HOME & COMMUNITYPolicy No.: PM-4-300*

SUPPORT SERVICESRevised: June 2015

--OF GREY-BRUCE--Effective Date: 01/03/03

Cross-Referenced: PM-3-115*

Page: 1 of 1

SECTION: PROGRAM MANUALS

TOPIC: CONGREGATE DINING PROGRAM

POLICY TITLE: CDC SAFE FOOD HANDLING – Staff and Volunteers

POLICY STATEMENT

All staff and volunteers who are assisting with meal preparation, storage and serving will have successfully completed the Food Handler Certification Course which is based upon, the Ministry of Health Food Handler Training Protocol and practice safe food handling procedures.

PROCEDURE

  1. All volunteers, staff and Meal Supplier staff will practice good personal hygiene, and will be trained in handling food safely when preparing, storing and serving meals. Volunteers who do not attend the Safe Food Handling program can be taught the necessary precautions by a competent staff member. This training will be standardized so that all volunteers are provided with the same information.
  2. Where ever possible staff and/or volunteers will be designated prior to meal time to deal with washroom assistance and these individuals will not serve food.
  3. The Meal Supplier must be subject to regular Health Unit inspection and will provide training and education for its own staff.
  4. Leftover food should be kept to a minimum and will only include non-hazardous food items such as refrigerated beverages, cheese, butter, crackers/cookies, fresh fruit. Anything that is reused must be properly packaged and labeled, with date.
  5. At a minimum all staff and volunteers who assist in the preparation and plating of meals must wear hairnets and aprons; servers do not need to.
  6. Staff may store personal food items in the same refrigerator where food for the adult day service is stored. Staff food must be on a designated shelf and be appropriately labeled.
  7. Everyone involved with the preparation, serving, cutting and feeding of meals or snacks to clients will adhere to the following standards:
  • Do not smoke when handling, preparing or serving food.
  • Wash hands with hot water and soap or proper hand sanitizer after using the toilet; before starting to work with food; after smothering a cough or sneeze.
  • If one is hands are soiled with any organic matter they must be thoroughly washed with hot soapy water. Hand sanitizer may not be substituted for proper hand washing when there is visible organic matter present on one's hands.
  • Avoid handling food when ill, with skin infections or when wearing a band-aid. Disposable gloves must be worn if there are any open areas on the hands.
  • Touch food with hands only when necessary; wear protective disposable gloves or use tongs.
  • Servers will pick up cups, knives and spoons by the handles, and fingers must not come in contact with the drinking edge of cups and glasses, or the upper side of plates and other flat dishes.

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