City of Hamilton Public Health Services Health Protection Division

Food Handler Certification Course

4th Edition

Student Manual

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General Course Description This course is intended to provide food service workers with the information needed for certification. Topics include public health legislation, identification of risk factors associated with foodborne illness, HACCP, and sanitation. Participants, who successfully complete a written exam following the course, will receive a certificate endorsed by the Medical Officer of Health. Evaluation and Policies and Procedures A minimum passing mark of 70% will be required to receive certification. Examinations and answer sheets will not be returned to the candidates. A maximum time limit of one and half-hours will be allotted for examinations. Makeup exams can be rescheduled with the instructor. Candidates who fail the exam will be offered one more opportunity to rewrite a similar exam at a later date.

Contacts

Veronika Kozelj B.Sc.(Env.Health), CPHI(C) Catherine Preete B.Sc.(Env.Health), CPHI(C)

Nicole Ferrer-Whitehouse B.Sc.(Env.Health), CPHI(C)

(905) 546-3570

www.hamilton.ca/phcs

City of Hamilton Public Health Services

Health Protection Branch

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Table of Contents

Session One: The Problem of Foodborne Illness Page ♦ Public Health Inspectors and Legislation 2 ♦ Foodborne Illness: The Problem 3 ♦ Reporting a Suspected Foodborne Illness 5 ♦ Physical Hazards 6 ♦ Causes of Foodborne Illness 7 ♦ Chemicals: Accidental, Natural, Allergies 8 ♦ Parasites 13 ♦ Microorganisms: Moulds, Viruses and Bacteria 14 ♦ Potentially Hazardous Foods 17 ♦ Review Questions 19 Session Two: Bacteria ♦ Understanding Bacteria 22 ♦ Pathogenic Bacteria: What pathogenic bacteria need to grow? 23 ♦ Foodborne Infection :Salmonella: (Eggs) 29-31 ♦ Foodborne Intoxication: Staphylococcus aureus 31 ♦ Spore Forming Bacteria: Clostridium perfringens 32 ♦ E. coli 0157:H7: (Hamburger) 33 ♦ Review Questions 35 Session Three: Preventing Foodborne Illness ♦ Factors Contributing to Foodborne Illness 39 ♦ Thermometers 40 ♦ Food Safety and Food Flow 41 1. Purchasing and Receiving 43

2. Storage 46 3. Preparation & Thawing 49 4. Cooking 50 5. Cooling 51 6. Hot and Cold Holding 52 7. Reheating 53

♦ HACCP (Hazard Analysis Critical Control Points) 54 ♦ Review Questions 58

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Table of Contents (continued)

Session Four: Personal Hygiene, Sanitation and Pest Control Page ♦ Personal Hygiene: Handwashing 62 ♦ Sanitation: Kitchen Design 66

-Cleaning and Sanitizing 67 -Manual Dishwashing 68 -Mechanical Dishwashing 68

♦ Pest Control 69 ♦ Review Questions 70 Nutrition Component 73 ♦ Glossary 77 ♦ Resources 80

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Session One

Session One

The Problem of Foodborne Illness

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Session One

The Role of Your Local Public Health Inspector Most people are uncertain as to what a Public Health Inspector does. They are responsible for the promotion (i.e. education) and the enforcement of a variety of federal, provincial and municipal regulations designed to protect the health of the public. This includes regulations for food premises, environment, water quality, rabies and tobacco. Food establishments are governed by the Ontario Food Premises Regulation 562. Your Public Health Inspector is the person responsible for enforcing the Food Premises Regulation 562. It is the responsibility of the owner and or operators and employees of their establishment, to ensure that the premises are following the regulation. Employees are part of a team to help the premises maintain standards set out by the regulation. Routine inspections of food premises and food handler training courses are some ways that public health inspectors work with members of the food service industry to ensure that the public receives wholesome, safe food. REVISED REGULATION OF ONTARIO REGULATION 562 (Amended to O.Reg.502/01) FOOD PREMISES Regulation 562 /Food Premises is a provincial legislation. This regulation was developed from the Health Protection and Promotion Act (HPPA). The Food Premises Regulation sets out the specific standards for safe food storage, display, handling, temperatures, employee hygiene, maintenance and dishwashing in food premises. The regulation can be downloaded at www.e-laws.gov.on.ca.

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Session One

Foodborne Illness: The Problem Foodborne illness is sometimes referred to as food poisoning. Foodborne illness occurs as a result of eating or drinking food or beverages contaminated with chemicals or by pathogenic microorganisms. Foods can also be contaminated with physical hazards such as glass, metal shavings, dirt, hair and foreign objects. These physical hazards are not considered causes of foodborne illness. Symptoms of Foodborne Illness ♦ nausea ♦ headache ♦ vomiting ♦ abdominal cramps ♦ fever/chills ♦ diarrhea (may be bloody) The symptoms may occur from 2 to 36 hours (some 2 to 10 days) after consuming the food or beverage. The length of time it takes for the symptoms to begin will depend on ♦ the type of organism which causes the illness ♦ the susceptibility of the person ♦ the number of organisms consumed Who is most susceptible to foodborne illness? ♦ The very young, the elderly, and those suffering from chronic illness.

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The Impact of Foodborne Illness ♦ To Customers:

-mild or serious illness (even death) ♦ To Owners/Operators and their employees:

- lost wages if the establishment is temporarily closed - possible lawsuits from customers who become ill - bad publicity will result in loss of reputation and customers

♦ To the Health Care System - Foodborne illness investigations are time consuming and expensive

Although reported cases of foodborne illness average about 6,000 each year, it is believed that the number of cases is actually closer to 2.2 million.

The cost of these 2.2 million cases?

2 billion dollars!

(E. Todd, Laboratory Centres for Disease Control, Ottawa, 1988).

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Reporting a Suspected Foodborne Illness If a customer calls and complains about a suspected foodborne illness from your premises call your local Public Health Department. In Hamilton call (905) 546-2424 Ext 2063. Also inform the customer to contact the Health Department. The Public Health Inspectors job is to try to determine if your premises is the source of the illness. The inspector will ask the complainant for information regarding symptoms, suspected food items, time of the meal and the onset of symptoms. Not every foodborne illness is caused by the last meal eaten. Very often the food causing illness was eaten days before symptoms began. Also it is important to ask staff if they were ill with similar symptom. Food handlers with foodborne-illness-like symptoms must not be handling food until they are symptom free for at least 24 hours. Save food samples from the original meal if possible. These samples should be labelled and stored in the refrigerator. Food samples from the original meal will be sent to the Ministry of Health Laboratory for testing to determine if there are any foodborne illness bacteria present. The public health inspector will also ask the customer to submit a stool or vomitus sample for testing to determine if there are any foodborne illness bacteria present. Write down all the information and keep accurate records in case of further action by the customer.

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Session One

Physical Hazards These do not cause foodborne illness but they can cause injury Physical contamination occurs when objects such as glass, hair, nails, jewellery or dirt are found in food or drink. These foreign objects do not cause foodborne illness; however, they can cause injury should they enter the mouth. Also, items like hair and bandages are distasteful and upsetting when found in food.

Physical Hazards That Have Been Found In Food ♦ metal staples ♦ nails ♦ bones ♦ gum ♦ hair ♦ bandages ♦ animal teeth ♦ cigarettes and ashes ♦ earrings ♦ false finger nails ♦ glass ♦ buckshot ♦ stones and dirt ♦ animal claws

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Session One

Causes of Foodborne Illness

Chemicals 1. Toxic agents contaminating a wholesome food. 2. Naturally poisonous plants and animals. 3. Food allergies.

Parasites

1. Worms 2. Microscopic parasites (protozoa)

Microorganisms 1. Moulds and yeast (fungi) 2. Viruses 3. Bacteria

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Session One

Chemicals 1. Toxic agents contaminating a wholesome food Some examples include: a) The use of excessive amounts of certain food additives such as

MSG, or sulphiting agents.

Food additives are used to enhance the flavour/colour of food products or keep them fresher longer (preservatives). However, if used in excessive amounts, these additives may cause a reaction in certain individuals.

b) accidental contamination of food with chemicals such

as cleaning agents and insecticides Chemicals that are stored near food or in containers not labelled clearly are a potential hazard. It is a regulation to store cleaning agents in areas separate from food.

c) use of improper storage containers

Toxic metals such as copper, zinc, cadmium, lead and arsenic can be a source of chemical contamination. These metals may get into food through the use of utensils and equipment that are not suitable for, or not intended, for food preparation or storage.

LABELLING OF FOODS CAUSING ALLERGIES AND SENSITIVITIES

What foods are most commonly associated with allergies?

A variety of foods contain ingredients that can cause adverse reactions in hypersensitive individuals. Most adverse food reactions are caused by the following foods and products made from them:

• peanuts • tree nuts (almonds, Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans,

pine nuts, pistachios, walnuts) • sesame seeds • milk • eggs • fish, crustaceans (e.g. crab, crayfish, lobster, shrimp) and shellfish (e.g. clams, mussels,

oysters, scallops) • soy • wheat • sulphites

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Session One

Why are potential allergens in foods sometimes not declared on the label? Undeclared ingredients on food labels may occur because of such things as carry-over of product through incomplete cleaning of surfaces and utensils, incorrect or incomplete list of ingredients, or unknown ingredients in raw materials.

What is the Canadian Food Inspection Agency (CFIA) doing? The CFIA is working with the food industry to ensure that the foods listed above are always declared in the list of ingredients on the food label, and that they develop allergen prevention strategies to manage the allergy risk. This initiative is in line with the Agency's role to enforce Canada's ingredient labelling requirements under the Food and Drugs Regulations, and our commitment to helping consumers make safe food choices. In consultation with the food industry and allergy groups, the federal government has also developed a precautionary labelling policy, e.g. "may contain peanuts". This policy allows the food industry to voluntarily label products that may inadvertently contain substances capable of causing severe adverse reactions. Precautionary labelling must be truthful and must not take the place of good manufacturing practices.

What should I do if I am unsure about the ingredients in a particular product? Consumers with food allergies are advised to contact the manufacturer of a particular product, and in the case of restaurant meals, to enquire about the ingredients used. However, if in doubt about a food, it is best to avoid it.

• Information Letter: To All Interested Parties • Information Letter: To Food Manufacturers, Importers, Distributors and their

Associations • Food and Drug Regulations Review, Project 19 Consultation

P0102E-00, August 2000

2. Naturally Poisonous Plants and Animals The incidence of food poisoning from this group is fairly rare and usually occurs in the home. Some examples of naturally poisonous plants and animals: ♦ solanine in green potatoes ♦ poisonous mushrooms ♦ fava beans, rhubarb leaves, jimson weed, water hemlock ♦ fish and shellfish toxins

The toxins found in fish and shellfish are especially dangerous if ingested. The toxins can be either produced in the fish, or the toxin can be ingested by the fish, from the water supply. Two examples are scombrotoxin and tetraodon toxin. Scombrotoxin is a toxin formed in certain scombroid fish when bacteria convert their natural histidine to histamine (a chemical related to allergic-type reactions in humans). This

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Session One

toxin develops when fish is improperly chilled or stored. Scombrotoxin can develop in fish, in as little as 3-4 hours. Signs of scombrotoxin in fish include a honey-comb appearance, and a metallic or peppery taste. Reaction to scombrotoxins starts 10 minutes to 2 hours after ingestion. The symptoms include burning or numbness of the mouth, hives, rashes, flushing, heart pounding, nausea, sweating, headaches and vomiting. Heating does not destroy Scombrotoxin, so the only way to protect against the possible hazard is to handle the fish safely from harvesting to serving so toxin does not develop. Tetradon Toxin is the deadly toxin found in the internal organs of Japanese Fugu or Puffer Fish. There is no antidote. Expert chefs must remove the toxin entrails before serving.

3. Food Allergies A food allergy is an abnormal reaction to certain foods or ingredients. Allergic symptoms can affect the breathing, digestion, skin and cardiac systems. The symptoms may range from a tingling sensation in the mouth, swelling of lips and tongue, trouble breathing, to a very severe reaction known as anaphylaxis, which can result in loss of consciousness or even death within 15 minutes. The most commonly implicated foods are: ♦ peanuts (and other nuts) ♦ eggs ♦ sesame seeds ♦ crustaceans (shrimp, lobster, crab, crayfish) ♦ milk ♦ soy wheat WHAT YOU NEED TO KNOW ♦ know your ingredients

Keep an accurate record of all ingredients that are put into food. If you do not know the ingredients of an item, tell the customer you don't know and suggest another item.

♦ prevent cross contamination Items such as cooking oils, contaminated basting brushes, serving dishes or utensils could cause an allergic reaction.

♦ educate your staff about food allergies

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Session One

A handy resource is The Canadian Restaurant and Foodservices Association booklet, Food Allergies and the Foodservice Industry (see resource section)

♦ post emergency procedures

CALL 911 if a customer is having a severe allergic reaction

The allergic reactions experienced by some individuals have led to demands for labelling legislation and for food establishments to indicate what ingredients are being used. The decision to eat a food remains with the consumer. Your role is to provide information and ensure that proper food handling methods are used.

ORAL ALLERGY SYNDROME

What is an “Oral Allergy Syndrome”? Oral allergy syndrome is an allergic (immunologic) reaction to certain proteins in a variety of fruits, vegetables and nuts, which develops in some people with pollen allergies. It is referred to as an oral allergy syndrome because it usually affects the mouth and throat. These reactions are not related to pesticides or metals.

Who is affected and what pollens are involved? Oral allergy syndrome is nearly always preceded by hay fever and tends to occur most often in older children and adults. It is usually associated with birch-pollen allergies but it can also affect people with allergies to the pollens of grass, ragweed (more common in North America) and mugwort (more common in Europe). These reactions can occur at any time of year, but are often worse during the pollen season involved.

What are the symptoms and when do they occur? Symptoms may include itching and burning of the lips, mouth and throat, watery itchy eyes, runny nose and sneezing. Some individuals report that peeling or touching the offending foods may result in a rash, itching or swelling where the juice touches the skin. More serious reactions can include hives and swelling of the mouth, pharynx and windpipe. In rare cases, severe allergic reactions have been reported such as vomiting and diarrhea, bronchial asthma, generalized hives and anaphylactic shock. Symptoms usually develop within minutes of consuming or touching the food, but occasionally occur more than an hour later.

Are all reactions to fruits and vegetables associated with "Oral Allergy Syndrome"? No. A variety of fruits, vegetables and their juices, including orange, tomato, apple and grape, sometimes cause skin rashes and diarrhea, especially in young children. Strawberries occasionally cause hives

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Session One

What foods are involved? Foods associated with birch, ragweed, grass and mugwort pollen are listed in the following table. Most reactions are caused by raw foods, since allergenic proteins are usually destroyed by cooking (i.e., heat labile). The main exceptions to this are celery and nuts which may cause reactions even after being cooked. Some plant parts, such as the skin, may be more allergenic than others, however the allergic characteristics of some fruits seems to decrease during storage. Foods associated with the oral allergy syndrome which have occasionally been reported to cause anaphylactic reactions include: kiwi, hazelnut, white potato, celery, parsley, beans, and cumin.

FOODS MOST COMMONLY ASSOCIATED WITH BIRCH, RAGWEED, GRASS AND MUGWORT POLLENS

Allergies to this type of Pollen May also trigger an allergic reaction to these foods

Birch

Fruits kiwi, apple, pear, plum, prune, peach, nectarine, apricot, cherry Vegetables celery, carrot, parsnips, parsley, dill, anise, cumin, coriander, caraway, fennel, potato, tomato, green pepper, lentils, peas, beans, peanut Nuts hazelnut, walnut, almond Seeds sunflower

Ragweed

Fruits banana, watermelon, cantaloupe, honeydew Vegetables zucchini, cucumber

Grass Fruits melon, watermelon, tomato, orange, kiwi

Mugwort

Fruits apple, watermelon, melon Vegetables celery, carrot

What can sensitive individuals do to avoid a reaction? Individuals who are hypersensitive to the foods identified in the above table usually find that they can consume these foods if they are well cooked, canned or micro waved.

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People who develop a rash, itching or swelling when touching or peeling these foods may prevent this by wearing gloves. Consultation with a qualified allergist is recommended to determine the cause of reactions to plant foods, and whether any special precautions are advisable. Reference: Zarkadas M, F.M. Scott, J. Salminen, A. Ham Pong. Common Allergenic Foods and Their Labelling in Canada - A Review. Canadian Journal of Allergy and Clinical Immunology, 1999; 4:118-141. P0154E-00 Parasites Parasites are organisms that need a living person, animal or plant to survive. Parasites do not grow in food. Heating or freezing kills them. Some examples of parasites are:

1. Worms - Trichinella spiralis roundworms in pork and game animals such as wild boar, bear and

walrus. However, this parasite has been mainly eliminated from the pork industry. - Anisakid worm in saltwater fish or squid. The illness can occur after eating raw,

undercooked or insufficiently processed sushi, herring or ceviche. 2. Microscopic Parasites (need a microscope to see them)

- Cryptosporidium associated with untreated water supplies. - Giardia lamblia associated with recreational waters.

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To Kill Parasites ♦ Cook - pork or game meats to 71ºC (160ºF) - seafood to a minimum of 70ºC (158ºF) or ♦ Freeze - foods at -18ºC(0º) F (Beneson, 1985)

Session One

Micro organisms Micro organisms are small life forms that live on and in our bodies. Microorganisms come in many different shapes and sizes, most are so small they can only be seen through a microscope. The microorganisms of concern to the food industry are moulds, viruses and bacteria.

a) Mould Moulds are food spoilage organisms that you can see. Often the food will have a fuzzy and highly discoloured surface. The food may also start to smell. A few moulds, under the right conditions produce poisons called "mycotoxins" that are invisible and can penetrate the food product. Therefore, scraping off the surface mould and then eating the product could be dangerous. Theses "mycotoxins" can cause illness, infection and allergic reactions.

WHAT YOU NEED TO KNOW

♦ If food has gone mouldy THROW IT OUT ♦ If hard cheese has developed a patch of mould, the cheese may be used by cutting

away the mould and an extra 2.5 cm (1 in) around it.

“Best-Before” Dates or Durable Life Information

What is the durable life of a food? The durable life is the amount of time that an unopened product will retain all of its wholesomeness, taste, nutritional value, and any other qualities claimed by the manufacturer, when stored under appropriate conditions. Manufacturers and retailers are responsible for determining the durable life of foods they manufacture and sell. Durable life information is not a guarantee of product safety.

How is durable life information different from a best-before date or a packaged-on date?

Durable life information is declared either on the label of a product or on a poster next to the food and is generally expressed as a number of days. A “best-before” date is a different way of showing the durable life of a product. It indicates the date until which the unopened product will retain its durable life, and must be accompanied by proper storage instructions. A “packaged-on” date is placed on products when they are packaged at the retail store, and must be accompanied by durable life information.

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Session One

Do all foods require durable life information? No. However, best before dates and instructions for proper storage (e.g. “keep refrigerated”) are required on most foods destined for retail sale that have a durable life of 90 days or less after being packaged. Products packaged at the retail store, such as meat, fish or poultry, must be labelled with a “packaged on” date and durable life information (label or poster) or with a best before date and proper storage instructions. Fresh fruit and vegetables, donuts and some restaurant and vending machine products are not required to carry either a best before date or durable life information.

What happens to food after the best before date or durable life has expired? When the best before date or durable life of a food has passed, the food may lose some of its nutritional value, such as vitamin C content. It may also lose some of its flavour, or its texture may change. Your senses of sight, smell and taste and your common sense will tell you whether the quality of the food has decreased. And remember, when in doubt, throw it out!

How is durable life information expressed on a label? Durable life information is expressed as a number of days. The best before date appears on the label as an abbreviated form of the month and the date, and is accompanied by the words “best before” and “meilleur avant”. If necessary, the year will appear before the month and date. For example, a best before date of June 30, 2000 will appear as “00 JN 30.” In some cases (i.e. food packaged at the retail store), the durable life information may instead appear on a poster next to where the food is being sold. In these cases, the packaging date must appear on the product label. It is expressed as “Packaged on”/ “Empaqueté le” with the date. For more information on foodborne illness and safe food handling practices, visit the Canadian Food Inspection Agency website at www.inspection.gc.ca

P0199E-01

September 2001

b) Viruses Viruses are much smaller than bacteria and cannot be seen with an ordinary microscope. They do not grow or multiply in food. Viruses can only grow in living cells, like people. Therefore, people who are infected with the virus can spread it to food. Viruses can be found in a person's faeces or urine. Viruses of concern in the food industry: Hepatitis A and Norwalk virus.

Foods that have been implicated in foodborne illness outbreaks caused by viruses:

• salads • sliced fruits

• sandwiches • raw oysters and clams • milk • green onions • water • strawberries • sliced luncheon

t

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Session One

WHAT YOU NEED TO KNOW ♦ Properly wash your hands with soap and warm water after using the washroom ♦ Cook food if possible ♦ Properly clean and sanitize all counter tops and surfaces as viruses can survive on counter

tops and food contact surfaces for long periods of time.

c) Bacteria Bacteria are everywhere, but only pathogenic bacteria (disease causing) cause foodborne illness. Pathogenic bacteria cause more than 80% of all foodborne illness outbreaks. The problem with pathogenic bacteria is that they are invisible. Food that looks, smells and tastes good, can still cause foodborne illness. Pathogenic bacteria live and multiply in food that is called potentially hazardous food. Potentially Hazardous Food Although any food can be contaminated, most high protein foods on which bacteria can grow most easily are called potentially hazardous foods. The U.S. Public Health Service identifies potentially hazardous foods as any foods that consist in whole or part of:

"milk or milk products, shell eggs, meats, poultry, fish shellfish, edible crustacean (such as shrimp, lobster, crab), baked or boiled potatoes, tofu or other soy-protein foods, garlic-and-oil mixtures, plant foods that have been heat treated (such as) beans, raw seeds and sprouts, sliced melons, and synthetic ingredients such as textured soy protein in hamburger supplement)."

(U.S. Public Health Service) Potentially Hazardous Food

These foods require refrigeration

♦ meat, poultry, seafood, shellfish (raw or cooked) ♦ cooked vegetables, peas or beans ♦ custards, puddings and whipped cream ♦ milk and milk products (except hard cheese) ♦ homemade dressings and gravies ♦ garlic in oil ♦ processed meats (ham, bologna, wieners) ♦ soft cheese

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Session One

♦ meat sandwich spreads ♦ eggs, egg products and egg salad ♦ sliced melon ♦ cooked rice ♦ sliced fruit and vegetables

Usually Safe Foods

These foods do not require refrigeration

♦ breads, crackers, cookies and cake ♦ jam, honey, syrup and candy ♦ butter, margarine and cooking oil ♦ dry cereals ♦ dry powdered milk ♦ pickles, relishes, mustard and ketchup ♦ hard dry cheeses (romano, parmesan) ♦ canned foods (unopened)

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Session One

QUIZ Session One

1. The Food Premises regulation is a: a) guideline for the food service industry b) federal legislation c) a municipal bylaw d) provincial legislation 2. People who are very young or are already weak or ill are seriously threatened by

foodborne illness because they: a) cannot take strong medicine b) cannot tell the doctor what is wrong with them c) cannot fight off the disease very well d) are unable to file lawsuits 3. Foodborne illness is expensive because of: a) loss of customers b) lawsuits from those who are ill c) fines issued through the courts d) all of the above 4. In recent years, the possibility of food becoming contaminated has increased

because of:

a) increased handling of food all along the chain of supply - from production to the final customer b) lack of federal, provincial and municipal legislation c) decrease in overall quality of food d) people experimenting with all kinds of new foods 5. Dirt, broken glass, and staples from packaging are classified as: a) chemical hazards b) bacterial hazards c) physical hazards

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Session One

6. Moist, high protein foods on which bacteria can grow most easily are called: a) potentially hazardous foods b) contaminated c) unfit for children, elderly and hospital patients d) require pasteurization 7. Food that contains moulds that are not a natural part of it should be: a) frozen b) discarded c) saved, since the food is okay if you scrape the mould d) cook to 165oF (74oC) for 10 minutes 8. Which of the following is an example of a disease-causing parasite? a) Trichinella spiralis b) Salmonella c) Typhoid Fever d) Ecolab 01.57H7 9. The word pathogenic means: a) a certain bacteria b) disease causing c) something you observe through a microscope d) something rotten 10. Typical viruses are: a) larger than bacteria b) able to be seen with the naked eye c) the cause of bread mould d) smaller than bacteria 11. The organisms which cause most food borne illness outbreaks are: a) parasites b) moulds c) viruses d) bacteria

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Session One

12. If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:

a) ask the customer for written proof that they have food allergies b) advise them to eat something else c) tell them the ingredient list d) advise the customer that the information is confidential QUIZ #1

GLOSSARY Allergy a condition of heightened sensitivity to a substance such as food. By-laws laws created by Municipal or Regional governments to deal with

important issues that fall under their jurisdiction and are not dealt with at the provincial or federal level.

Chlorine a greenish yellow, poisonous gaseous element used as a disinfectant

or sanitizer. Usually used in a liquid form for disinfecting food contact surfaces and the sanitizing sink in 2 and 3 sink dishwashing systems.

Clean to remove oil, grease, dirt and debris using soap and water. Contamination introduction of micro-organisms or disease agents into food. Critical Control Points in a Hazard Analysis Critical Control Point System, the point (CCP) in a recipe where a hazard exists and a control measure is used to

eliminate, prevent or minimize that hazard. Cross-contamination the introduction of micro-organisms or disease agents from raw

food into safe or ready to eat food making the ready to eat food unsafe. This can happen in 3 ways. Raw food or its juices come in contact with cooked or ready to eat food. Contaminated hands touching food. Using the same equipment or utensils to handle raw and cooked food.

Danger Zone the temperature range 4oC to 60oC, in which micro-organisms grow

and multiply extremely well. Diarrhea a disorder of the intestine marked by abnormally frequent and fluid

evacuation of the bowels. Disease a condition of ill health.

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Disinfection Solution a mixture of a disinfection chemical and water in a certain ratio that

will be used to disinfect or sanitize food contact surfaces, equipment and multi-service articles.

Enterotoxin a toxin with specific action on the intestinal lining. HACCP a system used throughout the food industry to enhance food safety. (Hazard Analysis Critical safety. The system looks at hazardous food, identifies the Control Points) greatest risk factors, makes the necessary changes to reduce or

eliminate the risk and monitors the overall food handling. Handwashing the physical action of removing dirt and micro-organisms from the

hands using soap and water, scrubbing for at least 10 seconds, rinsing and drying with paper towels.

Hazardous Food food that is able to support the growth of pathogenic micro-

organisms or the production of toxins. Host any living organism (often human) in which micro-organisms grow

and multiply or toxins exert its effect. Infection a condition in which micro-organisms establishes itself and grows

and multiplies in the host’s body. Intoxication an adverse reaction by the body to a foreign (toxic) substance,

whether the substance was produced within or outside the body. Iodine a chemical used as a disinfectant or sanitizer. Very expensive and

can stain multi-service articles. Micro-organisms invisible living single cells. Multi-service Articles utensils (forks, knives, spoons) and dishes (plates, bowls, cups) that

must be cleaned and sanitized after each use. Parasites organisms that causes illness by living and feeding off a host

organism. Does not necessarily cause disease. Pathogen harmful micro-organisms that can cause disease in humans. Pathogenic Bacteria colourless and odourless bacteria that causes disease in humans. pH is the measure of the level of acidity or alkalinity of a solution and

ranges from 0 to 14. Pathogenic bacteria need a neutral

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environment to survive. High or low pH will not kill pathogenic bacteria but will not allow them to grow.

Preparation the final stage(s) of readying a food to be eaten, whether (of food) commercially or in the home; usually done in a kitchen. Processing the treatment of food, usually on a commercial scale, to (of food) increase its usefulness, stability or acceptability. Production the growing, usually under human supervision, of the basic (of food) animal or vegetable material of a food. Protein complex organic nitrogenous compounds that are used as a food

source by living organisms. Provincial Legislation Acts and regulations passed by the provincial government. The

legislation must be followed throughout the province. Quaternary Ammonium a chemical used as a disinfectant or sanitizer. Commonly used in

the sanitizing rinse cycle of mechanical dishwashers. Retailing the display and sale of food in a store for later consumption off (of food) the premises. Sanitize to kill 999 out of 1000 pathogenic micro-organisms. Service the final preparation and sale or giving of food for (of food) consumption on the premises (in a restaurant or cafeteria) or

elsewhere (a take-out); can also include outdoor group feeding at picnics.

Source where micro-organisms originates (human or animal intestines) (of a contaminant) Spores a resistant body formed by certain micro-organisms when exposed

to unfriendly environments. Sterilize to kill all micro-organisms. Viruses’ micro-organisms that multiply inside living cells and cause illness. Wash In Place a system to clean, rinse and sanitize large equipment that cannot be

cleaned in a dishwasher or sink. The equipment must be washed with soap and water and rinsed with clean water. The sanitizing rinse can consist of hot water or steam sprayed on the treated surface to a minimum temperature of 82oC or a chemical solution sprayed on the treated surface at double the strength used for manual dishwashing.

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Resources: To order Provincial Regulation or Building Code. Contact: Publications Ontario

50 Grosvenor Street Toronto, Ontario M7A 1N8 1-800-668-9938 www.e-laws.gov.on.ca

To order the Sanitation Code Contact: Canadian Restaurant and Food Services Association

316 Bloor Street West Toronto, Ontario M5S 1W5 1-(416)-923-8416

1-800-387-5649 To order probe thermometers: Contact

Thermor Ltd 395 Cochrane Street

Markham, Ontario L3R 9R5 1-(905)-947-9449

Food Safety Resources on the Web www.inspection.gc.ca Canadian Food Inspection Agency www.fsis.usda.gov/ Food Safety and Inspection services www.foodallergy.org/ Food Allergy Network www.fightbac.org Fight BAC www.restaurant.org National Restaurant Association www.foodsafety.gov Gateway website provides other link

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