Food Safety

1

100

Complete "Food safety is the responsibility of ______who come into contact with food. 

all

200

What is culture?

• Community

•  Understanding

•  Leadership

•  Training

•  Uncompromising

•  Reassurance & Respect

•  Example

300

Food supply is governed by ________ agencies,         departments and their partners

federal

400

When can Inspections occur?

•Can be at any reasonable time

•Are not scheduled

•Food can be sent for tests or destroyed if unsafe

•Can lead to court orders, fines and even permanent closures.

500

List 3 examples of Chemical Contamination

•Pesticides

•Food additives

•Preservatives

•Cleaning supplies

•Toxic metals that leach through old cookware and equipment

2

100

There is a direct link between

Employee Behaviours and Company Goals

200

Employees and management work together with shared purpose of:

•Goals

•Tasks

•Responsibilities

300

Food Handler Legislation is a _________ responsibility

Provincial

400

List 3 things we should do During the Inspection?

•Co-operate

•Be positive, professional and honest

•Ask questions for clarification

•Provide records or food samples

•Relay all information to your manager

500

List 3 examples of Physical Contamination

• Dirt

• Broken glass

• Crockery

• Other objects – that accidentally get into the food (hair, nails, staples, jewelry)

3

100

According to Frank Yiannas "Food Safety Culture" =

Behaviour

200

Culture development is a “top down” process:

Owner/Operator VISION - Management Team - Employees

300

_________may have their own requirements for food operators if no provincial legislation exists

Municipal

400

List 3 things we should do to handle Customer Complaints.

•Inform manager immediately.

•Take down information.

•Take all complaints seriously.

•Involve the Public Health Inspector.

500

List 2 examples of Biological Contamination

•Contamination by microorganisms (pathogens) that can cause foodborne illness

•Can affect large numbers of people

•Caused by microorganisms such as:

¨ Bacteria       ¨ Parasites/Protozoa

¨ Viruses    ¨ Fungi

4

100

List 2 Food safety strategies.

•Protect the public 

•Build a loyal clientele

•Develop employee trust, loyalty and  buy-in

200

How can trust be broken easily? 

•Say one thing; do another

•Talk but don’t listen

•Lie, cover up, falsify

300

Public Health Inspectors (also called Environmental Health Officers) are an important partner for____________________

foodservice and food retail providers

400

Name the Types of Food Contamination

1. Chemical Contamination

2. Physical Contamination

3. Biological Contamination

500

How to avoid Chemical Contamination? 

•Proper  storage and labeling

•Use cleaning products safely

•Use safe food containers for acidic foods

5

100

How can we do our part?

•Work together

•Monitor all points in the “Flow of Food”

•Think beyond temperatures and procedures

200

What are the three levels of government in Canada?

- Federal

- Provincial/ Territorial

- Municipal

300

What are Your Health Inspectors responsible for?

•Responsible for enforcing Public Health laws

•Inspects food premises to ensure compliance with the regulation and food areas meet standards

•Provides advice on proper food safety practices

400

1. What is a foodborne illness?

It is an Illness caused by eating contaminated food. 

500

How to avoid Physical Contamination?

•Keep jewelry at home

•Note any deterioration in equipment, walls, etc.

•Cautiously open packages

•Wear hair nets