Legislation
Foodborne Illness
Safe Food Handling
Personal Hygiene
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

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

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 allergy.

200

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

200

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

200

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

300

3 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

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

300

Use this method to recalibrate a probe thermometer.
What is 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

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

400

Cooked food must be cooled from 20'C to 4'C within the 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

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

500

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