FOOD SAFETY

PUBLIC HEALTH AND ONTARIO REGULATIONS

FOOD ESTABLISHMENTS ARE GOVERNED BY ONTARIO FOOD PREMISES REGULATIONS

THE PUBLIC HEALTH INSPECTOR IS RESPONSIBLE FOR ENFORCING THE FOOD PREMISES REGULATIONS

REVIEW QUESTIONS

WHAT LEGISLATION ARE FOOD ESTABLISHMENTS GOVERNED BY??

WHAT IS THE ROLE OF THE PUBLIC HEALTH INSPECTOR??

MICRO ORGANISMS

RESIDENT BACTERIA - NORMAL FLORA OF BACTERIA - NOT HARMFUL

TRANSIENT - BACTERIA THAT WE ADD TO AND TRANSFER TO FOOD - THIS BACTERIA IS HARMFUL

HARMFUL MICRO-ORGANISMS

PATHOGENIC / DISEASE PRODUCING

FEED ON HAZARDOUS FOODS AND MULTIPLY QUICKLY

COLOURLESS/ODOURLESS/ TASTELESS

HANDS

* HANDS ARE RESPONSIBLE FOR FOR SPREADING THE GREATEST AMOUNT OF BACTERIA* EXAMPLE - CAMPYLOBACTER -LEADING CAUSE OF ILLNESS IN NORTH AMERICA

OBVIOUS SPOILAGESOME MICRO-ORGANISMS CAN CAUSE FOOD TO SPOIL

A CHANGE IN COLOUR, TEXTURE, ODOUR

BLUE MOLD ON CHEESE / SLIMY, SHINY APPEARANCE ON COLD CUTS

TYPES OF MICR0-ORGANISMS

BACTERIA

PATHOGENIC BACTERIA

CAUSE MOST OF FOOD BORNE ILLNESS

LIVE AND GROW IN POTENTIALLY HAZARDOUS FOODS

VIRUSES

ONLY GROW IN LIVING CELLS

ARE SPREAD TO FOOD BY PEOPLE WHO ARE INFECTED WITH THE VIRUS

FOUND IN FAECES AND URINE

SPREAD TO READY TO EAT FOODS

TYPES OF VIRUSESHEPATITIS A

NORWALK VIRUS

PARASITES

REQUIRE A HOST TO SURVIVE

A LIVING PERSON / PLANT / ANIMAL

UNTREATED WATER SUPPLIES- CRYPTOSPORIDIUM & CYCLOSPORA

RECREATIONAL WATER - GIARDIA LAMBLIA

MOULD

FOOD SPOILAGE THAT CAN BE SEN

FREEZING PREVENTS THE GROWTH OF MOULD

SOME MOULDS PRODUCE POISONS CALLED MYCOTOXINS THAT CAN COUSE ILLNESS, INFECTIONS, AND ALLERGIC REACTIONS

SCRAPING THE MOULD OFF FOOD IN NOT THE SOLUTION

CHEESEMOULD ON HARD CHEESE MAY BE CUT AWAY

OTHER FOOD WITH MOULD SHOULD BE

THROWN AWAY

YEASTS

REQUIRE SUGAR AND MOISTURE TO SURVIVE

SPOIL PRODUCTS BY SLOWLY EATING THE FOOD

CONTAMINATION CAN APPEAR AS BUBBLES, AN ALCOHOL SMELL

SOME YEASTS ARE HELPFUL, SUCH AS IN BREAD

POTENTIALLY HAZARDOUS FOOD

HIGH IN PROTEIN

HIGH IN MOISTURE

NEUTRAL pH (not too acid or alkaline)

IN FAVOURABLE CONDITIONS BACTERIA CAN DOUBLE IN 10 - 20 MINUTES

SIX CONDITIONS FOR GROWTH

Food

Acidity level

Time FAT TOM

Temperature

Oxygen

Moisture

FOOD (HIGH PROTEIN)

MEAT, POULTRY,FISH,SHELLFISH, EGGS

PROCESSED MEATS

COOKED CEREALS AND GRAINS

CUSTARDS, PUDDINGS, AND WHIPPED CREAM

MILK AND MILK PRODUCTS, SOFT CHEESES

FOOD pH LEVELS

below 7.0 is acidic

7.0 is Neutral

above 7.0 is alkaline

hazardous pH 4.6 - 7.0

TEMPERATURE

THE DANGER ZONE

4 - 60 DEGREES CELSIUS

KEEP FOOD OUT OF THE DANGER ZONE

FOODBORNE ILLNESS

FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES

IE. SALMONELLA, HEPATITIS, E.COLI

FOODBORNE INTOXICATION -(BACTERIAL)

CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA

IE. STAPHYLOCOCCUS AUREUS