On Board Trains Occupational Safety and Health Regulations (SOR/87-184)

Regulations are current to 2013-04-29

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.