6.20 Where it is necessary to transport water for drinking, personal washing or food preparation, only sanitary portable water containers shall be used.
6.21 Where a portable storage container for drinking water is used,
(a) the container shall be securely covered and closed;
(b) the container shall be used only for the purpose of storing potable water;
(c) the container shall not be stored in a toilet room; and
(d) where the container is not a single-use storage container, water shall be drawn from it by
(i) a tap,
(ii) a ladle used only for the purpose of drawing water from the container, or
(iii) any other means that precludes the contamination of the water.
6.22 Except where drinking water is supplied by a drinking fountain or a single-use portable storage container, sanitary single-use drinking cups shall be provided.
6.23 Any ice that is added to drinking water or used for the contact refrigeration of foodstuffs shall be
(a) made from potable water; and
(b) stored and handled in a manner that prevents contamination.
6.24 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.
Preparation, Handling, Storage and Serving of Food
6.25 (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.
6.26 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.
6.27 (1) Foods that require refrigeration to prevent them from becoming hazardous to health shall be maintained at a temperature of 4°C or lower.
(2) Where foods stored by the 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.
6.28 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.
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