Legislation
Foodborne Illness
Safe Food Handling
SURPRISE
100
The main regulating legislation at the federal level.
What is the Food and Drug Act
100

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

100
3 ways cross contamination can occur.
What is food to food, equipment to food, people to food.
100
These are not destroyed by cooking temperatures.
What is spores.
200
The main regulating legislation at the provincial level.
What is HPPA
200

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

What is an anaphylaxis.

200

The difference between bacterial infection and intoxication and an example of each

Infection - food is contaminated (e.g. salmonella)

Intoxication - bacteria itself produces a toxin (e.g. clostridium botulinum)

200

Bacteria like to grow in these conditions. 

What is neutral to slightly acidic.

300

2 powers of the MOH and Public Health Inspectors

What is power of entry, seizure, destruction, make an order

300
This requires a host to survive and does not grow in food.
What is a parasite.
300
The danger zone is between what in 'C.
What is 4-60'C
300

Use this method to recalibrate a probe thermometer.

What is ice point method.

400

Municipal bylaws for food premises cover these two things.

What is licensing, garbage control, sewage disposal, building standards, zoning

400
This will happen to bacteria when frozen.
What is become dormant.
400
3 ways to safely thaw food.
What is fridge, running cool water, microwave, continuous cooking.
400

Cooked food must be cooled from 20'C to 4'C within what time frame.

What is 4 hours. (from 60'C to 20'C in 2 hours)

500

This is published by the provincial government under the authority of the Health Protection and Promotion Act to support public health units.

What is the Ontario Public Health Standards. (OPHS)

500
This spoils food by slowly eating it.
What is yeast.
500
The temperature requirements for cooking raw ground beef.
What is 71'C (for at least 15 seconds)
500
Food products need to be kept this distance from the floor.
What is 15 cm or 6 inches.
M
e
n
u