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| Ilustration (source : google.com) |
Facility must have a documented annual risk assessment performed for canteen management which includes:
a. Identification of hazards (including food borne and kitchen safety).
b. Evaluation of risk associated with hazards.
c. Identification and implementation of control measures to reduce the risks.
Facility must implement procedures to reduce or eliminate the risk associated with food service which must cover as a minimum, the following:
a. Food service workers:
- Must undergo medical examination and be certified as free from communicable diseases at least annually.
- Food service workers understand and follow procedures for reducing the transmission of communicable diseases.
- Foof service workers wear hairnets, gloves and aprons while preparing and serving food.
- Foof service workers thoroughly wash and disinfect hands prior to coming into contact with food.
b. Food preparation and consumption areas:
- Must be clean and disinfected.
- Have mechanical refrigeration that is capable of maintaining a temperature of not more than 5 degrees C when perishable food items are stored on site.
- Have washbasins that provide both hot and cold running water.
- Cooking, serving and eating utensils are washed and disinfected after each use.
- Tabletops and counters must be cleaned and disinfected after each use.
- Must be free of rodent and insect infestations.
- Store garbage and refuse in leak proof, non-absorbent containers that are emptied daily.
- Cooking oils must not be disposed into sanitary or storm water drains.
c. Restrooms:
- All food service workers must thoroughly wash and disinfect hands after using the restroom.
- Signs must be posted requiring hands to be washed after restroom use.
d. A response mechanism and procedures to a food borne related illness or contamination event.
Food service workers must receive information and training relating to risks resulting from improper food handling. This training must include:
- Review of risk assessment and procedures
- Food safety and storage requirements.
- Personal hygiene.
- Food borne illness and communicable disease awareness
- Kitchen safety practices.
Facility must maintain training records for canteen management for a minimum of 3 years. For medical recordsfacility must maintain confidential and secure medical records for the minimum length of employment, plus 30 years and also medical records shall not be disclosed without employee’s written consent, except as required by law.
Incident Record must be maintain incident records for a minimum of 5 years.
