Foodborne Illness
This happens when someone gets sick from eating food that contains harmful bacteria, viruses, or toxins.
What is Food Poisoning
The minimum safe cooking temperature for poultry, according to Ontario food safety guidelines, is this many degrees Celsius.
What is 74°C?
You should always do this before preparing food to prevent spreading germs.
What is washing your hands?
Perishable foods should always be stored at or below this temperature in a refrigerator.
What is 4°C?
In Ontario, food service workers must follow this set of regulations to ensure food safety in restaurants and food businesses.
What is the Ontario Public Health Regulation?
Symptoms of foodborne illness can include nausea, vomiting, diarrhea, and this common symptom that makes you feel hot.
What is a fever?
To prevent cross-contamination, you should always use separate ones for raw meat and ready-to-eat foods.
What are cutting boards?
This kitchen cloth or tool can spread bacteria if not washed regularly.
What is a dishcloth or sponge?
If a can is dented, bulging, or rusted, you should not eat the food inside because it could be unsafe.
What is botulism?
This certification is required for at least one person per shift in a food service establishment to ensure proper food safety practices.
What is a Food Handler Certification?
Foodborne illnesses are often caused by eating food that has been contaminated due to poor hygiene, unsafe handling, or this.
What is improper cooking or storage?
The recommended amount of time you should wash your hands with soap and warm water to remove bacteria.
What is at least 20 seconds?
You should clean and sanitize this area of your kitchen after preparing raw meat to avoid contamination. (2 areas)
What is the countertop and cutting board?
Leftovers should be eaten, refrigerated, or frozen within this many hours after cooking to prevent bacteria growth.
What is two hours?
If a food business fails to meet health standards, they may receive this type of warning or enforcement action from a health inspector.
What is a fine or closure order?
Bacteria grow quickly in food that is left at unsafe temperatures, especially between these two temperature points known as the "danger zone."
What is 4°C and 60°C?
This is the term for keeping raw meats on the bottom shelf of the fridge to prevent juices from dripping onto other foods.
What is proper food storage placement?
After handling raw meat, you should wash your hands before touching other foods to prevent this from happening.
What is cross-contamination?
This method is best for safely thawing frozen meat.
What is thawing in the refrigerator (or under cold running water)?
Ontario’s public health inspectors conduct these to ensure restaurants and food establishments follow food safety rules.
What are health inspections?
Some groups, including young children, pregnant women, and older adults, are more at risk of getting seriously sick from unsafe food because of this reason.
What is a weaker immune system?
This safe food handling practice involves quickly cooling cooked foods and reheating them to the correct temperature before serving.
What is the two-stage cooling and reheating method?
Food handlers must not prepare food if they have symptoms of this illness, which includes vomiting and diarrhea.
What is norovirus infection?
Dry goods like flour and rice should be stored in this type of container to keep them safe from pests.
What is an airtight container?
Restaurants in Ontario must be careful when preparing food for people with allergies to prevent this from happening.
What is an allergic reaction?