At The Brampton City Commercial Kitchen, maintaining the highest standards of health and safety is our top priority. We are committed to providing a safe, hygienic, and well-regulated environment for all chefs, food businesses, and staff. To ensure compliance with industry regulations and foster a safe workspace, we have established the following protocols:
Personal Hygiene Requirements:
All staff must wear clean uniforms or aprons, with hairnets, hats, or caps to secure hair.
Hands must be washed frequently: before food preparation, after handling raw ingredients, and whenever contamination risks arise.
Gloves should be worn when handling ready-to-eat food and must be changed regularly.
No jewelry (except plain wedding bands) or long nails are allowed when working in the kitchen.
Food Handling & Preparation Standards:
Temperature Control:
Cold storage must maintain a temperature of 4°C (40°F) or below.
Hot food must be kept at 60°C (140°F) or above.
All perishable food should be labelled with production dates and stored according to first-in, first-out (FIFO) principles.
Cross-Contamination Prevention:
Separate cutting boards and tools for raw meat, seafood, and produce.
Store allergens separately to prevent cross-contact.
Clean and sanitize work surfaces between tasks.
Cleaning & Sanitation
All kitchen surfaces, utensils, and equipment must be sanitized before and after use.
Cleaners must follow a scheduled cleaning routine for common areas, including refrigerators, ovens, and sinks.
Garbage and food waste must be disposed of in sealed bins and emptied regularly.
Staff Health Monitoring
Chefs or staff experiencing fever, respiratory symptoms, or gastrointestinal issues are required to stay home.
Anyone handling food must report if they’ve been diagnosed with or exposed to any contagious illness.
A first aid kit is accessible on-site, and incidents must be documented immediately.
Equipment Safety and Usage
All equipment must be used according to manufacturer guidelines to prevent accidents.
Damaged or malfunctioning equipment should be reported immediately and removed from service until repaired.
Staff must complete safety training on the use of heavy equipment, such as ovens, grills, and mixers.
Fire Safety & Emergency Protocols
Fire extinguishers and emergency exits are located throughout the facility.
All users must familiarize themselves with the kitchen’s emergency evacuation plan.
Gas and electrical equipment must be turned off after use.
Compliance with Local Regulations
All users must possess the appropriate food handling certifications and comply with the local health department regulations.
Regular inspections will be conducted to ensure compliance with food safety standards.
All businesses must carry liability insurance and provide proof upon registration.
COVID-19 and Public Health Protocols (if applicable)
Hand sanitizers will be available at all entrances and workstations.
Workstations should be distanced to reduce contact between users.
Regular disinfection of high-touch surfaces is mandatory.
Acknowledgment and Agreement
By using The Brampton City Commercial Kitchen, all users agree to adhere to these protocols. Failure to comply with the health and safety policies may result in suspension or termination of kitchen access to ensure the well-being of all members. Our goal is to maintain a safe and professional environment that supports your business growth. Together, we can create a space where innovation thrives, and safety comes first. Stay safe, stay compliant, and let’s cook with confidence