October 2003

• 1.0 Purpose and Definitions

  • 1.1 Introduction
  • 1.2 Purpose
  • 1.3 Application
  • 1.4 Scope
  • 1.5 Guiding Principles
  • 1.6 Outcomes
  • 1.7 Definitions

• 2.0 Construction, Design and Facilities

  • 2.1 Site and Location
  • 2.2 General Premises Design and Construction Specifications
  • 2.3 Walls and Ceilings
  • 2.4 Floors
  • 2.5 Floor Drains
  • 2.6 Stairs, Catwalks and Mezzanines
  • 2.7 Lighting
  • 2.8 Ventilation
  • 2.9 Storage Areas
  • 2.10 Water and Steam Supply
  • 2.11 Sewage and Solid Waste Disposal
  • 2.12 Plumbing System
  • 2.13 Overhead Utility Lines
  • 2.14 Handwash Stations
  • 2.15 Toilet Facilities and Dressing Areas
  • 2.16 Janitorial Facilities
  • 2.17 Private Homes, Living or Sleeping Quarters
  • 2.18 Temporary Food establishment and Mobile Vendors
  • 2.19 Vending Machines
  • 2.20 Exterior Openings

• 3.0 Control of Food Hazards

  • 3.1 Control Measures
  • 3.2 Incoming Material
  • 3.2.1 Sources
  • 3.3 Temperature Control
  • 3.4 Water
  • 3.5 Preventing Contamination
  • 3.6 Packaging
  • 3.7 Transportation, Storage and Distribution of Food Products

• 4.0 Maintenance and Sanitation

  • 4.1 Equipment
  • 4.2 Cleaning and Sanitation
  • 4.3 Pest Management
  • 4.4 Use of Chemicals and Toxic Substances
  • 4.5 Waste Management
  • 4.6 General Maintenance Schedules

• 5.0 Hygiene and Communicable Diseases

  • 5.1 Training
  • 5.2 Clothing
  • 5.3 Aprons
  • 5.4 Hair
  • 5.5 Personal Habits
  • 5.6 Handwashing
  • 5.7 Personal Effects and Jewelry
  • 5.8 Illness and Disease
  • 5.9 Injuries
  • 5.10 Visitors

• 6.0 Education and Training

  • 6.1 Educational Programs
  • 6.2 Mandatory Educational Programs
  • 6.3 Training Programs
  • 6.4 Components of Food Safety Training Courses
  • 6.5 Learning Outcomes

• Appendices

  • APPENDIX A: Potentially Hazardous Foods
  • APPENDIX B: Time/Temperature Control - Raw Animal Foods
  • APPENDIX C: Typical Food Allergies
  • APPENDIX D: Recall Manuals
  • APPENDIX E: Selected Information Sources
  • APPENDIX F: Bottled Water and Package Ice Facility Guidelines
  • APPENDIX H: Food Bank Guidelines
  • APPENDIX I: Bed and Breakfast Food Protection Guidelines
  • APPENDIX J: Meat Facility Standards

Full manual also available(493KB)