Food Safety Guidelines for Child Nutrition Program Coordinators and Volunteers

Why is there a need to develop guidelines for the Child Nutrition Program?

The Child Nutrition Programs are of special interest to the local boards of health since the food being prepared varies from a simple menu (cheese and crackers), to a full breakfast.  food-borne illnesses can have a serious impact on young children since their immune systems are not fully developed; therefore fighting off disease and infections caused from poor food handling techniques could be a problem.

What is the role of the local Board of Health/Public Health Inspectors, in food safety?

Ø      It is necessary for all boards of health to ensure that food is prepared, stored and served in a manner consistent with accepted public health practices, in order to reduce the incidence of food-borne illness.

Ø      Public Health Inspectors (PHI) conduct routine inspections to ensure that requirements of the Food Premises Regulation 562 are being met.  The key role of the PHI is educating food handlers on proper food handling techniques, to prevent the occurrence of food-borne illness in the community.

The following are guidelines on safe food handling that will help to ensure the food offered to children at schools, community centers and/or churches is safe to eat.

GENERAL PRACTICES

• Principals must inform parents that it is the responsibility of the parent to inform the school if their child has a food allergy, intolerance or diet related condition. The school must be notified in writing of the specific food restriction. The office will keep records of children with allergies and pass along this information to teachers/supply teachers as appropriate.

• Food prepared, as a classroom experiment must be supervised by a responsible adult who is familiar with safe food handling practices.

• The premises and equipment must be cleaned on a regular basis and maintained in a sanitary manner.

FOOD SOURCE

• All preparation must be done on a Child Nutrition Program premise.

• All food products must be from an approved source.

• Purchase perishable foods with “Best Before” dates or spoilage time in mind. Remember that once opened, some foods can spoil quickly regardless of the best before date.

• When food is ordered from a commercial outlet a list of ingredients should be requested. This list must be made available to parents on request.

FOOD STORAGE AND PEST CONTROL

• All food products to be stored and transported so as to protect them from contamination or adulteration.

• Store all foods (meat, eggs, fruit, vegetables and dairy products) in a refrigerator.

• • All hazardous foods (meat, cheese, milk, etc.) to be transported, stored displayed and maintained so that the internal temperature of cold foods is 4C/40F or less, or, the internal temperature of hot foods is 60°C/140°F or greater.
• • Refrigeration space must be provided for the storage of hazardous foods such as meat, eggs and milk. An accurate indicting thermometer must be provided in each refrigeration unit. Check temperatures daily to ensure that foods are kept at proper temperature of 4C/40F of less. Have equipment repaired immediately if required.

• Pre-packaged, non-hazardous foods such as breads, cereals, peanut butter, cookies and crackers should be stored in a dry clean area at least 15 cm (6 inches) above the floor level. Keep these foods covered or in a container with a tight fitting lid.

• All food products are to be stored in a manner so as to protect them from contamination or adulteration.

• Keep storage areas dry, well maintained, lighted and thoroughly clean.

• Rotate food in order of purchase.

• Store cleaning disinfecting agents, insecticides and other chemical products separately from food and out of reach of children.

• Keep all utensils and dishes in closed cupboards. Store glasses and cups upside down.

• Garbage to be stored in leak proof, non-absorbent container and removed from the premises as often as necessary to maintain a sanitary condition.

• Attend to presence of insects or rodents immediately.

• Keep raw and cooked or ready to eat foods separate.

FOOD PREPARATION

• Prepare foods as close to serving time as possible.

• When serving foods such as eggs or custard mixtures over breakfast hours, serve in batches, leaving remainder at safe hot or cold temperatures until needed.

• • Ensure that meat, fish, poultry and eggs, are completely cooked. If not serving immediately, store them either below 4C/40F or above 60°C/140°F.

• Refrigerate potentially unsafe foods such as custards, salads and cream mixtures immediately after preparation until serving.

• Chill hot foods quickly in refrigerator, then cover. Do not allow prepared foods to sit at room temperature. Foods chill faster and more safely in shallow containers.

• • Pizza, subs and milk and other foods are often brought into the school by outside suppliers. Hot foods must arrive hot (60C/140F) and cold foods cold (4°C/40°F). Foods must be served within 30 minutes of arrival at the correct temperature. School personnel should specify the time for delivery when the order is placed. If the person who receives the food has reason to be concerned about its condition he/she should not accept the food. If the food arrives at an improper temperature more than once contact your local Health Unit.

• Contaminated food may smell and appear good. Never taste food that you suspect is questionable. It may be contaminated. Never serve mouldy food, even if mould can be scraped off or cut out.

• Use clean utensils and dishes for mixing and serving cooked food.

• Do not handle the inside of cups, glasses, bowls or eating ends of cutlery. Pick up cutlery and serving utensils by the handles.

• Work surfaces for food preparation must be clean after each use. Wash work surfaces with detergent. Rinse, then sanitize by spraying with a solution.  They are to be washed with hot soapy water and rinsed with a sanitizing solution. Sanitizing solution can be made by adding ¼ cup (50 ml) of bleach per gallon (4 liters) of water.

PERSONAL HYGIENE

• Everyone must wash their hands before handling or preparing foods AND after using the toilet, sneezing, coughing, blowing their nose or handling money.

• People handling food must be free from communicable disease and wear clean outer clothes.

• Avoid serving with your fingers. Use tools such as tongs, ladles, lifters and spoons whenever possible.

• Do not dip fingers into food or lick fingers. Use two spoons for tasting. To taste with two spoons, dip one spoon into food then transfer food to second spoon, which is the spoon you put into your mouth for tasting.

• Do not touch hair, face or other parts of the body with your hands and then handle food.

• Confine hair in hat or hair net while on duty.

• Wear gloves if you have a sore on your hands. Do not handle food directly while wearing a bandage.

• Keep fingernails short and clean.

• Do not smoke, eat or chew gum while working.

PERSONAL SAFETY

• Use dry potholders or oven mitts when handling hot pans. Damp or wet pot holders or oven mitts do not protect against heat. Do not use dish towels or cloths as a substitute for pot holders

• For safety, wear rubber soled, closed toe shoes that protect the feet.

• Provide first-aid and fire safety equipment. Demonstrate use.

• Ensure pot handles are turned inward to prevent accidents.

• Always be mindful in the presence of children. Ensure knives and other dangerous equipment is not accessible to children.

EQUIPMENT FACILITIES

A sink equipped with hot and cold running water, soap and paper towels in dispensers are required for handwashing in any area where food is prepared.  This sink is to be used for no other purpose.

DISHWASHING

• A two-compartment sink for washing and sanitizing all utensils used in preparation of foods and to be used for no other purpose.

• A three compartment sink or dishwasher for washing, rinsing and sanitizing all multi-use utensils used in the service of food.

*Note:  A plastic dish basin is sufficient for use as a second or third compartment sink for sanitizing dishes and utensils

• For premises where facilities for utensil washing are not available, all food and drink is to be served using disposable single service articles.

• Mechanical dishwashing is acceptable using a household dishwasher, which has a separate sanitizing cycle (booster).

Hand Dishwashing - 2 sink method

• Sort, scrape and pre-rinse.

Sink # 1

• WASH in hot water and detergent, starting with glasses and cutlery before tackling plates, serving dishes, utensils and cooking equipment. Change water frequently.

• • RINSE dishes with warm running water (43C/110F).

Sink # 2

• SANITIZE by immersing in either:

• • Water of at least 77C/170F or hotter for at least 45 seconds, or
• • Chlorine solution of not less than 1 tbsp (15ml) bleach to 1.5 gallon (6L) water at a temperature not lower than 75F/24C for 45 seconds (chlorine solution of not, less than 100 ppm of available chlorine).

• Air dry dishes

Hand Dishwashing - 3 sink method

• Sort, scrape and pre-rinse.

Sink # 1

• WASH in hot water and detergent, starting with glasses and cutlery before tackling plates, serving dishes, utensils and cooking equipment. Change water frequently.

Sink # 2

• • RINSE dishes in warm water (43C/110F). Change water frequently.

Sink # 3

• SANITIZE by immersing in either:

• • Water of at least 77C/170F or hotter for at least 45 seconds, or
• • Chlorine solution of not less than 1 tbsp (15ml) bleach to 1.5 gallon (6L) water at a temperature not lower than 75F/24C for 45 seconds (chlorine solution of not, less than 100 ppm of available chlorine).

• Air dry dishes

RISK RATING

To provide a consistent approach to Ontario Child Nutrition Programs Health Unit’s must ensure that there is consistent application of the requirements specified in Ontario Regulation 562. 

Food is a key component to achieving and maintaining optimal health.  Safe food handling must be taken seriously.

Developed by the Southwest Region Food Safety Committee