Food handler certificate ontario

Foodborne Illness

Illness caused by consuming contaminated food.

How to organize a fridge to prevent cross-contamination

Top Shelf: Ready-to-Eat

The top shelf should be reserved for ready-to-eat foods. These are foods that will be served without being cooked first.

Second Shelf: 135°F (57°C)

This category includes foods that will be hot-held that are not included in other categories.

Third Shelf: 145°F (63°C)

Foods that should be cooked to 145°F include whole seafood; whole cuts of beef, pork, veal, lamb; roasts; and eggs that will be served immediately.

Fourth Shelf: 155°F (68°C)

It is important that meat that has been ground, injected, or tenderized be kept on a lower shelf. This category also includes eggs that will be hot held.

Microorganisms

Living organisms, such as bacteria, viruses, and parasites, that can cause foodborne illness.

Time and Temperature Control

Maintaining correct temperatures to prevent the growth of harmful microorganisms in food.

Receiving and Storage

Ensuring food is received from safe sources and stored properly to prevent contamination and spoilage.

Microbiological Contamination

The transfer of harmful microorganisms to food from other sources.

Personal Hygiene

Practices to maintain cleanliness and prevent the spread of pathogens.

Cleaning and Sanitizing

The process of removing dirt and debris, followed by reducing the number of microorganisms to a safe level.

Pest Control

Methods to control and eliminate pests in a food establishment.

Food Safety Management

A systematic approach to identifying, evaluating, and controlling food safety hazards.

Food Premise

A location where food is prepared or sold to the public.

Canadian Food Inspection Agency (CFIA)

Federal agency responsible for inspecting food and enforcing safety standards in Canada.

Health Protection and Promotion Act (HPPA)

Provincial legislation in Ontario that sets out regulations, programs, and protocols for food premises.

Public Health Inspector (PHI)

A certified professional who enforces health regulations and inspects food premises.

Food Premises Regulation (O. Reg. 493/17)

A regulation in Ontario under the HPPA that covers various aspects of food premises operations.

Municipal By-laws

Local laws enacted by municipalities to address specific issues, such as licensing and waste management.

Hazard Analysis Critical Control Point (HACCP)

A systematic approach to identifying, evaluating, and controlling food safety hazards.

Trained food handler

A trained individual present during all operating hours at a food establishment.

Contaminant

A substance or condition that can cause illness or injury if present in food.

Chemical food poisoning

Sickness resulting from the ingestion of food contaminated with harmful chemicals.

Food additives

Substances added to food for a specific technical effect during preparation or storage.

Intentional chemical additives

Additives intentionally included in foods to enhance qualities like color, flavor, or preservation.

Incidental chemical additives

Harmful substances that unintentionally find their way into food, such as pesticides or cleaning agents.

Incubation Period

The time between eating contaminated food and the start of feeling sick.

Physical Hazards

Objects that get into food and can cause injury.

Food Allergy

A reaction to certain foods; symptoms can appear within minutes or hours.

Anaphylaxis

A severe, potentially life-threatening allergic reaction that requires immediate treatment.

Epinephrine Auto-Injector (e.g., EpiPen)

A device used to inject epinephrine in case of a severe allergic reaction.

Cross-Contamination

Unintentional introduction of allergens into foods that are meant to be allergen-free.

Recipe Binder

A record of all ingredients, including prepared foods, used in menu items; should be updated regularly.

Allergy Chart

A chart indicating priority allergens in menu items, with a disclaimer that it doesn't list all ingredients or allergens.

Allergen Contamination

The introduction of allergens into foods that should be free of them.

Pathogens

Microorganisms that cause illness.

Viruses

Very small infectious agents that can only reproduce inside the living cells of other organisms.

Enteric Viruses

Viruses that enter the body through the intestinal tract.

Parasites

Organisms that live on or in a host organism and get their food from or at the expense of its host.

Protozoa

A type of parasite that lives in the digestive tract of people and animals.

Yeast

A microorganism that can spoil food, showing up as bubbles, an alcoholic smell or taste, pink spots, or slime.

Mould

A type of fungus that can spoil food; some varieties produce toxins that can cause illness.

Mycotoxins

Poisonous substances produced by molds that can cause serious illness or infections.

Aflatoxin

A toxin often found in nuts, peanuts, and peanut butter, produced by molds.

Ochratoxin A

A toxin often found in grain, coffee, and wine, produced by molds.

Bacteria

A single-celled organism that can be both helpful and harmful; some types can cause foodborne illnesses.

Pathogenic Bacteria

Bacteria that cause disease.

Campylobacter

A type of bacteria commonly found in poultry and meat that can cause foodborne illness.

Listeria

A type of bacteria found in soil that can contaminate dairy products, vegetables, and fish and meat products.

E. coli

A type of bacteria that lives in the intestines of animals and can contaminate meat and water.

Clostridium perfringens

A type of bacteria that can be found in high protein or starch-like foods and is often a problem in improperly handled leftovers.

Salmonella

A type of bacteria commonly found in raw poultry, meats, unpasteurized milk, and raw eggs.

Infection

A type of foodborne illness caused by eating food contaminated with living pathogenic bacteria.

Toxins

Poisonous waste products produced by bacteria that can cause foodborne illness.

Foodborne Intoxication

A foodborne illness caused by toxins produced by bacteria.

Clostridium botulinum (C. botulinum)

A type of bacteria that produces a toxin causing botulism.

Spores

The resting stage of live bacteria that can resist extreme conditions and grow into active bacteria when conditions are favorable.

Botulism

Poisoning caused by eating food containing a toxin made by a spore-forming bacterium, leading to symptoms like nausea, vomiting, and potentially death.

Samonellosis (Salmonella)

An illness caused by Salmonella bacteria, with symptoms including fever, abdominal pain, and diarrhea.

Staphylococcal intoxication (Staphylococcus aureus)

An intoxication caused by Staphylococcus aureus bacteria, with symptoms including severe nausea and vomiting.

Trichinosis (Trichinella spiralis)

An illness caused by Trichinella spiralis, typically from undercooked pork, with symptoms including vomiting, nausea, and muscle stiffness.

Hepatitis A virus

A viral infection causing fever, malaise, nausea, abdominal pain, and jaundice, often transmitted through contaminated food or water.

Haemorrhagic colitis (E. coli)

An illness caused by E. coli, leading to abdominal cramps and bloody diarrhea, sometimes fatal.

Carriers

People or things that carry microorganisms and transfer them to food.

Immunocompromised

Individuals with compromised immune systems, making them more susceptible to foodborne illnesses.

Infectious Dose

The quantity of a pathogen required to cause illness.

Danger Zone

The range of temperatures in which bacteria multiply rapidly.

Aerobic Bacteria

Bacteria that thrive in environments with oxygen.

Anaerobic Bacteria

Bacteria that thrive in environments without oxygen.

pH

A measure of the acidity or alkalinity of a substance.

Potentially Hazardous Foods

Foods that support the rapid growth of bacteria due to their high protein and moisture content.

Thermometer Recalibration

The process of checking and adjusting a thermometer to ensure accurate readings.

Probe thermometer

A tool used in food service with a metal rod to measure internal food temperatures.

Ice point method

A method to check thermometer accuracy using a mix of crushed ice and water.

Recalibration

Adjusting a thermometer to ensure it gives accurate readings.

Holding

Maintaining food at a safe temperature after cooking and before serving.

Hot holding

Keeping cooked food at or above 60°C (140°F) to prevent bacterial growth.

Cold holding

Keeping food at or below 4°C (40°F) to inhibit bacterial growth.

Refrigeration

Cooling food to a temperature that inhibits the growth of pathogens.

Thawing

The process of safely defrosting food.

Condiment fridge

A type of refrigerator used to prepare food items with compartments for ingredients.

Temperature Danger Zone

The range of temperatures where bacteria grow rapidly, typically between 4°C (40°F) and 60°C (140°F).

Shallow Pans

Transferring hot food to shallow containers to facilitate faster cooling in refrigeration.

Ice Water Bath

A method to quickly cool food by placing a container in a sink filled with ice water.

Cooling Time for Prepared Foods

Cooling food from 20°C (68°F) to 4°C (40°F) within four hours to prevent bacterial growth.

Reheating Food

Bringing hazardous foods to their minimum cooking temperature for at least 15 seconds within two hours.

Potable Water

Water that is safe for drinking and food preparation.

Thawed and Refrozen Food

Rejecting food products that show signs of thawing and refreezing, such as large ice crystals or discoloration.

Government Inspected Products

Meat, poultry, and fish that have been inspected by a government agency, ensuring they meet safety standards.

Grade C Eggs

Eggs that have cracks, feathers, or feces, indicating a higher risk of Salmonella contamination.

Pasteurized Milk

Milk and dairy products that have been heated to kill harmful bacteria.

Modified Atmosphere Packaging (MAP)

Packaging that reduces or replaces oxygen with other gases to inhibit bacterial growth and extend shelf life.

Canned Food Rejection Criteria

Reject canned goods that show signs of damage, such as swelling, flaws, rust, dents, or leaks, to prevent potential health risks.

Fresh Produce Inspection

Inspect fruits and vegetables for signs of decay, mold, or pests, and ensure they are stored properly to prevent contamination.

Dry Goods

Foods with a low moisture content, such as grains, nuts, and cereals, that should be received in intact, dry packaging.

Physical Contaminant Removal

Remove staples, nails, or other fasteners from packages to prevent them from becoming physical hazards in food.

Invoice Verification

Verify the received items against the invoice to ensure accuracy and prevent discrepancies.

Temperature Control

Move refrigerated and frozen items to cold storage promptly to maintain their temperature and prevent spoilage.

Record Keeping

Keep records of all purchases for up to a year to ensure traceability and compliance.

Inspected Sources

Obtain food from sources that have been inspected by government authorities to ensure safety and quality.

Rejection Documentation

Document the details of any rejected shipments, including the date, food item, and reason for rejection, in a delivery log.

Proper Food Storage

Store all food items on shelves, at least six inches off the floor, to facilitate cleaning and prevent contamination.

Food Grade Containers

Use durable, easy-to-clean containers specifically designed for food storage to maintain food safety.