparing food and between preparing raw food, cooked food, or ready-to-eat food on the same surface (i.e. cutting board) or using the same food utensils Non-Food Contact Surfaces/Equipment: l Keep all surfaces clean l Keep floors, walls and ceilings clean and in good condition l All surfaces must be smooth, non-absorbent and easy to clean l Provide ample lighting in food premises during all hours of operation l Keep mechanical ventilation unit clean and in a sanitary condition l Properly operate and maintain the mechanical dishwasher and other equipment 4

8 6) Overall Maintenance l Keep floors, walls and ceilings in food preparation area clean l Remove solid and liquid waste from the food preparation area on a daily basis, or more often if necessary l Store waste in a sanitary manner. Waste containers must be cleaned and sanitized regularly l Waste containers must be leak-proof, pest-proof, non-absorbent and have tight-fitting lids l Keep washrooms, toilets and change rooms clean at all times WHAT TO EXPECT DURING A FOOD SAFETY INSPECTION The purpose of a food safety inspection is to make sure food handling practices, safety, and sanitation of the food premises meet the standards of the Ontario Food Premises Regulation. Bacteria grow fast The Public Health Inspector will look for the following: on l temperature control for food hazardous foods. l cleanliness of food handlers l cleanliness and sanitization of all food preparation areas and surfaces l building maintenance Hazardous foods include meat, seafood, dairy, eggs, cut melon, cooked rice, beans and other cooked plant foods Public Health Inspectors do not make appointments for compliance inspections; these inspections are scheduled by the health department. Environmental Public Health Inspectors carry photo identification. If you are approached by an individual claiming to be an inspector, we encourage you to ask for proper identification if you are not familiar with the inspector (for more information: peelregion.ca/health/restaurant-scam.htm). Following the inspection, the Public Health Inspector will give the owner and/or operator a written report of their inspection findings. The written inspection report outlines infractions that need to be corrected within a given time frame. A Peel Health Inspection Summary Sign will be provided by your Public Health Inspector and must be posted immediately. 5

9 WHEN DO FOOD SAFETY INSPECTIONS TAKE PLACE? The number of inspections each year may vary and depends on the risk level of a food premises. There are three different risk levels: high, medium and low. The risk level of a food premises is based on: l whether hazardous foods are prepared on the premises (see list of hazardous foods on previous page) l the population served (e.g. children, seniors) l the number of steps required to prepare a food item l the operator s/premises past record of food safety practices and past record of foodborne illness l whether a HACCP or other quality control procedure is in place l the number of staff with food handler certification (information on Food Handler Training and Certification is available at peelregion.ca/health/environnew/food/courses.htm) A food premises classified as high risk will be inspected three or more times a year. Examples may include buffet restaurants, banquet facilities and catering operations. A food premises classified as medium risk will be inspected two or more times a year. Examples may include fast food restaurants, submarine sandwich shops, pizza takeouts, bakeries and butcher shops. A food premises classified as low risk will be inspected one or more times a year. Examples may include convenience stores, food banks, food storage facilities and refreshment stands. TYPES OF PEEL HEALTH INSPECTION SUMMARY SIGNS PASS INSPECTION SUMMARY SIGN (GREEN) What does it mean? The green PASS Inspection Summary sign means that the food establishment is in substantial compliance with the Ontario Food Premises Regulation under the Health Promotion and Protection Act. When will the premises be re-inspected? Follow-up inspections take place at the discretion of the Public Health Inspector. In most cases, infractions observed during an inspection that results in a green sign are often followed up during the next regular inspection. 6

10 CONDITIONAL PASS INSPECTION SUMMARY SIGN (YELLOW) What does it mean? The yellow CONDITIONAL PASS Inspection Summary sign means that the food establishment is in significant noncompliance with the Food Premises Regulation under the Health Promotion and Protection Act. Infractions that pose a risk of foodborne illness must be corrected. When will the premises be re-inspected? A food premises that receives a FoodCheck Peel CONDITIONAL PASS sign is inspected again within 72 hours. The operator is responsible for keeping the Conditional Pass sign posted until the Public Health Inspector completes a follow-up inspection. Based on the findings from the follow-up inspection, the Public Health Inspector issues the appropriate sign for the premises. If the infractions have been corrected, a green PASS sign is issued. However, if the infractions are not corrected, another yellow CONDITIONAL PASS sign is issued and remains in place until the next scheduled inspection. What type of legal action can be expected? The appropriate legal action is initiated at the discretion of the Public Health Inspector. Infractions, especially those seen repetitively or frequently, may result in a Provincial Offences Notice (ticket). The maximum set fine per offence is $370. 7

11 CLOSED INSPECTION SUMMARY SIGN (RED) What does it mean? The red CLOSED Inspection Summary sign means a health risk/danger was found by a Public Health Inspector and the premises must remain closed until the risk(s) are removed. What happens after a food premises posts a CLOSED sign? If a food premises is issued a CLOSED sign the operator must do the following: l Close the food premises and stop preparing and/or selling food to the public l Post the red CLOSED Peel Health Inspection Summary sign l Address the conditions listed on the inspection report and the closure order to remove the health risk(s) l Contact the Public Health Inspector for a follow-up inspection when the conditions have been removed and/or corrected. A follow-up inspection must be conducted prior to re-opening the premises. When will the premises be re-inspected? The operator is responsible for keeping the premises closed and keeping the red CLOSED sign posted until a Public Health Inspector issues a replacement sign based on a follow-up inspection. The red CLOSED sign will be removed if the follow-up inspection demonstrates that the premises are free of health risks. What type of legal action can be expected? When conditions at a food premises are an immediate health hazard, the operator may be charged. Furthermore, operators who do not follow a closure order may be charged and summoned to appear in court. If the court finds the defendant guilty, an individual operator may be fined up to $5,000, and a corporation up to $25,000, for each day or part of a day on which the offence occurred. 8

12 FOOD HANDLER CERTIFICATION COURSE Peel Public Health offers a Food Handler Certification Course that teaches food handlers to handle food safely. The course covers topics such as safe food handling practices and prepares students for the Food Handler Certification Exam. Food Handler certification is valid for five years. Certified food handlers: l know how to protect themselves and others from becoming sick from food or drink l gain valuable job skills l show professionalism in the food service business COURSE OPTIONS 1. Food Handler Training Full-day Training Session In the Food Handler Training Session instructors review information in the study guide and answer questions about safe food handling. Participants also watch videos and take part in activities. Before the session participants should read the study guide. Study questions at the end of each chapter should be reviewed. Participants complete a certification exam at the end of the class. 2. Home Study This study guide contains all the information required to pass the food handler certification exam. If studying the guide at home, call Peel Public Health at to book an appointment for the Food Handler Certification Home Study Exam. Exam dates are also available online at peelregion.ca/health/environnew/food/courses.htm THE EXAM The exam consists of 50 questions with multiple choice answers. At least 35 out of 50 questions must be answered correctly (70%) to pass the Food Handler Certification course. REMEMBER! If you have any questions regarding the Food Handler Certificate course or exam, call Peel Public Health at to speak with a public health inspector. peelregion.ca/health/environnew/food/courses.htm 9

13 APPENDIX A WHERE TO FIND ONTARIO LAWS Most provincial laws are available from the Ontario Government website: e-laws.gov.on.ca The Food Premises Regulation (Ontario Reg. 562) can be found on the website above by clicking on: l l l Search or Browse Current Consolidated Laws Click on the letter H under Browse Current Consolidated Law and look for the Health Protection and Promotion Act Click on the + sign beside Health Protection and Promotion Act l Click on the R.R.O. 1990, Reg. 562, Ontario Reg. 562 Food Safety Disclosure By-law peelregion.ca/council/bylaws/2000s/2005/by htm The Ontario Building Code and Ontario Fire Code can be found on-line at e-laws (above) or purchased from: Service Ontario Centre, College Park Building 777 Bay Street, Lower Level Toronto, ON M5G 2C8 Tel: Hours: 8:30 a.m. - 5 p.m. on Monday - Friday publications.serviceontario.ca The Smoke Fee Ontario Act can be found on SmokeFree-PeelRegion.ca Local Municipal By-laws in Peel can be obtained at the following Municipal Offices or online: City of Brampton 2 Wellington Street West Tel: brampton.ca City of Mississauga 300 City Centre Drive Tel: mississauga.ca Town of Caledon 6311 Old Church Road Tel: town.caledon.on.ca 10

14 APPENDIX B 11

15 Notes: 12

16 For more information, call Peel Public Health at In Caledon, call toll free at FoodCheckPeel.ca ENV /09