CHAPTER 9:
FOOD
SAFETY
A Health and Safety Resource for Child Care Centres
Food Safety
SAFE FOOD
Legislation - Food premise regulation 562/05, and Expectations of Operators
Personal Hygiene and Food Safety Tips
Purchasing Safe Food Supplies and Receiving & Storage
Temperature Danger Zone
Thawing Food Safely
Cold Holding, Food Preparation and Cooking
Minimum Cooking & Reheating Temperatures
Cooling, Reheating, Hot Holding and Serving
Leftovers, Caterers and Bi-Metallic Stemmed Thermometers
Thermometer Calibration Guide
Manual Dishwashing
Mechanical Dishwashing
Equipment Temperature Log
Hazardous Food Temperature Log
SEE CHAPTER 5 FOR NUTRITION INFORMATION
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A Health and Safety Resource for Child Care Centres
Food Safety
Food Safety
Childcare Centres that provide daily meals are considered Food Premises and as such, they
must meet the requirements of the Ontario Food Premises Regulation (562/90) as amended.
Food safety is especially important in a childcare setting because any illness that can be
spread through food or water may have a more serious impact on young children than on
adults and may be spread more rapidly within any environment involving extensive
interaction between young children.
To ensure that the children in their care are provided with food that is healthy and safe to eat,
food service staff and childcare providers must practice good personal hygiene while
preparing and serving food. Food handlers must know how to handle food properly at all
times during transportation & receiving, storage, preparation, cooking and service. They must
also ensure that food preparation and serving utensils, cooking equipment and other
surfaces within the day nursery kitchen, food storage and food service areas are maintained
in a clean and sanitary condition.
Legislation
Health Protection and Promotion Act
Food Premise Regulation (Ontario Regulation 562)
Day Nurseries Act
Expectations of Operator:
Comply with Food Premise Regulation (Ontario Regulation 562)
Encourage staff to receive food safety training
Contact Algoma Public Health, Environmental Health Program to speak with a Public
Health Inspector for assistance, if required.
General Requirements:
Calibrated probe thermometer capable of measuring hot & cold temperatures.
Refrigerators and freezers must be equipped with accurate indicating storage
thermometers.
Ensure that potentially hazardous food is stored out of the temperature danger zone.
Ensure that hot foods are maintained at 60°C.
Ensure that raw products are kept away from ready-to-eat food to prevent cross
contamination.
Ensure that properly prepared sanitizing solutions are maintained and used properly.
Ensure all food covered and labeled.
Make Food Safety a Priority
It is strongly recommended that day nursery food handlers and supervisors be properly
trained and certified in safe food handling procedures. Speak with your Public Health
Inspector or contact Sault College’s Continuing Education Department to receive current
information regarding the availability of upcoming Food Handler Training and Certification
courses and examinations.
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A Health and Safety Resource for Child Care Centres
Food Safety
Personal Hygiene
Food handlers and staff serving foods must carefully wash their hands:
before and after handling any foods or food contact utensils.
after going to the washroom.
after diapering children or after assisting them with toileting.
after wiping noses or cleaning up any blood, vomitus or other body fluids.
after participating in outdoor activities.
after handling garbage and cleaning products or equipment.
after handling classroom pets and their equipment or litter.
any other time hands may have become soiled between tasks!
Remember: Using gloves doesn’t replace the need for proper hand washing.
Food handlers must wear clean outer garments and headgear that confines the hair any time
they are handling or preparing food.
Food handlers must not work within 24 hours of experiencing any symptoms of food-borne
illness (e.g. vomiting, diarrhea, nausea, stomach cramps or chills).
Any person with a skin disease “may not perform any work that brings him or her into contact
with food unless he/she has obtained the approval of the local Medical Officer of Health
(Health Department) in writing” (O. Reg. 562 as amended, R.R.O. 1990).
If you suspect that a staff member or one or more of the children has a foodborne illness,
they should see a physician as soon as possible. Report any suspect foodborne illness to
Algoma Public Health.
Food Safety Tips
Foods from an Inspected Source (Adapted from York Region Health Services)
In accordance with the Health Protection and Promotion Act, all foods served to children at
day nurseries, must come from an inspected source. An “inspected source” is a food
premise that is routinely inspected by the local Health Department (i.e. grocery store, bakery,
caterer, restaurant, etc.). As a result, foods that are prepared at the homes of parents and
staff should NOT be served to day nursery children. The only exception is made when
parents provide food for their own child (i.e. bagged lunches). If parents and/or staff wish to
provide food for special functions (i.e. birthday parties, etc.), the food must come from an
inspected source and must be properly packaged (i.e. showing ingredient list, best before
date, etc.). A log book should be maintained, recording important information such as:
the type of food brought in
where the food was purchased
name of the person who brought in the food
the date the food was brought in and served
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A Health and Safety Resource for Child Care Centres
Food Safety
Purchasing Safe Food Supplies:
Purchase only food from a reputable supplier.
Check labels for best before and expiry dates.
Cans of food must be free of dents, bloating, rust and not be leaking.
Check cardboard cartons for liquid damage. This may indicate there was either a leak or
another product spilled onto this carton.
Eggs
o Graded by an approved egg grading station
o The eggs free of cracks and clean
o Eggs must be either Grade A or B
Meat
o Government inspected
o Use quality meat from a reputable supplier
o The meat should smell fresh and look wholesome
Milk
o Milk from an approved dairy plant
o Milk and milk products must be pasteurized, this includes cheese
NOTE: The Canadian Food Inspection Agency provides alerts on Food Product
recalls. Sign up for e-mail alerts at www.inspection.gc.ca
Receiving & Storage
Check all food deliveries for cleanliness, dates & temperatures:
Refrigerated foods should be < 4°C (40° F).
Frozen foods should be -18°C (solid).
Dry goods - no dented cans, check dates, no leaking broken packages.
Store foods immediately in proper area (fridge/freezer) and ensure old products are used for
First in First out (FIFO) method. To ensure rotation, label products with received dates.
Storage Chart
Ideas for Birthday Parties:
Make arrangements to provide simple cakes baked at the centre.
Offer a service wherein cakes are provided from an approved grocery/bakery.
Bake muffins at your day nursery and let the kids decorate them.
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A Health and Safety Resource for Child Care Centres
Food Safety
Temperature Danger Zone
The danger zone is a range of temperatures that bacteria can easily grow or multiply in. Any
temperature, higher than 4°C (40°F) and lower than 60°C (l40°F), will allow for the rapid
growth of bacteria. It is very important that hazardous food such as meat, poultry and dairy
products be kept out of the danger zone.
Thermometers
Examples of hazardous foods at danger zone temperatures and poor food handling practices
include:
defrosting a chicken on the kitchen counter
not cooking a roast turkey long enough
cooling roast turkey at room temperature for many hours
not adequately reheating soups and gravies
placing meats in display steam tables which are not hot enough
poor food handling practices
Remember: The majority of food poisonings are linked to foods that are kept in the
temperature danger zone for too long.
Time
Bacteria can multiply very quickly in the temperature Danger Zone. The average bacteria on
a piece of beef, which is a hazardous food, can double every 15 minutes at 37°C (100°F).
For example:
10 bacteria after one hour would multiply to 160
after two hours 2500
after three hours 41, 000
after four hours over half a million!
The number of bacteria required to cause food poisoning varies. It may vary from as few as
ten to as high as 10 million.
Remember: Don’t allow hazardous foods to remain in danger zone temperatures for
more than two hours.
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A Health and Safety Resource for Child Care Centres
Food Safety
Hazardous Foods
Hazardous foods are any foods that allow for the growth or multiplication of illness causing
bacteria. These foods are usually high in protein, neutral in pH (not acidic) and moist.
Hazardous foods include:
Meat & processed meat (salami, hot dogs, ham, etc.)
Eggs & egg products
Poultry & poultry products
Gravies, meat based stews and soups
Cream-filled pastry
Fish & shellfish
Salads with egg based dressing or meats
Legumes - beans, soy beans
Frozen Foods
Maintain frozen foods at or below -18°C (0°F) at all times. Provide an accurate indicating
thermometer for each freezer compartment and monitor and record the temperature of these
units at the beginning of each day.
Thawing Food Safely
When products are not allowed to thaw at the proper temperature, the outside portions of the
food can reach danger zone temperatures, allowing bacteria to grow, while the middle
portions are still thawing. When thawing foods it is essential that the outside surface of the
food not exceed 4°C (40°F). The best method of achieving this is by thawing the product in
the refrigerator.
Cold Holding
Keep hazardous foods like meats, poultry, eggs, fish, cheese and other dairy products
refrigerated at 4°C (40°F) or colder until they are ready to be cooked or served. Provide an
accurate indicating thermometer in each refrigerated compartment (i.e. fridge and/or freezer)
and have your food handler monitor and record the temperature of these units at the
beginning of each day to ensure that they are operating properly.
If cooler units require repair, remove all hazardous foods to an alternative cold storage
compartment until the original unit can be verified (with an accurate indicating storage
thermometer) to be capable of holding foods at the required temperatures. If in doubt, throw it
out!
Store frozen, thawing or raw meats, poultry, fish and eggs below and away from cooked or
ready-to-eat foods in the freezer and refrigerator.
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A Health and Safety Resource for Child Care Centres
Food Safety
Food Preparation
Wash hands with soap and water at the designated hand sink before getting started.
Minimize the time that any hazardous foods are left at room temperature during preparation.
When preparing large amounts of food, prepare it in smaller “batches” keeping the remainder
cold in the refrigerator or freezer until needed.
Prevent cross-contamination from raw foods (e.g. raw meat, poultry, eggs and fish) to cooked
or ready-to-eat foods (e.g. deli meats, cheeses & other dairy products, salads or desserts) at
all times during storage, preparation, cooking and service.
Prepare raw and ready to eat foods on separate food contact surfaces (e.g. cutting boards,
plates, and other utensils) or prepare raw and cooked items at separate times after
thoroughly cleaning, rinsing and sanitizing all surfaces between uses - particularly after
preparing raw foods!
Clean and sanitize all work surfaces and equipment. Ensure that your sanitizer is
appropriate for use on food contact surfaces (e.g. chlorine bleach, iodine or quaternary
ammonium) and that it is at proper concentration.
Refer to Equipment under Cleaning & Sanitizing
Cooking
Cook meat, poultry, seafood eggs and ground meat thoroughly ( and any dishes that may
contain these foods
Use a metal stemmed probe thermometer to measure the internal temperature of the food
being prepared. Sanitize the probe with a 70% isopropyl alcohol wipe prior to inserting
into food.
Use a hazardous food temperature log to ensure the correct final cooking temperatures
are reached. Record keeping is very important for liability purposes. Protect yourself and
the children. WRITE IT DOWN!
Minimum Temperatures for Cooking and Reheating of Hazardous Food
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A Health and Safety Resource for Child Care Centres
Food Safety
Cooling
Once the hazardous foods have been adequately cooked, they must be quickly cooled to
refrigerator temperatures 4°C (40°F). Cool from 60°C to 20°C in 2 hours and from 20°C to
4°C within 4 hours. Here are a few tips to help cool solid and liquid foods rapidly.
Solids:
o Cuts foods into smaller portions
o Portion into shallow pans
o Refrigerate or freeze as soon as possible
Liquids:
o Divide into smaller portions in shallow pans
o Pre-cool liquids in an ice bath before refrigerating
o Stir foods as they cool; this help to speed up the process
o Refrigerate or freeze as soon as possible
Remember: Ensure that foods in the refrigerator are properly covered and labeled.
Reheating
Reheating of meats and other hazardous foods is common in food service industries.
Foods must be reheated to the original cooked temperature within 2 hours.
The only exception to this rule is whole poultry which must be reheated to 74°C (165°F)
within 2 hours.
Hot Holding
Once the meat has been adequately cooked and/or reheated, it must be kept hot.
Hot being at least 60°C (140°F) or hotter.
o Hot display tables using infra-red lamps, steam or other sources of heat must be able
to keep hot foods at 60°C (140°F).
Foods must be at least 60°C (140°F) before they are placed on display on a hot table.
Serving
Children must wash hands before eating.
Caregivers must wash hands before serving food and before assisting child with eating.
Use appropriate utensils to serve food. Ensure that each type of food has its own utensil.
Children should not be allowed to share food.
Ensure the food is the right size for the child.
Do not feed a child directly from a jar of baby food.
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A Health and Safety Resource for Child Care Centres
Food Safety
Leftovers
Cool leftovers quickly as described above.
Cover and place in refrigerator or freeze as soon as possible.
Try to use leftovers within 24 hours or as soon as possible.
If food is leftover for a second time, throw it out. Hot served left overs can only be
reheated once.
Do not save leftover formula or milk from a bottle that has been served or fed to a child.
Caterers
If your facility is using a caterer, make sure the caterer is inspected by Algoma Public
Health. Call your Public Health Inspector for more information.
Only serve food that has been transported promptly in clean, covered containers such
that hot food is delivered hot and cold food is delivered cold.
Food containers must be either disposable or made of a material that is non-absorbent
and easily cleaned.
Use a probe thermometer to check the internal temperature of the food when it arrives to
ensure that it is being held at the proper temperature. Record temperature in a log book.
Bi-metallic Stemmed Thermometer
Is the most common food thermometer
Measures temperature through a metal stem, just
past a dimple
Shows the reading on a dial at the other end of the
unit
Has a calibration nut (a nut for adjusting the
temperature reading) just below the dial
You will need a thermometer capable of measuring
hot and cold temperatures.
Warning: Never leave a bi-metallic stemmed
thermometer in food that is cooking in an oven, in a
microwave, or on a stove-top.
Thermometer Calibration Guide
Note: To prevent the risk of scalding Algoma Public Health recommends using the ice water
bath method for calibrating your thermometer.
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A Health and Safety Resource for Child Care Centres
Food Safety
Manual Dishwashing
Pre-scrape and pre-rinse.
Wash in the first sink using detergent and clean hot water.
Rinse in the second sink using clean hot water at 43°C (110 °F).
o If the detergent is not rinsed off, the sanitizer will not be as effective.
Sanitize in the third sink by immersing the dishes and utensils for at least 45 seconds and
use one of the following:
o 100 ppm chlorine bleach solution
o 200 ppm quaternary ammonium solution (quats)
o 25 ppm iodine solution
Air Dry.
A two compartment sink can ONLY be used for the cleaning and sanitizing of pots, pans
and cooking/preparation utensils.
A three compartment sink must be used for cleaning and sanitizing multi-serving
articles including plates, bowls, utensils, as well as pots and pans, etc.
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A Health and Safety Resource for Child Care Centres
Food Safety
Mechanical Dishwashing
Wash cycle
Enough time to adequately clean dishes
At a temperature not lower than 60°C (140°F) or higher than 71°C (160°F)
Sanitizing cycle
Hot water to sanitize must be 82°C (180°F) or hotter for at least 10 seconds
Chemical Sanitizer
o 100 ppm of chlorine solution in water at 24°C (75°F) for at least 45 seconds
o 200 ppm of quaternary ammonium solution in water at 24°C (75°F) for at least 45
seconds
o 25 ppm of iodine solution in water at 24°C (75°F) for at least 45 seconds
Cleaning & Sanitizing
Food Contact Surfaces and Equipment must be smooth, non-absorbent, and easily
cleanable.
o The cleaning of these surfaces must be performed in a similar manner as would be in
the manual dishwashing procedure.
Before sanitizing any food contact surface or piece of equipment it MUST be cleaned
using soap and water first.
o Chemical sanitizer solutions must be made daily and after continuous use.
o DOUBLE the concentration of the dishwashing sanitizer.
Have enough cleaning and sanitizing cloths to last between laundry washings.
o Cloths must be restricted to a single task and stored in the solution when not in use.
A test reagent must be available on site and used to verify the concentration of the
appropriate chemical sanitizing solution.
o Test strips are available for all three approved sanitizers.
Chemical
Sanitizer
Chlorine
(Bleach)
Quaternary
Ammonia
Compound
(Quats)
Iodine
Contact Time
Manual
Food Contact
Mechanical
Equipment*
Dishwashing
Surfaces*
Dishwashing**
45 seconds
100 ppm
200 ppm
200 ppm
100 ppm
45 seconds
200 ppm
400 ppm
400 ppm
200 ppm
45 seconds
25 ppm
50 ppm
50 ppm
25 ppm
* Surfaces or equipment that cannot be manually or mechanically dish washed.
Parts per million (ppm) is a concentration of chemical to water
** The alternative to chemical sanitizing is hot water at 82°C (180°F) for at least 10 seconds.
Do not mix chemicals unless specified by manufacturer.
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A Health and Safety Resource for Child Care Centres
Food Safety
Write It Down:
Having a routine record keeping practice in place at your Day Nursery will benefit the
owner, operators, inspectors and most importantly the children.
Consistent record keeping is an important factor for owner/operator liability. It is the
evidence that the owner/operators can use to protect themselves in the event of an
outbreak.
The areas of most concern are the Final Cooking / Reheating Temperatures for food and
the storage temperatures for Cold-Holding equipment.
Incorporating record keeping of the sanitizer concentrations, hot water rinse cycle on the
dish washing units, and date of thermometer calibration is a best practice for a day care
setting.
Ensure that the records are within the acceptable standard and that if a problem is noted
that it is adjusted/corrected as soon as possible.
Power Outages
Close premise until water and electricity returns.
Keep refrigeration and freezer doors closed.
A full freezer can keep food cold for about two days.
A half-full freezer can keep food cold for about one day.
A refrigerator can keep food cold for approximately four to six hours.
When the power resumes:
Check the temperature of the food with a probe thermometer.
Check the temperature of the refrigerator with a refrigerator thermometer.
If frozen food still has ice crystals it can be refrozen.
Do not refreeze any food that has completely thawed unless it has been cooked first.
It is safe to cook food that has thawed as long as it did not warm above 4°C (40°F) and
the food is cooked to the proper internal temperature.
Throw away any perishable food that has risen above 4 °C (40 °F) or warmer for more
than four hours.
Discard any food that has a strange colour or odour.
**REMEMBER: WHEN IN DOUBT, THROW IT OUT!!!
Equipment Temperature Log
Hazardous Food Temperature Log
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