Indoor Air Quality - Tools for Schools Action Kit for Canadian Schools

Chapter 12: Food Service Checklist

Introduction

The IAQ Action Kit is a practical tool to help school boards and school employees understand and address indoor air quality (IAQ) problems. The kit provides clear and easily applied information that can be used to improve the indoor environment of schools, help prevent indoor air quality problems, and resolve problems promptly if they do arise.

This checklist provides instructions to help food service staff, custodial staff, and contract service providers identify and prevent potential IAQ problems arising from the preparation or disposal of food.

Consult with your local fire department for information on fire regulations and prevention.

Cooking Area

Cooking activities generate odours, moisture, food waste, and other trash, all of which must be managed carefully to avoid IAQ problems. Food odours can be a distraction to students and staff if they circulate through the school.

Food service areas are sometimes added to existing spaces that are not designed for this purpose. Verify that all food service areas are properly equipped and maintained.

Confirm that local exhaust fans function properly

		Check for airflow when fans are on. (Hold a piece of tissue paper near the fan to see whether it is pulled toward the fan.) Check the flow of steam released from cook tops or ovens to ensure it is drawn into the exhaust hood.
		Check for cooking odours or smoke in areas adjacent to the cooking, preparation, and eating areas.
		Make sure the fan is not too noisy (excessive noise may indicate a problem or discourage use of the fan).
		Fans function; no odours or smoke found in adjacent areas.
		Need help, local exhaust system does not appear to function properly.

Use exhaust fans whenever cooking, dishwashing, or cleaning

		Make sure that the staff understands the importance of using the exhaust fans to prevent moisture accumulation and the spread of odours and fumes.
		Train staff to use fans when cooking, dishwashing, or cleaning.
		Monitor the use of fans throughout the year.
		Fans are used appropriately.
		Need help to confirm whether fans are used appropriately.

Confirm that gas appliances function properly

		Verify that gas appliances are vented properly and have sufficient air for combustion and ventilation.
		Check for combustion gas odours, headaches when gas appliances are in use, or natural gas odours at any time.
		All gas appliances are vented appropriately.
		No leaks or exhaust odours found.
		Need help checking for (or detected problems with) leaks, odours, back drafting, or venting to outdoors.

Clean kitchen after use

		Inspect kitchen for signs of microbiological growth (check for mouldy odours, slime, algae).
		Check hard-to-reach places such as the upper walls and ceiling for evidence of mould growth.
		Clean affected areas as needed.
		If biocides are used, select only products registered for such use, follow the manufacturer's directions for use, and pay careful attention to the method of application.
		No signs of microbiological growth found.
		Need help checking for mould or cleaning.

Inspect kitchen for plumbing leaks

		Check sink faucets and area under sinks.
		Look for stains or discoloration, and/or damp or wet areas.
		Ensure that water is not splashed onto walls, floors or other areas, which may promote the wetting of building materials.
		No plumbing leaks found.
		Need help to assess or fix leaks.

Food Handling and Storage

A clean kitchen with food stored in secure containers discourages vermin. Integrated Pest Management (IPM) practices minimize the need for pesticides and discourage pests by eliminating the food sources, pathways, and shelter they need. Refer to the Building Maintenance checklist for more information on pest control. The IAQ coordinator can help you and your staff learn more about IPM.

Check food preparation, cooking, and storage areas regularly for signs of insects and vermin

		Look for dead insects or rodents.
		Look for feces.
		Notify the IAQ coordinator if insects or vermin infestation is discovered.
		No signs of insects or vermin found.
		Need help investigating or addressing insects or vermin.

Confirm that appropriate food preparation, cooking, and storage practices are implemented

		Review food handling and storage practices. Containers should be well-sealed, with no traces of food left on the outside surfaces of containers.
		Food handling and storage is acceptable.
		Need help with food handling and storage.

Maintain general cleanliness

		Dispose of food scraps properly and remove crumbs.
		Wipe counters clean with soap and water or a disinfectant, according to school policy.
		Sweep and wet mop floors to remove food.
		Clean stoves and ovens after use.
		Food service area is clean.
		Need help cleaning food service area.

Waste Management

Food wastes and food-contaminated paper products produce odours and attract insects and vermin. The proper placement of dumpsters prevents odours from entering the building and minimizes opportunities for insects and vermin to enter the building.

Place waste in appropriate containers

		Containers should have lids that close securely.
		If possible, separate food waste and food-contaminated items from other wastes.
		Remove indoor waste daily.
		Waste is stored in appropriate containers.
		Need appropriate containers.

Locate dumpsters well away from air intake vents, operable windows, and food service doors

		Waste containers should be emptied regularly and cleaned as necessary to control odours and contamination.
		Dumpsters are properly located.
		Need help determining proper dumpster placement, or moving dumpsters.

Receiving

The kitchen is often the busiest part of the school for deliveries. Because fans are exhausting air from the kitchen (i.e., the kitchen is negatively pressurized), air from an adjacent loading dock may be drawn into the kitchen. If delivery trucks or other vehicles idle at the dock, exhaust fumes can be drawn in and cause problems. Open doors can also provide a point of entry for pests. A program of pest monitoring and management should be provided.

Remind drivers not to idle their engines

		Post a sign prohibiting vehicles from idling their engines in the receiving area.
		Ask drivers to turn off their engines if they don't follow instructions on the sign.
		Drivers turn off engines in receiving area.
		Need help, drivers do not turn off engines.

Keep doors or air barriers closed between the receiving area and kitchen

		Doors are regularly closed and properly weather-stripped.
		Doors are closed properly.
		Need help keeping doors closed.

Problem Summary

		All activities on this checklist have been completed and no help is required. OR
		A list of problems and/or assistance required is attached.

Comments Form

Indoor Air Quality Tools for Schools Action Kit for Canadian Schools

We anticipate revising the Tools for Schools Action Kit in the future. To help us ensure that the Kit meets the needs of those who are using it, please send us your comments about how easy or difficult you found the Kit to use. Suggestions for how to make the Kit more useful are especially welcome. If
a reply is requested, please provide your name, address and phone number along with the completed sheet and mail it to:

• Health Canada
  Healthy Environments and Consumer Safety Branch
  Indoor Environments Division
  Room 120, Environmental Health Centre (P.L. 0801D)
  Tunney's Pasture, Ottawa, Ontario K1A 0L2

Comments or Suggestions:
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Your role at the school (e.g., custodial staff, teacher, etc.):
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Checklist (s) used: ________________________________________

Optional for correspondence purposes:

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