Food Handlers Certification

What do you do if someone is having an Anaphylactic shock to something?

Give them their Epipen

T or F: A Public Health Inspector requires a warrant to enter any place of business to carry out inspections, during normal working hours.

False

T or F: The responsibility for handling food safely belongs to the Public Health Inspector.

False

You can tell that food is contaminated with a micro-organism by look, taste or smell.

False

Canadian Food Inspection Agency

Federal

Food and Drugs Act

Federal

Do parasites grow in food?

No

What can food be contaminated by?

Chemical contamination, Physical contamination, Allergens, Microbiological contamination

What are the 6 types of micro organisms

yeasts, mould, parasites, protozoa, viruses and bacteria

What does mold need to reproduce?

Moisture

Bacteria are a single celled organism that double in number every [blank] to [blank] minutes when the conditions for growth are ideal

15 to 20

one example of Physical Contamination and how to prevent it

Dirt, hair, broken glass, nails, staples, bits of metal or any other object that accidentally gets into food - Put and maintain protective shields or covers on lights over food storage and preparation areas - Wear hats or hairnets when preparing food - Remove staples, nails and other objects from boxes and crates - Do not use glasses to scoop ice. Use only commercial, food-grade plastic or metal scoops with handles - Do not chill glasses or any food items in ice that will be used in drinks - Do not store toothpicks or non-edible garnishes on shelves above food storage or preparation areas

Poor butchering of animal may lead to this intestinal bacteria being spread throughout the meat?

E. Coli

Bits of metal that accidentally gets into food is an example of what type of contaminant?

Physical

Health Protection and Promotion Act

Provincial

Ontario Food Premises Regulation 562

Provincial

Are viruses contagious?

Yes

What is the definition of Pathogen

a bacterium, virus, or other microorganism that can cause disease.`

What is the bacteria commonly found in raw eggs

salmonella

Additives Monosodium

used to boost flavour

Additives Sulphites

used to maintain color and give a longer shelf life

Additives Tartazine

used to provide colouring

How does yeast spoil food?

By slowly eating it

What bacteria could your pet be responsible for carrying in?

Campylobacteria

Cleaning solution is spilled on a c ounter and not wiped off, food is then prepared on that counter. This is an example of what type of contamination?

Chemical

Causes of food borne illness?

Chemical Contamination Physical Contamination Allergens Microbiological Contamination

To prevent customers from having an allergic reaction, restaurants should:

- Create an allergy policy - Prevent allergen cross-contamination

What are the symptoms of an Allergic Reaction?

- Digestive symptoms like vomiting, diarrhea, nausea and swelling - Respiratory symptoms like coughing, sneezing, tightness in the chest, trouble breathing due to swelling of the throat and tongue, or a runny or stuffy nose and/or - Skin reactions like eczema or hives

People can get parasites from

1. contaminated water or food 2. eating undercooked meat 3. Cross contamination

What are the 6 factors that affect bacterial growth

1. Time 2. Moisture 3. Tempurature 4 . pH levels 5. Protein 6. Presence or lack of oxygen

To prevent customers from having an allergic reaction, restaurants should

1. Update recipe binder 2. Avoid cross contamination

List 3 examples of how allergen contamination could occur

1. Using equipment that has not been fully cleaned and santitized 2. Contaminating (adulteration) of food, whether on purpose or by accident 3. Touching different types of food without handwashing in between

Insecticides, rodenticides or cleaning chemicals accidentally getting into food is an example of a

Adulteration

one example of Chemical Contamination and how to prevent it

Adulteration - Never store chemicals with food - Never leave chemical products or cleaning cloths used with chemicals on food preparation surfaces - Properly label with the product name and contents

Making sure the ingredients on your menu are accurate can prevent a

Allergic reaction

The responsibility for safe food belongs to:

Everyone in the food premises

All micro-organisms are harmful.

False

Food borne illness can be an

Infection, intoxication, or toxin - mediated infection

What is one of the major problems that can happen if a restaurant is closed due to Food Inspection violation?

It can draw a lot of negative media attention

Not washing dirt off your food may cause you to get

Listena

one example of Allergen Contamination and how to prevent it

Milk, Soy, Eggs, Wheat, Peanuts, Additives (sulphites), Sesame seeds, Seafood (fish, crustaceans, shellfish), Tree nuts (almonds, Brazil nuts, cashews, hazelnuts or filberts, macadamia nuts, pecans, pine nuts, pistachios, walnuts)

Garbage Control By-law

Municipal

Licensing By-laws

Municipal

What piece of Ontario legislation sets out specific standards for safe food in food premises?

Ontario Food Premises Regulation 562

What are 3 common symptoms of food borne illness?

Symptoms usually happen fast, from 20 minutes to a few hours after eating the contaminated food. They usually start suddenly with the most common symptoms being nausea, vomiting, abdominal or stomach pain and diarrhea.

Introduction

The goal of any food premise is to produce the safest food possible and they do this by training everyone to meet safety requirements around the areas of personal hygiene, avoiding contamination and keeping foods at safe temperatures

How does the kitchen layout help prevent cross contamination?

The kitchen layout helps prevent contamination by storing different foods seperatly

Why might the risk assessment want to know about the primary population being served?

They would want to know so that incase it were elderly or children, how many are getting sick

Bacteria do not grow well in acidic conditions

True

Tor F: Public Health Inspectors enforce the Ontario Food Premises Regulation 562 by conducting routine inspections of all food premises.

True

What are 3 factors that affect how long it takes for symptoms to begin?

What type of illness, immune system strength, age

The best way to control the spread of parasites is to

cook food thoroughly

Some molds make toxins called [blank] that can cause illness

mycotoxins