Peel Health Study Guide Chapters 1 - 7

FOOD HANDLER
CERTIFICATION COURSE
STUDY GUIDE

Peel Health Environmental
Health Division
44 Peel Centre Dr., Suite 102 Brampton, ON, L6T 4B5 905-799-7700
www.peelregion.ca Revised: 09.12.2008
Food Handler Certification Course Study

Guide
You have been provided with the Food Handler Certification Course study guide.
The study guide will help you prepare for the certification examination. The study
guide is divided into chapters. Read each chapter, and then try the study questions at
the end of each chapter. The answers to the study questions are at the back of the
study guide. You will also find a vocabulary list at the back of the study guide.
There are two ways to complete the certification course: classroom course or home
study.
Classroom Course
The classroom course is a full day. During the classroom course, the instructors will
review in detail the information in the study guide and you will watch videos and
participate in activities. The certification examination is taken at the end of day.
Reading the study guide and trying the study questions before you come to the class
is recommended. If you do not have time, do not worry; the information will be taught
during the class.
Home Study
Use the study guide to help you prepare for the examination. If you are doing the
course by home study you MUST make an appointment to take the certification
examination. There are set dates, locations and times for the examination. Call the
Region of Peel at 905-799-7700 and speak to a customer service representative, and
tell them you would like to book an appointment for the food handler certification
home study exam.
The Examination
The examination consists of 50 questions. All of the questions are multiple choice.
The mark required to pass the course is 35 out of 50 (the same as 70%).
Take your time to learn the information. Enjoy learning!
If you have any questions, call the Region of Peel at 905-799-7700 and speak to a
customer service representative.
TABLE OF CONTENTS
CHAPTER 1
Public Health Laws and the Role of the Health Department....5
CHAPTER 2
Introduction to Food Safety, Micro-organisms and Contamination...15
CHAPTER 3
Contamination of Food35
CHAPTER 4
Understanding Foodborne Illness..43
CHAPTER 5
Receiving and Storage55
CHAPTER 6
Handling Food Safely..71
CHAPTER 7
HACCP (Hazard Analysis Critical Control Points)...87
CHAPTER 8
Handwashing and Personal Hygiene97
CHAPTER 9
Food Allergies: A Matter of Life or Death..107
CHAPTER 10
Proper Cleaning and Sanitizing115
CHAPTER 11
Proper Food Premises Operation.......133
CHAPTER 12
Pests and Preventing Pest Problems.141
CHAPTER 13
Answers to Exercises and Study Questions..149
CHAPTER 14
Definitions of Terms...157

CHAPTER 1
Public Health Laws and the
Role of the Health Department
PUBLIC HEALTH LAWS

In Ontario, there are many laws designed to protect our
health. Two of these laws are:
1) Health Protection and Promotion Act
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) Food Premises Regulation
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

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
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

Local Municipal By-laws in Peel can be obtained at the following Municipal Offices:

City of Brampton City of Mississauga Town of Caledon
2 Wellington Street West 300 City Centre Drive 6311 Old Church Road
Tel: 905-874-2000 Tel: 905-896-5000 Tel: 905-584-2272
Public Health Inspectors work for and are employed by your local Health
Department and have the duty and the authority to enforce the Food Premises
Regulation.
Public Health Inspectors inspect food premises such as restaurants, food take-outs,
cafeterias, grocery stores, daycares, hospitals, nursing homes, homes for the aged
and other public eating places for compliance with the requirements of the Food
Premises Regulation.

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).
There are two types of food safety inspections:

1) Regulation Compliance Inspection
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.
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
Three Categories of Risk
High risk four (4) or more inspections each year.
These food premises prepare hazardous foods and
meet one of the following criteria:
Serve a high risk population based on age or
medical condition. For example, nursing homes,
homes for the aged, hospitals and most child care
centres serve high risk populations
Use processes involving many preparation steps
(such as cooling and reheating), and prepare foods
frequently associated with food poisonings. For
example, buffet restaurants, banquet facilities and
catering operations

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, food-
processing 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
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:
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) not waste any food b) follow the requirements of the
Food Premises Regulation c) prepare food even when sick
d) make money

4. What is the term used to describe laws that apply to all of
Ontario?
a) federal law b)
provincial law c)
municipal by-law d)
regional by-law

5. What do Public Health Inspectors have the duty and authority to
do?
a) inspect food premises and enforce food safety
laws b) investigate food premises complaints c)
educate people d) all of the above

CHAPTER 2
Introduction to Food Safety,
Micro-organisms and
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
When can contamination happen?

Contamination can occur:
at the farm during
delivery during
storage during
preparation during
cooking during service
when food is on
display
Common Types of Food Contamination
The three most common types of food contamination are:

1) Biological Contamination: contamination of food with micro-organisms.
2) Chemical Contamination: contamination of food with chemicals.
3) Physical Object Contamination: contamination of food with physical objects.
We will look more closely at each of these types of food contamination

What are micro-organisms?
Micro means very small.
Organism means it is alive.
Therefore, micro-organisms are very small
forms of life. Bacteria, viruses, parasites,
moulds and
yeasts are all micro-organisms. Micro-
organisms can be helpful or harmful
Helpful micro-organisms are an important part of making foods such as yogurt,
beer, cheese and bread. These micro-organisms are safe to eat.
Harmful micro-organisms are also called pathogens. These micro-organisms are
not safe to eat, and can cause the person who eats the contaminated food to
become sick. Some examples of pathogens include: Salmonella bacteria, Hepatitis A
virus and Giardia parasite.

Where are harmful micro-organisms found?
Harmful micro-organisms can be found in or on the following places:
Raw foods such as meat, poultry and
fish Unclean food preparation equipment such as
mixers, slicers, blenders, can openers, knives, pots and pans
People especially a persons hands, nasal passages, mouth and in their
bodily wastes (feces, urine and sweat)
Unclean work surfaces such as tables and cutting
boards Insects such as cockroaches and
flies Rodents such as mice and
rats Air, soil and polluted
water
Bacteria
Viruses

Parasites
Yeasts
Moulds
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.

A picture of a Norovirus from a microscope
Examples of viruses that cause foodborne illness include: Hepatitis A, and
Norovirus.
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.

Deep freezing fish can kill parasites A picture of a Giardia parasite from a microscope
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
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.

Moulds can be seen as fuzzy growths on food
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

i) Hazardous Food
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
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 -fish and seafood
-pork -gravy
-chicken -eggs
-turkey -cooked rice and beans
-milk and dairy products -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
Look at the list of foods below. Decide if the food is hazardous or non-hazardous. Circle your
answer. For example: pickles hazardous or
non-
hazardous crackers
hazardous or non-hazardous
cooked rice hazardous or
non-hazardous yogurt
cheese hazardous or non-
hazardous milk and cream
meat hazardous or non-
hazardous soups
cooked baked potatoes
flour hazardous or non-
hazardous canned tuna
(unopened) hazardous or
non-hazardous canned tuna
(opened) hazardous or non-
hazardous gravy
fish hazardous or non-
hazardous shellfish (mussels,
clams) hazardous or non-
hazardous cooked pasta
poultry hazardous or non-
hazardous uncooked rice
cream sauces hazardous or
non-hazardous eggs
bread hazardous or non-
hazardous
(answers on pg. 150)
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
74
o
C

At temperatures 60C (140F) and higher, bacteria do not grow and some bacteria will die.
This is also called the Hot Holding Temperature.

At temperatures between 4C and 60C (40F and 140F), bacteria grow rapidly.
This is also called the Temperature Danger Zone.

60
o
C
4
o
C
Danger
Zone
At temperatures 4C (40F) and lower, bacteria grow slowly.
This is also called the Refrigeration Temperature.

At temperatures -18C (0F) and below, bacteria do not grow but are still alive.
This is also called the Freezer Temperature.
Label the thermometer with the letter that best describes that temperature or
temperature range.
A -- Bacteria do not grow but are still alive. B -- Most bacteria do
not grow, some bacteria will die C -- Bacteria grow slowly D --
Bacteria grow fast, also called the temperature danger zone E --
Bacteria die
Letter
74
o
C (165
o
F)

Cooking
60
o
C (140
o
F) Hot Holding
Refrigerator
4
o
C (40
o
F)
-18
o
C (0
o
F)
Freezer
(answers on pg. 151 )
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:

Hot at 60C (140F) or Hotter
or
Cold at 4C (40F) or Colder
Remember!
Keep hot foods hot and keep cold foods cold Hazardous foods
must not be kept in the Temperature Danger Zone
Food Safety Tip: Preparing A Salad
Pre-chill all room-temperature salad ingredients in the refrigerator. This can
include a can of unopened tuna, a jar of unopened mayonnaise, celery, lettuce
and onions. This way the ingredients will already be cold while you work with
them
Thoroughly rinse all produce under cold
running water
Chill the cooked ingredients
immediately after they are cooked and
before mixing the salad. This can include
chicken, eggs, pasta and potatoes
The mixing bowl can also be refrigerated
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4] internal temperature of the food. It is important to check the internal
temperature of a food to ensure that it has been held at the proper temperature to
control pathogen growth.
All food premises that store and/or prepare hazardous foods must have a working
probe thermometer onsite for staff to check internal temperatures with.

The internal temperature of food is measured by using one of the following:
metal stemmed analogue probe thermometer
digital probe thermometer
thermocouple
metal stemmed analogue probe thermometer
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
Thermometers must be cleaned and sanitized after checking the temperature of each
food item to prevent contamination. Thermometers must also be adjusted to measure
temperatures correctly. This is called calibration.
When do you
ca brat li e?
when the thermometer is new
after it has been dropped
at least once a month or check the manufacturers recommendation

Calibrating A Metal Stemmed Analogue Probe Thermometer
Fill a glass with ice and cold water. Place the probe into the glass, making sure
it does not touch the sides or bottom of the glass. After a minute, the display should
read 0C or 32F (this is the freezing point of water). If it is not at this temperature,
turn the calibration nut located under the dial until the needle reads 0C or 32F.

Calibrating A Digital Probe Thermometer or Thermocouple
Check the accuracy of a digital probe thermometer or thermocouple regularly using
the ice and water method. If the reading is not at 0C or 32F, try changing the
battery. If that does not work, have the thermometer checked by the manufacturer or
buy a new thermometer.
Refrigerator, freezer and hot holding unit thermometers measure the air
temperature inside the appliance and not the internal temperature of food items.
These thermometers are used to indicate if the appliance is working properly.
Under the Food Premises Regulation each cold and hot holding unit must have a
working thermometer in it so that staff can check that the units are working properly.
Refrigerators often break down never assume that your refrigerator is working
properly, so always take the time to check the temperature. It is recommended that
all refrigerators and hot holding units have their air temperatures checked at least
twice a day and that you record these temperatures on temperature record log.

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.
Bacteria double in number every 10 - 20 minutes in the temperature
danger zone
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:

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

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 OBJECT CONTAMINATION
Physical objects such as broken glass, hair, bandages, insects or pieces of
equipment can contaminate food.

Fly in a can of vegetables Machinery in a frozen treat
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
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:
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.

5. List four examples of hazardous foods.

6. List four examples of non-hazardous foods.

7. What range of temperatures is the temperature danger zone?

8. What internal temperature should hot hazardous foods be kept at?

9. What internal temperature should cold hazardous foods be kept at?
CHAPTER 3
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.
2) 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.

Equipment to Food Contamination
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
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.

To prevent food to food contamination in the refrigerator:
Store raw foods with dripping juices on the
lower shelf. For example, raw beef or raw chicken
Store cooked foods or foods to be reheated on
the middle or higher shelves. For example, cooked
beans or leftover casserole
Store food that is ready-to-eat on the highest
shelf. For example, a green salad
Cover or wrap all food items
Store each type of raw meat in its own container
Ready-to-eat foods

Cooked foods or foods
to be reheated
Raw foods
Imagine that the boxes below are shelves in a refrigerator. Label the shelves down
the right side of the refrigerator below with the following terms:
Ready-to-eat foods Cooked foods or foods to be
reheated Raw foods
Label on each shelf inside the refrigerator below where you would store each of

these items:
tuna salad gravy
raw chicken lettuce salad
frozen raw beef (for thawing) gelatine desserts
cooked pork cheese

cooked beans raw turkey
(answers on pg. 151)
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.

To prevent equipment to food contamination:
Avoid preparing raw foods, cooked foods, and ready-to-eat foods on the
same surface. For example, do not put a cooked chicken breast on the same
surface the raw chicken breast was originally prepared on unless it has been
washed, rinsed and sanitized

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
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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
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
ready- to-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:
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?

3. List two ways in which people can contaminate food.
CHAPTER 4
Understanding
Foodborne Illness
Foodborne illness means getting ill as a result of eating contaminated food. This is
commonly known as food poisoning.
Who Can Get A Foodborne Illness?
Anyone can! Health Canada estimates that between 11 13 million Canadians suffer
from foodborne illness each year
For young children, elderly people and those who have a weakened immune system
(e.g. cancer or diabetes), foodborne illness can be very serious. These groups of
people are more at risk of suffering from the most severe side effects of foodborne
illness, which can include damage to the kidneys or reactive arthritis. In severe
circumstances foodborne illness can even result in death.
Symptoms are the changes in normal body function that occur when someone is ill

Incubation period means the total time between when the person eats the
contaminated food and when the person starts to show symptoms
There are different types of foodborne illness, and each type of foodborne illness
have different symptoms.
The symptoms may begin immediately after eating a contaminated food
Sometimes symptoms may not begin until a few weeks after the
contaminated food was eaten
For the most common types of foodborne illness, the symptoms usually
begin about 12 to 48 hours after the contaminated food was eaten

Common Symptoms of a Foodborne Illness
Include:

fever chills
abdominal pain visual disturbances
cramps sore throat
diarrhea difficulty swallowing
nausea muscular soreness
vomiting breathing problems

dehydration headache
Sometimes symptoms are so severe in people that it can result in death

1) Foodborne Infection
2) Foodborne Intoxication
We will look more closely at the three types of foodborne illnesses
3) Chemical Intoxication
1) Foodborne Infection

A foodborne infection occurs when someone eats food containing harmful micro-
organisms (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.

1:00 p.m. 11:00 p.m. Friday Saturday
Stomach cramps,
diarrhea and fever
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.
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.

Contaminated
food eaten
Vomiti
ng
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.
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 1:15 pm Friday Friday
The common symptoms of a chemical intoxication are vomiting, headache,
dizziness, flushing, dry burning throat and severe allergic reactions.
The chart below describes some common foodborne illness pathogens along with
the foods most commonly involved, the average incubation period and the common
symptoms.

PATHOGEN
AVERAGE
COMMON
FOODS INVOLVED INCUBATION
SYMPTOMS
PERIOD
Salmonella
(Foodborne Infection)
Poultry, meat, milk, fish
eggs, egg custards,
cheese sauces
12 - 36 hours Sudden headache,
diarrhea, abdominal
pain and nausea
Campylobacter(F
oodborne Infection)
Meat, poultry,
unpasteurized milk,
raw vegetables
2 - 5 days Diarrhea (often
bloody), fever,
nausea and
abdominal pain
Clostridium
perfringens(Foodbor
ne Intoxication)
Roast beef, poultry,
gravy, cooked beans
10 - 12 hours Sudden stomach
pains, nausea and
diarrhea
Bacillus cereus
(Foodborne Intoxication)
Rice and rice dishes,
custards, cereals, dry
food mixes, spices,
meat loaf
1 - 6 hours Sudden onset of
nausea and
vomiting and/or
abdominal pain and
diarrhea
E. coli 0157:H7
(Foodborne Intoxication)
Ground beef and other
red meats,
unpasteurized milk,
apple cider
3 - 4 days Severe diarrhea
(may be bloody) and
abdominal pain.
Giardia lamblia
Water and food
contaminated with
fecal matter. Most
often person-to-person
spread.
7 -10 days Chronic diarrhea,
greasy stools,
cramps, bloating,
fatigue and weight
loss
Staphylococcus
aureus (Foodborne
Intoxication)
Ham and other meats,
warmed-over foods,
custards, potato salad,
cream-filled pastries
2 - 4 hours Severe nausea,
cramps, vomiting
and diarrhea
Norovirus
Raw shellfish, raw
vegetables and salads
24 - 48 hours Nausea, vomiting,
diarrhea and
abdominal pain
The most common cause of foodborne illness in Canada is hazardous foods kept at
unsafe temperatures (in the danger zone).
Examples of hazardous foods kept at unsafe temperatures include:
food not cooked to the proper internal temperature food not cooled
quickly through the danger food not re-heated to the proper internal
temperature food being left in the temperature danger zone for extended
periods of time food being left to defrost at room temperature food
being stored in the temperature danger zone

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

Suppose several people became ill from food prepared at your food premises. This
could be costly to your business because of:
Loss of customers and sales

Lawsuits from ill people
Fines issued by the courts
Loss of reputation
Increased insurance premiums
Embarrassment
Lowered employee morale
Costs to the health care system
If a food prepared at your food service business is suspected of causing a foodborne
illness, you should:
Call your local health department or Public Health Inspector for help
Ask the customer about their symptoms, what food was eaten and when
Remove any suspected food from service
Save any suspected food in the refrigerator for possible testing
Keep suspected food separate from other foods
Label and date the container or wrapping of the suspected food
Review with the staff how the food was prepared
Ask staff if they were ill with similar symptoms
Food Safety Tip: Food Samples
Some food service businesses, like nursing
homes, are required to keep food samples from
each meal prepared and served. At least 200
grams of each hazardous food served should
be kept in a food grade container or wrapping
for at least seven days. The samples should be
labelled with the date of production and service,
if different, and the name of the food (e.g. Pork
Chops Prepared and Served on November 29,
2008)
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:

1. What are some common symptoms of a foodborne infection?

2. What is the most common symptom of a foodborne intoxication?

3. What is the most common cause of foodborne illnesses?

a) unsafe food temperatures b)
cross-contamination c) poor
hygiene d) poor cleaning and
sanitizing

4. Why is a foodborne illness costly to the food business?

a) lawsuits from ill customers b)
loss of customers and sales c)
costs to the health care system d)
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) 7 days
b) 5 days
c) 3 days
d) 2 days
CHAPTER 5
Receiving and Storage
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
We will discuss what to look for when receiving
specific foods
All meats must be from an animal that has been inspected and
stamped or labelled Meats should be firm, moist, and elastic The
internal temperature should be 4
C
(40F) or lower when delivered
Beef should be a bright cherry
red Lamb should be a light red
Pork should be pink with white
fat
Do not accept meat if it is brown, green, slimy, sticky or smelly
Do not accept meat if the package is torn or dirty
Fresh Poultry (e.g. chicken, turkey, duck, goose)
All poultry must be from an animal that has been inspected and tagged
Poultry should be firm with no discolouration The internal
temperature should be at 4C (40F) or lower when delievered

Do not accept poultry if it is purple, green, has a bad odour or is sticky
Shiny, brightly coloured skin

Firm flesh, elastic to touch A
fresh, mild odour Bright pink or red
gills free of slime Clear eyes that
bulge a little (except
for a few naturally cloudy-eyed fish,
such as walleye pike) Should be
packed in ice at a temperature of 4C
(40F) or lower
when delivered
Do not accept fish that has a strong fishy odour. Fresh fish should have a
cucumber-like, sea-breeze smell Do not accept fish with brown or gray gills
as that is a sign of decay
Fresh Fish Fillets, Shucked Shellfish and Other Seafood
Glossy and freshly cut appearance (no darkening
or drying around the edges) Firm and elastic
flesh No gaping in fillets No discolouration
Should be packed in ice at a temperature of
4C
(40F) or lower when delivered

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)
All milk, and the majority of dairy products

must be pasteurized. This means the milk has
been heat treated to kill pathogens
Must be delivered at an internal temperature
of 4C (40F) or lower and well before the best
before date
Small cream and milk packages (e.g. for
coffee) must also be at 4C (40F) when received

Unpasteurized milk is not permitted in a food premises. This means you
cannot use unpasteurized milk as an ingredient nor can you sell unpasteurized milk.
Ensure that you are buying from reputable suppliers
Eggs and Egg Products
Eggs and egg products must be of Grade
A or Grade B quality, clean, uncracked and
kept refrigerated at 4C (40F) or lower
Must be received at an internal
temperature of 13C (55F) or lower and well
before the best before date
Grade C eggs, and eggs that are ungraded, are not permitted for use in
a food premises as they may not be safe for consumption
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
Fresh Fruits and Vegetables

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
Food Safety Tip: Bean Sprouts
Bean sprouts are now considered a hazardous food and therefore must be kept
refrigerated! Various sprouts, including radish, mung beans, and alfalfa, have been
linked to outbreaks of Salmonella and E. coli infections in several countries. To
control bacterial growth bean sprouts must be kept refrigerated.
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
Vacuum packaged foods refer to foods that are put into plastic pouches and
have the air removed. The package is then sealed with heat so there is no air
inside.
Vacuum packaging will not stop the growth of some pathogens in the food if
left in the danger zone
Do not accept vacuum packaged foods that are to
be delivered at the proper temperature (e.g. kept at a
temperature of 4C (40F) or lower) but are shipped at a
temperature higher than that. Measure the temperature
by holding a probe thermometer between two packages
(be careful not to poke any holes on the packages)
Do not accept vacuum packaged foods if the
packages have any holes, tears, bubbles, slime or
discolouration on the food
Modified Atmosphere Packaged (MAP) Foods
Modified Atmosphere Packaged (MAP) foods refer to foods that are put
into plastic pouches, have the air removed and replaced with a nitrogen-carbon
dioxide gas mixture before sealing the pouch with heat.

MAP packaging will not stop the growth of some pathogens in the food if left in
the danger zone
Do not accept MAP foods that are to be delivered at the proper temperature
(e.g. kept at a temperature of 4C (40F) or lower) but are shipped at a
temperature higher than that. Measure the temperature by holding a probe
thermometer between two packages (be careful not to poke a hole in the
packages)

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for your water supply ensure that it is regularly tested and free of any bacteria
Ice must be made from potable water Check bottled water for proper
seals that are undamaged

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
BEST BEFORE DATES
Best before dates are required by law on all
foods with a shelf life less than 90 days, with
a few exceptions (such as fresh fruit and
vegetables).

The best before date is the period of time
during which an unopened food stored under
proper conditions will retain its wholesomeness
and nutritional value.
Foods may still be safe to eat after this date
but the food may lose some of its nutritional
value (e.g. Vitamin C content). The food may
also lose some of its flavour or its texture may
change.
Examples of foods with Best Before dates include eggs, yogurt and milk.
Do not accept food past the best before date

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
Do not accept food past the expiry date
What are the other numbers on cans?
The other numbers on cans are codes used by
the manufacturer (e.g. packaging numbers).
standardized system for these codes, and they
are all specific to the manufacturer. Check with
the manufacturer if you have a concern about
the other numbers on the can

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
Safe Food Storage

Practice the FIFO (First In First Out) method of stock
rotation
Throw away any food past the Best Before or
Expiry date
Cover foods in clean, food-safe wrappers or
containers with lids
Label foods that have no label
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4] makes it easier to clean the floor
C
helps keep food dry
makes it easier to see if there is insect and/or rodent activity

Food must be stored at least 15 cm (6 inches) off of the floor
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

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
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.
Chemical (Cleaning Supply) Storage
Store cleaning supplies separately and away from food and food contact
surfaces Store cleaning supplies in their original labelled containers, and
keep them
tightly closed Clean up any spills as soon as
possible Wash hands before and after handling
chemicals

Cleaning chemicals should be stored separately and away from food
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
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:
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. Foods must be stored 15 cm (6 in.) off the floor. Why?

4. Complete this sentence:

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) next to food b) above food c)
away from food d) in a
container without a label
CHAPTER 6
Handling Food Safely
The acceptable ways to thaw or defrost hazardous foods are by using one of the

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
Food Safety Tip: Defrosting Properly
Never thaw or defrost a hazardous food by leaving it out on the counter. The
surface of the food will be in the danger zone while the inside of the food may still
be frozen and as a result, pathogens will start to grow on the surface of the food

This food is being defrosted in the walk-in fridge
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.

Food Safety Tips: Handling Fresh Produce
At the grocery store, bag fresh fruits and vegetables to protect them from
pathogens that might be on the grocery cart, your hands or juices that might drip
from raw meat, poultry and fish Pathogens grow faster and are more likely to
survive on pre-cut fresh produce. Keep pre-cut fresh produce refrigerated and use it
by the best before date Wash your hands when handling and preparing fresh
produce, and make sure to clean and sanitize utensils and cutting surfaces before
you start and after you finish. Use separate cutting surfaces where possible
Carefully rinse all fresh produce under running water just before preparing or eating.
Do not use soap or sanitizer on the produce. Scrub firm produce (e.g. cantaloupes,
melons) with a clean brush. Discard damaged outer leaves of vegetables and
soak leafy greens and dense vegetables such as broccoli and cauliflower in water for
a few minutes to dislodge dirt, then rinse under clean running water
`EEg C=C-E4 EE- ]EOO]4]E )

E] ]E4)4E4 OE]] Cook to the required
minimum internal temperature Use a probe thermometer to check
the rnal temperature after final inte 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)
An accurate probe thermometer is required to measure the internal temperature of hazardous

foods.

Other hazardous foods (e.g. whole beef, lamb)
Cook and reheat to an internal temperature of 60C (140F) for at least 15 sec.
Fish
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.
Pork and pork products
Poultry other than whole poultry (e.g. legs, wings) and ground poultry
Cook and reheat to internal temperature 74C (165F) for at least 15 sec. in all parts of the
mixture
Food mixtures containing poultry, egg, meat, fish or other hazardous foods
Whole poultry
Cook: internal temperature 82C (180F) for 15 sec. Reheat: internal temperature 74C (165F)
for 15 sec.
Photos on this page courtesy of the U. S. Department of Agriculture
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 pre-
heated 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
Food Safety Tip: Hot Holding
Hot holding equipment is not to be used for cooking or reheating hazardous food.
Some equipment may take longer than two hours to reheat the food, and some
equipment may not have the ability to get the food reheated to the proper
temperature. Food must always be reheated to the proper temperature before
placing it in the hot holding unit
Hazardous foods being held for service that should be cold must be kept at
an internal temperature of 4C (40F) or colder at all times
Acceptable cold holding equipment includes
refrigerators, salad bars (as seen in picture),
display coolers, and stainless steel pans in ice
baths
If ice is used, the melted water should drain
away from the food. Frozen ice packs can also be
used to keep food cold
Food must have an internal temperature of
4C (40F) or colder before being placed in the
cold holding equipment
Cold hold small batches of food to help
maintain the proper temperature
Protect food from contamination, and help maintain the temperature 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 4C (40F) or colder

Food Safety Tip: Cold Holding
Some equipment may take longer than two hours to cool hazardous foods to 4C
(40F) or colder, and some equipment may not have the ability to get the foods to an
internal temperature of 4C (40F) or colder. As a result, hazardous foods being kept
cold should have an internal temperature of 4C (40F) or colder before placing it in
the cold holding unit
Remember!
Make sure HOT FOOD IS KEPT HOT at 60C or hotter
Make sure COLD FOOD IS KEPT COLD at 4C or
colder
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.
Did you
know?
A large container, 40 cm (16-inch pot) of hot food (e.g. beef stew) placed directly
into the refrigerator after cooking can take more than 6 days to cool to 4C (40F)!
Cooling Hazardous Foods Faster
Containers Aluminum and stainless
steel containers cool food the fastest. Glass
and plastic are poor containers to use as they
insulate heat The shallower the container,
the faster the food will cool Use a 5 cm (2
inch) deep pan for heavy thick liquids like chilli
or for dense foods like beans or rice Use
a 7.5 cm (3 inch) deep pan for thin liquids
such as soup or gravy

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

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
Air circulation in the refrigerator and freezer
Let foods chill uncovered for 30-45 minutes in the fridge or freezer, then cover
them with a proper cover
Do not stack containers as it will block air circulation
Wired shelves help the air circulate in the refrigerator
Do not place containers in front of the fan in the refrigerator
Always close the door to the refrigerator when not in use. Remember that the
warmest part of the refrigerator is usually by the door

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
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.
Reheating Hazardous Foods Faster
Stir or portion food into smaller amounts to help reheat faster
Use a method that will re-heat the food quickly, like a stove, oven or microwave

Do not use hot holding equipment, such as a
steam table, to reheat or to cook food. Hot holding
equipment is not designed to reheat or cook food
as it may take longer than two hours and/or the
temperature may not get to the original cooking
temperature or
74C (165F)
Do not use hot holding equipment to reheat hazardous foods
Food Safety Tip: Leftovers
The best strategy is not to have any leftovers. If you do have leftovers, cool it quickly
to an internal temperature of 4C (40F) or lower. You can reheat it to the original
cooking temperature once. After that, the food must be thrown away. Also
remember not to mix leftovers with freshly made food!
Remember!
Reheat hazardous foods to its original cooking temperature or 74C (165F) within 2
hours
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
Part of handling food safely involves good service practices. If good service
practices are applied and maintained, it results in good customer service, and the
benefit of good customer service is repeat business.
Practice good personal hygiene

Use properly cleaned and sanitized tongs
and utensils when preparing and serving food
Hold plates by the bottom or edges
Hold cups or glasses near the bottom or by
the stem
Hold utensils such as forks, knives and
spoons by the handles
Scoop ice with a long-handled, non-breakable scoop or tongs
Dispensing scoops and dippers for ice cream must be kept in a dipper-
well with running water between servings
Table surfaces and serving trays should be wiped using a clean cloth
with sanitizing solution between each use
Leftover, unwrapped or prepared foods that have already been served
to customers, including breads, rolls and sauces must be thrown away
Single service items such as disposable cups and plastic utensils should
be stored off the floor in closed containers and cannot be reused
Clean and sanitize food utensil dispensers and other dispensers regularly

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
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
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:
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. List five ways to cool foods faster.

5. What internal temperature should hazardous foods be reheated to?

6. Complete this sentence: Keep hot foods hot at ___C ( ___F), keep cold foods
cold at ___C ( ___F).
Food Handler Certification Course Study Guide Page 85 of 162
CHAPTER 7
HACCP (Hazard
Analysis Critical Control
Points)
HACCP is pronounced haa-sip. HACCP stands for:

Hazard Analysis Critical
Control Points
HACCP is a food safety inspection system that reviews all food handling processes
in a food business from receiving to service to the customer. It is also called an
audit.

The Flow of Food
HACCP requires that food be observed at each step it goes through at a food
premises, from the start (e.g. receiving) to the end (e.g. service to the customer).
This is known as the flow of food.

Receiving or delivery from the
supplier Storage Thawing
Preparation Cooking/Reheating
Holding Cooling Service or
delivery to the customer
HACCP Flow Chart
A HACCP flow chart is a diagram showing the flow of food and what happens to
each ingredient in the food item from start to finish. The HACCP flow chart shows:
Safe food handling techniques to be followed in each step in the flow of food
What a food handler should do if a safe food handling technique is not met.
This is also called a corrective action. For instance, if a chef checks the internal
temperature of a food and finds it is not at the minimum internal temperature the
corrective action would be to put the food back in the oven and continue cooking it
until it has reached the minimum internal temperature
What records need to be kept (e.g. final cooking temperature logs; meat
and poultry receipts)
Example of a Simple HACCP flow chart for Roast Chicken (a more detailed flow chart is on pg. 93)
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
Developing a HACCP Plan
The HACCP system is a seven step system. The seven steps are:

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
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
Creating a HACCP Flow Chart for Roast Chicken

Step in Flow of Food Standard Operating Procedures and Corrective Actions
make sure chicken is frozen solid and has an internal temperature
of -18C (0F) or lower
check for government inspected tag or stamp, obtain a receipt
if there is a problem, tell the supervisor or do not accept the delivery
Storage - keep freezer at -18C (0F) or lower
- record the temperature of the refrigerator and freezer once each shift
- if there is a problem, tell the supervisor

Thawing - thaw safely using one of these methods: -refrigerator at 4C (40F) or lower on
bottom shelf -under cold running water -microwave
Preparation
- wash
hands before
chicken
and after
handling raw
Cooking - make sure the internal temperature of chicken gets to 82C (180F) or higher for at least 15 sec.
-measure with a sanitized probe thermometer
- if the temperature is below 82C (180F), continue to cook the chicken
-if possible, record final cooking temperature of three chickens from each
batch
- clean and sanitize work surfaces, utensils and wiping cloths after working
with raw chicken
-minimize time the raw chicken is kept in the temperature danger zone
Cooling - cut whole chicken into small pieces with sanitized utensils
- place in shallow pans and us ible e an ice bath if poss
record internal food temperature and time every hour until 4C
(40F) is achieved
if there is a problem, tell the supervisor
quickly cool chicken to an internal temperature of 4C (40F) by
placing it in the refrigerator or freezer as soon as possible
Reheating - reheat cooked chicken quickly to 74C (180F) or higher
- measure internal temperature itized probe thermometer with a san
if there is a problem, tell the
supervisor
record the temperature of the chicken
Hold for Service - hot hold chicken at an internal temperature of 60C or higher
-measure with a sanitized probe thermometer
record the temperature of the food and the time every
hr
if there is a problem, tell the supervisor
Public Health Inspectors may conduct a HACCP inspection when inspecting a food
premises. This would also be known as a food safety audit or a HACCP audit.
During the HACCP audit, the Public Health Inspector will devote much of the audit to
observing the food being prepared. In particular, the Public Health Inspector will
observe the Critical Control Points (CCP), as they can reduce the likeliness of
foodborne illness occurring.

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
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:
1. What does HACCP stand for?

2. List the three things the HACCP system does.
_______________________________

_______________________________
_______________________________

3. Give examples of common steps in the flow of food.

4. Define the term Critical Control Point.

5. Give an example of a Critical Control Point.

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FOOD HANDLER

Food Handler Certification Course Study

PUBLIC HEALTH LAWS

There are two types of food safety inspections:

1. Name two of the Ontario laws designed to protect our health.

Foods can be grouped into two types: Hazardous and Non-Hazardous.

+] OE4 )OOE4C4 4]OO]C44] O]C4]O]

1. What is a common type of food

This is when harmful micro-organisms (pathogens) are transferred from a

This is when contaminated equipment transfers

+) ) ] O]EO] 4C] CO4 O)]

Contamination means something harmful gets into food

1. Which of these is an example of contamination?

A foodborne intoxication can happen two ways:

A chemical intoxication can happen two ways:

Foods should only be purchased from government inspected food suppliers.

Shiny, brightly coloured skin

All milk, and the majority of dairy products

Frozen foods should not appear thawed

Fresh mushrooms must be kept cool and

1C4] O44 p] OE4Cp] E4Cp] O]C

Any foods being received in a food premises must be from a government

1. What type of eggs are not permitted in foodservice establishments?

`EEg C=C-E4 EE- ]EOO]4]E )

An accurate probe thermometer is required to measure the internal temperature of hazardous

Hot Holding For Service (e.g. Buffets)

1. List three ways to safely thaw food.

HACCP is pronounced haa-sip. HACCP stands for:

Step 1: ASSESSING FOOD SAFETY STANDARDS

Step 5: TAKING CORRECTIVE ACTION

Creating a HACCP Flow Chart for Roast Chicken

HACCP stands for Hazard Analysis Critical Control Points

1. What does HACCP stand for?

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