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Food Handler

Certification Study Guide

Welcome to the Food Handler Certification Study Guide! Welcome to the Food Handler Certification Study Guide! Welcome to the Food Handler Certification Study Guide! Welcome to the Food Handler Certification Study Guide!

In this guide, you will learn about safe food handling practices and prepare for the Food Handler

Certification Exam. Learning safe food handling practices will help you to protect yourself and

others from becoming sick from food or drink and will give you valuable job skills for the food

service industry. After passing the exam, you will receive a Food Handler Certificate that is valid

for five years.

How to Use this Study Guide We highly recommend that you read all the chapters and answer the study questions at the end of

each chapter to test your knowledge. The answers to the study questions and a list of definitions can

be found at the back of the study guide. Pay special attention to the Chapter Review sections as well

as the information boxes, such as the one at the bottom of this page.

You can choose to prepare for the exam by studying this guide and either taking the Food Handler

Full Day Class offered by the Region of Peel, or studying at home before you take the exam. Both

options are described below.

1. Food Handler Full Day Class In the class, instructors will review the information in the study guide and answer any questions you

have about safe food handling. You will also watch videos and participate in activities. Before you

come to the class, we recommend that you read the study guide and answer the study questions at the

end of each chapter. The certification exam will take place at the end of the class.

2. Home Study This study guide has all the information you need to successfully pass the exam. If you are studying

the guide on your own, you must call the Region of Peel at 905-799-7700 to book an appointment for

the Food Handler Certification Home Study Exam.

The Exam The exam consists of 50 questions with multiple choice answers. To pass the course you will need to

answer at least 35 out of 50 questions correctly (70%).

Take your time learning the information and enjoy!

Remember! If you have any questions regarding the

Food Handler Certificate course or exam,

call the Region of Peel at 905-799-7700 and

speak to a Public Health Inspector.

Table of ContentsTable of ContentsTable of ContentsTable of Contents

Introduction to Foodborne Illness……………………………………………..5

Chapter 1

Public Health Laws and the Food Handler.……..………..........................6

Chapter2

Micro-organisms in Food………………………………………….…………..15

Chapter 3

Food Contamination….…………………………………………………………29

Chapter 4

Understanding Foodborne Illness & Allergies……………………………..42

Chapter 5

Wash, Rinse and Sanitize ……………………………………..……………….56

Chapter 6

Flow of Food……………………………………………………………………...69

Chapter 7

HACCP: A System to Keep Food Safe…………………………………..…….87

Chapter 8

Taking Care of a Food Premises ……….……………………….……………94

Chapter 9

Pest Prevention………………..………………………………….………….…102

Answers to Exercises and Study Questions………………………..……..109

Definitions………………………………………………………………….…...114

Appendices

Appendix A

Where to Find Ontario Laws……………………………………...………....119

Appendix B

Temperature Chart……………………….…………………………..….……120

Appendix C

Common Foodborne Illness Pathogens……………………..…….………121

Appendix D

Correct Handwashing Procedure Poster …………………………………122

Appendix E

Wash, Rinse and Sanitize in a Three-Compartment Sink Poster …..123 Appendix F

Wash, Rinse and Sanitize in a Two-Compartment Sink Poster………124

Appendix G

How to Safely Make a Salad ………………………………..….……..……..125 Appendix H

7 Steps of a HACCP Plan ……………………………………..….…………..126

Did you know…

In 2011, there were over 800 cases of foodborne illness

in the Region of Peel, and many more cases were never

reported. In fact, it is estimated that one in ten people

who live in Peel Region experiences a foodborne

illness every year.

Introduction to Foodborne Illness Introduction to Foodborne Illness Introduction to Foodborne Illness Introduction to Foodborne Illness

Foodborne illness, also known as food poisoning, is what happens when a person becomes

sick after eating food or drinking a beverage that is unsafe. Learning how to safely handle food

is important because your actions can prevent foodborne illness.

Most foodborne illnesses are caused by bacteria that you cannot see, smell, or taste. By

understanding how to prevent bacteria from growing and using safe food handling practices

that are presented in this guide, you can protect your customers and yourself.

People with a foodborne illness can have:

nausea

vomiting

diarrhea

abdominal pain

headache

fever

dehydration

Most people with a foodborne illness get better quickly, but in some cases there can be long-

term problems and even death. Seniors, young children, pregnant women and people with

weak immune systems are most likely to become very sick.

Everyone involved in the food industry has a role to play in making sure the food we eat is

safe. This guide describes your roles and responsibilities as a food handler and all the

information you need to become a safe and certified food handler.

Chapter 1

Public Health Laws and the

Food Handler

Public Health LPublic Health LPublic Health LPublic Health Lawsawsawsaws In Ontario, there are three different types of law that protect our health; Acts, Regulations and

By-laws. These are described below.

1. An Act is a law that describes who is in charge and what their responsibilities are to take

care of the public.

The Health Protection and Promotion Act is a provincial law for Ontario. This Act gives

food premises operators the responsibility to follow the standards in the Food Premises

Regulation. It also gives local health departments and Public Health Inspectors the

responsibility to inspect food premises to make sure the standards are being met. Food

premises are places that serve food to the public including restaurants, food take-outs,

cafeterias, grocery stores, daycares, hospitals, nursing homes, and homes for the elderly.

2. A Regulation is a part of an Act that describes specific standards that need to be

followed.

The Food Premises Regulation (Ontario Reg. 562) is a provincial law under the Health

Protection and Promotion Act. This regulation explains the minimum health standards for all

food premises in Ontario.

An example of one of the Food Premises Regulation standards is that hazardous food in

a refrigerator must be stored at 4°C (40°F) or colder.

Remember!

Food handlers must follow these standards while

Public Health Inspectors make sure the standards are

being met when doing their inspections.

Some pages have been removed from this book preview.

Chapter 2

Micro-organisms in Food

→ Micro means very small

→ Organism means life form

→ Pathogen means harmful

micro-organism

MicroMicroMicroMicro----organisms Cause Foodborne Illnessorganisms Cause Foodborne Illnessorganisms Cause Foodborne Illnessorganisms Cause Foodborne Illness

Foodborne illness is caused by harmful things that get into food (or drink), making it

unsafe. These harmful things are also known as contaminants. This chapter will focus on the

biological (living) contaminants that cause food to become unsafe.

What are micro-organisms?

Micro-organisms are very small living things and can

be safe or harmful for our health.

Safe micro-organisms are an important part of making

food such as yogurt, beer, cheese and bread. These

micro-organisms are safe to eat.

Harmful micro-organisms are called pathogens.

Pathogens are not safe to eat, and can cause

someone to become sick. Some examples of

pathogens include: Salmonella bacteria, Hepatitis A

virus and Giardia parasite.

Where are pathogens found?

Raw food such as meat, poultry and fish

Unclean food preparation equipment such as mixers, slicers, blenders, can openers,

spoons, knives, pots, pans, tables, cutting boards and gloves

People, especially a person’s hands, nose, mouth and bodily wastes (feces and urine)

Insects such as cockroaches and flies

Rodents such as mice and rats

Polluted air, soil and water

FFFFour our our our Types of MiTypes of MiTypes of MiTypes of Microcrocrocro----OrganismsOrganismsOrganismsOrganisms

There are four types of micro-organisms that cause foodborne illness.

1. BacteriaBacteriaBacteriaBacteria

Bacteria cause most foodborne illnesses in Canada. You cannot see, smell or taste

bacteria, which makes it difficult to know whether your food has been contaminated

(made unsafe).

When heated to a temperature of 74°°°°C

(165°F) or hotter, bacteria will die. For more

information on how temperature affects

bacteria, see page 22.

Examples of bacteria that cause foodborne

illness include Salmonella, Campylobacter

and E. coli.

Picture of bacteria

2. VirusesVirusesVirusesViruses

Viruses are the smallest type of microorganism. They can be found in water, ice, raw fish

and raw unwashed fruits and vegetables that have come in contact with animal or

human feces. Viruses are most likely spread by a food handler who is infected with the

virus and/or has poor personal cleanliness.

Examples of viruses that cause foodborne illness include Hepatitis A and Norovirus.

Picture of a virus

Chapter 3

Food Contamination

The Food handler Who Worked While Sick The owner of a small business with 3 different locations ordered

lunch for all of the staff every Saturday. One Sunday, all of his

staff became sick with vomiting and diarrhea. Even though his

staff worked in three different places, they had all eaten food from

the same restaurant. A Public Health Inspector was called to

investigate and found that the staff were all sick with Norovirus

and that a line cook at the restaurant was sick with vomiting and

diarrhea a couple of days earlier. The cook said he felt fine on

Saturday and returned to work. To prevent contaminating food

when sick, the Public Health Inspector informed the staff that they

should stay away from handling food until the symptoms are gone

for at least 24 hours before returning to work.

Food Contamination

Food becomes contaminated when harmful things get in or on it, making it unsafe to eat.

Contamination can happen:

at the farm

when delivering

when storing

when preparing

when cooking

when serving

when food is on display

There are three types of food contamination:

1) Biological Contamination: To review the harmful micro-organisms or pathogens that

can contaminate food, see Chapter 2: Micro-organisms in Food.

2) Chemical Contamination: Chemicals that contaminate food include pesticides,

flavour enhancers such as MSG, cleaning supplies and smoke. Chemicals can come into

contact with food directly, such as chemicals sprayed onto food, or indirectly, such as from

food containers or utensils that were sprayed with cleaning supplies before touching food.

To prevent chemical contamination:

Store food in food grade containers. Do not reuse plastic containers such as

commercial yogurt containers as they are created only for one time use

After opening a metal can of food or drink, store the food or drink in a different

container- the metal can react with the food and air and create harmful chemicals that

can contaminate the food

Use and store all cleaning supplies away from food and food contact surfaces except

for when sanitizing surfaces

3) Physical Object Contamination: Physical objects such as broken glass, hair, gum,

bandages, insects or pieces of equipment can contaminate food.

To prevent physical object contamination:

Inspect food when opening pre-packaged food items

Do not keep glass or other breakable items near food

preparation areas

Do not eat, drink or chew gum while working

If you are wearing a bandage on your hand, make sure

that you wear a clean, disposable glove on that hand to

prevent the bandage from falling into food

Keep your hair from falling into food by using a hairnet,

hair-tie, cap, or chefs hat

Do not prepare food in areas that are under renovation or

construction

How Contamination HappensHow Contamination HappensHow Contamination HappensHow Contamination Happens

Contamination can happen in three different ways:

1. Food to Food Contamination1. Food to Food Contamination1. Food to Food Contamination1. Food to Food Contamination

Food to food contamination happens when one food item spreads contaminants to another

food item. Some examples of this include raw meats or poultry juices dripping on cooked or

ready-to-eat food in the refrigerator, 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 and Freezer:

Keep refrigerator(s) and freezer(s) clean

Cover or wrap all food items separately- especially meats/poultry/seafood

Label and date food

Store raw food (especially raw meats/poultry/seafood) on the lowest shelves

Store cooked food and food that need to be reheated on a middle shelves

Store food that is ready to eat on the highest shelves

Keep all food at least 15 cm (6 inches) off of the floor in walk-in refrigerators/freezers

See poster for preventing food contamination in a refrigerator on page 32

Chapter 4

Understanding

Foodborne Illness & Allergies

Foodborne Illness Foodborne Illness Foodborne Illness Foodborne Illness

Foodborne illness, also known as food poisoning, happens when

a person eats contaminated (unsafe) food or drinks a

contaminated beverage. The contamination can be caused by

bacteria, viruses, parasites, or chemicals.

People can experience different symptoms with foodborne

illnesses. Common symptoms include stomach cramps, fever,

chills, headache, nausea, vomiting or diarrhea. Symptoms can

begin immediately after eating a contaminated food or even a

few weeks after, making it difficult to know what food caused

the illness. Most symptoms begin several hours to several days

after eating the contaminated food.

Most foodborne illnesses are caused by bacteria with symptoms lasting only for a few days.

Speak to a doctor if symptoms are severe or last for a long time.

Anyone Can Get a Foodborne Illness

Health Canada estimates that between 11-13 million

Canadians experience foodborne illness each year. Young

children, elderly people and those who have a weak

immune system (e.g. cancer or diabetes) have a greater risk

of suffering from the most serious side effects of foodborne

illness, which includes organ damage, coma or even death.

Types of Foodborne IllnessTypes of Foodborne IllnessTypes of Foodborne IllnessTypes of Foodborne Illness

There are three types of foodborne illnesses.

1. Foodborne Infection

A foodborne infection happens when a person eats food that is contaminated with harmful

micro-organisms (pathogens).

The most common type of foodborne infection is caused by harmful bacteria which can

come from human and animal waste (urine and feces). If food contaminated with bacteria is

eaten, the number of bacteria grow inside the person’s body and cause symptoms to appear.

The most common symptoms of foodborne infection are stomach cramps, diarrhea and

fever.

The symptoms of foodborne infection can show up as soon as a few hours after eating the

contaminated food and as late as a few weeks after eating the contaminated food. Most

symptoms appear 12 to 36 hours after eating contaminated food.

Salmonella and Campylobacter are examples of bacteria that can get into food and cause

foodborne infection.

1:00 p.m. Friday

11:00 p.m. Saturday

Stomach cramps, diarrhea and fever

Contaminated food eaten

Chapter 5

Wash, Rinse and Sanitize

It is important to clean dishes, utensils, surfaces and equipment to get rid of pathogens that

cause foodborne illness. Cleaning involves 3 important steps:

1.1.1.1. WashingWashingWashingWashing: Washing means removing leftover food, waste and grease using hot

water and soap or dish detergent.

2.2.2.2. RinsingRinsingRinsingRinsing: Rinsing means taking off the soap using clean hot water.

3.3.3.3. SanitizingSanitizingSanitizingSanitizing: Sanitizing means lowering the number of harmful

bacteria and other pathogens to safe levels by using heat or

chemicals.

When to Wash, Rinse and SanitizeWhen to Wash, Rinse and SanitizeWhen to Wash, Rinse and SanitizeWhen to Wash, Rinse and Sanitize

Dishes, utensils, surfaces, and equipment must be washed, rinsed and sanitized after

each use

Example 1- After preparing raw chicken

Example 2-After using a thermometer to measure the internal temperature of a soup

Equipment that is being used for a long time, such as a deli meat slicer in a grocery store,

must be washed, rinsed and sanitized at least once every two hours

Grill surfaces, ovens, griddles and other high heat equipment must be cleaned at least

once a day by making sure there is no food or grease left on the equipment and using the

high heat to sanitize

Two Types of SanitizingTwo Types of SanitizingTwo Types of SanitizingTwo Types of Sanitizing

1. 1. 1. 1. Heat Sanitizing Heat Sanitizing Heat Sanitizing Heat Sanitizing

If you use heat to sanitize dishes, utensils, surfaces or equipment when using a machine

dishwasher, the water must be at least 82°C (180°F) or hotter during the sanitizing cycle and

must be sprayed onto the dishes for at least 10 seconds. In your food premises, a dishwasher

must have a display that shows the water temperature when washing and sanitizing.

If you use heat to sanitize dishes, utensils, surfaces or equipment without a dishwasher, the

temperature of the water must be at least 77°C (171°F) and be in contact with the items for at

least 45 seconds. This is very dangerous and your food premises would need to have special

equipment to heat the water to the correct temperature, as 77°C (171°F) is hotter than what

you can get out of a regular tap.

2.2.2.2. Chemical SaChemical SaChemical SaChemical Sanitizingnitizingnitizingnitizing

By using a solution (mixture) of water and chemicals, you can lower the number of

pathogens on dishes, utensils, surfaces and equipment.

You are allowed to use one of the following three sanitizer

solutions:

Chlorine solution , which is also known as sodium

hypochlorite or bleach, at 100 ppm

Quaternary ammonium solution (quats) at 200 ppm

Iodine solution at 25 ppm

The amount of each type of chemical in a sanitizing

solution is measured in parts per million (ppm). Just as

percent means out of a hundred, parts per million or ppm means out of a

million parts of solution. It is important to mix the correct amount of a chemical and water

when making a sanitizing solution so that it is effective in killing pathogens and will not

damage any equipment.

For example, to make a chlorine solution at 100 ppm, add half a teaspoon of 5.25% chlorine

to every 1 litre of water. 5.25% chlorine means that the chlorine has 5.25% hypochlorite in it.

If you are making your own chlorine solution, look for 5.25% on the label of the bleach

container.

The temperatures for all sanitizing solutions should be 24°C (75°F) or room temperature so

it is best to use room temperature water to make these solutions. Also, all three chemical

sanitizing solutions should be in contact with the dishes, utensils, surfaces or equipment for

at least 45 seconds.

Chapter 6

Flow of Food

Receiving

Defrosting/ Thawing

Storage

Serving

Holding (Hot and Cold)

Cooking/

Reheating

Preparing

Cooling

Flow of FoodFlow of FoodFlow of FoodFlow of Food

The flow of food is a set of steps that food goes through from the time it enters your food

premises until it is served to customers. This chapter will describe each step in the flow of

food and the safe food handling practices you should follow to reduce the risk of foodborne

illness.

Eight Common Steps of the Flow of Food

ReceivingReceivingReceivingReceiving

Safe Food Handling Practices When you get food delivered to your premises, you already check that the correct food item

was delivered and the correct amount was delivered. The following safe food handling

practices will help you also check that you are receiving food safely:

Check the temperature of hazardous food to make sure it is not in the temperature

danger zone between 4°C and 60°C (40°F and 140°F)

Frozen food must be received at an internal temperature of -18°C (0°F) or colder

Food that should be refrigerated must be received at an internal temperature of 4°C

(40°F) or colder.

Take the temperature of food deliveries by:

A. Placing the thermometer between packages of food

if packaging is thin such as plastic bags

B. Placing the thermometer between the folds of a

folded package if packaging is thin

C. Opening the packaging and taking an internal

temperature of the food if the packaging is insulating

such as cardboard

Check that the delivery truck is clean and at the correct

temperature

Check that food such as meats, poultry and eggs come from a

government inspected supplier by looking at stamps or tags

Examples of stamps or tags that show these hazardous foods are from government inspected suppliers

Do you remember

to look at the best before date or

expiry date before using a food or

supplement?

Check the best before dates or expiry dates

Check that all packaging such as bags, plastic wrap, and lids are

unopened and undamaged

Check food for signs of soft spots, slime, mould, damage, dirt,

insects and rodents

Do not accept unsafe food

Keep receipts for one year from the date of purchase at

your food premises

Best Before Dates tell you what date an item will stay its

best until, as long as it is unopened and stored properly.

Food may still be safe to eat after this date but can lose

some of its nutrition (e.g. Vitamin C content), flavour or

its texture.

Food that stays fresh for less than 90 days must have a

best before date on their packaging. Examples of food that

must have best before dates include eggs, yogurt and

milk. Examples of food that does not need a label include

fresh fruit and vegetables.

An Expiry Date is similar to a best before date, except that

it is used for food that has had vitamins or minerals

added to it and does not stay fresh for long. Food should

not be eaten after its expiry date.

What to Look for When Receiving What to Look for When Receiving What to Look for When Receiving What to Look for When Receiving Hazardous Hazardous Hazardous Hazardous Food Food Food Food

Type of Food Good Bad Fresh Meats

(e.g. beef, lamb,

pork)

Firm, moist, and elastic

Do not accept meat that is slimy,

sticky or smelly

Do not accept meat with spots of

brown or green

Fresh Poultry

(e.g. chicken,

turkey, duck,

goose)

Firm

Do not accept poultry if it is green

or purple

Do not accept poultry that has a

bad smell, thick slime or is sticky

Fresh Whole

Fish

Shiny with bright pink or red gills

Firm, smooth flesh

Elastic to touch

A fresh, mild smell

Bright and clear eyes

• Do not accept fish that has a

strong fishy smell

• Do not accept fish with brown,

gray or slimy gills

• Do not accept fish with cloudy or

white eyes

Fresh Fish

Fillets, Shucked

Shellfish and

Other Seafood

Shiny and freshly cut look

Firm and elastic flesh

• Do not accept fish fillets or other

seafood if there is an unusual

colour, dark colour, or drying

around the edges

Shellfish

Closed shells or shells that close

when tapped

• Do not accept shellfish with shells

that are partly open and do not

close when tapped

Milk and Dairy

Products

All milk, and the majority of dairy

products must be pasteurized,

which means heat treated to kill

pathogens

Exception: Cheeses made from

unpasteurized milk that have been

held at 2°C or colder for over 60

days

• Do not accept, use or sell

unpasteurized milk

Eggs and Egg

Products

Grade “A” or Grade “B” quality,

clean, uncracked

Refrigerated at 4°C (40°F) or colder

Grade B eggs can only be used for

baked products

• Do not use Grade “C” eggs and

eggs that are ungraded because

they may not be safe

Mushrooms Refrigerated at 4°C (40°F) or colder

and exposed to the air

• Do not accept slimy mushrooms

Chapter 7

HACCP: A Food Safety System

What is HACCP?What is HACCP?What is HACCP?What is HACCP?

HACCP (pronounced ha-sip) stands for Hazard Analysis Critical Control Point and is a

food safety system. Hazard Analysis simply means knowing what makes food unsafe, such

as harmful bacteria and contamination. Critical Control Points are the safe food handling

practices, outlined in Chapter 6, that help reduce the risk of foodborne illness. With a

HACCP plan, you will learn the specific steps you need to follow to prepare food safely in

your premises.

How HACCP can How HACCP can How HACCP can How HACCP can helphelphelphelp you you you you

By creating a HACCP plan, you can be sure you are doing everything you can to protect

your customers from foodborne illness and protect yourself from:

Expensive lawsuits from customers who become sick

Lost business and lost customers

Charges and fines

How to develop a HACCP PlanHow to develop a HACCP PlanHow to develop a HACCP PlanHow to develop a HACCP Plan Start by selecting a hazardous food item on your menu. Then go through the three basic

parts to creating a HACCP plan:

1. Understand where and how the food item can become unsafe (for more information, see

Chapter 2: Micro-organisms and Chapter 3: Food Contamination).

2. List safe food handling practices, like steps of a recipe, that explain how to handle the

food from the time it enters your premises until it is served ( See Chapter 6: Flow of Food).

Make sure to explain how to prepare the food, who is responsible for each safe food

handling practice, and what equipment is used. Also, make sure the total time any

hazardous food spends in the temperature danger zone, from receiving to service, is less

than two hours.

3. Check that safe food handling practices are being done correctly, making changes to the

list of safe food handling practices if needed. Keeping records and checking them regularly

is a great way to make sure things are always being done correctly. One example of a record

is a temperature log used to write down the internal temperature of food at a buffet every

two hours.

Example of Temperature Log for Buffet Food

Buffet Food Item Time Temperature Staff Member

Hot & Sour Soup 7:00 pm 62°C Jody

Hot & Sour Soup 9:00 pm 61°C Steven

How HACCP Helped Two Restaurant Owners

Sameer and Sonia owned a restaurant that was doing well, but, they wondered if they were

doing everything they could to keep their customers safe.

They decided to create a HACCP plan and chose to focus on the roasted chicken legs

because it was a hazardous food item on their menu that could cause foodborne illness if

not prepared safely.

1.) First, they had the chef write out all the steps for making the chicken, from receiving to

serving. Sameer and Sonia looked at where contamination could happen and when bacteria

could grow throughout the flow of food.

2.) Second, They created a list of steps describing how to make the chicken, using safe food

handling practices to reduce contamination and bacteria (see page 90).

3.) They presented the list of steps to all their staff and

made sure everyone understood how to do each step

correctly. They chose certain employees to be

responsible for each safe food handling practice and

others to make sure that temperature records were

being filled out and showed safe food temperatures.

Since creating a HACCP plan for all of the hazardous

food items on their menu, Sameer and Sonia are

confident that their customers are less likely to get a

foodborne illness from their restaurant.

Chapter 8

Taking Care of a Food Premises

Diary of A Public Health Inspector Dear Diary, Today I visited a restaurant and noticed that it smelled a bit weird. There were many customers and the staff was busy. I went into the basement, where they stored dishes, and found that sewage had flooded the basement floor. My shoes were ruined and would have to be thrown out. As I stood there, looking at my ruined shoes, I saw staff members running into the basement to take cups from boxes that were not wet. I rushed back upstairs to ask them why they were still open. They said it was okay since they were using cups from the dry boxes. I watched staff going downstairs and then coming back up, leaving wet sewage footprints all over the restaurant floor. I had to close the restaurant and tell the customers what had happened. Everyone left angrily, without taking their food or drink. They knew that their health had been put at risk. When I spoke to the manager, she did not understand why the restaurant had to be closed. I asked her to look at the situation from her customer’s point of view. “If you were eating in a restaurant that had sewage all over the floor and near the dishes you were eating from, how would you feel?”

Taking Care ofTaking Care ofTaking Care ofTaking Care of Your Your Your Your Food PrFood PrFood PrFood Premises emises emises emises

Use the following information to keep your food premises in good condition and safe under

the Food Premises Regulation.

Lighting should be bright enough for food

handlers to see and clean all areas. This

includes all cooking, cleaning and serving areas

when the premises is open for business.

Storage space should be large enough

for all food, dishes, and equipment used

in the food premises. Chemicals used for

cleaning should be kept away from food.

Any materials or equipment that is

broken or not used should be removed

from the premises.

Ventilation or exhaust fans must be over cooking equipment

(e.g. stoves, ovens), dishwashers,

and in each washroom to move

heat, steam, condensation, smoke,

and smells to the outside of the

food premises. Examples of

ventilation include exhaust fans,

ducts, canopies, hoods and filters.

Leaving windows and doors open

is not allowed because it also lets pests come into the food premises.

Chapter 9

Pest Prevention

The Cockroach Hide-0ut Derek worked at a restaurant that was kept very clean by all of the staff, but they would sometimes see cockroaches. They cleaned all the floors, surfaces and even the walls, but they still saw cockroaches. There was one spot they did not clean, which was under the stove. It was heavy and almost touching the floor. They thought there was no way for any bugs to live in such a tight space. One day, a Public Health Inspector came into the kitchen, and saw a bit of grease at the bottom edge of the stove. She kicked the stove and out came a wave of cockroaches. All the bugs were living under one stove. The stove gave them a safe home and a source of food. Later that day, the kitchen staff pulled out the stove and cleaned the area carefully. They called their pest control operator to get help and their pest problem went away.

PestsPestsPestsPests

Pests are animals or insects that can spread pathogens to food and food contact surfaces.

They can cause damage to buildings and equipment in a food premises. Many pests only

come out at night and grow in numbers quickly. This means that a small pest problem can

easily turn into a large pest problem. When you have a large pest problem, also known as a

pest infestation, a Public Health Inspector can close your food premises.

The most common pests found in food premises are:

Cockroaches

Flies

Rodents (mice and rats)

CockroachesCockroachesCockroachesCockroaches

The most common cockroaches in Ontario range in size from 1.2 – 1.6 cm, and are able to

survive with very little food or water. Cockroaches live and breed anywhere that is dark,

warm, moist and hard-to-clean. Cockroaches can carry pathogens such as Salmonella

bacteria and can spread them to food or food contact surfaces. If cockroaches are seen in

daylight, it is a sign of a large pest problem.

The German Cockroach is a common

cockroach found in Ontario

Definitions

Anaphylactic Shock A serious form of anaphylaxis that can severely lower blood pressure

and cause fainting, suffocation, coma or death

Anaphylaxis A life threatening allergic reaction

Bacteria Very small living organisms that are found everywhere. Bacteria may

be helpful or harmful. Bacteria are tasteless, odourless and cannot be

seen.

Best Before Date Period of time during which a product stored under proper conditions

will keep its quality and nutritional value

Calibrate A method used to make sure that a thermometer is correctly measuring

temperature

Chemical Intoxication A foodborne illness caused by eating food contaminated with chemicals

such as pesticides or cleaning products

Cleaning Process of physically removing food pieces, waste, grease and dirt by

using hot water and soap

Compliance Inspection An inspection by a Public Health Inspector to make sure that the food

premises is following the Food Premises Regulation.

Commercial Food Grade Containers that have been made for the safe storage of food

Containers

Contamination/ Happens when food becomes unsafe because harmful micro-

Cross-contamination organisms, chemicals or physical objects get into the food.

Contamination of food can happen in three ways: food-to-food,

equipment-to-food, people-to-food

Critical Control Point Safe food handling practices that can reduce or eliminate pathogens or

other contaminants. For example, holding hot food at 60º C (140º F),

holding cold food at 4º C (40º F), and washing hands when needed

Defrost The process of changing a food from the frozen state to a state where

the food is still cold but not frozen solid

Expiry date Similar to a best before date, except it is used on food that have added

vitamins and/or minerals with a short shelf life. Food should not be

Appendix Appendix Appendix Appendix DDDD: : : : Correct Handwashing Procedure PosterCorrect Handwashing Procedure PosterCorrect Handwashing Procedure PosterCorrect Handwashing Procedure Poster

Appendix Appendix Appendix Appendix EEEE: : : : Wash, Rinse and Sanitize in a Wash, Rinse and Sanitize in a Wash, Rinse and Sanitize in a Wash, Rinse and Sanitize in a ThreeThreeThreeThree----

Compartment Sink Poster Compartment Sink Poster Compartment Sink Poster Compartment Sink Poster

Prepared by:

Health Services Department

Environmental Health Division

905-799-7700

www.peelregion.ca

Revised December 2012

Designed to meet the requirements of the Ontario Food Handler Training Protocol

food handler certification - peel region to the food handler certification study guide! welcome to...

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