Food Handler Certification Course 4th Edition

Transcription

1 City of Hamilton Public Health Services Health Protection Division Food Handler Certification Course 4th Edition Student Manual i

2 General Course Description This course is intended to provide food service workers with the information needed for certification. Topics include public health legislation, identification of risk factors associated with foodborne illness, HACCP, and sanitation. Participants, who successfully complete a written exam following the course, will receive a certificate endorsed by the Medical Officer of Health. Evaluation and Policies and Procedures A minimum passing mark of 70% will be required to receive certification. Examinations and answer sheets will not be returned to the candidates. A maximum time limit of one and halfhours will be allotted for examinations. Makeup exams can be rescheduled with the instructor. Candidates who fail the exam will be offered one more opportunity to rewrite a similar exam at a later date. Contacts Veronika Kozelj B.Sc.(Env.Health), CPHI(C) Catherine Preete B.Sc.(Env.Health), CPHI(C) Nicole Ferrer-Whitehouse B.Sc.(Env.Health), CPHI(C) (905) City of Hamilton Public Health Services Health Protection Branch ii

3 Table of Contents Session One: The Problem of Foodborne Illness Page Public Health Inspectors and Legislation 2 Foodborne Illness: The Problem 3 Reporting a Suspected Foodborne Illness 5 Physical Hazards 6 Causes of Foodborne Illness 7 Chemicals: Accidental, Natural, Allergies 8 Parasites 13 Microorganisms: Moulds, Viruses and Bacteria 14 Potentially Hazardous Foods 17 Review Questions 19 Session Two: Bacteria Understanding Bacteria 22 Pathogenic Bacteria: What pathogenic bacteria need to grow? 23 Foodborne Infection :Salmonella: (Eggs) Foodborne Intoxication: Staphylococcus aureus 31 Spore Forming Bacteria: Clostridium perfringens 32 E. coli 0157:H7: (Hamburger) 33 Review Questions 35 Session Three: Preventing Foodborne Illness Factors Contributing to Foodborne Illness 39 Thermometers 40 Food Safety and Food Flow Purchasing and Receiving Storage Preparation & Thawing Cooking Cooling Hot and Cold Holding Reheating 53 HACCP (Hazard Analysis Critical Control Points) 54 Review Questions 58 i

4 Table of Contents (continued) Session Four: Personal Hygiene, Sanitation and Pest Control Page Personal Hygiene: Handwashing 62 Sanitation: Kitchen Design 66 -Cleaning and Sanitizing 67 -Manual Dishwashing 68 -Mechanical Dishwashing 68 Pest Control 69 Review Questions 70 Nutrition Component 73 Glossary 77 Resources 80 ii

5 Session Three Preventing Foodborne Illness 38

6 Factors Contributing to Foodborne Illness The majority of foodborne illness outbreaks are caused by the following mistakes: 1. Cross Contamination 2. Failure to properly store, prepare, cook, hold or reheat potentially hazardous food Q. Provide an example for each error. A Top Ten Errors Contributing To Foodborne Illness 1. Improper Cooling. 2. Lapse of 12 hours or more between preparing and eating. 3. Infected person handling implicated food. 4. Mixing contaminated raw food/ingredients into foods that receive no further cooking. 5. Inadequate cooking/heating. 6. Improper hot holding. 7. Inadequate reheating. 8. Obtaining food from unsafe sources. 9. Cross contamination. 10. Improper cleaning of utensils (Adapted from Bryan,1988, p.665) 39

7 Thermometers -Tools of the Trade The single most important piece of equipment is your thermometer. Thermometers must be accurate and staff must be knowledgeable about using, reading and maintaining different types of thermometers. Food thermometers should be able to measure temperatures from -18ºC (0ºF) to 100ºC (220ºF). Types of Thermometers Metal Stem Thermometers This is the most common type. They measure temperature through a metal stem with a sensor in the lower end. The thermometer can be inserted directly into the food products. ******Remember to sanitize the stem after every use--alcohol swabs are best******** Calibrating Your Metal Stem Thermometer Ice Water Method Insert the metal tip into a 50/50 ice and water slush. Wait until the needle stops, then Use a small wrench to turn the calibration nut until the dial reads 32ºF(0ºC). Other Types of Thermometers Thermocouples Digital Thermometers Time and Temperature Indicators (ITT's) Source: ServeSafe Serving Safe Food Certificate Course Book,

8 Food Safety and Food Flow Preventing Foodborne Illness To reduce the potential for foodborne illness you must practice the following food safety rules during all stages of the food flow 1. Practice the Time and Temperature Rule. 2. Prevent Cross Contamination. 3. Practice Good Personal Hygiene. 4. Practice proper Cleaning and Sanitizing 41

9 Food Flow All the above food safety practices must be in place during the following 7 stages in the flow of the food through your establishment 1. Purchasing/Receiving 2. Storage 3. Preparation 4. Cooking 5. Cooling 6. Holding 7. Reheating 42

10 1. Purchasing/Receiving When food supplies arrive at your food premises, it is important that all food handlers understand how to assess the quality of food items. Food products which are contaminated or damaged could cause illness to customers and food handlers and/or create economic loss to the establishment. a) All foods must come from approved sources. All suppliers must be licensed and therefore government inspected. Homemade foods are NOT ALLOWED unless from an approved kitchen Meat b) Inspect all incoming merchandise for torn, damaged or stained boxes. Inspect the condition and sanitation of the delivery truck. c) Check the temperatures of incoming foods. Refrigerated foods must be at 4ºC (40ºF) or less. Frozen foods must be at -18ºC (0ºF). d) Have a procedure in place if staff suspects that there is a problem with a food. Now, Let's Get Specific a Firm & elastic to the touch a Fresh beef is bright, cherry red a Pork fat is white and the meat a light pink a Check for inspection stamp Poultry a Check for grade. Producers identification must appear on containers a An abnormal odour, stickiness under the wings and around the joints and darkened wing tip are signs of spoilage 43

11 Eggs a No food premises shall handle, store, prepare, serve or distribute UNGRADED or GRADE C eggs a Reject any cracked or dirty eggs Dairy Products a All milk sold in the province of Ontario must be PASTEURIZED a Dairy products labelled UHT are sterile and do not require refrigeration Seafood a Frozen fish should be solidly frozen and tightly wrapped a Fresh fish should be packed in self-draining ice a Fresh fish have bright gills, clear bulging eyes and the scales should cling tightly to the skin. a Fresh shellfish should be alive when delivered. The shells of clams and oysters should be closed or closed when tapped. Modified Atmosphere Packaging (MAP) and Sous Vide Packaged Foods These types of sealed packaging reduce or replace the oxygen with other gases. Refrigerated entrees, fresh pasta, prepared salads, soups, sauces and gravies cooked or partially cured meats and poultry dishes are available packaged like this. These types of packaging allow longer shelf life and foods are kept fresh and wholesome by their packaging and refrigeration rather than from preservatives and additives. Although, spoilage is almost entirely prevented, if the product is mishandled the inside atmosphere may promote the growth of bacteria that can cause botulism or listeriosis, therefore, MAP foods must be stored at 4ºC (40ºF)or less at all times. 44

12 PUBLIC ADVISORY ON FOOD SAFETY MEASURES FOR CANTALOUPE Ottawa, June 1, The Canadian Food Inspection Agency (CFIA) and Health Canada are advising the general public to take extra precautions when purchasing and preparing cantaloupe. On May 25/01, the U.S. Food and Drug Administration reported an outbreak of foodborne illness associated with cantaloupe. This recent outbreak of Salmonella poona involved numerous illnesses and two deaths in 14 US States. Health Canada and the CFIA are monitoring the situation in Canada and at this time no outbreak of Salmonella poona has been confirmed. Risks associated with fresh fruits and vegetables Cantaloupes are grown on the ground and their outer skin can become contaminated in the field by soil or animal waste, or during distribution prior to sale. Fresh cantaloupes can also be contaminated if they come into contact with unprocessed raw foods such as meat and poultry when shopping at the supermarket or when stored at home. The edible portion of cantaloupe can be contaminated when it is cut if it has not been washed properly. Dirt and bacteria on the surface of the fruit may contaminate a knife or cutting surface, which in turn may contaminate the flesh. Washing and preparing cantaloupe Before and after handling cantaloupe, wash hands for at least 20 seconds with hot water and soap. The outer skin of the cantaloupe should be washed and scrubbed with a produce brush using hot water and soap, and then should be rinsed thoroughly with cold water. 45

13 Before and after cutting cantaloupe, clean and sanitize counter tops, cutting boards and utensils with a mild bleach solution (5ml/1tsp. bleach per 750ml/3 cups water). When preparing, cut away any damaged or bruised areas where contamination from the skin may have entered. Storing cut cantaloupe Cantaloupe that has been cut should be stored in the refrigerator until used. If cut cantaloupe is left at room temperature for longer than four hours it should be discarded. Keep fresh fruits and vegetables separate from raw meat, poultry or fish when shopping or storing these items. Preparation of cantaloupe at retail stores and foodservice Additional steps for preparing cut cantaloupes are recommended: Use a barrier such as gloves, deli paper or an appropriate utensil to touch cut cantaloupe. Do not touch cut cantaloupe with bare hands. Maintain the temperature of cut cantaloupe at 4o C or below. Cut cantaloupe should be displayed in a refrigerated case, not just displayed on top of ice. Uncut cantaloupe does not need to be refrigerated. Date mark cut cantaloupes that are held more than 24 hours to indicate that they must be consumed within 7 days or be discarded. For further information: Canadian Food Inspection Agency Media Relations: (613) Health Canada Ryan Baker, Media Inquiries (613) Storage a) Place received foods in the appropriate storage facilities as soon as possible. Read labels carefully. Some unopened bottled items such as garlic in oil may require refrigeration. b) Practice the First in, First Out (F.I.F.O.) principle in all storage areas. Use the foods in the order in which they are received. c) Keep accurate recording thermometers in all storage facilities and check temperatures on a regular basis. 46

14 d) Store all raw foods BELOW cooked or ready-to -eat foods to prevent cross contamination Now Let's Get Specific Dry Storage a Keep dry storage areas cool and dry. a Keep food at least 15cm (6in) off the floor to help with cleaning. a Bulk foods or ingredients which are not easily identified should be stored in covered, labelled containers. Refrigerated Storage a Keep accurate recording thermometers in all units. a Maintain refrigerated units at 4ºC (40ºF) or less. a Store all raw food BELOW a Cooked or prepared foods to prevent cross contamination a Become knowledgeable about the length of time foods can be kept in the refrigerated units. Freezer Storage afreezer units must be maintained at -18ºC (0ºF). 47

15 48

16 49

17 3. Preparation During preparation the risk of cross contamination is great. Handle potentially hazardous foods quickly during preparation. Work with small amounts of food. Do the necessary preparation and then return the food to the refrigerator, cook it, or serve it. Pre-chill potentially hazardous salad and sandwich ingredients before preparation. Q. Raw foods such as meat, poultry, eggs, and fish may bring pathogenic bacteria into your food preparation area. What is this an example of? A. To Prevent Cross Contamination a) Wash your hands with hot soapy water before starting meal preparation. b) Minimize hand contact by using proper utensils. c) Use separate cutting boards for raw and cooked foods. d) Do not let raw food touch or contact cooked or ready-to-eat foods. e) Do not use the same breading or batter for different foods like chicken and mushrooms. Use tongs or other utensils to bread or batter foods. f) Clean and sanitize all equipment, utensils and surfaces that contact raw foods. g) Keep cloths for wiping counters and preparation areas, in a bleach and water solution (2 tbsp. of bleach to 1 gallon of water). Change the solution often or change cloths after use. Thawing of Potentially Hazardous Foods Three Approved Methods 1. Refrigerator: Allow one day or more for large items such as turkeys or roasts. 2. Cold Running Water: Place food in a watertight bag and submerge in cold running water. The product should thaw within 2 hours. After thawing, clean and sanitize the sink used for thawing. 3. Microwave Oven: Immediately follow with a cooking method 50

18 4. Cooking Cook foods to the recommended internal cooking temperatures to ensure the destruction of pathogenic bacteria and parasites. Recommended Internal Cooking Temperatures For Raw Meats Whole Poultry 82ºC(180ºF) for 15 sec Ground Poultry..74ºC(165ºF) for 15 sec Ground Veal/Beef/Pork 71ºC(160ºF) for 15sec Pork..71ºC(160ºF) for 15 sec Fish 70ºC(158ºF) for 15 sec Care must be taken not to RECONTAMINATE food after cooking a) Microwave Cooking Heat an additional 14ºC (25ºF) above the recommended internal cooking temperatures for conventional cooking. Measure the internal temperature of the food with a metal-stemmed thermometer that has been cleaned and sanitized. Q. Once food is cooked, is it OK to leave it at room temperature? A. 5. Cooling According to the United States Centre for Disease Control, improper cooling is the most common error contributing to foodborne illness. Foods must be cooled to 4ºC (40ºF) or lower, in less than 4 to 6 hours after cooking or hot holding. Frequently check the internal temperature of foods while in the refrigerator to ensure it reaches 4ºC (40ºF). 51

19 Cooling Research If cooked beef stew, that is in a pot 16in (40cm) wide and 18in (46 cm) deep and has an internal temperature of 65C (150F), is placed in a refrigerator, it will take 6 days or 144 hours to cool the beef stew to 4C(40F) Recommended Cooling Procedures 1. Place food containers in an ice water bath for 30 minutes. 2. Divide large quantities of food into smaller containers or shallow pans no more than 10cm (4 inches) deep and place uncovered to cool on the counter for no more than 1 hour. Slice or divide large cuts of meat into smaller pieces to increase the rate of cooling. 3. Place shallow pans on the top shelf of the refrigerator and arrange containers so that air circulation is maximized. 4. Once food has cooled to 4ºC (140ºF), cover the container. 6. Hot and Cold Holding Once food is cooked, if it is not to be served immediately, it must be kept hot or cooled to 4ºC (40ºF) or less, within 4 to 6 hours. Use your probe thermometer to check the internal temperature of the foods. Hot Holding a) Heat foods to 74ºC (165ºF) before putting it into the hot holding unit. b) Hot holding equipment is designed for keeping hot food hot, not heating foods. Never use hot holding equipment to cook or reheat foods. c) Check the internal temperature of the hot food every 2 hours. The temperature of the food must be maintained at 60ºC(140ºF) or above 52

20 Cold Holding a) Maintain temperature of the food at 4ºC (40ºF) or less. b) Keep cold foods in a refrigerated display unit or on ice. If ice is used, it should completely surround the containers. c) Check the food temperature every 2 hours. Holding Foods at Self Service Areas Salad bars, buffets and cafeterias where customers, either help themselves or are served by attendants, often display hazardous foods for long periods of time. a) Check hot and cold food temperatures every 2 hours. b) Protect self-serve food from contamination with sneeze guards, covers or wraps. c) Provide long handled spoons with the handles facing out so that anyone serving food will not touch it. d) Provide a clean plate each time the customer returns for additional helpings e) Discard any product that has been in the Danger Zone for more than 2 hours. 7. Reheating This step applies to leftover foods that have been safely handled, or to foods that have been prepared in advance for future service. Reheat food to an internal temperature of a) Foods reheated in a microwave oven must be heated to at least 88ºC (190ºF). b) Use stove tops, ranges and microwaves for reheating foods. 53

21 c) DO NOT REHEAT FOOD IN A HOT HOLDING UNIT OR A STEAM TABLE. Hot holding units are not designed to reach and maintain the necessary temperature. H.A.C.C.P stands for Hazard Analysis Critical Control Point HACCP is a food safety system that allows you to: a) Identify foods and practices in your food premises that could cause foodborne illness. b) Develop procedures to reduce the risk of food borne illness. c) Develop monitoring procedures. What does HACCP mean? Hazard Analysis: A review of your recipes to determine which food requires a lot of handling and has a high possibility of time and temperature abuse. These are considered potentially hazardous food Critical Control Point (CCP): A point where a hazard exists and a control measure is used to eliminate, prevent or minimize that hazard. Some examples of critical control points: a) Cooking (eliminates) Cooking a chicken to a safe internal temperature eliminates the Salmonella bacteria. b) Cooling (prevents) Once food is cooked, if it is not to be served immediately, rapid cooling prevents the growth of surviving pathogenic bacteria or the out growth of spores that may survive the cooking process. c) Handwashing (minimize) 54

22 Following careful hand washing procedures or using sanitized tongs will minimize contamination. Six Steps to Developing a HACCP System 1. Review Recipes and Assess Their Risk. There are 3 levels of risk in HACCP. LOW, MEDIUM AND HIGH Low Risk Foods are cereals, bread, dry goods. Medium and High Risk Foods are potentially hazardous foods such as poultry and its product, beef, veal, pork, seafood, mixed salads, rice dishes, dairy and cream products. i. Look at each specific recipe and decide if it has potentially hazardous food in it. ii. Set up a flow chart. Break down the recipe into Receiving Storage Preparation Cooking Portioning Serving Use of Leftovers 2. Identify the Critical Control Points (CCPs) Determine which food safety practices must be followed to eliminate, prevent or minimize the risk of foodborne illness. Identify the CCPs such as time and temperature combinations that are required, cooling procedures, equipment sanitation, personal hygiene procedures, holding times and temperatures for hot menuitems 3. Establish Preventive Measures with Critical Limits for each CCPs. 55

23 Write down the correct time and temperature combinations, cooling procedures etc. which were identified in Step 2, that must be met to prevent foodborne illness 4. Establish procedures to monitor the CCPs. Examples of monitoring procedures include: observing what happens to the menu item during the flow of the food. taking food temperatures washing their hands, monitoring food temperatures at hot and cold holding units reheating food properly 5. Establish Corrective Action Plans Develop an action plan that must be used when monitoring results show that critical limits are not being met. Examples include: disposal of food being stored in the Danger Zone alerting the manager if something goes wrong reheating a food item or extending the cooking time. 6. Establish a Record Keeping System This log will include endpoint temperatures that were measured and reached, an inventory of food, and a plan for dating and labelling menu items. Someone should be in charge of keeping and storing records. 56

24 HACCP EXAMPLE FOR CHILI CHILI RECIPE WITH CCPs Ingredients Ground beef (pre-cooked) Chili base Small red beans Dark red kidney beans Vegetables (frozen) Seasoning Water Weights and Measures 5 lb, 13 oz 1 can 1 can 1 can 2 packages 1 packet 1¼ gal Preparing: 1. Drain and rinse dark red and small red kidney beans. Set aside. 2. Pour chili base into stock pot. Add water and seasoning. Stir with wire whisk until all seasoning is dissolved. Cooking: 3. Preheat stove. Begin heating chili mix. 4. Break up any clumps in the frozen vegetables. Add to the chili mix. Stir with long-handled spoon. 5. Add cooked ground beef and stir. CCP: Cook chili until an internal temperature of 160 o F (71 o C) or higher is reached for at least 15 seconds. 57

25 Serving and Holding: 6. Serve immediately or hold chili at 140 o F (60 o C) or higher. CCP: Keeping hot food above 140ºF (60ºC). Do not mix new product with old. Cooling: 8. Cool in shallow pans with a product depth not to exceed 2 inches. CCP: Product temperature must reach 40 o F (4 o C) or lower within 4 hours. Stir frequently. 9. Store at a temperature of 40 o F (4 o C) or lower in a refrigerated unit. Cover. Reheating: CCP: 10. Reheat chili to an internal temperature of 165 o F (74 o C) or higher, for at least 15 seconds. SANITATION INSTRUCTIONS: Measure all temperatures with a cleaned and sanitized thermometer. Wash hands before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse, and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerated storage if preparation is interrupted. 58

26 QUIZ SESSION THREE 1. When a shipment of food arrives, employees should: a) Put everything away and inspect it later. b) Inspect only the potentially hazardous foods. c) Inspect all foods right away before storing them. d) Stack it neatly on the dock and inspect it within 12 hours. 2. Reject any poultry that has: a) A product temperature lower than 40 o F (4 o C). b) Green or purple blotches. c) A USDA stamp. d) Been packed in self-draining crushed ice. 3. In a package of fresh fish, a large solid mass of ice on the fish means it was: a) Properly packed. b) More expensive. c) Raised commercially. d) Thawed and refrozen. 4 Modified atmosphere packaged foods (MAP) are foods that: a) Are always safer than natural ingredients. b) Must be purchased from licensed producers. c) Contain less oxygen than other kinds of food. d) Are cooked by broiling. 5. Under the FIFO method, foods are used: a) in relation to size. b) In the order in which they were received (first in first out). c) By selecting the newest foods first. d) By the cost of the food. 59

27 6. If you have hot food that you want to refrigerate: a) First cool food it in the freezer. b) Put food in the refrigerator to cool. c) Leave food out on the stove overnight. d) Cool food in ice water, place in shallow containers then refrigerate it. 7. If you must prepare 200 hundred ham sandwiches for later service, you should a) Make them all at one time, and then refrigerate them. b) Make them all at one time, then cover and leave them on the counter. c) Make several at a time, then cover and refrigerate them. d) Make several at a time, then cover and leave them on the counter. 8. A hot potentially hazardous food should be held at: a) 21 o C (70 o F) b) 49 o C (120 o F) c) 60 o C (140 o F) d) 74 o C (165 o F) 9. Why do you refrigerate potentially hazardous foods? a) To prevent them from becoming contaminated with bacteria. b) To slow down the reproduction of bacteria that may be in them. c) To destroy any pathogens. d) All of the above. 10. Which one of the following procedures should you do when reheating food? a) Reheat food to at least 74 o C (165 o F) for at least 15 seconds within two hours. b) Reheat food no more than three times. c) Reheat day-old beef soups and stews to 68 o C(155 o F) for at least 15 seconds. d) Reheat casseroles in hot-holding equipment. 60

28 11. The HACCP (Hazard Analysis Critical Control Point) system of self-monitoring is used to analyze the hazards of your food processing or preparation. Which one of the following processes are considered hazardous if not done properly. a) Cooking b) Cooling c) Reheating d) All of the above 12. In a HACCP system, what is the key measure of training success? a) Employee obedience. b) Price per entree. c) Number of employees to number of managers. d) On-the-job performance in food safety. 13. HACCP food safety systems focus on: a) Protecting food at all times during the flow of food. b) Verifying that produce is fresh when delivered. c) Protecting meat from mould. d) Producing food only in large quantities. 14. The critical control points are: a) The specific ways the hazards in your recipe can be eliminated, prevented or reduced. b) The log book in which you keep all your records. c) The length of time you must wash your hands. d) Types of thermometers. QUIZ #3 61

29 GLOSSARY Allergy By-laws Chlorine Clean Contamination Critical Control Points (CCP) Cross-contamination Danger Zone Diarrhea Disease a condition of heightened sensitivity to a substance such as food. laws created by Municipal or Regional governments to deal with important issues that fall under their jurisdiction and are not dealt with at the provincial or federal level. a greenish yellow, poisonous gaseous element used as a disinfectant or sanitizer. Usually used in a liquid form for disinfecting food contact surfaces and the sanitizing sink in 2 and 3 sink dishwashing systems. to remove oil, grease, dirt and debris using soap and water. introduction of micro-organisms or disease agents into food. in a Hazard Analysis Critical Control Point System, the point in a recipe where a hazard exists and a control measure is used to eliminate, prevent or minimize that hazard. the introduction of micro-organisms or disease agents from raw food into safe or ready to eat food making the ready to eat food unsafe. This can happen in 3 ways. Raw food or its juices come in contact with cooked or ready to eat food. Contaminated hands touching food. Using the same equipment or utensils to handle raw and cooked food. the temperature range 4 o C to 60 o C, in which micro-organisms grow and multiply extremely well. a disorder of the intestine marked by abnormally frequent and fluid evacuation of the bowels. a condition of ill health. 77

30 Disinfection Solution Enterotoxin a mixture of a disinfection chemical and water in a certain ratio that will be used to disinfect or sanitize food contact surfaces, equipment and multi-service articles. a toxin with specific action on the intestinal lining. HACCP (Hazard Analysis Critical Control Points) Handwashing Hazardous Food Host Infection Intoxication Iodine Micro-organisms Multi-service Articles Parasites Pathogen Pathogenic Bacteria ph a system used throughout the food industry to enhance food safety. safety. The system looks at hazardous food, identifies the greatest risk factors, makes the necessary changes to reduce or eliminate the risk and monitors the overall food handling. the physical action of removing dirt and micro-organisms from the hands using soap and water, scrubbing for at least 10 seconds, rinsing and drying with paper towels. food that is able to support the growth of pathogenic microorganisms or the production of toxins. any living organism (often human) in which micro-organisms grow and multiply or toxins exert its effect. a condition in which micro-organisms establishes itself and grows and multiplies in the host s body. an adverse reaction by the body to a foreign (toxic) substance, whether the substance was produced within or outside the body. a chemical used as a disinfectant or sanitizer. Very expensive and can stain multi-service articles. invisible living single cells. utensils (forks, knives, spoons) and dishes (plates, bowls, cups) that must be cleaned and sanitized after each use. organisms that causes illness by living and feeding off a host organism. Does not necessarily cause disease. harmful micro-organisms that can cause disease in humans. colourless and odourless bacteria that causes disease in humans. is the measure of the level of acidity or alkalinity of a solution and ranges from 0 to 14. Pathogenic bacteria need a neutral 78

31 environment to survive. High or low ph will not kill pathogenic bacteria but will not allow them to grow. Preparation (of food) Processing (of food) Production (of food) Protein Provincial Legislation Quaternary Ammonium Retailing (of food) Sanitize Service (of food) Source (of a contaminant) Spores Sterilize Viruses Wash In Place the final stage(s) of readying a food to be eaten, whether commercially or in the home; usually done in a kitchen. the treatment of food, usually on a commercial scale, to increase its usefulness, stability or acceptability. the growing, usually under human supervision, of the basic animal or vegetable material of a food. complex organic nitrogenous compounds that are used as a food source by living organisms. Acts and regulations passed by the provincial government. The legislation must be followed throughout the province. a chemical used as a disinfectant or sanitizer. Commonly used in the sanitizing rinse cycle of mechanical dishwashers. the display and sale of food in a store for later consumption off the premises. to kill 999 out of 1000 pathogenic micro-organisms. the final preparation and sale or giving of food for consumption on the premises (in a restaurant or cafeteria) or elsewhere (a take-out); can also include outdoor group feeding at picnics. where micro-organisms originates (human or animal intestines) a resistant body formed by certain micro-organisms when exposed to unfriendly environments. to kill all micro-organisms. micro-organisms that multiply inside living cells and cause illness. a system to clean, rinse and sanitize large equipment that cannot be cleaned in a dishwasher or sink. The equipment must be washed with soap and water and rinsed with clean water. The sanitizing rinse can consist of hot water or steam sprayed on the treated surface to a minimum temperature of 82 o C or a chemical solution sprayed on the treated surface at double the strength used for manual dishwashing. 79

32 Resources: To order Provincial Regulation or Building Code. Contact: Publications Ontario 50 Grosvenor Street Toronto, Ontario M7A 1N To order the Sanitation Code Contact: Canadian Restaurant and Food Services Association 316 Bloor Street West Toronto, Ontario M5S 1W5 1-(416) To order probe thermometers: Contact Thermor Ltd 395 Cochrane Street Markham, Ontario L3R 9R5 1-(905) Food Safety Resources on the Web Canadian Food Inspection Agency Food Safety and Inspection services Food Allergy Network Fight BAC National Restaurant Association Gateway website provides other link 80