Food Safety in Business

Handling food improperly or unsafely could adversely affect the health and well-being of your customers. It is important for the health of your customers to handle food properly so they do not get sick.

Handwashing

Hands must be washed as often as necessary to prevent the contamination of food or food areas.

Tongs, spoons, and scoops of corrosion resistant and nontoxic material should be used wherever possible to avoid direct hand contact with food.

Glove use

In Ontario, the use of gloves for food handling is not required. However, the Food Premises Regulation (e-Laws Ontario) does have a requirement that food is protected from contamination. 

Many food premises provide gloves for food handlers to use, but this practice requires training and monitoring to ensure glove use does not contribute to contamination of food or food contact surfaces.

Glove use may be appropriate in certain settings where there are task specific jobs, and gloves are changed at appropriate times.

Tips on proper glove use

It is important to remember that gloves are not a replacement for hand washing.

• Hands must be thoroughly washed and dried before putting on gloves, when changing to a new pair of gloves, AND after removing gloves.
• Gloves need to be changed frequently:
  • when changing tasks, such as moving from raw to ready-to-eat food
  • after cleaning or handling chemicals or cleaners
  • after handling non-food equipment or money
  • after handling garbage
  • after blowing your nose, touching your mouth, hair, or skin
  • anytime they become soiled or torn
• Gloves are not to be re-used once removed.
• Gloves are required for food handlers who have cuts, sores, or orthopedic devices on the hands.

Pest control

• All food premise operators are required to maintain records of pest control measures undertaken within their facilities.
• These records are to be retained for at least 1 year.
• Records must be maintained, kept on-site, and readily available to a public health inspector upon request.