Legislation Foodborne Illness Safe Food Handling Personal Hygiene SURPRISE

100

What is the Food and Drug Act
The main regulating legislation at the federal level.

100

1 physical hazard, 1 chemical hazard, and 1 biological hazard.

100

What is food to food, equipment to food, people to food.
3 ways cross contamination can occur.

100

What is 15-20 seconds.
The time required to lather well when washing hands.

100

What is spores.
These are not destroyed by cooking temperatures.

200

What is HPPA
The main regulating legislation at the provincial level.

200

What is an allergy.
This can start within minutes of contact with food to which a person is allergic and must be treated immediately.

200

What is food, acidity, time, temperature, oxygen, moisture
FATTOM stands for this.

200

What is using tongs or something else to act as a barrier especially when dealing with ready to eat foods.
This is a description of the no touch technique.

200

What is neutral to slightly acidic.
Bacteria like to grow in these conditions. (think of the A in fattom)

300

What is power of entry, seizure, destruction, make an order
3 powers of the MOH and Public Health Inspectors

300

What is a parasite.
This requires a host to survive and does not grow in food.

300

What is 4-60'C
The danger zone is between what in 'C.

300

What is when a cut or infection is present.
In this case you must wear gloves.

300

What is point method.
Use this method to recalibrate a probe thermometer.

400

What is licensing, garbage control, sewage disposal, building standards, zoning
Municipal bylaws for food premises cover these two things.

400

What is become dormant.
This will happen to bacteria when frozen.

400

What is fridge, running cool water, microwave, continuous cooking.
3 ways to safely thaw food.

400

What is 24 hours.
The length of time you need to stay home once symptoms of an illness are gone.

400

What is 4 hours. (from 60'C to 20'C in 2 hours)
Cooked food must be cooled from 20'C to 4'C within the time frame.

500

What is the Ontario Public Health Standards. (OPHS)
This is published by the provincial government under the authority of the Health Protection and Promotion Act to support public health units.

500

What is yeast.
This spoils food by slowly eating it.

500

What is 71'C (for at least 15 seconds)
The temperature requirements for cooking raw ground beef.

500

What is after bathroom, sneezing, changing tasks, working with raw food, touching nose etc...
Washing hands is important after these 5 situations.

500

What is 15 cm or 6 inches.
Food products need to be kept this distance from the floor.

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