"

7.5 Chapter Summary

Key Takeaways

  • Three Levels of Legislation in Canada: Federal legislation covers national concerns like criminal law, immigration, defence, and employment insurance; provincial legislation manages areas like healthcare, education, workplace safety, and public health; municipal legislation governs local matters such as water systems, waste collection, fire safety, and building codes.
  • Legislation Impacting Facilities Management: At the federal level, the National Building Code requires licensed professionals for new construction, the provincial level enforces safety for residents and staff through health and safety acts, and the municipal level involves daily responsibilities like water safety, fire drills, waste management, and building maintenance.
  • Compliance Through Inspections and Processes: Facilities must schedule and pass inspections for potable water, fire safety, and gas systems through appropriate local or licensed authorities.
  • Fire Safety Requirements: Fire departments are responsible for inspections and education. Kitchens must have Class K fire extinguishers for grease fires, and staff must be trained in fire prevention.
  • Waste Management Practices: Managers must train staff on proper sorting and handling of waste, compost, and recycling.
  • Construction and Facility Standards: Materials must resist bacteria and be easy to clean; proper flooring, lighting, plumbing, ventilation, and storage are required to prevent contamination and ensure safety. Facilities must follow building and health codes and provide sufficient restrooms, sinks, and storage areas.

OpenAI. (2025, April 1). ChatGPT. [Large language model]. https://www.chatgpt.com Prompt: Summerize the passage into 6 key points. Edited & Reviewed by author.

Key Terms

Back Drips: Contamination that can occur when condensation or grease drips from ventilation systems back onto food or food contact surfaces.

Class K Fire Extinguisher: A type of fire extinguisher specifically designed to put out fires involving cooking oils and fats—essential for use in kitchens.

Cross-Connection: An improper plumbing setup where potable water lines are linked to wastewater or contaminated lines, creating a risk of contamination. This is a serious health hazard and must be corrected immediately.

Federal: The national level of government in Canada that creates laws affecting all provinces and territories. Areas include national defence, immigration, criminal law, and the constitution.

Fire Inspection: A review conducted by the local fire department to ensure a building complies with fire codes and safety protocols, including emergency preparedness.

Food Premise: Any building or area where food is stored, prepared, processed, handled, or served to the public. These are subject to health and safety regulations.

Legislation: Rules and laws created by governments that individuals and businesses must follow. In the context of facilities management, these laws ensure the safety, health, and operational standards of services and buildings.

Licensed Gas Fitter: A trained and certified professional authorized by the Technical Standards and Safety Authority (TSSA) to inspect, install, and maintain gas appliances safely.

Municipal: The local government (city or township level) that manages services such as water, waste, policing, fire safety, and local by-laws.

National Building Code: A set of construction standards created at the federal level that ensures buildings across Canada are safe, accessible, and energy-efficient.

Potable Water: Water that is safe to drink and meets specific health standards for human consumption. It is also required for use in food preparation and production.

Provincial: The level of government that governs individual provinces. It is responsible for healthcare, education, civil rights, and other region-specific services.

Request for Proposal (RFP): A formal document used by organizations to solicit bids from service providers—like waste management companies—outlining the terms and needs of the service required.

Ventilation Systems: Mechanical systems that remove heat, smoke, odours, and airborne contaminants from kitchens and other facility areas to maintain air quality and prevent contamination.

 

Review Questions

Text Description
  1. Which combination of legislation ensures the safety of staff and residents and sets construction standards for food service facilities?
    1. Municipal Building by-laws and the Food Premises Regulation
    2. National Building Code and the Ministry of Agriculture Act
    3. Occupational Health and Safety Act and the National Building Code
    4. Fire Code and the Consumer Protection Act
  2. What is potable water?
    1. Water used for cleaning only
    2. Water that is stored in reusable containers
    3. Water that is safe to drink and use in food preparation
    4. Water used to extinguish kitchen fires
  3. Which of the following is a construction requirement for flooring in food preparation areas?
    1. Must be carpeted and match facility décor
    2. Can be made of any material as long as it is waterproof
    3. Should be porous and easy to repair
    4. Must be smooth, non-absorbent, slip-resistant, and easy to clean
  4. Why must lighting fixtures in food preparation areas be shielded or shatterproof?
    1. To reduce electricity usage
    2. To prevent broken glass from contaminating food and surfaces
    3. To meet aesthetic design standards
    4. To avoid glare on stainless steel equipment
  5. What is the purpose of sloping floors toward drains in food preparation areas?
    1. To make cleaning faster
    2. To help staff identify low spots in the floor
    3. To direct pests away from food areas
    4. To prevent the pooling of liquids and support proper drainage

Answers:

  1. c.
  2. c.
  3. d.
  4. b.
  5. d.
  1. Which combination of legislation ensures the safety of staff and residents and sets construction standards for food service facilities?
    1. Municipal Building by-laws and the Food Premises Regulation
    2. National Building Code and the Ministry of Agriculture Act
    3. Occupational Health and Safety Act and the National Building Code
    4. Fire Code and the Consumer Protection Act
  2. What is potable water?
    1. Water used for cleaning only
    2. Water that is stored in reusable containers
    3. Water that is safe to drink and use in food preparation
    4. Water used to extinguish kitchen fires
  3. Which of the following is a construction requirement for flooring in food preparation areas?
    1. Must be carpeted and match facility décor
    2. Can be made of any material as long as it is waterproof
    3. Should be porous and easy to repair
    4. Must be smooth, non-absorbent, slip-resistant, and easy to clean
  4. Why must lighting fixtures in food preparation areas be shielded or shatterproof?
    1. To reduce electricity usage
    2. To prevent broken glass from contaminating food and surfaces
    3. To meet aesthetic design standards
    4. To avoid glare on stainless steel equipment
  5. What is the purpose of sloping floors toward drains in food preparation areas?
    1. To make cleaning faster
    2. To help staff identify low spots in the floor
    3. To direct pests away from food areas
    4. To prevent the pooling of liquids and support proper drainage

Answers:

  1. c.
  2. c.
  3. d.
  4. b.
  5. d.

OpenAI. (2025, April 1). ChatGPT. [Large language model]. https://www.chatgpt.com Prompt: create 5 multiple choice questions with 4 answer options that test the learning outcomes. Reviewed by author.

License

Icon for the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

Facilities Management for Foodservice Managers Copyright © 2025 by Tracy Rieger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

Share This Book