The Sanitation responsibilities are included in the membership agreement. All user activities including set up, cleaning, and tear down periods are included in your rental time thus each HUB User must include a portion of their rental time to ensure they are accounting for the time required to conduct these necessary requirements.

Contingency costs should be allocated for:

Separation of food cleaning chemicals from floor and equipment cleaning chemicals must be maintained and identified.

Chemicals used for maintenance and repairs of equipment and facility must be maintained in a separate and preferably locked location with restricted access.

Within each Food Hub it is critical that each HUB User has a defined area where they must conduct their own cleaning as well as those defined areas where cleaning is conducted in shared areas, such as common sinks and garbage disposal areas, and the methods of cleaning are provided at those sites.

Ultimately it is critical that each HUB User considers their own expectation that the rental area and equipment will be ready for their activities and that the next person to use that area and equipment will expect the same. Be courteous!

This section of the manual will identify the responsibilities of HUB Operator and HUB Users for the sanitation program.

Cleaning procedures must be developed for all premise areas and equipment.

As part of the provincial requirements a list of sanitation chemicals be available and their functions /uses must be identified.

Protocols and reporting of pest activity to Food HUB Owner / Supervisor must be encouraged to ensure the activity does not become habitual. The protocols must also be established to ensure appropriate responses are taken when any pest evidence becomes apparent within the facility.

HUB.S.SOP.144 Storage and Handling of Chemicals SOP  pdf | Word