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Safe Food
Handling
It is imperative that all schools prepare, store, and serve food and
beverages using safe food handling practices in accordance with
all provincial/territorial regulations to reduce the risk of foodborne
illness. Breakfast Club of Canada requires a minimum of one
volunteer at every club to have their food safety certification. It
is also recommended that one volunteer be designated to fill the
role of the food safety ambassador. They can routinely inspect
the breakfast club with a critical second set of eyes to ensure a
safe food environment is maintained at all times.
Here are FOUR simple food safety tips that should be
followed at the breakfast club:
HOW?
WASH HANDS OFTEN
WHY?
• Have supplies: soap and paper
towels;
• Hands are a common source
of germs;
• Use warm water and soap;
• Poor hand washing greatly increases
the risk of foodborne illness.
• Lather for 20 seconds, rinse and dry
hands.
REGULARY USE SANITIZER ON
SURFACES
• Mix and use sanitizer solution (1/2
tsp bleach per 1 litre of water) or use
the solution approved by your local
health unit and school board
• Kills germs on surfaces;
SEPARATE
• Avoid cross contamination
• Cross contamination is one main
way that harmful bacteria is spread
• Use one knife and cutting board for
meats and a separate one for fruit,
vegetables, etc.
CONTROL TEMPERATURES
• Reduces contamination of food.
• Keep hot foods hot (60°C or hotter);
• Prevents bacterial growth in food;
• Keep cold foods cold (4°C or colder);
• Reduces risk of foodborne illness.
• Check and record temperatures
regularly.
*Please connect with your school administration and the nearest public health agency to ensure compliance with all safe food
handling requirements and regulations at your school.
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