10 Food Safety Rules You Should Always Follow
In food service, every detail matters - especially when it comes to keeping food safe. Whether you're grilling burgers or garnishing plates, these 10 essential food safety rules are the foundation of great work.
Stick to them, and you’re not just keeping customers safe - you’re showing pride in what you do and raising the standard for everyone around you.
- Wash Your Hands Properly and Regularly
- Keep Food at Safe Temperatures
- Separate Raw and Ready-To-Eat Foods
- Cook Food Thoroughly
- Cool and Reheat Food Safely
- Clean and Sanitize Food Preparation Surfaces
- Store Food Correctly
- Maintain Personal Hygiene
- Prevent Pest Contamination
- Follow your Food Safety Plan
Why Should You Follow These Food Safety Rules?
Every year, approximately 1 in 8 Canadians experience food-borne illness caused by bacteria, viruses and parasites. Most of these incidents are preventable.
By following proper food safety rules, food workers can reduce risk, pass inspections and ensure customers stay healthy. These food safety guidelines apply across Canada and align with provincial food premises regulations and the Food and Drugs Act.
Let’s look at 10 key food safety rules everyone should follow:
1. Wash Your Hands Properly and Regularly
Clean hands are the foundation of food safety. Always wash your hands:
- Before handling food
- After touching raw meat, garbage, money or your face
- After using the washroom or taking a break
Use warm water and soap, scrub for at least 20 seconds, and dry with a disposable paper towel. Hand washing helps prevent the spread of bacteria caused by cross-contamination.
2. Keep Food at Safe Temperatures
Temperature control prevents bacteria from multiplying rapidly.
- Cold food: keep at or below 4°C
- Hot food: keep at or above 60°C
- Frozen food: store at -18°C or lower
Never leave food in the “Temperature Danger Zone” (between 4°C and 60°C) for more than two hours because this encourages rapid bacteria growth. Use a calibrated food thermometer to regularly check the temperature of stored and displayed food.
3. Separate Raw and Ready-To-Eat Foods
Even a small amount of raw food residue, such as drops of juice from raw meat, can transfer harmful pathogens like Salmonella or E. coli to food.
Always store and prepare raw meats, poultry and seafood separately from cooked or ready-to-eat items. You should also use colour-coded cutting boards and utensils when preparing different types of foods to help prevent cross-contamination.
4. Cook Food Thoroughly
Undercooked food can harbour pathogens that cause illness. Follow these safe internal cooking temperatures:
- Pork (pieces and whole cuts) 71°C
- Beef, lamb, or veal (pieces and whole cuts) 63°C
- Ground beef, lamb, pork, or veal 71°C
- Poultry (whole) 82°C
- Poultry (pieces or ground) 74°C
- Fish: 70°C
- Reheated leftovers: 74°C
Use a clean thermometer to verify temperatures. Never guess if food has reached the correct temperature based on appearance alone.
5. Cool and Reheat Food Safely
When cooling leftovers or prepared dishes:
- Divide large portions into shallow containers
- Refrigerate within two hours of cooking
- Reheat to 74°C before serving
Effective temperature control helps to prevent bacteria from multiplying during the cooling and reheating process. Reheated food that is not eaten should be disposed of as it shouldn't be reheated more than once.
6. Clean and Sanitize Food Preparation Surfaces
Cleaning removes visible dirt; sanitizing kills harmful bacteria. Food-contact surfaces should be cleaned and sanitized:
- After every use
- After handling raw food
- At least every four hours during continuous use
Use food-grade sanitizers and follow manufacturer instructions for concentration and contact time.
7. Store Food Correctly
Organized storage keeps ingredients safe and helps to preserve food quality.
- Keep raw meats on the bottom shelf of the refrigerator to avoid drips
- Label and date all items
- Use the FIFO method (First In, First Out) to reduce waste and spoilage
Proper storage helps businesses comply with public health inspection requirements, in addition to reducing the cost of food waste within the business.
8. Maintain Good Personal Hygiene Standards
Food safety starts with the food worker. Always:
- Wear clean uniforms or aprons
- Tie back hair or wear a hair restraint (e.g. a hairnet)
- Keep fingernails trimmed and unpolished
- Stay home if you’re sick or have symptoms like vomiting or diarrhea
Having good personal hygiene helps prevent food contamination from hands, clothing and hair.
9. Prevent Pest Contamination
Pests such as rodents and insects spread bacteria and damage food supplies. Keep doors closed, clean up crumbs promptly and store food in sealed containers. Regularly inspect and maintain traps or pest control systems to reduce the risk of infestations.
10. Follow your Food Safety Plan
Every food business should have a written Food Safety Plan outlining how to handle food safely. This includes cleaning schedules, temperature logs, employee training and corrective actions. Following the plan ensures your team knows exactly what to do and helps maintain compliance during inspections.
Keep Learning About Food Safety
Food safety isn’t a one-time task, it’s an everyday habit. The best way to stay confident and compliant is through proper training.
If you’re starting a career in food service or managing staff, consider completing an accredited Food Handler Certification program. It’s a simple way to boost your knowledge and meet provincial requirements.
Frequently Asked Questions
Are food safety rules the same across Canada?
The principles are the same, but the enforcement of food safety laws and regulations vary by province or territory.
Do I need a Food Handler Certificate to work in a restaurant?
Yes, most provinces require certified Food Handlers to be on-site during food preparation.
What is the “Temperature Danger Zone”?
The Temperature Danger Zone for food is between 4°C and 60°C - bacteria can grow rapidly within this temperature range.
How often should I clean and sanitize equipment?
After each use, and at least every four hours during continuous use.
What’s the best way to prevent cross-contamination?
Use separate utensils for raw and cooked foods and always wash hands after handling raw meat.
When should I wash my hands while working with food?
Before starting work, after handling raw meat, after using the washroom, after touching your face or phone, and any time they could be contaminated.
