Food and drinking water safety toolbox talk

What it is

Food or drinking water that becomes contaminated or unsafe through poor handling, hygiene or work practices, and can make people sick.

Controls to check, most effective first

1. Follow the food safety program and the licensing and registration conditions that apply to the site.
2. Keep raw and ready-to-eat food apart, and store food at safe temperatures.
3. Isolate and flush drinking water supplies and pipes, and test them before the water is returned to use.
4. Keep work areas, tools and equipment clean, and clean up spills, waste and dust before food is prepared or served.
5. Prevent backflow and cross-connection between drinking water and other water supplies, with approved backflow devices.
6. Train workers in food hygiene, hand washing and reporting illness, and keep sick workers away from food areas.

Where it comes up on the job

Work steps from SafetyDocs templates that deal with food and drinking water safety:

• Working in the kitchenControl hazards such as contaminated water, scalding and food contaminationFrom Kitchen Service

Questions for the crew

1. Where could food and drinking water safety come up on this job today?
2. The most effective control is: “Follow the food safety program and the licensing and registration conditions that apply to the site”. Can we do that here? If not, why not?
3. Which controls for food and drinking water safety are missing or not working on this site?
4. When would you stop work because of food and drinking water safety, and who would you tell?
5. How do we report a hazard, a near miss or an incident on this job?