Major Work Activity A - Hygiene, sanitation and safety
Table of contents
Task A-1 Performs safety and hygiene-related functions
Task descriptor
Cooks are expected to perform safety-related functions throughout all activities of the trade. They maintain, clean and sanitize tools and equipment to ensure a safe and hygienic workplace. They use personal protective equipment (PPE) and safety equipment by complying with codes and regulations such as the Workplace Hazardous Materials Information System (WHMIS). Cooks must constantly maintain personal hygiene.
A-1.01 Maintains safe work environment
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-1.01.01P | identify and report potential hazards | potential hazards are identified and reported according to jurisdictional regulations |
| A-1.01.02P | clear and clean walkways | walkways are cleared and cleaned by removing obstacles, wiping up spills, placing cautionary signage and reporting according to jurisdictional regulations |
| A-1.01.03P | clean workstation | workstation is cleaned by washing, rinsing and sanitizing work surfaces using prepared and tested solution according to manufacturers’ specifications and jurisdictional regulations |
| A-1.01.04P | maintain clutter-free workstation | clutter-free workstation is maintained by removing unnecessary tools, equipment, foods and debris |
| A-1.01.05P | store and lock up hazardous products | hazardous products are stored and locked up according to manufacturers’ specifications and jurisdictional regulations |
| A-1.01.06P | store hazardous equipment and utensils | hazardous equipment and utensils are stored according to company policy, manufacturers’ specifications and jurisdictional regulations |
| A-1.01.07P | complete cleaning task list on a daily, weekly and monthly basis | cleaning task list is completed on a daily, weekly and monthly basis according to company policy and jurisdictional regulations |
| A-1.01.08P | secure workstations when not in use | workstations, when not in use, are secured by minimizing potential hazards according to procedures |
| A-1.01.09P | lock out equipment | equipment is locked out according to company policy, jurisdictional regulations and manufacturers’ specifications |
| A-1.01.10P | prepare, test, label and store cleaning and sanitation solutions | cleaning and sanitation solutions are prepared, tested, labelled and stored according to manufacturers’ specifications and jurisdictional regulations |
| A-1.01.11P | identify location of safety exits and assembly areas | location of safety exits and assembly areas are identified in the event of dangerous situations according to jurisdictional regulations |
| A-1.01.12P | identify emergency procedures | emergency procedures are identified according to company policy |
Range of variables
- potential hazards include: water, debris, exposed electrical wires, uneven floors, unidentified liquids and chemicals, fire, environmental, damaged furniture, fixtures and equipment, poor lighting, inadequate ventilation
- jurisdictional regulations include: Workplace Hazardous Material Information System (WHMIS), Hazard Analysis Critical Control Points (HACCP), Occupational Health and Safety (OH&S), public health regulations
- procedures include: removing knives, disconnecting electrical appliances, shutting down appliances, wiping up spills, placing cautionary signage
- dangerous situations include: fire, explosions, gas malfunctions
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-1.01.01L | demonstrate knowledge of industry standards and safe work practices | define terminology associated with health and safety |
| identify potential hazards, and describe safe work practices | ||
| identify risks associated with physical and mental impairment on the job | ||
| A-1.01.02L | demonstrate knowledge of kitchen sanitation standards | identify types of sanitizing products and describe their applications and procedures for use |
| describe importance of sanitizing complete kitchen and equipment | ||
| A-1.01.03L | demonstrate knowledge of procedures used to sanitize kitchens and equipment | describe method for sanitizing and cleaning |
| describe procedures used to maintain a sanitary food service operation | ||
| describe procedures used to disassemble and assemble kitchen tools and equipment and their accessories for sanitizing purposes | ||
| A-1.01.04L | demonstrate knowledge of regulatory requirements pertaining to health and safety | identify jurisdictional regulations |
Range of variables
- safe work practices include: proper lifting, hoisting and transferring procedures, safe posture and movements (sitting, standing and bending)
- potential hazards include: water, debris, exposed electrical wires, uneven floors, unidentified liquids and chemicals, fire, environmental, damaged furniture, fixtures and equipment, poor lighting, inadequate ventilation
- procedures used to maintain a sanitary food service operation include: clean, sanitize, manage waste and recycle, control pests and rodents, prevent cross contamination
A-1.02 Uses personal protective equipment (PPE) and safety equipment
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-1.02.01P | dress in industry-specific clothing and approved footwear | industry-specific clothing and approved footwear are worn to prevent injuries and product contamination |
| A-1.02.02P | locate PPEand safety equipment | PPEand safety equipmentare located according to jurisdictional regulations |
| A-1.02.03P | select PPEand safety equipment | PPEand safety equipmentareselected according to jurisdictional regulations, task to be performed and company policy |
| A-1.02.04P | identify worn, defective and expired PPEand safety equipment | worn, defective and expired PPEand safety equipment are identified according to jurisdictional regulations and sensory assessment |
Range of variables
- PPE includes: goggles, respirators, protective gloves (rubber/latex, cut-resistant, heat-resistant), rubber aprons, non-slip protective footwear
- safety equipment includes: fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid kits, Automatic External Defibrillator (AED)
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-1.02.01L | demonstrate knowledge of PPE and safety equipment, their applications, maintenance and procedures for use | identify types of PPE and safety equipmentand describe their applications and procedures for use |
| describe procedures used to maintain PPEand safety equipment | ||
| A-1.02.02L | demonstrate knowledge of regulatory requirements pertaining to PPE and safety equipment | interpret jurisdictional regulations pertaining to PPE and safety equipment |
Range of variables
- PPE includes: goggles, respirators, protective gloves (rubber/latex, cut-resistant, heat-resistant), rubber aprons, non-slip protective footwear
- safety equipment includes: fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid kits, Automatic External Defibrillator (AED)
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
A-1.03 Maintains personal hygiene
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-1.03.01P | follow handwashing procedures | handwashing procedures are followed according to jurisdictional regulations |
| A-1.03.02P | maintain good personal hygienic conditions | good personal hygienic conditions are maintained according to company policy and jurisdictional regulations |
| A-1.03.03P | wear clean work attire | clean work attire is worn |
| A-1.03.04P | wear hair and beard nets and hats | hair and beard nets and hats are worn to reduce contamination risks according to jurisdictional regulations |
| A-1.03.05P | ensure nails are short | nails are kept short according to company policy and jurisdictional regulations |
| A-1.03.06P | remove jewelry and accessories | jewelry and accessories are removed to reduce contamination risks according to company policy and jurisdictional regulations |
| A-1.03.07P | cover all exposed cuts and wounds | all exposed cuts and wounds are covered according to jurisdictional regulations |
Range of variables
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- work attire includes: aprons, pants, shirts, jackets, hats, approved footwear
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-1.03.01L | demonstrate knowledge of personal hygiene principles and practices | describe hygienic practices |
| define terminology associated with personal hygiene and hygienic practices | ||
| A-1.03.02L | demonstrate knowledge of procedures to maintain personal hygiene | describe procedures used to ensure personal hygiene and clean apparel |
| describe procedures used for hand washing | ||
| A-1.03.03L | demonstrate knowledge of jurisdictional regulations pertaining to health and safety | interpret food health regulations and guidelines associated with the practice of personal hygiene |
| interpret jurisdictional regulations and company guidelines associated with wearing personal items |
Range of variables
- hygienic practices include: frequent handwashing, wearing clean uniforms, wearing hair and beard nets, using single-use towels, using deodorant, using hair restraints, oral health, frequent bathing
- personal items include: fragrances, jewelry, nail polish, accessories
Task A-2 Practices food safety procedures
Task descriptor
Practicing food safety procedures is the most critical component of the food service industry and ensures consumer and employee health and safety. Cleaning and sanitizing are two separate tasks that are both crucial; cleaning removes physical debris and sanitizing removes biological contaminants.
A-2.01 Maintains safe condition and temperature of raw and finished product
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-2.01.01P | select and use tools and equipment | tools and equipment are selected and used for maintaining safe foods according to jurisdictional regulations |
| A-2.01.02P | verify and record that food is at required internal temperature | food is checked at specific intervals to ensure it is at required internal temperature by using a thermometer and results are recorded |
| A-2.01.03P | read various types of thermometers | various types of thermometersare read according to manufacturers’ specifications |
| A-2.01.04P | monitor temperature of equipment | temperature of equipment is monitored to ensure safety of products according to jurisdictional regulations |
| A-2.01.05P | hold and store finished product | finished product is held and stored at temperatures and time limits according to company policies and jurisdictional regulations |
| A-2.01.06P | take corrective measures | corrective measures are taken by applying further cooling or heating to ensure required temperature is reached according to company policies and jurisdictional regulations |
| A-2.01.07P | discard product | product is discarded according to company policies and jurisdictional regulations |
Range of variables
- tools and equipment include: thermometers, ice wands, ice baths, blast chillers, bain-marie, refrigerator, hot holding cabinets
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- types of thermometers include: digital, analog, laser
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-2.01.01L | demonstrate knowledge of safe conditions and temperatures of raw and finished products | identify methods used to take temperatures of food products, and describe their associated procedures |
| identify required internal temperature of cooked and raw foods | ||
| identify time and temperatures required for holding hot and cold foods | ||
| identify time limits for cooling of cooked foods | ||
| identify storing techniques for hot and cold foods | ||
| identify danger zone temperatures and times | ||
| identify health concerns of improper food handling, storage and preparation | ||
| identify types of food-borne illnesses, their causes and prevention | ||
| identify potentially hazardous foods | ||
| A-2.01.02L | demonstrate knowledge of procedures used to maintain safe condition and temperature of raw and finished product | describe safe food handling and storage techniques |
| describe time and temperature controls concerning danger zone | ||
| A-2.01.03L | demonstrate knowledge of regulatory requirements pertaining to safe food handling and storage techniques | interpret jurisdictional regulationsand requirements pertaining to safe food handling and storage techniques |
Range of variables
- safe food handling and storage techniques include: preventing cross-contamination, maintaining foods at safe temperatures, receiving and storing foods (first in, first out – FIFO)
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
A-2.02 Cools food rapidly
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-2.02.01P | select cooling methods and vessels | cooling methods and vessels are selected for rapid cooling |
| A-2.02.02P | monitor cooling process | cooling process is monitored to ensure that targeted temperature is reached within allotted time according to jurisdictional regulations |
| A-2.02.03P | take corrective measures | corrective measures are taken by adjusting the cooling process to ensure required temperature is reached using various methods or taking further actions according to company policies and jurisdictional regulations |
Range of variables
- methods include: ice bath, divide product into smaller batches, place product in refrigerated unit, use ice wands, use blast chiller
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- further actions include: recording, disposing of item, informing supervisor
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-2.02.01L | demonstrate knowledge of methods used to cool foods rapidly | describe cooling process for products |
| describe methods for cooling foods to required temperature in a required time frame while maintaining quality and safety of product | ||
| identify temperatures required for cold holding of food | ||
| describe danger zone temperatures | ||
| A-2.02.02L | demonstrate knowledge of jurisdictional regulations | interpret jurisdictional regulations |
Range of variables
- methods include: ice bath, divide product into smaller batches, place product in refrigerated unit, use ice wands, use blast chiller
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
A-2.03 Re-thermalizes foods
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-2.03.01P | select and use tools and equipment | tools and equipmentare selected and used according to type of product, re‑thermalizing method and appliance being used |
| A-2.03.02P | re-heat food | food is re-heated to required temperature and timeframe according to jurisdictional regulations, manufacturers' specifications and desired results |
| A-2.03.03P | verify internal temperature | internal temperature is verified by using thermometers |
| A-2.03.04P | take corrective measures | corrective measures are taken by adjusting re-thermalization process to ensure required temperature is reached using various methods or taking further actions according to company policies and jurisdictional regulations |
Range of variables
- tools and equipment include: pans, pots, food service containers, stoves, microwaves, thermometer, ovens, thermal circulator, combi-oven
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- methods include: divide product in smaller batches, apply heat according to method being used
- further actions include: recording, disposing of item, informing supervisor
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-2.03.01L | demonstrate knowledge of principles of re-thermalizing food | identify types of tools and equipment used to re-heat foods |
| describe impact of quantity on re‑thermalizing process | ||
| A-2.03.02L | demonstrate knowledge of methods used to re-thermalize food | identify required internal temperature of cooked foods |
| describe methods for re-heating foods to required temperature in a required time frame while maintaining quality and safety of product | ||
| A-2.03.03L | demonstrate knowledge of regulatory requirements pertaining to safe food handling and storage techniques | interpret jurisdictional regulationsand requirements pertaining to safe food handling and storage techniques |
Range of variables
- tools and equipment include: pans, pots, food service containers, stoves, microwaves, thermometer, ovens, thermal circulator, combi-oven
- methods include: divide product in smaller batches, apply heat according to method being used
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- safe food handling and storage techniques include: preventing cross-contamination, maintaining foods at safe temperatures, receiving and storing foods (FIFO)
A-2.04 Prevents cross-contamination
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-2.04.01P | recognize potential food contamination risks | potential food contamination risks are recognized using sensory assessments and thermometers according to jurisdictional regulations |
| A-2.04.02P | use clean and sanitized work surfaces, tools and equipment | clean and sanitized work surfaces, tools and equipment are used according to jurisdictional regulations |
| A-2.04.03P | wash hands and change gloves | gloves are discarded and hands are washed to avoid potential food contamination risks |
| A-2.04.04P | follow storage techniques | storage techniques are followed according to company policy and jurisdictional regulations |
| A-2.04.05P | use designated storage containers, cutting boards and utensils specific to products | designated storage containers, cutting boards and utensils specific to products are used according to company safety plan |
| A-2.04.06P | set up sanitizing system equipment | sanitizing system equipment is set up according to jurisdictional regulations |
Range of variables
- potential food contamination risks include: unsanitary work surfaces, improper storage, chemical, cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- storage techniques include: raw food on the bottom and cooked food on the top, elevate minimum distance above floor, separate meat items accordingly, cover
- sanitizing system equipment includes: pails, spray bottles, gloves
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-2.04.01L | demonstrate knowledge of preventing cross-contamination, and associated principles and practices | identify potential food contamination risks |
| identify types of food contaminations, their causes and prevention | ||
| identify sanitizing system equipment | ||
| identify sanitizing products and concentrations used to prevent cross-contamination | ||
| identify communicable illnesses | ||
| describe principles and practices of personal hygiene and food safety relating to cross-contamination | ||
| describe storage techniques | ||
| A-2.04.02L | demonstrate knowledge of dietary requirements | identify types of dietary requirements |
| A-2.04.03L | demonstrate knowledge of regulatory requirements pertaining to safe food handling and storage techniques | interpret jurisdictional regulations and requirements pertaining to safe food handling and storage techniques |
Range of variables
- potential food contamination risks include: unsanitary work surfaces, improper storage, chemical, cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
- sanitizing system equipment includes: pails, spray bottles, gloves
- communicable illnesses include: gastro-intestinal, hepatitis, Norwalk virus
- storage techniques include: raw food on the bottom and cooked food on the top, elevate minimum distance above floor, separate meat items accordingly, cover
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- safe food handling and storage techniques include: preventing cross-contamination, maintaining foods at safe temperatures (food danger zone), receiving and storing foods (FIFO)
A-2.05 Cleans tools and equipment
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-2.05.01P | identify utensils, tools, equipment and appliances to be cleaned | utensils, tools, equipment and appliances to be cleaned are identified |
| A-2.05.02P | disassemble and assemble kitchen tools and equipment for cleaning purposes | kitchen tools and equipment are disassembled and assembled for cleaning purposes according to jurisdictional regulations |
| A-2.05.03P | remove residual debris | residual debris is removed by using hot soap solutions according to manufacturers’ specifications prior to sanitizing processes, while ensuring soap concentration according to jurisdictional regulations |
| A-2.05.04P | apply cleaning procedures | cleaning procedures are applied according to company policies and jurisdictional regulations |
| A-2.05.05P | remove tough cooked-on, carbonized, dehydrated or stubborn residual debris or stains | tough cooked-on, carbonized, dehydrated or stubborn residual debris or stains are removed using cleaning tools and equipment |
| A-2.05.06P | rinse and dry utensils, tools, equipment and appliances | utensils, tools, equipment and appliances are rinsed and dried thoroughly |
Range of variables
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- cleaning procedures include: use of chemicals, three-sink method, proper heat and drying techniques
- cleaning tools and equipment include: dishwasher, thermometer, scouring pads, brushes, cloths, sinks, buckets
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-2.05.01L | demonstrate knowledge of cleaningtools and equipment | identify cleaning tools and equipment, and describe their applications and procedures for use |
| identify cleaning products, and describe their applications and procedures for use | ||
| A-2.05.02L | demonstrate knowledge of procedures used to clean tools and equipment | describe procedures used to disassemble and assemble tools and equipment, and their accessories for cleaning purposes |
| describe cleaning procedures | ||
| A-2.05.03L | demonstrate knowledge of regulatory requirements pertaining to cleaning tools and equipment | interpret jurisdictional regulations pertaining to cleaning tools and equipment |
Range of variables
- cleaning tools and equipment include: dishwasher, thermometer, scouring pads, brushes, cloths, sinks, buckets
- cleaning procedures include: use of chemicals, three-sink method, proper heat and drying techniques
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
A-2.06 Sanitizes tools and equipment
| NL | NS | PE | NB | QC | ON | MB | SK | AB | BC | NT | YT | NU |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | yes | NV | NV |
| Reference Code | Performance Criteria | Evidence of Attainment |
|---|---|---|
| A-2.06.01P | identify utensils, tools, equipment and appliances to be sanitized | utensils, tools, equipment and appliances to be sanitized are identified |
| A-2.06.02P | apply sanitization procedures | sanitization procedures are applied according to company policies and jurisdictional regulations |
| A-2.06.03P | apply sanitizing solution | sanitizing solution is applied according to company policies and jurisdictional regulations |
Range of variables
- sanitization procedures include: use of chemicals, using test strips to measure pH, proper heat and drying techniques
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
| Reference Code | Learning Outcomes | Learning Objectives |
|---|---|---|
| A-2.06.01L | demonstrate knowledge of sanitizing tools and equipment | identify sanitizing tools and equipment, and describe their applications and procedures for use |
| identify sanitizing products and describe their applications and procedures for use | ||
| A-2.06.02L | demonstrate knowledge of procedures used to sanitize tools and equipment | describe procedures used to disassemble and assemble tools and equipment and their accessories for sanitizing purposes |
| describe three-sink method of sanitization | ||
| describe sanitization procedures | ||
| A-2.06.03L | demonstrate knowledge of regulatory requirements pertaining to sanitization of tools and equipment | interpret jurisdictional regulations pertaining to sanitization of tools and equipment |
Range of variables
- sanitizing tools and equipment include: dishwasher, thermometer, spray bottles, sinks, buckets, cloths
- sanitization procedures include: use of chemicals, using test strips to measure pH, proper heat and drying techniques
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations