Sanitation and Pest Control
John is sick with the stomach flu and has been vomiting. This is the length of time he needs to stay home.
24 hours after symptoms resolve
Legislation at the provincial level that gives the local Public Health unit the authority to inspect, seize property and close premises where health hazards may exist
Health Protection and Promotion Act (HPPA)
Role of the NM related to quality management.
Assess compliance and measure quality. Implement changes if necessary.
The process of adjusting and verifying the accuracy of a thermometer.
Calibration
This is a program that is designed to keep pests from getting into your food premises and get rids of those already there
IPM (Integrated Pest Management)
When gloves should be used.
If there is a cut or infection on hand or if part of the organizations policy.
Two types of chemical hazards.
Intentional - e.g. additive
Incidental - e.g. chemical
2 examples of tools to measure quality.
Client satisfaction survey, plate waste studies, test trays etc.
Neutral to slightly acidic, moisture, protein rich, time, temperature, oxygen
The two options for sanitizing are to use
Chemical sanitizer or very hot water (minimum 77C)
Three ways cross contamination can occur.
Food to food, person to food, and equipment to food.
An example of a requirement in the Food Premise Regulations
-temp for mechanical dishwashing
-food handlers on site
-type of flooring
-requirements for handwashing sinks
-holding temperatures
Role and example of Standard Operating Procedures (SOP)
Part of a quality control initiative to outline procedures to be followed to ensure consistency in operations. Many SOPs relate to food safety - e.g. personal hygiene, food preparation
Two roles of public health inspectors.
Educate and enforce