Canada Occupational Health and Safety Regulations (SOR/86-304)

Regulations are current to 2016-05-12 and last amended on 2015-09-14. Previous Versions

 Any ice that is added to drinking water or used for the contact refrigeration of foodstuffs shall

  • (a) be made from potable water; and

  • (b) be so stored and handled as to prevent contamination.

 Where drinking water is supplied by a drinking fountain, the fountain shall meet the standards set out in ARI Standard 1010-82, Standard for Drinking-Fountains and Self-Contained, Mechanically-Refrigerated Drinking-Water Coolers, dated 1982.

Field Accommodation

 All field accommodation shall meet the following standards:

  • (a) it shall be located on well-drained ground;

  • (b) it shall be so constructed that it can easily be cleaned and disinfected;

  • (c) the food preparation area and lunch room shall be separated from the sleeping quarters;

  • (d) where a water plumbing system is provided, the system shall operate under sanitary conditions;

  • (e) garbage disposal facilities shall be provided to prevent the accumulation of garbage;

  • (f) toilet rooms shall be maintained in a sanitary condition; and

  • (g) vermin prevention, heating, ventilation and sanitary sewage systems shall be provided.

  • SOR/94-263, s. 27(F).
  •  (1) Living quarters provided

    • (a) in any fixed accommodation shall comprise

      • (i) for a single occupant, a space of at least 18 m3, and

      • (ii) where there is more than one occupant, 18 m3 plus 12 m3 for each additional occupant; and

    • (b) in any mobile accommodation shall comprise

      • (i) for a single occupant, a space of at least 12 m3, and

      • (ii) where there is more than one occupant, 12 m3 plus 8 m3 for each additional occupant.

  • (2) The living quarters referred to in subsection (1) shall have no floor dimension that is less than 1.5 m.

  • (3) Toilet rooms and locker rooms shall not be counted in the calculation made in accordance with subsection (1).

  • SOR/88-632, s. 34(F).
  •  (1) All mobile accommodation shall meet the standards set out in CSA Standard Z240.2.1-1979, Structural Requirements for Mobile Homes, dated September, 1979, as amended to April, 1984.

  • (2) For the purposes of clause 4.12.4 of the Standard referred to in subsection (1), there is no other approved method.

 In any field accommodation provided as sleeping quarters for employees

  • (a) a separate bed or bunk shall be provided for each employee;

  • (b) the beds or bunks shall not be more than double-tiered and shall be so constructed that they can be cleaned and disinfected;

  • (c) mattresses, sheets, pillow cases, blankets and bed covers shall be provided for each employee and kept in a clean and sanitary condition;

  • (d) clean laundered sheets and pillow cases shall be provided for each employee at least once each week; and

  • (e) at least one shelf and a locker fitted with a locking device shall be provided for each employee.

Preparation, Handling, Storage and Serving of Food

  •  (1) Each food handler shall be instructed and trained in food handling practices that prevent the contamination of food.

  • (2) No person who is suffering from a communicable disease shall work as a food handler.

 Where food is served in a work place, the employer shall adopt and implement Section G of the Sanitation Code for Canada’s Foodservice Industry published by the Canadian Restaurant and Foodservices Association, dated September, 1984, other than items 2 and 11 thereof.

  •  (1) Where foods stored by an employer for consumption by employees require refrigeration to prevent them from becoming hazardous to health, the foods shall be maintained at a temperature of 4°C or lower.

  • (2) Where foods stored by an employer for consumption by employees require freezing to prevent them from becoming hazardous to health, the foods shall be maintained at a temperature of -11°C or lower.

  • SOR/88-632, s. 35.

 All equipment and utensils that come into contact with food shall be

  • (a) designed to be easily cleaned;

  • (b) smooth, free from cracks, crevices, pitting or unnecessary indentations; and

  • (c) cleaned to maintain their surfaces in a sanitary condition.

 No person shall eat, prepare or store food

  • (a) in a place where a hazardous substance may contaminate food, dishes or utensils;

  • (b) in a personal service room that contains a toilet, urinal or shower; or

  • (c) in any other place where food is likely to be contaminated.

  • SOR/88-68, s. 14;
  • SOR/2002-208, s. 43(F).

Food Waste and Garbage

  •  (1) No food waste or garbage shall be stored in a food preparation area.

  • (2) Food waste and garbage shall be handled and removed from a food preparation area or lunch room in accordance with subsections (3) to (5).

  • (3) Wet food waste and garbage shall be

    • (a) disposed of by mechanical grinders or choppers connected to sewage disposal lines; or

    • (b) held in leak-proof, non-absorptive, easily-cleaned containers with tight-fitting covers in a separate enclosed area or container until removal for disposal.

  • (4) Dry food waste and garbage shall be removed or incinerated.

  • (5) Food waste and garbage containers shall be kept covered and the food waste and garbage removed as frequently as is necessary to prevent unsanitary conditions.

  • (6) Food waste and garbage containers shall, each time they are emptied, be cleansed and disinfected in an area separate from the food preparation area.

  • SOR/88-632, s. 36(F).

Lunch Rooms

 Every lunch room provided by the employer

  • (a) shall be separated from any place where a hazardous substance may contaminate food, dishes or utensils;

  • (b) shall not be used for any purpose that is incompatible with its use as a lunch room;

  • (c) shall not have any dimension of less than 2.3 m;

  • (d) shall have a minimum floor area of 9 m2;

  • (e) shall have 1.1 m2 of floor area for each of the employees who normally use the room at any one time;

  • (f) shall be furnished with a sufficient number of tables and seats to accommodate adequately the number of employees normally using the lunch room at any one time; and

  • (g) shall be provided with non-combustible covered receptacles for the disposal of waste food or other waste material.

  • SOR/88-68, s. 14;
  • SOR/88-632, s. 37(F);
  • SOR/2001-321, s. 1;
  • SOR/2002-208, s. 43(F).

Ventilation

  •  (1) Each personal service room and food preparation area shall be ventilated to provide at least two changes of air per hour

    • (a) by mechanical means, where the room is normally used by 10 or more employees at any one time; or

    • (b) by mechanical means or natural ventilation through a window or similar opening, where the room is used by fewer than 10 employees if

      • (i) the window or similar opening is located on an outside wall of the room, and

      • (ii) not less than 0.2 m2 of unobstructed ventilation is provided for each of the employees who normally use the room at any one time.

  • (2) Where an employer provides ventilation by mechanical means in accordance with paragraph (1)(a), the amount of air provided for a type of room set out in Column I of an item of the schedule to this Part shall be not less than that set out in Column II of that item.

  • (3) Where an employer provides for the ventilation of a food preparation area or a lunch room by mechanical means in accordance with paragraph (1)(a), the rate of change of air shall be not less than nine litres per second for each employee who is normally employed in the food preparation area at any one time or for each employee who uses the lunch room at any one time.

  • SOR/88-632, s. 38(F).
 
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