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Revised: 09.12.2008
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TABLE OF CONTENTS
CHAPTER 1
Contamination of Food35
CHAPTER 4
Definitions of Terms...157
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CHAPTER 1
Public Health Laws and the Role of the Health Department
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The Health Protection and Promotion Act is a provincial law. It applies to all of Ontario. This Act gives powers to Public Health Inspectors. It allows them to do things like: inspections, investigate complaints, take food samples, condemn food and close food premises. As defined in the Health Protection and Promotion Act, the operator of a food premises is responsible for maintaining and operating the food premises according to the regulations
2)
The Food Premises Regulation is also a provincial law. This regulation contains the minimum health standards for all food premises in Ontario. It includes things like: what temperature foods must be cooked to, how food is to be stored and prepared, what equipment is necessary, and the hygiene requirements of food handlers. Public Health Inspectors follow the Food Premises Regulation when doing their inspections. As defined in the Food Premises Regulation, an employee of a food premises must follow the standards and requirements of the regulation
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The Health Protection and Promotion Act and the Food Premises Regulation are provincial laws.
Other Ontario laws that may affect your business include: Ontario Building Code Ontario Fire Code Smoke-Free Ontario Act Local Municipal By-laws (e.g. FoodCheck Peel By-law) The Ontario Building Code, Ontario Fire Code, and Smoke-Free Ontario Act can be purchased from:
Publications Ontario, Ontario Government Bookstore 880 Bay Street Toronto, ON Tel: 1-800-668-9938 or 416-326-5300 http://www.publications.serviceontario.ca Most provincial laws are also available from the Ontario Government website: www.e-laws.gov.on.ca The Food Premises Regulation can be found on this website by clicking on: Search or Browse Current Consolidated Laws Click on the letter H under Browse Current Consolidated Law and look for the Health Protection and Promotion Act Click on the + sign beside Health Protection and Promotion Act Click on R.R.O. 1990, Reg. 562, Food Premises Regulation
Local Municipal By-laws in Peel can be obtained at the following Municipal Offices:
City of Brampton 2 Wellington Street West Tel: 905-874-2000 City of Mississauga 300 City Centre Drive Tel: 905-896-5000 Town of Caledon 6311 Old Church Road Tel: 905-584-2272
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Public Health Inspectors ensure that food is safely prepared, stored and served for the general public. Public Health Inspectors examine records and ensure that foods being used in food premises are from government inspected sources.
Public Health Inspectors investigate complaints like reports of food poisonings and have the authority to close a food premises when a health hazard is present. Public Health Inspectors educate people and provide food safety information and training. Public Health Inspectors also inspect and investigate complaints at other types of places for public health reasons, which includes (but is not limited to) public swimming pools and spas, daycares, and private drinking water systems (water wells).
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1)
The purpose of this inspection is for the Public Health Inspector to check the food handling and general maintenance and sanitation of the food premises according to the Food Premises Regulation. This includes checking for proper temperature control, food handler hygiene, the cleaning and sanitizing of utensils, pest control and overall building maintenance. No appointment is made for a regulation compliance inspection; they are surprise inspections. Following the inspection the Public Health Inspector will give the owner and/or operator a written report of their inspection findings that outlines corrections, if any, that need to be made along with a date that the corrections are to be completed. In the Region of Peel, the Public Health Inspector will also issue a PASS, CONDITIONAL PASS or CLOSED sign based on the inspection findings. The owner/operator is required to post the sign at or near the public entrance. The inspection findings will also be posted on the website: www.foodcheckpeel.ca. The sign and the website allow members of the public to know how well a food premises did on their previous inspections.
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2)
The HACCP audit focuses on the flow of food from receiving to service. The Public Health Inspector will audit the preparation of a hazardous food item from the menu or a food that could potentially be involved in foodborne illness. The Public Health Inspector will also concentrate on the Critical Control Points during the food preparation. The HACCP audit confirms that the foods prepared at a food premises are prepared the safest way possible. You will learn more about the HACCP system in Chapter 7 of this workbook How often will a food premises be inspected? How often a food premises is inspected depends on the level of risk the Public Health Inspector gives it. The level of risk depends on: the number of preparation steps for a food item types of foods prepared population served history of possible or confirmed food poisoning
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Moderate risk two (2) or more inspections each year. These food premises meet one or more of the following criteria: Prepare hazardous foods without meeting the criteria for high risk. For example, fast food restaurants, submarine sandwich shops and pizza takeouts Prepare non-hazardous foods that are subject to extensive handling or are prepared in high volume. For example, bakeries and butcher shops Low risk one (1) or more inspections each year. These food premises do not prepare hazardous foods but meet one of the following criteria: Prepare and/or serve non-hazardous foods without meeting the criteria of moderate risk Used as a food storage facility Serve pre-packaged hazardous foods. For example, convenience stores, food banks, refreshment stands, catering vehicles, foodprocessing plants, milk depots and cocktail bars
Remember!
The main purpose of a food premises inspection conducted by a Public Health Inspector is to prevent foodborne illness
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CHAPTER REVIEW
The Health Protection and Promotion Act and the Food Premises Regulation are provincial laws As defined in the Health Protection and Promotion Act, the operator of a food premises is responsible for maintaining and operating the food premises according to the regulations As defined in the Food Premises Regulation, an employee of a food premises must follow the requirements of the regulation Food premises are inspected according to risk level. There are three different risk levels: high risk, moderate risk and low risk The main purpose of food safety inspections conducted by Public Health Inspectors is to prevent foodborne illness
Notes:
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STUDY QUESTIONS
1. Name two of the Ontario laws designed to protect our health.
2.
Under the Health Protection and Promotion Act, what are the responsibilities of an operator of a food premises? a) hire staff b) make money c) maintain and operate the premises according to the Food Premises Regulation d) provide plenty of parking for patrons
3.
Under the Food Premises Regulation, what are the responsibilities of an employee of a food premises? a) b) c) d) not waste any food follow the requirements of the Food Premises Regulation prepare food even when sick make money
4.
What is the term used to describe laws that apply to all of Ontario? a) b) c) d) federal law provincial law municipal by-law regional by-law
5.
What do Public Health Inspectors have the duty and authority to do? a) b) c) d) inspect food premises and enforce food safety laws investigate food premises complaints educate people all of the above
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CHAPTER 2
Introduction to Food Safety, Micro-organisms and Contamination
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CONTAMINATION
Food may become unsafe when harmful things get into it. This includes: biological micro-organisms (bacteria, viruses, parasites, moulds and yeasts) chemicals physical objects This is also called contamination
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1)
BIOLOGICAL CONTAMINATION
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Bacteria
Bacteria cause the most foodborne illnesses in Canada. Bacteria are very small. If bacteria could be put side-by-side there would be 25,000 bacteria in 1 inch. What does bacteria smell and taste like? Bacteria generally do not have a smell and bacteria generally do not have a taste You cannot tell if a food has bacteria in it just by looking at the food. Bacteria cannot be seen unless a microscope is used. A food may look, smell and taste normal, but it can still have harmful bacteria in it. Examples of bacteria that cause foodborne illness include: Salmonella, Campylobacter and E. coli.
Viruses
Viruses are smaller in size than bacteria. They can be found in: people, contaminated water or ice, raw fish and shellfish that are harvested in water contaminated with sewage, raw and unwashed vegetables and fruits fertilized with human waste.
Examples of viruses that cause foodborne illness include: Hepatitis A, and Norovirus.
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Parasites
Parasites are very small, microscopic living things. They can grow in your body, lay eggs and cause illness. Parasites can be found in undercooked wild meats such as bear and boar meats, and in raw fish. Parasites have also been found in some imported vegetables and fruits like lettuce and berries. Parasites can be killed by cooking the food item to an internal temperature of 74C (160F) for 15 seconds. Another method of killing parasites is by deep freezing the food item the parasite is found in. For example, fishing industries freeze fish at -20C (-4F) or below for a minimum of seven (7) days to kill parasites that may be found in it. As well, freezing fish at -35C (-31F) or below for a minimum of 15 hours will also kill the parasite.
Examples of parasites that cause foodborne illness include: Giarida, Trichinella, and Cyclospora.
Yeasts
Yeasts need sugar and moisture to grow. Foods containing a large growth of yeast may look slimy, or cloudy. Yeasts affect the quality of foods and can cause spoilage of jellies, jams and honey. For example, pickles may lose their crunchiness because of yeast. Yeasts generally do not cause illness
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Moulds
Moulds can be seen as fuzzy growths on foods. They mainly cause food spoilage. Some moulds produce a poison (also known as a toxin) called a mycotoxin that cannot be seen.
Soft foods such as luncheon meats, cooked leftovers, pasta, yogurt, sour cream, and bread (as seen in the picture below) should be thrown out and not eaten if mould growth is seen on them. If mould is seen on hard foods such as hard salamis, dry-cured country hams, and firm fruits and vegetables such as cabbage, bell peppers, and carrots, then you can eat the food as long as you first cut off at least 1 inch around and below the mould spot. Make sure to not contaminate the knife with the mould! What should you do if a hard cheese is mouldy? A hard cheese like cheddar can still be used if it has mould on it. Remove or cut about 1 inch (2.5 cm) around and under the mould. What should you do if a soft cheese is mouldy? A soft cheese like feta should be thrown out if it is mouldy.
Remember!
Most foodborne illness in Canada is caused by Bacteria
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Bacteria grow best on foods that are high in protein and moist. These foods are called hazardous foods. Hazardous foods include any food that is found in whole or pieces of meat (raw or cooked), poultry (raw or cook), seafood (raw or cooked), cooked rice, cooked potatoes, eggs and dairy products.
ii)
Warm Temperature
Bacteria grow fastest in the range of temperatures between 4C and 60C (40F and 140F). This temperature range is called the temperature danger zone.
iii)
Time
Bacteria need time to grow. Bacteria grow fastest when hazardous foods are left in the temperature danger zone for more than two hours.
We will look more closely into what bacteria need to live and grow
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i)
Hazardous Food
Foods can be grouped into two types: Hazardous and Non-Hazardous. Hazardous Foods Hazardous foods are foods that naturally have, or are easily contaminated with disease causing bacteria. Harmful bacteria grow best in foods that are high in protein, moist and a neutral pH. These foods are called hazardous foods. While almost any food can be involved in a foodborne illness, harmful bacteria grow more quickly in hazardous foods, which also support the growth of harmful bacteria easily. Hazardous foods need extra special care when being handled, stored and prepared. Examples of hazardous foods include: -beef -pork -chicken -turkey -milk and dairy products -fish and seafood -gravy -eggs -cooked rice and beans -mixed salads (such as tuna, egg)
Non-hazardous Foods Non-hazardous foods are foods that bacteria do not grow well on. These foods are low in protein, dry or high in acidity. Examples of non-hazardous foods include: -flour -uncooked rice -sugar and pasta -canned foods -bread (unopened) -vinegar -pickles
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hazardous or
non-hazardous
hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous hazardous or non-hazardous
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ii)
Warm Temperatures
Different temperatures affect the growth of bacteria. Take a look at the chart below:
Remember!
Very hot temperatures (74C/165F or higher) kill bacteria Hot temperatures (60C/140F or higher) stop the growth of bacteria and kills some types of bacteria The Temperature Danger Zone (4C/40F to 60C/140F) allows the bacteria to grow rapidly Cold temperatures (4C/40F or lower) slow down the growth of bacteria Very cold temperatures (-18C/0F or lower) stop the growth of bacteria, but the bacteria are still alive
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At temperatures 60C (140F) and higher, bacteria do not grow and some bacteria will die. This is also called the Hot Holding Temperature. 60oC
At temperatures between 4C and 60C (40F and 140F), bacteria grow rapidly. This is also called the Temperature Danger Zone.
60oC 4 C
o
Danger Zone
At temperatures 4C (40F) and lower, bacteria grow slowly. This is also called the Refrigeration Temperature.
4oC
At temperatures -18C (0F) and below, bacteria do not grow but are still alive. This is also called the Freezer Temperature.
-18oC
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74o C (165o F)
Cooking
___
60o C (140o F)
Hot Holding
___
___
4o C (40o F)
Refrigerator
___
-18o C (0o F)
(answers on pg. 151 )
Freezer
___
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The general food safety rule about temperature is that hazardous foods such as meat, poultry, fish, cooked rice, cooked potatoes, eggs and dairy products must be kept:
Remember!
Keep hot foods hot and keep cold foods cold Hazardous foods must not be kept in the Temperature Danger Zone
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These three thermometers are all types of probe thermometers Food Safety Tips: Using A Probe Thermometer
1) Insert the probe into the centre, or thickest part, of the food. Wait until the temperature read-out stops changing on the display 2) Measure the internal temperature in more than one part of the food 3) Do not let the probe touch the bottom or side of the container the food is in 4) Wash, rinse, sanitize and air dry the probe between each food item you measure. Use the same sanitizing solution used for dishes and utensils or an alcohol swab to sanitize the probe 5) When measuring the temperature of packaged foods place the probe between the packages
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Refrigerator Thermometers
Oven Thermometer
Refrigerator thermometers and oven thermometers should be placed near the door as this is where the temperature will be the warmest in a refrigerator and coolest in a hot holding unit and oven. All refrigerators, freezers, and hot holding units must be equipped with working thermometers.
iii)
Time
In addition to food and temperature, bacteria also need time to live and grow. Bacteria grow best on hazardous foods left in the temperature danger zone. The longer the hazardous foods are left in the temperature danger zone, the more the bacteria multiply. This means the time spent preparing or storing hazardous foods in the temperature danger zone should be kept to a minimum.
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When bacteria multiply to large numbers in food, that contaminated food may make a person sick if they eat it. The pictures below show how quickly one bacterium on a hazardous food can grow if left in the temperature danger zone for two hours and 45 minutes:
1 00:00
00:45 00:30
1 0:00 min
2 0:15 min
00:15
4 0:30 min
8 0:45min
16
32 64 01:15
128 01:45
16 1:00 hr
01:00
32 1:15 hr
64 1:30 hr
01:30
128 1:45 hr
512 02:15
2048 02:45
1024
256
02:30
02:00
256 2:00 hr
512 2:15 hr
1024 2:30 hr
2048 2:45 hr
Hazardous foods should not spend more than two hours in the temperature danger zone. This includes time during: Delivery Storage Preparation Holding Displaying Serving
Remember!
Most foodborne illnesses from Biological (micro-organism) Contamination involve hazardous foods being left in the temperature danger zone for more than two hours
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2)
CHEMICAL CONTAMINATION
Chemical contamination can occur from a variety of sources. Some foods are exposed to chemicals while they are growing, such as pesticide use on produce, and others have chemicals added to them for flavour, as is the case with MSG (monosodium glutamate). Chemicals, such as cleaning supplies, can also be accidentally added to foods. As well, food being stored in improper containers can have chemicals transferred onto the food. To help prevent chemical contamination: Store food in food grade containers. Acidic foods such as ketchup, and apple juice should never be stored in an open can. After opening a can of acidic food it is important that you transfer the remaining contents into a food grade container Store all cleaning supplies away from food and food contact surfaces
3)
Physical objects such as broken glass, hair, bandages, insects or pieces of equipment can contaminate food.
To help prevent physical object contamination: Do not store food in breakable containers such as glass Do not store glass or other breakable items near food preparation surfaces Do not eat, drink or chew gum while working If you are wearing a bandage on your hand while preparing food, ensure that you wear a clean, disposable glove on that hand to prevent the bandage from accidentally falling into food
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CHAPTER REVIEW
The three most common ways that food becomes contaminated are through: Biological (micro-organism) Contamination, Chemical Contamination, and Physical Object Contamination Harmful micro-organisms are also called pathogens Five types of pathogens are: bacteria, viruses, parasites, moulds, and yeasts Bacteria cause the most foodborne illness. Bacteria need three things to live and grow: hazardous food, warm temperature, and time Hazardous foods are foods that are high in protein and moist Internal temperatures of foods are measured using a probe thermometer The temperature danger zone is the range of temperatures between 4C to 60C (40F to 140F). Bacteria double in number every 10 - 20 minutes in this temperature range If a hazardous food item is to be kept hot, it must be kept at an internal temperature of 60C (140F) or hotter. This is called the hot holding temperature If a hazardous food item is to be kept cold, it must be kept at an internal temperature of 4C (40F) or colder. This is called the refrigeration temperature Notes:
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STUDY QUESTIONS
1. What is a common type of food contamination? a) biological (micro-organisms) b) chemical c) physical objects d) all of the above 2. Can pathogens cause foodborne illness? a) yes b) no 3. Which micro-organisms causes the most foodborne illness? a) bacteria b) viruses c) parasites d) moulds 4. List the three things bacteria need to live and grow.
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CHAPTER 3
Contamination of Food
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CONTAMINATION OF FOOD
As seen in the last chapter, when something harmful gets into food it is called contamination (also called cross-contamination). Contamination occurs when a harmful thing or substance already on a surface or food are transferred into or onto another food item. Contamination can happen in different ways: 1) Contaminated food item comes into contact with another food item. This is also called Food to Food Contamination. For example, raw chicken juices dripping onto a cooked chicken stored in a refrigerator. Contaminated equipment comes into contact with a food item. This is also called Equipment to Food Contamination. For example, the same cutting board is used to cut raw chicken and to cut tomatoes and lettuce for a salad without being cleaned and sanitized in between.
2)
3)
Contaminated people come into contact with a food item. This is also called People to Food Contamination. For example, a food handler with dirty hands touches food or someone coughs or sneezes directly onto food. We will look more closely into these three types of contamination
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1)
This is when harmful micro-organisms (pathogens) are transferred from a contaminated food item to another food item. Some examples of this include: raw meats or poultry juices dripping on cooked or ready-to-eat foods in the refrigerator; raw eggs in an eggnog drink or salad dressing; mixing leftover food items with freshly made food; or, mixing raw food ingredients with food that is already cooked.
Safe Storage
Unsafe Storage
Raw foods
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2)
This is when contaminated equipment transfers harmful micro-organisms (pathogens) to a food item. Some examples of equipment that may be involved in contamination include: cutting boards, chopping blocks, work tables, knives, blenders, slicers, grinders, mixers, can openers, utensils, pots, pans, wiping cloths, sponges, and probe thermometers.
Consider using different coloured cutting boards for raw foods, cooked foods or ready-to-eat foods. For example a red cutting board could be used solely for raw meat and a green cutting board solely for cutting vegetables If cutting food items, use different knives for raw foods, cooked foods and ready-to-eat foods Properly clean, rinse and sanitize all equipment and surfaces after each task Use the correct type and amount of sanitizer
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3)
This is when people transfer harmful micro-organisms (pathogens) to a food item. Some ways people can contaminate food include: Working with unclean hands and unclean fingernails Sneezing or coughing onto their hands and not washing their hands Improperly tasting food
To prevent people to food contamination: People preparing food must have good hygiene which includes washing hands before handling food; properly covering cuts and sores on hands; not working when ill; coughing and sneezing into your arm to prevent hand contamination and wearing appropriate headgear to confine your hair Avoid touching food with hands whenever possible, using clean utensils instead of hands where possible
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CHAPTER REVIEW
Contamination means something harmful gets into food Contamination can happen in three ways: food to food contamination, equipment to food contamination, and people to food contamination Separate raw foods from ready-to-eat foods during storage and handling Use separate food preparation surfaces and utensils for raw foods and readyto-eat foods Protect food from contamination by keeping it covered and storing it on the correct shelf in the refrigerator Keep raw meats on the bottom shelf of a refrigerator with each type of meat in its own container Keep cooked foods or foods to be reheated on the middle or higher shelf of a refrigerator Keep ready-to-eat foods on the highest shelf of a refrigerator Hands should be washed before and after handling different types of foods and whenever hands may have become contaminated (e.g. after going to the washroom) Clean and sanitize any surface a food item touches Food handlers should always practice good personal hygiene when preparing and serving food Notes:
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STUDY QUESTIONS
1. Which of these is an example of contamination? a) raw chicken juices stored on the top shelf of the refrigerator dripping on a ready-to-eat salad stored on the bottom shelf of the refrigerator b) raw beef is cut on a plastic cutting surface, and then vegetables for a salad are cut on the same cutting surface immediately after c) a food handler sneezing into their hands and then touching food without washing their hands first d) all of the above 2. How can you prevent contamination from occurring in a refrigerator?
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CHAPTER 4
Understanding Foodborne Illness
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FOODBORNE ILLNESS
Foodborne illness means getting ill as a result of eating contaminated food. This is commonly known as food poisoning.
Incubation period means the total time between when the person eats the contaminated food and when the person starts to show symptoms
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1)
Foodborne Infection
A foodborne infection occurs when someone eats food containing harmful microorganisms (pathogens). The most common type of foodborne infection involves bacteria. Harmful bacteria can come from humans and animals. Once the bacteria are eaten, it grows inside the persons body and eventually causes symptoms to appear. The symptoms of a foodborne infection usually begin several hours to a few days after eating the contaminated food (this is also known as the incubation period). The most common incubation period for foodborne infections are 12 to 36 hours after eating the contaminated food.
The common symptoms of a foodborne infection are stomach cramps, diarrhea and fever. Salmonella and Campylobacter are examples of pathogens that can get into food and cause a foodborne infection if the food is eaten.
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2)
Foodborne Intoxication
A foodborne intoxication can happen two ways: a) A person eats a food contaminated with a toxin (also called a poison) that is already present in the food before it is eaten. This toxin can be produced by bacteria, moulds, or certain plants or animals. Toxins cannot be destroyed by cooking, so they have to be prevented from growing on the food before the person eats the food b) A pathogen produces a toxin inside the body after the food is eaten. For example, a bacterium can produce the toxin inside the body after it is eaten. Generally, the symptoms of a foodborne intoxication occur faster than a foodborne infection. The incubation period is typically a few minutes to a few hours after eating the contaminated food.
The first symptom of a foodborne intoxication is usually vomiting. Bacillus cereus, Staphylococcus aureus, and Clostridium botulinum are examples of pathogens that can produce toxins in food, or in the body, and cause a foodborne intoxication.
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3)
Chemical Intoxication
A chemical intoxication can happen two ways: a) A person eats a food contaminated with a commercially manufactured chemical. The chemical could be from a pesticide, a cleaner, or from damaged cookware and non-food grade storage containers. b) A person eats a food with a chemical additive such as MSG (monosodium glutamate) or a chemical food preservative like sulphates and nitrates. Generally, the symptoms of a chemical intoxication occur even faster than a foodborne intoxication. The incubation period is typically very short with symptoms occurring immediately to a few minutes after eating the contaminated food.
1:00 pm Friday
Contaminated food eaten
1:15 pm Friday
Vomiting, headache, dizziness, flushing, dry/burning throat and/or severe allergic reaction
The common symptoms of a chemical intoxication are vomiting, headache, dizziness, flushing, dry burning throat and severe allergic reactions.
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FOODS INVOLVED Poultry, meat, milk, fish eggs, egg custards, cheese sauces Meat, poultry, unpasteurized milk, raw vegetables Roast beef, poultry, gravy, cooked beans Rice and rice dishes, custards, cereals, dry food mixes, spices, meat loaf Ground beef and other red meats, unpasteurized milk, apple cider Water and food contaminated with fecal matter. Most often person-to-person spread. Ham and other meats, warmed-over foods, custards, potato salad, cream-filled pastries Raw shellfish, raw vegetables and salads
COMMON SYMPTOMS Sudden headache, diarrhea, abdominal pain and nausea Diarrhea (often bloody), fever, nausea and abdominal pain Sudden stomach pains, nausea and diarrhea Sudden onset of nausea and vomiting and/or abdominal pain and diarrhea Severe diarrhea (may be bloody) and abdominal pain. Chronic diarrhea, greasy stools, cramps, bloating, fatigue and weight loss Severe nausea, cramps, vomiting and diarrhea Nausea, vomiting, diarrhea and abdominal pain
Campylobacter
(Foodborne Infection)
Clostridium perfringens
(Foodborne Intoxication)
10 - 12 hours 1 - 6 hours
Bacillus cereus
(Foodborne Intoxication)
E. coli 0157:H7
(Foodborne Intoxication)
3 - 4 days
Giardia lamblia
(Foodborne Infection)
7 -10 days
Staphylococcus aureus
(Foodborne Intoxication)
2 - 4 hours
Norovirus
(Foodborne Infection)
24 - 48 hours
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These foods were left in the temperature danger zone for extended periods of time
There are other causes of foodborne illness, which can include: Contamination Poor food handler hygiene Improper cleaning and sanitizing of food contact surfaces
Remember!
While there are other causes for foodborne illness, the most common cause of foodborne illness is hazardous foods kept at unsafe temperatures
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CHAPTER REVIEW
Everyone can suffer from foodborne illness, however, the elderly, very young and those with weakened immune symptoms are more at risk The three types of foodborne illness are: foodborne infection, foodborne intoxication, and chemical intoxication Symptoms for foodborne infections occur several hours to days after eating the contaminated food. The common symptoms include stomach cramps, diarrhea and fever Symptoms for foodborne intoxications occur a few minutes to a few hours after eating the contaminated food. The first symptom is usually vomiting Symptoms for chemical intoxications occur immediately to a few minutes after eating the contaminated food. The common symptoms include vomiting, headaches and dizziness The greatest cause of foodborne illness is hazardous foods kept at unsafe food temperatures
Notes:
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STUDY QUESTIONS
1. What are some common symptoms of a foodborne infection?
2.
3.
What is the most common cause of foodborne illnesses? a) b) c) d) unsafe food temperatures cross-contamination poor hygiene poor cleaning and sanitizing
4.
Why is a foodborne illness costly to the food business? a) b) c) d) lawsuits from ill customers loss of customers and sales costs to the health care system all of the above
5.
How many days should institutions (e.g. nursing homes) keep samples of food from the meals that have been served? a) b) c) d) 7 days 5 days 3 days 2 days
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CHAPTER 5
Receiving and Storage
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RECEIVING
Foods should only be purchased from government inspected food suppliers. Hazardous foods must have a permanent code marking of the manufacturer or processor designating the plant where the food was manufactured or processed. Foods with a shelf life of less than 90 days must also have the date on which the food was manufactured on or a best before date. Foods like meat and eggs must have identification stamps or tags on them to show that they are from government inspected sources.
Examples of stamps or tags that indicate hazardous foods are from government inspected sources
Receipts must be kept for one year from date of purchase so that the source of the food can be traced. During an inspection your Public Health Inspector may request to see your receipts. Examine each food item coming into your food premises for signs of spoilage, contamination, damage, dirt, insects and rodents. Check the temperature of hazardous foods Check that the delivery truck is being maintained in a manner to prevent the food from becoming contaminated Check that the delivery truck is refrigerated if necessary
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Shellfish
Closed shells or shells that close shut when tapped Do not accept shellfish with shells that are partly open and do not close when tapped (this means the shellfish are dead)
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Frozen Foods
Frozen foods should not appear thawed or refrozen Frozen foods must be received at an internal temperature of -18C (0F) or lower Do not accept frozen foods that have frozen liquid on the outside of the package, distorted packaging, and/or large ice crystals on the food itself
Check for insects, rotting, mould and damage Fruits and vegetables should be received in clean, preferably disposable containers
Do not accept fruits or vegetables if they were shipped in containers that do not appear clean or are that are re-used disposable containers
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Mushrooms
Fresh mushrooms must be kept cool and exposed to the air Do not accept fresh mushrooms if they are stored in tightly sealed containers when being received Do not accept slimy mushrooms
Canned/Jarred Foods
Canned or jarred foods must be properly labelled and come from a government inspected source Cans or jars must have a code marking of the manufacturer Before accepting a delivery check that the cans are well before their best before date Do not accept home-canned or jarred foods Do not accept canned foods that are dented, rusted, or that are leaking or swollen
Dry Goods
Dried fruits, cereals, grains, sugar, flour and rice must be received in dry, unbroken packaging Dry goods must be delivered well before the best before date Do not accept dried goods when packages appear to be damp, have mould, holes, tears or signs of insect and rodents on the packages
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Do not accept bottled water if the seals on the caps are damaged/missing Do not accept bagged ice if the bag is torn and the ice is exposed to the air
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EXPIRY DATES
An expiry date is similar to a best before date, except it is used on fortified foods (foods that have vitamins or minerals added to it) with a short shelf life. Foods should not be eaten after this date. Examples of foods with Expiry dates include baby formulas and nutritional supplements
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STORAGE
Food Containers
Food containers must be of good quality and be commercial food grade Re-useable food containers must be easy to clean and sanitize Cardboard can be used as an original container for certain foods such as fruits and vegetables. Cardboard cannot be reused to store any foods
Do not use plastic tubs or pails for food storage that originally contained cleaning products Do not store food in the original metal can after it has been opened. Remove the food from the can and put it in a proper food grade container. For instance after opening a can of ketchup transfer the remaining contents into a stainless steel or food grade plastic container and dispose of the can
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Why do foods have to be stored 15 cm (6 inches) off of the floor? it is the law makes it easier to clean the floor helps keep food dry makes it easier to see if there is insect and/or rodent activity
Dry Storage
Many non-hazardous foods can be stored safely in dry storage. This includes flour, sugar, spices, bread crumbs, unopened canned foods, cereal, uncooked rice, and uncooked pasta The best temperature range for dry storage is 15C to 22C (59F to 71F). All foods must be stored at least 15 cm (6 inches) off of the floor Foods in dry storage should also be stored in the original, unopened container or in a clean, covered and labelled container to prevent potential contamination
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Refrigerator Storage
The air temperature in the refrigerator must be 4C (40F) or lower in order to keep the internal temperatures of food 4C (40F) or lower as well Place a working thermometer refrigerator so you can check the temperature daily Store raw foods on the lowest shelf of the refrigerator Store cooked foods or foods to be reheated on the middle shelf of the refrigerator Store ready-to-eat foods on the top shelf of the refrigerator Cover, date and label foods where possible Keep all food at least 15 cm (6 inches) off of the floor in walk-in coolers Do not line or cover the refrigerator shelves with paper, cardboard or any other material as this can prevent good air circulation
Freezer Storage
The air temperature in the freezer must be at - 18C (0F) or lower in order to keep the internal temperature of food -18C or lower as well Place a working thermometer inside each freezer so you can check the temperature Cover, date and label foods where possible Keep all food at least 15 cm (6 inches) off of the floor in walk-in freezer Defrost your freezer as needed Do not refreeze food that has been completely thawed or defrosted
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What will freezing raw fish at -20C (-4F) for 7 days or -35C (-31F) for 15 hours do to any parasite? Freezing kills parasites. Keeping raw fish at these temperatures will kill any parasites in the fish. This is important when the fish is to be consumed raw, like for sushi. Does freezing kill bacteria? No! Freezing stops the growth of bacteria, but the bacteria are still alive. Only cooking will kill bacteria.
Never use a chemical container to store food as chemicals from the container can get into the food Never use a food container to store chemicals. Someone may think they are adding a food ingredient to a recipe when they are actually adding a chemical
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CHAPTER REVIEW
Any foods being received in a food premises must be from a government inspected source Home prepared foods are not permitted in food premises Do not accept any foods that may be contaminated, suffered temperature abuse, are damaged or that are past the best before or expiry date Always check the temperature of hazardous foods that should be refrigerated or frozen Practice the FIFO (First In First Out) method Store foods in its original container or in a clean, covered, labelled, food-safe container Foods must be stored 15 cm. (6 inches) off the floor Freezing fish at -20C (-4F) for 7 days or -35C (-31F) for 15 hours will kill any parasite that may be in it Freezing does not kill bacteria Store cleaning supplies (chemicals) away from food and food contact surfaces at all times Notes:
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STUDY QUESTIONS
1. What type of eggs are not permitted in foodservice establishments?
2.
List the correct temperature for each of the following storage areas: a) dry storage b) refrigerator c) freezer _____________ _____________ _____________
3.
4.
To kill parasites in fish, it must be frozen at ______ for 7 days or ______ for 15 hrs. 5. Cleaning and sanitizing products such as soap and bleach must be stored: a) b) c) d) next to food above food away from food in a container without a label
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CHAPTER 6
Handling Food Safely
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PREPARATION
Thawing/Defrosting
The acceptable ways to thaw or defrost hazardous foods are by using one of the following methods:
Refrigerator
When defrosting a hazardous food by microwave or cold running water, it should be immediately cooked Defrosting a hazardous food by refrigerator is the safest method, although it takes the longest
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Handling Produce
Fresh fruits and vegetables are an important part of a healthy diet, but they can also be a cause of foodborne illness. In Canada, fresh produce is a big source of foodborne illness if not handled and prepared properly.
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COOKING
Cook hazardous foods completely in one continuous process Cook to the required minimum internal temperature Use a probe thermometer to check the final internal temperature after cooking
Do not cook hazardous foods too far in advance of service. The safest thing to do is to immediately serve food after cooking Do not slow cook hazardous foods (low temperature for a long time period)
2-spoon method
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Whole Poultry
Food Mixtures
Poultry other than whole poultry (e.g. legs, wings) and ground poultry Cook and reheat to an internal temperature of 74C (165F) for at least 15 sec.
Pork and pork products Cook and reheat to an internal temperature of 71C (160F) for at least 15 sec.
Ground Meat
Ground meat, other than ground meat containing poultry (e.g. ground beef, ground pork) Cook and reheat to an internal temperature of 71C (160F) for at least 15 sec.
Fish
(1
Fish Cook and reheat to an internal temperature of 70C (158F) for at least 15 sec.
Other hazardous foods (e.g. whole beef, lamb) Cook and reheat to an internal temperature of 60C (140F) for at least 15 sec.
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SERVICE
Hot Holding For Service (e.g. Buffets)
Hazardous foods being held for service after cooking must be kept at an internal temperature of 60C (140F) or hotter at all times Acceptable hot holding equipment includes steam tables, double boilers, sterno candles, heated cabinets and chafing dishes The hot holding equipment must be preheated before using. For example, if using a steam table turn the table on and fill with water prior to placing any food in the unit. Ensure that the steam table is producing enough steam to keep food at 60 C (140F) or hotter prior to putting any food in the unit. This could take more than an hour depending on the unit Food must have an internal temperature of 60C (140F) or hotter before being placed in the hot holding equipment Hot hold small batches of food to help maintain the proper temperature Protect food from contamination and help keep the heat in by using lids, covers or shields Periodically check the internal temperatures of the food in hot holding with a probe thermometer to ensure it is at 60C (140F) or hotter
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Remember!
Make sure HOT FOOD IS KEPT HOT at 60C or hotter Make sure COLD FOOD IS KEPT COLD at 4C or colder
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COOLING FOODS
The goal is to cool hazardous foods as quickly as possible through the Danger Zone (4C - 60C) as improperly cooling foods can cause foodborne illness. Hazardous foods must be cooled as fast as possible to an internal temperature of 4C (40F) or colder.
Quantity
Reduce larger quantities of heated foods to smaller quantities Cut large pieces of meat into smaller pieces, then refrigerate or freeze
Stirring
Stirring helps cool food faster Speed up cooling by occasionally stirring the food while it is chilling. This can be as simple as stirring the food every 15 to 30 minutes
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Ice bath
Use a sink or container large enough to hold the pot of hot food and place the pot of food in the ice so that the pot is surrounded by ice The outside of the bottom and sides of the pan containing the food should be touching the ice Stir the food periodically while in the ice bath to release heat from the middle. After the food has cooled place it into the refrigerator
Blast Chiller
Some food premises may have a blast chiller, which acts like an oven with the exception the foods are chilled as opposed to heated up Do not stack containers as it will block air circulation Make sure the machine is kept clean and sanitary at all times
Remember!
Use aluminum or stainless steel shallow pans Split up large quantities of food into smaller batches Uncover and stir occasionally Use an ice bath, and replace ice when it melts Place the food in the refrigerator or freezer after using an ice bath Cover, date and label the container when the food is cooled to an internal temperature of 4C (40F) After cooling, store cooked and ready-to-eat foods above raw foods in the refrigerator or freezer
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REHEATING FOODS
The goal is to reheat hazardous foods as quickly as possible through the Danger Zone (4C - 60C) as improperly reheating foods can cause foodborne illness. Hazardous foods must be reheated as fast as possible to an internal temperature equal to the original cooking temperature or 74C (165F) within 2 hours. The original cooking temperatures for hazardous foods were mentioned earlier on pg. 75.
Remember!
Reheat hazardous foods to its original cooking temperature or 74C (165F) within 2 hours
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MICROWAVES
Using microwaves make preparing foods fast and easy, but you have to be aware of certain things when you use them. When cooking or reheating in a microwave: Arrange food items uniformly in a covered dish. Cover foods with a microwave-safe material to hold in moisture and provide even heating Debone large pieces of meat or cook large pieces of meat on medium power (50%) for longer times Stir or rotate food once or twice during microwaving, and make sure you cook it to the proper internal cooking temperature using a probe thermometer Reheat leftovers to 74C (165F) or the original internal cooking temperature within 2 hours. Stirring the food will help it achieve the proper temperature Do not microwave whole, stuffed poultry Avoid partially cooking food. Always thoroughly cook food in the microwave or finish it off on the grill, barbeque, stove or in the oven immediately after Due to the possibility of uneven heating, microwaving baby food and baby formula is not recommended. If you must microwave baby food and formula, stir the food, shake the bottles and take a temperature check before serving to an infant or child
Remember! Microwave ovens apply heat unevenly to foods, so use a probe thermometer in different spots to verify that all parts of the food have been thoroughly cooked to the proper internal cooking temperature Food Safety Tips: Using Microwaves
Use only containers and wraps labelled as microwave oven safe in the microwave. This marking should be on either on the packaging or on the container itself. Do not use containers such as margarine tubs or plastic bags in the microwave, as these can melt in the food, possibly causing chemicals from the container or bag to get into the food. As well, avoid using dishes with metallic rims or cookware with metal parts, brown bags and newspapers in the microwave
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Do not touch any part of a glass, utensil or plate that will touch food or a persons mouth
Avoid touching food with your hands. Use a utensil where possible Do not touch any part of a glass, dish, plate or utensil that may also touch a person's mouth Do not stack cups. Hold them by the handle, on saucers or use a tray
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SELF-SERVICE AREAS
Self-service areas include salad bars, buffets and bulk food containers in food stores. All foods must be protected from contamination Self-service lines such as salad bars and buffets need to have food shields (e.g. pan cover) or sneeze guards installed at appropriate heights Containers with hinged lids may be used for bulk foods Clean utensils and plates should be available for customers at all times Each food needs its own serving utensil Serving utensils should be placed in the food so that the handles are pointing out Eating utensils should be displayed so that the handles are pointing out of the food Use a sanitized probe thermometer to check the internal temperatures of hazardous foods on the buffet line and at the salad bar
Store all serving utensils, glasses, utensils and plates for customers properly
Customers must not be allowed to return to a salad bar or buffet with used plates or utensils.
Remember!
Keep hot foods hot and cold foods cold in self-service areas. Hazardous foods should be kept at 4C (40F) or colder or 60C (140F) or hotter
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CHAPTER REVIEW
To safely thaw hazardous foods use one of the three methods: a microwave oven; a refrigerator; or cold running water Cook all hazardous foods to the proper internal temperatures Reheat foods as rapidly as possible to the original cooking temperature or 74C (165F) or hotter Verify internal cooking and reheating temperatures by using a probe thermometer Cool foods as rapidly as possible to an internal temperature of 4C (40F) Foods can only be reheated once, otherwise it must be thrown out Practice good service practices, which includes good hygiene practices and using utensils instead of hands where possible Foods in self-service areas must be protected from contamination Notes:
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STUDY QUESTIONS
1. List three ways to safely thaw food.
2.
What is the minimum internal temperature and time to which the following foods must be cooked for at least 15 seconds? Whole poultry ________ Food mixtures ________ Chicken pieces & ground chicken ________ Roast pork ________ Ground beef ________ Fish (cooked) ________ Other hazardous foods ________
3.
Complete this sentence: When cooling a hazardous food, the food should be cooled to an internal temperature of _____ C ( _____ F) or colder as quickly as possible.
4.
5.
6.
Complete this sentence: Keep hot foods hot at ___C ( ___F), keep cold foods cold at ___C ( ___F).
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CHAPTER 7
HACCP (Hazard Analysis Critical Control Points)
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What is the goal of HACCP? prevent foodborne illness and make the safest food possible
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Example of a Simple HACCP flow chart for Roast Chicken (a more detailed flow chart is on pg. 93)
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Critical Control Points (CCP) HACCP also identifies Critical Control Points (CCP) during the preparation of a hazardous food. Critical Control Points (CCP) are points during food preparation where proper food handling techniques can reduce or eliminate pathogens or other contaminants. Some examples of Critical Control Points include: Final internal cooking temperature Final internal reheating temperature Final cooling temperature Hot and cold holding temperatures Handwashing Cleaning and sanitizing
Remember!
The Hazard Analysis Critical Control Points system does the following: Monitors the flow of food from start (ex receiving) to finish (e.g. service to customer) by breaking a recipe or food handling process into steps by using a HACCP flow chart Identifies Critical Control Points in the preparation of the food Sets food safety standards and corrective actions for each step in the recipe or process
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Step 1: ASSESSING FOOD SAFETY STANDARDS The question to ask at this step is: Where are food safety problems most likely to occur? Identify menu items that contain hazardous foods. It is easier if you concentrate on one menu item at a time Draw a flow chart for that menu item. A flow chart is a picture of what happens to the ingredients in a food item from start to finish Identify food safety concerns (hazards) that could develop in your recipe ingredients during each part of the flow of food
Step 2: IDENTIFYING CRITICAL CONTROL POINTS (CCP) The question to ask at this step is: Can a food handler control or eliminate the food safety problem? If you can answer yes to this question, then it is a CCP A CCP must be something you can measure or observe. An example would be a final internal cooking temperature or observing handwashing CCPs usually involve cooking time and temperature, food handler health and hygiene, cross-contamination, cleaning and sanitizing
Step 3: ESTABLISHING STANDARD OPERATING PROCEDURES These are the requirements that must be met to keep food safe at each step in the flow of food Standard Operating Procedures should be as specific as possible and must be based on safe food handling techniques and laws A Standard Operating Procedure is something that you can measure or observe. An example would be cooking temperatures and times, or cleaning and sanitizing of food preparation work surfaces and equipment.
Step 4: MONITORING CRITICAL CONTROL POINTS (CCP) The questions to ask at this step are (using beef stew as an example): What food will be monitored? Beef stew How will the food be monitored? With a clean and sanitized probe thermometer Who will monitor it? The chef What temperatures need to be recorded and when? Cooking, reheating, and holding temperatures and the time the temperatures were taken need to be recorded on a temperature log sheet How often will it be monitored? Every hour while the food is in the steam table
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Step 5: TAKING CORRECTIVE ACTION The question to ask at this step is: What should a food handler do if the CCP is not meeting the standard operating procedure? A corrective action must be established for each CCP and standard operating procedure Examples of corrective actions include: Rejecting a shipment Calling a supervisor or manager for advice Cooking the food longer or at higher temperatures Moving or covering the food to prevent cross-contamination Discarding the food Washing the hands at critical times Sanitizing work surfaces and utensils at critical stages in food preparation Step 6: SETTING UP AN EFFECTIVE RECORD KEEPING SYSTEM The question to ask at this step is: What records are needed to show that food is being prepared safely? Records should show that CCPs and standard operating procedures are being monitored Receipts of where the food came from should also be kept Keep written records simple, within reach and easy to use Examples of what you can do: Develop a HACCP recipe binder Include the CCP, standard operating procedures, required monitoring and temperature recording as well as corrective actions for each menu item Use charts for recording: Refrigerator temperatures at specific times Final cooking temperatures and time Hot or cold holding temperatures and time Cooling temperature and time Reheating temperature and time Step 7: VERIFY THAT THE FOOD SAFETY SYSTEM IS WORKING The questions to ask in this step about the HACCP system in place are: Is it working for the food premises? Is it helping to identify, prevent and correct problems with food handling? Is it helping with employee training? Does anything need to be changed? It may help to review your records, review public health inspection reports and listen to employee concerns when deciding what needs to be changed
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Storage
Thawing
Preparation
Cooking
Cooling
Reheating
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The Public Health Inspector will then be able to suggest ideas or corrective actions and help focus in on areas where improvement in the food preparation process to prevent contamination, bacteria growth and food poisoning can occur.
Remember!
The HACCP inspection will help confirm that foods being prepared are the safest and highest quality possible
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CHAPTER REVIEW
HACCP stands for Hazard Analysis Critical Control Points HACCP is a food safety inspection system that reviews all food handling processes. It is also known as an audit Critical Control Points (CCP) are points during food preparation where proper food handling techniques can reduce or eliminate pathogens or other contaminants The HACCP System: monitors the flow of food from start to finish; identifies CCPs; sets food safety standards and corrective actions for each step in the recipe or process The HACCP inspection will help confirm that the foods being prepared are the safest and highest quality possible Notes:
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STUDY QUESTIONS
1. What does HACCP stand for?
2.
_______________________________ _______________________________ _______________________________ 3. Give examples of common steps in the flow of food.
________________________________ ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ ________________________________ 4. Define the term Critical Control Point.
5.
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CHAPTER 8
Handwashing and Personal Hygiene
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HANDWASHING
Handwashing Sinks
Hands should always be washed at the dedicated handwashing sink. All food premises are required by law to have a dedicated handwashing sink in each food preparation area. The handwashing sink is only for handwashing; do not block the handwashing sink and do not put dishes or other items in this sink.
Why is a dedicated sink required for the sole use of hand washing? It is the law under the Food Premises Regulation It prevents contamination of food and utensils. Do not wash your hands where dishes, pots, utensils or foods are being washed It encourages people to wash their hands
Waste container
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Use warm, running water Use liquid soap. Bars of soap are not permitted in food premises Lather for at least 20 seconds, scrubbing all parts of the hands including inbetween fingers, under fingernails, the back of the hands and the wrists If you are wearing a ring or jewellery, ensure that you thoroughly clean under and around them Hot air driers and cloth towel rollers also permitted for use. If a single cloth towel is used, it must be clean and used only once a new cloth towel is required for each time the hands are washed
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PERSONAL HYGIENE
Everyone, including healthy people, have micro-organisms on their hands and their body. These micro-organisms can be either helpful to your body or harmful (otherwise known as pathogens). It is important to remember that you can not see micro-organisms with just your eyes, and pathogens can get into food and make people sick. By practising proper personal hygiene you can help prevent foodborne illness!
Good Hygiene
Food handlers who are sick should NOT work with food! The pathogens that have made you sick can easily be spread to other people through food and/or utensils. Report any illnesses to a supervisor or manager. If you are sick do not return to work until you have been symptom free for at least 24 hours. This is especially important if the symptoms include: diarrhea vomiting a severe cold with coughing and sneezing What if you have a cut on your hand? You can still work, provided you: Keep the cut clean to prevent infection Wear a clean bandage over the cut Wear a glove over the bandaged hand. The glove helps to keep the cut clean and prevents the bandage from getting into any food Follow proper procedures for glove use
Remember!
Wearing gloves does not replace proper handwashing
Remember!
Alcohol-based hand sanitizers do not replace proper handwashing
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Personal Cleanliness
Bathe or shower every day Keep fingernails clean and trimmed Do not use nail polish Do not wear excessive jewellery Wash hands after tissue use Keep uniforms and aprons clean Keep hair clean and confined Frequently wash hands
Apron Use
Food handlers should put on a clean apron each shift Food handlers should change aprons as they become dirty Aprons may need to be changed more than once a day! Aprons are not hand towels
Tobacco Use
According to the Smoke-Free Ontario Act and the Food Premises Regulation, it is against the law to use tobacco in a public place or workplace. Contamination may occur from ashes or butts. Hands may also become contaminated with saliva when smoking, which in turn can cause people-to-food contamination.
Remember!
Hands must be properly washed afterwards if tobacco is used
CHAPTER REVIEW
A dedicated handwashing sink in each food preparation area is required because: it is the law, it prevents contamination of food and utensils, and it encourages food handlers to wash their hands Follow the correct handwashing procedure when washing hands Food handlers who are sick are not allowed to work with food Wearing gloves does not replace proper handwashing Alcohol-based hand sanitizers do not replace hand washing Practice good hygiene and personal cleanliness when working with food Tobacco usage is not allowed in food premises Notes:
STUDY QUESTIONS
1. What should you do if you have a cut on your hand and you have to prepare food?
2.
Why does every food preparation area require a separate handwashing sink that is to be used only for handwashing? a) b) c) d) to prevent cross-contamination of food and utensils it is the law it encourages people to wash their hands all of the above
3.
4.
If a food handler is sick with diarrhea and/or vomiting, can they work with food?
CHAPTER 9
Food Allergies: A Matter of Life or Death
FOOD ALLERGIES
A food allergy involves an immune system reaction in the body. In Canada, approximately 3-4% of adults and up to 6% of young children has a form of food allergies. Often, there are no cures for a person who has a food allergy. People who are allergic to certain foods must avoid those foods in order to prevent serious health consequences. Why Should Food Handlers Care About Food Allergies? The health of the customer is at risk Customers with food allergies will ask questions about ingredients and you need to be prepared to answer these questions Accurate and timely ingredient information may be a matter of life and death
Anaphylaxis
Anaphylaxis (pronounced anna-fill-axis) is a life threatening allergic reaction. It affects less than 1-2% of the population in Canada. The symptoms associated with anaphylaxis includes swelling, difficulty breathing, abdominal cramps, vomiting, diarrhea, suffocation, coma and even death. Anaphylactic shock is a serious form of anaphylaxis that can occur rapidly. The first symptoms of anaphylactic shock may be a feeling of uneasiness, red face and feeling of warmth. Light-headedness, coughing, sneezing, and shortness of breath may occur, followed by shock where blood pressure falls, suffocation can occur and the person becomes cold, clammy and faint. If a customer tells you they are having anaphylactic shock, you should immediately call 911 and request for medical help.
How much of the food does a person need to be exposed to for an allergic reaction to occur?
Allergic reactions can be triggered by very small or trace amounts of the food. One bite of the tiniest portion of the food can be fatal. As well, a contaminated utensil that was exposed to the food but not properly cleaned and sanitized can trigger a life threatening allergic reaction.
Remember!
Allergic reactions to food, particularly anaphylaxis, can be life threatening to some people and even cause death. If a customer tells you they are having anaphylaxis, you should immediately call 911 and request for medical help
FOOD INTOLERANCE
Food intolerance is different than a food allergy in that a food tolerance is not an immune system reaction. Food intolerances normally occur because the body is unable to digest or absorb certain foods. As well, a food intolerance usually occurs if a normal-sized portion of the food is eaten, unlike a food allergy where even a small amount of the food can cause a reaction. The symptoms of a food intolerance varies from person to person, but usually involves the gastrointestinal system, including bloating, loose stools, gas or diarrhea. An example of a food intolerance is celiac disease. Symptoms like abdominal pain, flatulence and diarrhea can occur after a person eats a food containing cereal grains containing gluten (ex. wheat, barley, rye).
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Another example of a food intolerance is lactose intolerance. Symptoms like abdominal pain, bloating, diarrhea and flatulence can occur after a person eats a food containing lactose (ex. milk, cheese, dairy products).
Currently, food premises such as restaurants, fast food outlets and bakeries are not required by law to have these labelling requirements. These food premises can, however, help by providing customers with accurate information when a customer asks about the ingredients in a food being sold or served at the restaurant. Some restaurants put a message on their menus stating: Ingredient inquiries are welcome, please ask your server. Did you know? Not all ingredients may be listed on a label as some are exempt (ex. spices/seasonings, flour). As a result, sometimes a common food allergen may go undeclared or is not listed on a label. In the case that an ingredient that is supposed to be listed is not listed, a food recall may take place
CHAPTER REVIEW
A food allergy involves an immune system reaction in the body Anaphylaxis is a life threatening allergic reaction. Anaphylactic shock is a serious form of anaphylaxis that can severely lower blood pressure and cause fainting and suffocation The best method for prevention of allergic reactions for people who have food allergies is for them to avoid the foods they are allergic to A food intolerance does not involve an immune system reaction; it occurs when the body is not able to digest or absorb certain foods Food labels help determine what ingredient is in a food item Accurate ingredient information for a food should always be provided to customers upon request Notes:
STUDY QUESTIONS
1. Why is it important to know about food allergies? a) b) c) d) 2. the health of people with food allergies is at risk customers may ask about food ingredients food allergies are a matter of life and death all of the above
Where can you find information about the ingredients of a food? a) b) c) d) check with the public health department on the label the food came in ask your friend guess about the ingredients
3.
The safest thing for people who have allergic reactions to foods is to ____________ those food ingredients which cause their allergy. In order to do this, food handlers need to provide _________________ ingredient information. 4. What should you do if someone goes into anaphylactic shock? a) b) c) d) walk away call the public health department call 9-1-1 and request for medical help find their epinephrine auto-injector and inject them with it
CHAPTER 10
Proper Cleaning and Sanitizing
Remember!
Any utensil, equipment or surface will first have to be cleaned properly in order for it to be effectively sanitized afterwards
Cleaning Schedule
A cleaning schedule should be created and followed to help ensure that a food premises keeps clean and organized. A cleaning schedule should include the following information: What is to be cleaned and sanitized When it is to be cleaned and sanitized Who is responsible to clean and sanitize the item What chemicals to use and how to mix them How to clean and sanitize the item
Cleaning
Cleaning means to remove food residue, stains, grease and other dirt Warm water and soap/detergent are used in cleaning
Rinsing
Rinsing means to remove the soap and loosened dirt after cleaning Clean, warm water (at least 43C) is used in rinsing
Sanitizing
Sanitizing means further reducing the number of pathogens to safe levels after cleaning and rinsing Sanitizing can be done in two ways: either by heat or by using chemicals
Remember!
If the ppm in the chemical sanitizer solution is too high, add water to dilute the solution. If the ppm is too low in the chemical sanitizer solution, add more chemical to strengthen the solution
MACHINE DISHWASHING
Commercial dishwashers, which are different from the dishwashers used at home, must be used in food premises. Generally, these types of dishwashers have shorter cycles, the water being used is hotter, thermometers are provided to indicate the water temperature, and different chemicals are added during the cycle. There are two types of commercial dishwashers: 1) High Temperature Dishwasher: this machine uses detergent during the wash cycle and very hot water, or heat sanitizing (very hot water at a minimum of 82C (180F) or higher and be in contact with the dish, utensil or equipment for at least 10 seconds) for its sanitizing cycle.
2)
Low Temperature Dishwasher: this machine uses detergent during the wash cycle and a chemical solution, or chemical sanitizing (bleach at 100 ppm, quats at 200 ppm or iodine at 25 ppm at a minimum of 24C (75F) or higher and be in contact with the dish, utensil or equipment for at least 45 seconds) for its sanitizing cycle.
Remember!
The machine itself must be constantly cleaned Always allow a complete cycle to finish; do not stop a cycle Potable (clean) water must be used during the wash and rinse cycles The machines spray arms (pictured below, left) must be cleared before use and able to spray water cleanly
Detergent and chemical sanitizer (if used) must always be available for use
Load into machine and make sure all surfaces are exposed to the spray arms
Check the thermometers to ensure the water temperature during the wash cycle is between 60C to 71C (140F to 160F)
OR
If machine is a high temperature dishwasher it uses hot water for sanitizing. Check the thermometer to ensure that the sanitizing rinse water temperature for the machine is at least 82C (180F) and in contact with the item for a minimum of 10 seconds If machine is a low temperature dishwasher it uses chemicals for sanitizing. Chlorine bleach (100 ppm), quaternary ammonium (200 ppm) or iodine (25 ppm) solutions are injected into the sanitizing rinse. Check the thermometer to ensure that the sanitizing rinse water temperature for the machine is at least 24C (75F) and in contact with the item for a minimum of 45 seconds. Use sanitizer test strips to ensure the chemical solution is at the proper concentration
Air dry, ensuring item is completely dry before reusing. Any items that appear to still be soiled should be run through the cycle again
MANUAL DISHWASHING
Some food premises have their dishes, utensils or equipment washed by hand; otherwise known as manual dishwashing. Manual dishwashing can happen in either a three-compartment sink or a two-compartment sink.
Three-Compartment Sink
In this type of sink, there are three separated sinks side-by-side, sharing one or more taps with hot and cold running water. A three-compartment sink is required in a food premises when the food premises uses multi-service articles. According to the Food Premises Regulation, a multi-service article is any container or eating utensil that is intended for repeated use in the service or sale of food. In other words, if the food premises is serving the food with reusable plates, spoons, forks, knives, cups, etc., then a three-compartment sink would be required.
Two-Compartment Sink
In this type of sink, there are two separated sinks side-by-side, sharing one or more taps with hot and cold running water. A two-compartment sink can be used in a food premises provided that the food premises only uses single-service articles. According to the Food Premises Regulation, a single-use article is any container or eating utensil that is to be used only once in the service or sale of food. In other words, if the food premises is serving the food with disposable (plastic or paper) plates, spoons, forks, knives, cups, etc., then a two-compartment sink can be used.
Remember!
Only dishwashing of dishes, utensils or equipment is to be done in a threecompartment or two-compartment sink. Handwashing is not allowed!
Use the first sink for washing. Scrub the item using soap/detergent and clean, warm water. If the suds are gone or the water gets dirty, change it Use the middle sink for rinsing. Use a thermometer to ensure that the water is at a minimum of 43C (110 F). Make sure the soap/detergent is rinsed off the item completely. If the soap/detergent is not rinsed off completely, the sanitizer will not work properly
OR
Use the third sink for sanitizing. If you use heat for sanitizing, use a thermometer to ensure that the water temperature is at a minimum of 77C (171F) and in contact with the item for a minimum of 45 seconds Use the third sink for sanitizing. If you use chemicals for sanitizing, use a thermometer to ensure that the water temperature is at a minimum of 24C (75F) before you add one of the three approved chemicals to make a solution: chlorine bleach (100 ppm), quaternary ammonium (200 ppm) or iodine (25 ppm). The item must be in contact with the chemical solution for a minimum of 45 seconds. Use sanitizer test strips to ensure the chemical solution is at the proper concentration
Air dry, ensuring item is completely dry before reusing. Do not use a towel to dry
Use the first sink for washing. Scrub the item using soap/detergent and clean, warm water. If the suds are gone or the water gets dirty, change it Rinse the item with warm water under a running tap with the water draining back into the first sink. Use a thermometer to ensure that the water is at a minimum of 43C (110 F). Make sure the soap/detergent is rinsed off the item completely. If the soap/detergent is not rinsed off completely, the sanitizer will not work properly
OR
Use the second sink for sanitizing. If you use heat for sanitizing, use a thermometer to ensure that the water temperature is at a minimum of 77C (171F) and in contact with the item for a minimum of 45 seconds Use the second sink for sanitizing. If you use chemicals for sanitizing, use a thermometer to ensure that the water temperature is at a minimum of 24C (75F) before you add one of the three approved chemicals to make a solution: chlorine bleach (100 ppm), quaternary ammonium (200 ppm) or iodine (25 ppm). The item must be in contact with the chemical solution for a minimum of 45 seconds. Use sanitizer test strips to ensure the chemical solution is at the proper concentration
Air dry, ensuring item is completely dry before reusing. Do not use a towel to dry
Food Handler Certification Course
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Remember!
Use chlorine sanitizer test strips to verify that the solution is at 100 ppm
For equipment being cleaned and sanitized in place, the strength of the sanitizer solution must be doubled (ex. 100 ppm chlorine solution becomes a 200 ppm)
Unplug any electrical equipment Scrub non-food contact surfaces first, using soap/detergent and clean, warm water, followed by rinsing it of with clean, warm water
OR
If you use heat (steam) for sanitizing, the temperature of the steam must be at a minimum of 82C If you use chemicals for sanitizing, the sanitizer solution must be doubled in strength: chlorine bleach at 200 ppm, quaternary ammonium at 400 ppm or iodine at 50 ppm. The equipment must be in contact with the chemical solution for a minimum of 45 seconds. Use sanitizer test strips to ensure the chemical solution is at the proper concentration
Scrub food contact surfaces next, using soap/detergent and clean, warm water, followed by rinsing it of with clean, warm water
OR
If you use heat (steam) for sanitizing, the temperature of the steam must be at a minimum of 82C If you use chemicals for sanitizing, the sanitizer solution must be doubled in strength: chlorine bleach at 200 ppm, quaternary ammonium at 400 ppm or iodine at 50 ppm. The equipment must be in contact with the chemical solution for a minimum of 45 seconds. Use sanitizer test strips to ensure the chemical solution is at the proper concentration
Air dry both non-food contact and food contact surfaces, ensuring the item is completely dry before reusing. Do not use a towel to dry.
Replace wiping cloths with new, clean ones on a regular basis Use different coloured buckets Label spray bottles and make new solution daily
All liquid waste must be disposed of in a sanitary manner. This includes grease and mop water Clean out grease traps regularly to prevent overflows. Do not dispose of grease down a drain. Have a waste removal company dispose of the grease
CHAPTER REVIEW
Sanitizing means reducing the number of pathogens on a surface to a safer level There are two ways to sanitize: with heat or with chemicals Posting a cleaning schedule will make cleaning easier Follow proper procedures when using a mechanical dishwasher or when manually washing If using chemicals when sanitizing, make sure it is at the proper concentration Use sanitizer test strips to regularly check that the solution it is at the proper concentration Practice safe techniques when handling wiping cloths Notes:
STUDY QUESTIONS
1. What is the correct wash water temperature for a dishwashing machine?
2.
3.
4.
Label the sinks in the order they are used when manually washing dishes using a three-compartment sink. First sink: ____________________ Second sink: __________________ Third sink: ____________________
5.
Label the sinks in the order they are used when manually washing dishes using a two-compartment sink. First sink: _____________________ Second sink: ___________________
6.
What are the three acceptable sanitizers for use in a food premises?
CHAPTER 11
Proper Food Premises Operation
Lighting
The lighting levels in a food premises should be bright enough for food handlers to clearly see what tasks they are doing. This includes the lighting being adequate in every section of the food premises for cooking, cleaning and serving at all times it is open for business. According to the Food Premises Regulation, the levels of illumination required under the Ontario Building Code must be maintained during all hours of operation of a food premises. For exact requirements and further information of the Ontario Building Code, contact the local municipal building department.
Storage Space
There should be enough storage space for all food and other materials and equipment in the food premises; the correct quantity should be ordered and not be overflowing within the room of the premises. As well, any materials or equipment (ex. broken stove, furniture, containers) not regularly used in the room should not be stored there and be removed from the room.
Mechanical Ventilation
Mechanical ventilation is required to remove heat, steam, condensation, smoke, odours and fumes, all of which are vented to outside of the food premises. These ventilation systems would be found over cooking equipment (ex. stoves, ovens), dishwashers, and in each washroom. Some examples of mechanical ventilation systems include exhaust fans, ducts, canopies, hoods and filters.
According to the Food Premises Regulation, the ventilation systems in every food premises shall be maintained so that the premises do not become a health hazard. Therefore, the equipment must be constructed of corrosion-resistant and easily cleanable materials, and must be cleaned as often as necessary. This may be more than three times a week!
According to the Food Premises Regulation, walls and ceilings should be cleaned and maintained in a sanitary condition. Cleaning should be done as often as necessary; this may be more than once a day!
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Floors
Floors and floor coverings should be constructed of corrosion-resistant and easily cleanable materials, like tiles or concrete floors painted with waterresistant paint. Rubber or vinyl mats (as seen in picture on right, below) are allowed on these floors provided they are kept in a clean and sanitary condition. Carpet mats or cardboard laid on the floor are not permitted for use. According to the Food Premises Regulation, floors or floor coverings must be tight, smooth and nonabsorbent in rooms where food is prepared, utensils are washed and in rooms where hand washing and toilet fixtures are located. The only place carpet is allowed in a food premises is where food is served (not prepared), provided they are kept in a clean and sanitary condition.
Live Animals
Live birds and animals are not allowed in a food premises where food is being prepared.
According to the Food Premises Regulation, the only exceptions to this law are: service dogs serving as a guide for a blind person or for a person with another medical disability who requires the use of a service dog, provided they are only in the section of the food premises where food is served, sold or offered for sale live aquatic species displayed or stored in sanitary tanks, such as fish or live lobsters (as pictured above, right) any food premises that the Health Department gives permission to have live birds or animals
Service dogs are permitted where food is served but not prepared
Live lobsters are permitted where they are stored in sanitary tanks
CHAPTER REVIEW
Lighting in a food premises must be bright enough to operate the premises in a safe manner. Food handlers must be able to see what they are doing Mechanical ventilation is required in a food premises over cooking and dishwashing equipment and in every washroom to remove heat, steam, condensation, smoke, odours and fumes Walls, ceilings and floors must be made of sound and tight construction and must be kept in good repair Food contact equipment and utensils must be made of sound and tight construction and must be kept in good repair Live birds and animals, except for a few exceptions, are not allowed in a food premises
Notes:
STUDY QUESTIONS
1. Where in a food premises is mechanical ventilation (vented to the outside of the premises) required?
2.
Are carpeted mats or cardboard allowed to be laid on the floors where food is being prepared?
CHAPTER 12
Pests and Preventing Pest Problems
PESTS
A pest infestation in a food premises is considered a health hazard to humans because pests have the ability to spread pathogens to food and food contact surfaces. If a pest infestation is found in a food premises, it can be ordered closed by the Public Health Inspector. Aside from food, pests can damage the building and equipment in a food premises by gnawing through rubber, aluminum, walls, plastic and wood. The most common pests that affect food premises are: cockroaches, flies and rodents.
This food premises must be re-inspected due to inadequate pest control (magnified)
Cockroaches
The most common cockroaches in Ontario range in size from 1.2 1.6 cm, and are able to survive with very little food or water. Cockroaches live and breed anywhere that is dark, warm, moist and hard-to-clean.
Cockroaches can carry pathogens such as Salmonella bacteria and can spread it to food or food contact surfaces. If the cockroaches are seen in the broad daylight, it is a general sign of an infestation. Did you know? One female cockroach is able to lay eggs and produce over 300 babies over its lifetime
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Flies
The most common flies in Ontario range in size from 6 9 mm, and are especially a concern in the summer (as they generally do not survive in the winter).
Flies can carry pathogens such as Salmonella and Giardia and can spread it to food or food contact surfaces. They are attracted to the odours of food, garbage, and human and animal waste, and when they land on it, they vomit on it to soften it up before ingesting it. As a result, they can contaminate other food or surfaces through their mouth, feet, hair, feces and vomit itself. Did you know? One female fly is able to lay eggs and produce over 500 babies over its lifetime
Rodents
The rodents that are of most concern in food premises are mice and rats. The most common mice in Ontario range in size from 5 10 cm, while the most common rats in Ontario range in size from 15 25 cm (not including the tail, which can be just as long as the body).
Rodents can carry pathogens such as Salmonella and Hantavirus and can spread it to food or food contact surfaces. Rodents can multiply quickly and will eat almost anything, leaving thousands of droppings along the way. Did you know? One female mouse is able to have up to 800 babies over one year
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Physical Barriers
Creating physical barriers to keep pests out of the food premises is the most effective method for prevention. This includes: Installing tight fitting screens on doors and windows, and using weather stripping to stop any gaps under or around them Repairing and filling in any holes in walls. Steel wool or sheet metal around pipes and other openings can also be used to plug the holes because pests do not like to bite through metal Making sure doors to the exterior of the food premises are shut at all times (with the exception of deliveries). If it gets too warm in the premises, a screen door can be installed provided there are no holes or gaps on the door itself
Remember!
Pieces of food and grease left under equipment (ex. stove, refrigerator) will: make it hard to keep pests out of the kitchen provide a source of food for pests attract pests
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Pest control operators can set traps, like bug lights and rodent traps
Aside from having the ability to remove a pest infestation, they are also pros in identifying potential areas where pests can nest.
CHAPTER REVIEW
Pests in a food premises are a health hazard and a pest infestation can cause the food premises to be closed The pests that cause the most problems for food premises are cockroaches, flies and rodents The greatest concern of pests is that they can spread pathogens to food and food contact surfaces Some ways to prevent pest problems in food premises include: using physical barriers to keep them out, identifying pest infestations, removing nesting areas, and receiving treatment from a pest control operator Using chemical pesticides is not a substitution for good sanitation in the food premises Notes:
STUDY QUESTIONS
1. Which of the following are ways to prevent pests? a) b) c) d) 2. keep the kitchen clean remove garbage and store garbage properly provide physical barriers like screen doors all of the above
What will happen if pieces of food and grease are left under equipment?
3.
CHAPTER 13
Answers to Exercises and Study Questions
Chapter 1 Public Health Legislation and the Role of the Health Department
Answers to Study Questions (pg. 13) 1. 2. 3. 4. 5. - Health Protection and Promotion Act - Food Premises Regulation c) maintain and operate the food premises according to the Food Premises Regulation b) follow the requirements of the Food Premises Regulation b) provincial law d) all of the above
E B D
Hot Holding
Refrigerator
C
Freezer
Answers to Study Questions (pg. 34) 1. d) all of the above 2. a) yes 3. a) bacteria 4. - hazardous food (food high in protein and moisture) - temperatures in the danger zone - time 5. beef; pork; chicken; turkey; milk and dairy products; fish; seafood gravy; eggs; cooked rice and cooked beans; mixed salads (such as tuna and egg) 6. flour; sugar; bread; vinegar; uncooked pasta; unopened cans; pickles 7. 4o C (40 F) to 60o C (140o F) 8. 60o C (140o F) or hotter 9. 4o C (40o F) or colder
tuna salad lettuce salad gelatine desserts cheese cooked pork cooked beans gravy raw turkey (for thawing) frozen raw beef raw chicken
Ready-to-eat foods
Raw foods
Answers to Study Questions (pg. 42) 1. d) all of the above 2. -storing all raw foods below ready to eat foods and foods that will be reheated -storing raw food in a separate refrigerator 3. -working with unclean hands and unclean fingernails -sneezing or coughing onto their hands and then not washing them -improperly tasting food
CHAPTER 14
Definitions of Terms
Anaphylactic Shock
A serious form of anaphylaxis that can severely lower blood pressure and cause fainting or suffocation Life threatening allergic reaction Very small living organisms that are found everywhere. Bacteria may be helpful or harmful. Bacteria are tasteless, odourless and cannot be seen by the naked eye Period of time during which products stored under proper conditions will retain their goodness. Products may still be safe to eat after this date but the nutritional quality may not be as good A method used to determine if an instrument such as a thermometer is measuring accurately A foodborne illness resulting from eating food contaminated with chemicals such as pesticides or cleaning products Process of physically removing food residues, stains, grease and soil by using hot water and soap A food inspection conducted by a Public Health Inspector to make sure that the requirements of the Food Premises Regulation are met
Anaphylaxis Bacteria
Calibrate
Chemical Intoxication
Cleaning
Compliance Inspection
Commercial Food Grade Containers that have been specifically made for the safe storage of Containers food Condemn Food An act taken by a Public Health Inspector to prevent the food from being eaten or offered for sale by requiring the food be destroyed A situation where food becomes unsafe because harmful microorganisms, chemicals or physical objects get into the food. Contamination of food can happen in three ways: food-to-food, equipment-to-food, people-to-food Points during food preparation where proper food handling techniques can reduce or eliminate pathogens or other contaminants. For example, holding hot food at 60 C (140 F), holding cold food at 4 C (40 F), handwashing Same as contamination The range of temperatures from 4 C to 60 C (40 F to 140 F) in which bacteria grow very fast A date that may appear on the packaging of a product, particularly fortified foods, like baby formula. These foods should not be eaten after this date
Contamination
Expiry date
First In First Out (FIFO) A method of stock rotation in which all food products stored first should be used first. Newer items should be placed behind the older items so the older items get used before the newer items Food Allergy A reaction to food that involves the bodys immune system. Allergic reactions can be mild, severe or life threatening and usually happen after eating particular foods. The symptoms can include: nausea, vomiting, diarrhea, hives, and asthma. One of the most severe symptoms is anaphylactic shock A reaction to food that does not involve the bodys immune system, and normally occur because the body is unable to digest or absorb certain foods. The symptoms can include bloating, gas and loose stools A place where food is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale A provincial law under the Health Protection Promotion Act. It provides the minimum health standard requirements for all food premises in Ontario An illness that is caused by consuming contaminated food. The symptoms can include mild nausea, discomfort, vomiting, cramps and/or diarrhea. It can also result in death. Foodborne illness may be caused either by biological (micro-organisms) or chemical contaminants in food Occurs when a person eats food containing pathogens. The symptoms of a foodborne infection appear a few hours to several days after eating the food. The first symptoms are usually abdominal pain, diarrhea and fever
Food Intolerance
Food Premises
Foodborne Infection
Foodborne Intoxication Occurs when a person eats food containing a toxin released by a pathogen. The toxin may be in the food when it is eaten. The symptoms of a foodborne intoxication begin a few minutes to a few hours after eating the food. The first symptom is usually vomiting Health Hazard A condition of a person, place, or thing, that has or is likely to have a harmful effect on the health of any person
A food safety system that looks at food safety from receiving to service. This system helps to find problems with food handling, correct problems with food handling and educate staff with safe food handling practices Foods capable of supporting the growth of micro-organisms. Hazardous foods are high in protein and moisture. These foods are most likely to be involved in foodborne illness. Examples include poultry, fish, shellfish, meat, milk and dairy products A provincial law that gives certain powers and responsibilities to Public Health Inspectors to conduct various investigations and inspections including food premises inspections. Premises in which hazardous food is prepared and served to high risk populations (ex. nursing homes, homes for the aged, hospitals). High risk food premises also includes food premises in which food preparation involves many steps such as cooling and reheating, and premises that prepare foods frequently implicated as the cause of a foodborne illness. Examples are full menu restaurants, large banquet facilities and catering operations. The time period between when a person eats a contaminated food and when the symptoms of illness first appear
Hazardous Foods
Incubation Period
Low Risk Food Premises Premises in which non-hazardous foods or prepackaged hazardous foods are offered for sale. Examples of low risk food premises may include convenience stores and snack bars. These premises do not meet any of the High and Medium Risk food premises definition Medium Risk Food Premises Premises which prepare non-hazardous foods that are subject to extensive handling or are prepared in high volume and premises in which hazardous foods are prepared without meeting the criteria for high risk. Examples are fast-food restaurants, submarine, pizza shops and bakeries. Small living organisms not visible to the naked eye. Examples include bacteria, viruses, parasites, yeasts and moulds A special type of packaging in which raw or cooked food may be placed. Air is removed from the package and replaced with a nitrogencarbon dioxide gas mixture, followed by being sealed Moulds can be seen as a furry coating on a surface, and can be found growing almost anywhere where moisture is present (ex. Refrigerators, ice machines). Moulds can be found on food products such as cheese, yogurt, bread
Micro-organisms
Moulds
Non-Hazardous Foods
Foods that are low in moisture, low in protein, and/or high in acidity. These types of foods generally do not support the growth of bacteria. Examples include crackers, sugar and salt The person responsible for maintaining and operating a food premises according to the Food Premises Regulation Very small, microscopic living things, which can grow in the body and lay eggs and cause illness. Can be killed by freezing food at -20 C for 7 days Exposing a food product such as milk or cheese to a high temperature for a given period of time to destroy harmful micro-organisms Harmful micro-organisms that can cause illness Safe for drinking parts per million The use of clean warm water to remove the soap and loosened dirt from a surface Reducing the number of harmful micro-organisms to a safe level by using heat or chemicals The changes in normal body function that occur when someone is ill The process of changing a food from the frozen state to a state where the food is still cold but not frozen hard Foods stored in packaging where the air is removed and then heat sealed to ensure the air stays out A very small type of micro-organism, smaller than bacteria. Some viruses can be spread through foods and cause illness Micro-organisms that require sugar and moisture to survive. Yeasts are used in the production of beer, wine, bread and yogurt. Yeasts can also spoil foods such as jellies, honey and pickles
Operator
Parasites
Pasteurization
Sanitizing
Symptoms Thaw
Yeast
Prepared by: Health Services Department Environmental Health Division 44 Peel Centre Dr., Suite 102 Brampton, ON L6T 4B5 905-799-7700 www.peelregion.ca Revised December 8, 2008 Designed to meet the requirements of the Ontario Food Handler Training Protocol