Pesticides and cleaning products
Using galvanized containers to store lemonade
Keeping food tightly covered during pesticide applications
Storing toothpicks in from food-preparation areas
Food handling procedures
Cooling foods at room temperature
Close to the food-preparation area for easy access
In a locked storage area away from food
In the dry-storage area
In a bin or box under the sink
Wetting hands with hot water and applying soap
Vigorously scrubbing hands and arms for 10-15 seconds
Rinsing hands thoroughly under running water
Drying hands and arms on a common cloth towel
Before the end of the shift
When leaving food-preparation areas
When returning from the washroom
After cutting meat
Hand sanitizers can be used in place of handwashing.
Disposable gloves can be used in place of handwashing.
Foodhandlers must wait for hand sanitizer to dry before touching food.
Foodhandlers can reuse gloves if they wash their hands between tasks.