Food Safety in a Heat Wave: What Canadian Food Handlers Need to Know

If you have stepped outside anywhere in Ontario or Quebec over the last few weeks, you have felt it. Record-breaking temperatures pushed the humidex in Ottawa to 46°C (115°F), and the storms that followed on Canada Day knocked out power to thousands of homes and businesses across the region.

For food service operations, this combination of extreme heat plus the risk of losing power is exactly the scenario that turns a normal shift into a food safety incident.

Here's what to watch for when the temperature climbs.

When the Temperature Danger Zone gets harder to control

Bacteria multiply fastest between 4°C and 60°C, which is why it is known as the food safety "Temperature Danger Zone."

In a heat wave, your kitchen, walk-in cooler and delivery vehicles all have to work harder to stay outside that range. Refrigeration units that normally keep up can lag behind on the hottest days, especially if they're older, overloaded or located near ovens and grills that are adding even more heat to the room.

Check your fridge and freezer temperatures more often than usual during a heat wave - don't assume that because it worked yesterday, it's working today.

What happens when the power goes out?

The storms that followed this so-called “heat dome” caused significant power outages across Ontario and Quebec, and that is a food safety risk in its own right. A closed refrigerator typically keeps food within a safe temperature range for about 4 hours during a power outage; a full freezer holds its temperature for about 48 hours (24 hours if half full).

If the power goes out during a heat wave:

• Keep fridge and freezer doors closed as much as possible
• Use a thermometer to check food temperature once power is restored - don't rely on how it looks or smells
• When in doubt, throw it out. Perishable food held above 4°C for more than 2 hours should not be served

Serving food outdoors in extreme heat

Patios, food trucks and outdoor events are especially exposed. Food sitting out at an outdoor bar or buffet heats up far faster in direct sun or humid air than it would indoors. During a heat wave, cut the standard "2 hour rule" in half - perishable food left out in temperatures above 32°C should be discarded after just 1 hour.

Heat wave food safety checklist

• Check fridge/freezer temperatures more frequently
• Have a power outage plan and know how long your units will hold safe temperatures
• Reduce holding times for food served outdoors
• Keep staff hydrated and watch for signs of heat stress - tired, dehydrated staff make more mistakes
• Reschedule deliveries of perishable stock for cooler parts of the day where possible

Food safety begins with education

The Canadian Institute of Food Safety (CIFS) helps industry professionals strengthen food safety practices through expert insights, resources and online training - supporting safer workplaces and protecting public health, whatever the weather.

Build your confidence with our nationally recognized Food Handler Certification Course.