Download Health Unit Healthy Food Procedure

Organizational
Procedure
Section:
Number:
Title:
Page:
Philosophy &
Overview
3-501
Food – Workplace Healthy Eating and Safe
Food Handling Practices
1 of 2
Approved by: Medical Officer of Health
Date:
Original Approved by
Medical Officer of Health
On: September 23, 2003
Housekeeping Revision
Approved by: ________________________
On:
________________________
Revision
Approved by: ___________________
On:
___________________
Reviewed by: Medical Officer of Health
and Workplace Wellness Committee
On:
July 20, 2011
Reference:
Objective
To promote healthy eating and safe food handling at Health Unit offices and Health Unit
functions where food and beverages are sold and/or served.
Procedure
1. When planning and delivering activities where food and beverages are sold and/served,
consideration must be given to:
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Canada's Food Guide (http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/indexeng.php);
safe food handling practices (Appendix 1);
using municipally supplied drinking water, as an alternative to bottled water;
locally or provincially produced products;
best price; and
minimizing waste from food, food packaging, and disposable dishes, and recycle
whenever possible.
2. Where food and beverages are served at a work-related meeting, workshop, or event, include
healthy alternatives to your regular menu. These choices are to include:
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If offering a dessert, include fruit as an alternative;
If offering snacks, include vegetables, fruit and/or whole grain foods as an alternative;
and
If offering beverages, include 100% unsweetened fruit juice, milk, water, and/or
decaffeinated teas/coffee as alternative.
3. Staff will inquire about special dietary requirements or restrictions in advance of all
meetings, workshops, or events where meals are served so that appropriate arrangements can
be made for participants.
4. Public Health Nutritionists and Public Health Inspectors will provide consultation on food
arrangements when requested.
Appendix 1 - Guidelines - Workplace Safe Food Handling Practices
These guidelines provide further explanation and clarification for Board of Health policy and
procedure:
Food - Workplace Healthy Eating and Safe Food Handling Practices.
1. Catering companies used by the Health Unit must be inspected by Public Health Inspectors.
2. The Health Unit must model safe food handling practices to the community, and for the
safety of its staff and community members attending Health Unit functions.
Safe food handling practices are summarized below. Any questions should be directed to a
Public Health Inspector.
1. Hazardous foods are any food capable of supporting the growth of bacteria – moist protein
rich foods such as dairy products, meat, dips, and soups. These hazardous foods must be kept
hot or cold. Ice, ice packs, crock pots, chafing pans, etc., are necessary if the food is to be
left out for more than two hours. Food which is not kept hot or cold for more than two hours
must be thrown out. Hot is defined as greater than 60 degrees Celsius and cold as less than
four degrees Celsius.
2. Food must be wrapped or covered except when being served. Food must not sit uncovered
when not being served. Utensils such as tongs, spoons, etc., must be provided.
3. Any staff handling food must wash their hands prior to doing so and wear gloves if they have
a Band-Aid or any skin condition which could contaminate food. They must also not be sick
from any illness which could be spread through food (i.e. they must not be experiencing
diarrhea).
4. Any outdoor events where food is served (i.e. a barbeque) must have provision for hand
washing. If conventional hand washing facilities are not nearby (within 30 metres), a supply
of hot and cold water, basins, soap, and paper towels must be provided. If hamburgers are
being served it is strongly recommended to use pre-cooked hamburgers.
5. Use dishwashers at PCCHU sites as per directions. If a dishwasher is not available contact
a Public Health Inspector (PHI) for advice on cleaning and sanitizing. In addition, speak to
a PHI if you are preparing and/or serving food on site for a group. They can advise you on
safe cleaning and sanitizing practices for these kinds of situations.
6. Staff must not prepare hazardous food at home that is to be served to clients.