Part 1 - 4 Flashcards

Question

The Levels of Government Regulation

Answer 1

Government Regulation of the Food Industry: Almost every aspect of a food operation is regulated by federal, provincial or territorial and municipal agencies. These agencies have adopted standards that ensure consumers receive safe, wholesome and quality food. The regulations involve several levels of government. Federal Governance: This is the highest level of government in Canada. The Minister of Health is responsible for maintaining and improving the health of Canadians. The Minister’s portfolio is comprised of Health Canada, Public Health Agency of Canada and the Canadian Food Inspection Agency. The health and safety of Canadians and the food supply is governed by many departments and agencies, including their partners: Public Health Agency of Canada Health Canada Canadian Food Inspection Agency Agriculture and Agri-Food Canada Fisheries and Oceans Canada Industry Canada The Public Health Agency of Canada: acts as the first point of contact for the federal government with respect to human health impacts of foodborne outbreaks. This agency’s role includes promoting health through prevention and control of chronic diseases and injuries and the prevention and control of infectious diseases. Health Canada: sets food safety standards and policies. It makes health risk assessment decisions regarding foods on the market. It communicates to the public on food safety issues. The Canadian Food Inspection Agency (CFIA): was created in 1997. It is mandated to safeguard Canada’s food supply and the plants and animals upon which safe and high-quality food depend. Led by a president who reports to the Minister of Agriculture and Agri-Food, the CFIA enforces all federal laws and regulations dealing with food: It ensures industry compliance with food safety regulations through inspection/compliance verification of food producers. It investigates food responsible for foodborne illness outbreaks with food safety partners. It initiates food recalls (with industry). With the increased globalization of food sourcing and food import/export, the CFIA plays a key role by inspecting imported foods and ingredients. Canada’s food laws were modernized in an effort to promote food safety and harmonize them with U.S. laws. In 2012, the Safe Food for Canadians Act (SFCA) consolidated several food statutes, including: the Meat Inspection Act, the Fish Inspection Act, the Canada Agricultural Products Act (CAPA), and the food-related provisions of the Consumer Packaging and Labelling Act (CPLA). Regulations are beginning to be brought into force to modernize food safety and inspection practices.

Answer 2

In the event of an outbreak there is close collaboration between local, provincial and federal agencies as needed, utilizing the resources necessary to resolve the outbreak.

Answer 3

FEDERAL ACTS ENFORCED BY THE CFIA (Effective January 15, 2019): Food and Drugs Act (as it relates to food) Safe Food for Canadians Act

Answer 4

Working through the Canadian Food Inspection System Implementation Group (CFISIG), government and industry developed a model to regulate the practices of foodservice and food retail operators. This model is called the Food Retail and Food Services Regulation (FRFSR). They also developed an accompanying Food Retail and Food Services Code. These two documents provide a harmonized set of food safety standards and operational guidelines which are recognized by government, the food industry, and consumers. The Code (FRFSC): consists of requirements for safeguarding public health and assuring food safety. It provides practical, user-friendly interpretations of the Regulations. It should be used in conjunction with provincial/territorial regulations. The FRFSC: includes general information and guidelines to assist operators in the foodservice and food retail industries in the operation of their food premises. It also establishes universal learning outcomes that will help standardize foodhandler educational courses and evaluation criteria. In 2007 the CFISIG was regrouped under the Federal/Provincial/Territorial Food Safety Committee (FPTFSC) in order to maximize efficiencies. The FRFSC is updated when new science or concerns arise. It was updated in 2004 and again in 2016.

Answer 5

Did you know? Public Health Inspectors may also be involved in the approval of plans for new facilities or renovations to existing food retail and foodservice operations. All provinces and territories have their own regulations for food premises. These are usually included in legislation called an “act”. Regulations are developed to define intentions of the acts and contain minimum standards that must be followed by businesses and individuals in that area. Legislation passed by the province or territory gives local health departments power to enforce their provincial/territorial acts and food regulations. Municipal or regional governments may also create by-laws to deal with important issues that fall under their jurisdiction.

Answer 6

Provincial/territorial and local agencies have the most influence on the daily operation of foodservice and food retail operations. These organizations provide interpretation and enforcement of the health regulations. By conducting food premises inspections, they determine if your food establishment is in compliance with those regulations. Agencies have the authority to test food for safety and have it destroyed, if necessary. In addition, they may suspend your operating license.

Answer 7

By-laws are created by municipal or regional governments to deal with important issues that fall under their jurisdiction. These issues encompass such things as: smoking in restaurants, garbage storage and pick-up and mandatory recycling programs. Some municipalities, therefore, have food safety requirements that are different from provincial/territorial requirements. Provincial and Local Health Units are the government departments that enforce health regulations. They inspect food operations to make sure they are following regulations properly.

Answer 8

When considering building or renovating a foodservice or food retail establishment, operators are usually required to submit a copy of the plans to the local regulatory authority for approval. In some jurisdictions you may not be allowed to open or obtain an operating license prior to the approval of the health authority. Other regulatory agencies may also be involved to ensure compliance with the fire code, plumbing code and building code.

Answer 9

For special reasons, a regulatory agency may allow a restaurant to vary from the local food legislation. Variances are changes or suspensions of the rules for a specific procedure or part of the restaurant. Agencies grant variances only when they are certain that the restaurant's practices are based on scientific principles and will not lead to a health hazard. A restaurant must follow the procedures set up by the local agency and make a written application for each variance. If a variance is granted, the restaurant must comply with the new standards. Record-keeping must be revised and documentation regarding the effectiveness and safety of the new procedures kept. If a HACCP system is required, records should include: CCPs, monitoring, corrective actions, and verification that the system is working

Answer 10

Foodservice and retail operators have the responsibility to know what legislation covers their province/territory and municipality and must comply with it. This can be easily achieved if they: Contact provincial/territorial agencies Contact their local health unit or health authority Have a plan to meet or exceed the regulations established This will help ensure the food you serve is safe!

Answer 11

A public health inspector (PHI) or environmental health officer (EHO) is trained to evaluate and monitor health and safety hazards, and to develop strategies that control risk. They inspect restaurants, grocery stores, seniors homes, day care centres, institutions, hotels, public sanitary facilities, recreational facilities, personal services settings, onsite sewage disposal systems, drinking water systems, and other environmental health influences to minimize or eliminate risks to the public: Sanitation Pollution control The handling and storage of hazardous substances Workplace safety

Answer 12

Periodic inspections of foodservice establishments are conducted to ensure they are in compliance with the regulations. These inspections determine if you and your employees are preparing and serving food safely and in a sanitary environment. The number of inspections conducted is based on risk assessments conducted by local regulatory agencies. The level of risk is based on the type of food prepared, if the food is prepared for people at high risk, the volume of food prepared, and the food safety history of the establishment. Complaints about an operation can also increase the number of inspections.

Answer 13

food from approved sources food storage food handling potentially hazardous food maintenance personnel cleaning and sanitizing pest control

Answer 14

Public Health Inspectors can conduct an inspection at any reasonable time during your operating hours and do not need to inform you that they are coming. You should ask your Public Health Inspector for identification. Find out why the inspector is visiting. Is it a regular inspection or one in response to a complaint? Remember, the Public Health Inspector is working with you to ensure the food being served is safe for all consumers. Be positive and professional with your Public Health Inspector. Ask questions as you walk with them through the inspection so that there is mutual understanding of the observations.

Answer 15

Remember, Public Health inspectors are there to help. They are a great resource. Do not hesitate to ask them for suggestions on how to correct deviations or problems. After an inspection, discuss any areas of non-compliance and ask for recommendations so you can correct the problems. You will be required to sign the report to acknowledge that you received it. After an inspection: - study the inspection report - ask for recommendations to correct problems and write the suggestions given - correct each problem before the deadline and determine why it happened - share the result with employees and congratulate them on a job well done

Answer 16

Every person operating a commercial food establishment must ensure that all food handlers have the necessary knowledge and skills to handle food safely and protect it from contamination. Many jurisdictions across Canada require operators of commercial food establishments schedule at least one supervisor or food handler with a government approved food safety training certificate.

Answer 17

Paula, the certified Public Health Inspector from Kitchener's public health department, announced that she was there to inspect Gerry's restaurant, the Greek Palace. Gerry greeted Paula and they walked into the kitchen together. Their first stop was the food handlers’ hand washing sink where they washed their hands; setting a good example for Gerry’s staff. Gerry explained that the cook was preparing Chicken Souvlaki. Paula asked for Gerry’s HACCP-based flowchart for the Chicken Souvlaki. While Gerry checked the temperature of the chicken to ensure it reached the critical limit (CL) of 74⁰C (165⁰F) for at least 15 seconds, Paula noted times and temperatures and plotted them on a time/temperature graph. Paula also filled in a product flow chart, noting the chicken was from an approved source, the delivery date and the amount of time before the frozen chicken was put into the freezer, thawing procedures, preparation time and the CCPs for the dish which included cooking and hot holding. Gerry told Paula what corrective actions his employees were trained to carry out if CL were not fulfilled. Next Paula checked the concentration of the sanitizing solution in the three-compartment sink that Gerry’s dishwasher used for manually cleaning, rinsing and sanitizing equipment. Paula watched Gerry’s staff for about 15 minutes, asking the cook, salad prep and dishwasher questions. Following the inspection, Gerry and Paula discussed the report. Gerry compared his product flowchart for the Chicken Souvlaki with the one that Paula completed and made minor changes. Gerry and Paula chatted about a local Hepatitis A outbreak that affected one of Gerry’s competitors. Paula emphasized the importance of food handler hygiene, handwashing and a staff illness policy. Did Gerry correctly handle the inspection? What does Gerry need to do following this inspection?

Answer 18

- check souvlaki is a potentially hazardous food - gerry has a good system in place - if corrective action occur frequently, he may need to retrain some of his employees to follow procedures - gerry cooperated with Paula and took advantage of her expertise - self insepections are a good way to check if correct practices are being used An inspection serves as a test of how well a food safety system is working. In this case, Gerry has thought about and implemented a good system. Gerry knows about the risks that are associated with his dishes, he stays on top of changing ingredients and this is reflected in his documentation. Gerry knew that the chicken souvlaki was a dish that contained potentially hazardous food. He had designed a flowchart, setting up CCPs and corrective actions. He co-operated with Paula throughout the inspection and encouraged a dialogue with her about how to improve his systems. Gerry took advantage of having a food safety expert in his restaurant by asking her how to avoid what happened to his competitor. Gerry should continue to conduct his own self-inspections and monitor his procedures to test how well his system is working. It’s important that the correct practices are being carried out all the time, not just when the inspector is present. If corrective actions occur frequently, he may need to retrain some of his employees to follow the procedures. Gerry may also want to bring Paula in to talk with his staff about why following safe food handling and preparation steps are important.

Answer 19

Almost every aspect of a foodservice and food retail operation is regulated by federal, provincial/territorial or municipal (local) agencies. Each province/territory has a set of food safety regulations that operators must follow Regions/municipalities may also have a set of by-laws. It is important to know which legislation applies to your establishment. Establishments must follow standard food safety practices critical to the safety and quality of the food being served. The Food Retail and Food Services Regulation and Food Retail and Food Services Code consists of model requirements for safeguarding public health and assuring food safety. The manager/operator has to be aware of and follow the local standards. An inspection system lets the establishment know how well it is following good food-handling practices. Establishments should maintain high standards for sanitation and food safety and should use the health department inspections as a supplement to their self-inspections. Obtain a copy of the legislation that has authority in your area and make sure your establishment meets and goes beyond their requirements.

Answer 20

1.) Public Health Inspectors: Conduct inspections for the local health unit 2.) If a restaurant does not meet the deadline for correcting violations: A restaurant may be fined or closed 3.) Which one of the following must obey food safety laws? Food processors Convenience store managers Hot dog stands 4.) On-site visits by the local Public Health Inspector to check if a restaurant's food handling practices meet the local legislature are called: Operational inspections 5.) During the inspection you should: Answer questions and provide the requested records 6.) What are some of the common areas inspected? Pest-control Personnel Food handling 7.) The frequency of inspections of a food establishment is based on: The type of food prepared Who the food is prepared for The volume of food prepared 8.) When the Public Health Inspector arrives for an inspection: Walk with him or her during the inspection

Answer 21

Chapter 2: Canada's food safety system is internationally recognized as one of the safest in the world. Our status as a leader in producing, serving and selling safe quality food is secure as long as we all commit to applying sound principles of food safety.

Answer 22

Foodborne illness has long been a challenge for all levels of the food industry. Foodborne illness is caused by diseases that are carried or transmitted to people by food. Food is contaminated if it contains: Bacteria Viruses Parasites/Protozoa Fungi Toxins Salmonella and E. coli are two of the best known types of bacteria. An outbreak of foodborne illness is defined as “an incident in which two or more people experience the same illness after eating the same food”.

Answer 23

As a manager/operator/store owner, you are faced with the challenge of preventing outbreaks caused by various factors such as: The types of customers you are serving The number and types of foods at risk Shortage of employees trained in food safety and high employee turnover Multiple chances for food to become contaminated throughout the flow of food (the path that foods follow from receiving through storing, preparing, cooking, holding, serving, cooling and reheating) Foodservice and food retail leaders are ultimately responsible for making sure that the food they offer is safe. A good food safety system and strong training program are vital.

Answer 24

The type of customer you are serving needs to be taken into consideration. Children, elderly people, pregnant women and people with weakened immune systems are all at the highest risk for foodborne illness. These high risk populations are less able to fight off disease and, therefore, are more susceptible to illness. Infants and young children: - Have not built up their immune systems to fight off illness. - Also, because of their small body size, children can become dehydrated. Pregnant women: - Are carrying an unborn child and are at risk of premature delivery, infection of the newborn, even stillbirth or miscarrying if they become ill. Elderly people: - Their immune systems have become weakened as they age and are therefore more susceptible. People taking certain medications: - People taking medications such as antibiotics and immunosuppressants are at a higher risk for foodborne illness. People with weakened immune systems: - People that are seriously ill from illnesses or major surgery can be at higher risk.

Answer 25

Chemicals, foreign objects, bacteria, viruses, parasites and other microorganisms are all called hazards or contaminants.

Answer 26

Contamination refers to the unintended presence of harmful substances or microorganisms in food. These substances can be natural to food, as in the case of allergens, however most contamination occurs when substances or microorganisms accidentally get into food.

Answer 27

Direct transmission of foodborne disease occurs when microorganisms transfer directly from the source to the food. Touching, coughing, or sneezing onto the food are common ways food becomes contaminated. Indirect transmission of foodborne disease occurs when microorganisms travel or “hitchhike” from one surface to another. This is called “cross-contamination”.

Answer 28

Chemical Contamination: Toxic substances that may occur naturally. Examples include: pesticides, food additives and preservatives, cleaning supplies and toxic metals that leach through worn cookware and equipment. Lubricants used on equipment, personal care products and paints or petroleum products can also contaminate food. Physical Contamination: Foreign matter that gets into food. Examples include: Environmental: Wood, dirt, twigs, insects, bits of metal, glass, and any object that gets into food. People: Hair, fingernails, earrings, or jewelry from body piercings, and bandages. Food Source: Bones, scales, feathers. Biological Contamination: Living organisms that can multiply and grow. The four categories of biological hazards are 1. bacteria, 2. viruses, 3. parasites 4. and fungi. Bacteria are the greatest threat to food safety; and are naturally found in the environment, including soil, produce and livestock.

Answer 29

Food contact surfaces include any equipment or utensil surface which normally comes in contact with food or which may drain, drip, or splash in food or on surfaces normally in contact with food. Cutting boards, knives and splash areas are examples of food contact surfaces.

Answer 30

Disease can also be spread by cross-contamination. Cross-contamination happens when safe food comes in contact with contaminated food, contaminated food handler or contaminated equipment. Cross-contamination can occur at any step during the flow of food and is especially dangerous with ready-to-eat foods and/or foods that have already been cooked since they will not be processed further. Safety Tip: Cross-contamination with allergens can occur through equipment (utensils, food contact surfaces that come in contact with food). People: Hands that touch raw food then cooked food. Example: A food handler prepares raw hamburgers, then slices a bun with unwashed hands. Equipment: A safe food comes into contact with a piece of contaminated equipment. Example: Cleaning cloths or work surfaces that touch raw food that are not cleaned and sanitized, and then come into contact with ready-to-eat food. Food: A safe food comes into contact with a contaminated food. Examples: Meat juices that drip onto lettuce. Contaminated water is used for washing food or food contact surfaces.

Answer 31

Biological hazards: - trichinella spiralis - hepatitis A - mould - samlonella

Answer 32

Prevent food from becoming contaminated by following these food safety controls. Pesticides: Keep food covered. Wash produce before preparation (produce is often sprayed with pesticides which can be harmful if consumed). Clean and sanitize all equipment and utensils that may have come in contact with any pesticides. Only allow trained professionals to apply pesticides. Store pesticides in their original containers and store away from food contact surfaces. Toxic Metals and Plastics Chemical contamination can occur during cooking or storage when certain metals touch high-acid foods. Potentially toxic metals include lead, copper, brass, zinc coating, antimony and cadmium. Some foods involved in metal poisoning are sauerkraut, tomatoes, fruit gelatins, lemonade and fruit punches. The following are food safety controls: Use only food-grade containers and equipment. Use metal and plastic containers only for their intended use. Do not use enamelware as it can chip and expose the underlying metal. Do not use galvanized (zinc-coated) containers to store juice, lemonade, tea or salad dressings. Do not allow carbonated water in soft-drink mix systems to flow back into copper water intake lines. The carbonation may leach the copper into the water used to mix drinks (See Plumbing in Chapter 12 for ways to avoid backflow). Do not use galvanized (zinc-coated) containers for preparing or storing juices, lemonade, tea or salad dressing. Do not use lead or lead-based products, including lead-glazed ceramics, in food preparation areas. Chemicals Used in Food Environments Detergents, polishes, caustics, cleaning and drying agents, and other similar products are poisonous to humans. Keep them away from food. The following are food safety controls: Follow label directions for storing and using chemicals. Use automatic dispensers to measure chemicals. Store chemicals in their original containers. Keep them in dry, locked cabinets or areas away from food, food contact surfaces and other chemicals that may react with them. If chemicals are transferred to different, smaller containers or spray bottles, each new container must be properly stored and labeled with the contents and hazards. According to Workplace Hazardous Material Information System (WHMIS), all gloves, funnels, measuring cups and other supplies used to transfer chemicals must also be labeled and stored properly. Never use food containers to store chemicals or chemical containers to store food. Empty chemical containers must be disposed of as the manufacturer directs. Food handlers who use chemicals must wash and dry their hands before returning to food preparation duties. Food handlers who must take medication should never do so in a food preparation or foodservice area.

Answer 33

Prevent chemical contamination: pesticides - wash produce before preparation - pesticides must only be applied by pest control operators and stored safely away from food and food contact surface - clean and sanitize all equipment and utensils that may have some in contact with pesticides

Answer 34

Prevent chemical contamination: toxic metals - use only food-grade containers and equipment - do not use enamelware as it can chip and expose the underlying metal - do not use galvanized (zinc coated) containers to store juice, lemonade, tea, or salad dressings

Answer 35

Physical contamination results when foreign objects are accidentally introduced to foods. If the contaminated food is consumed, serious injury may result. The following are food safety controls to prevent physical contamination: PEOPLE: Always keep long hair tied back and wear hair nets to prevent hair from falling into food. Never wear false nails when preparing or serving food. EQUIPMENT: 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 for drinks. Do not store toothpicks or non-edible garnishes on shelves above food storage or preparation areas. Place and maintain protective shields on lights over food storage and preparation areas. Clean can openers before and after each use and replace or rotate blade as often as necessary. Watch for small shavings of paper or metal which may fall into food. FOOD: Remove staples, nails and similar objects from boxes and crates when food is received so these materials do not later fall into the food. When boning fresh fish or poultry make sure that you thoroughly check the product for scales or small or broken bones that may have been missed.

Answer 36

Biological hazards are naturally found in the environment, including soil, produce, livestock and humans. The best way to prevent biological contamination is to: Prevent microorganisms from getting into food. Delay the growth of microorganisms with time and temperature controls. Prepare food safely. Kill microorganisms (proper cooking and sanitation). Handle dishes carefully when serving. Practice good personal hygiene.

Answer 37

While any food can become contaminated, foods most likely to be contaminated are potentially hazardous foods and ready-to-eat foods. They are a risk for contamination due to methods used to produce and process them, and have been associated with foodborne illness outbreaks. Potentially hazardous food or “high risk food” is defined as any perishable food capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. They are usually moist, high-protein, and low in acid.

Answer 38

Non-hazardous or “low risk food” is food that does not support the growth of pathogenic organisms or the production of the toxins of such organisms. They do not pose a significant health hazard by themselves. These products include the following: Shelf stable foods (ie: do not need refrigeration). Crackers Dry Cereals Foods in unopened cans

Answer 39

Ready-to-eat foods are foods that do not require any further preparation before being consumed, except perhaps washing, thawing or moderate reheating. Ready-to-eat foods may be high risk or low risk.

Answer 40

There is a distinct difference between clean and sanitary. Clean means free of visible soil, food residue and other foreign material, while sanitary means free of harmful levels of contamination. It is important that food handlers understand the difference. A washed glass may look clean but can still carry harmful bacteria and chemicals. Sanitizing is best defined as the use of heat or chemicals to destroy 99.99% of the disease causing microorganisms on a food contact surface.

Answer 41

The following list outlines the most common factors that cause foodborne outbreaks. They can be divided into three categories: time and temperature abuse, poor personal hygiene, and cross-contamination. Here are a few examples: Examples of Time and Temperature Abuse include: Improperly cooked food. Food not properly cooled. Food not reheated properly. Preparing food a day or more in advance of being served. Allowing foods to stay too long at temperatures favourable to bacterial growth (e.g., thawing food on the counter, room temperature holding). Examples of Poor Personal Hygiene include: Infected employees who practice poor personal hygiene at home and work. Employees that work when they are sick with a communicable disease. Employees that do not properly wash their hands after handling raw food and then handle cooked or ready-to-eat food. Examples of Cross-contamination include: Adding raw, contaminated ingredients to ready-to-eat food. Cooked food comes into contact with raw food by improperly cleaned and sanitized equipment or by employees who mishandle food. Contaminated water is used for washing food or food contact surfaces.

Answer 42

Foodborne illness is a major concern to the food industry however, a well designed food safety program protects your customers, employees and your reputation. Remember: Protect food throughout the flow of food. High-risk populations such as children, pregnant women, elderly and sick people are more susceptible to foodborne illness than others. Potentially hazardous foods and ready-to-eat foods are considered high risk items. Identify potentially hazardous foods and take great care to avoid contamination. Biological, chemical and physical hazards, allergens and cross-contamination all pose a threat to the health of consumers. A food contact surface can look clean but not be sanitized, leading to foodborne illness. Exercise extreme caution when handling food so that foreign objects (like dirt, hair, staples, metal fragments) are not accidentally introduced into food. Establishing a well designed food safety system can help protect your customers by preventing outbreaks of foodborne illness and help the premises avoid the potentially high cost associated with them.

Answer 43

1.) From receiving to storing, preparing, cooking, holding, serving, cooling and reheating is called the: Flow of food 2.) Cross-contamination is the: Transfer of harmful substances or microorganisms to food from food or from a non-food contact surface, such as equipment, utensils, or hands 3.) People who are very young, or are already weak or ill, are seriously threatened by foodborne illness because they: Cannot fight off the disease very well 4.) The factors most often linked to unsafe food are: Time and temperature abuse Cross-contamination Poor personal hygiene 5.) Contamination refers to the: Unintended presence of harmful substances or microorganisms in food 6.) Sanitary can be defined as: Free of harmful levels of contamination 7.) Foodborne illnesses are diseases that are: Carried or transmitted to people by food 8.) Dirt, broken glass and staples from packaging are classified as: Physical hazards

Answer 44

Chapter 3: Microbiology will focus on biological hazards (which include bacteria, viruses, parasites and fungi). This chapter also provides information on seafood and shellfish toxins and plant toxins.

Answer 45

Biological hazards are living organisms that can grow and cause disease. While not all microorganisms cause disease, some do. These are called “pathogens” and can be caused by disease causing microorganisms, certain plants, and fish that carry toxins (poisons). Foodborne microorganisms pose a threat to food safety because they are so tiny that they can only be seen by a microscope. Biological hazards affect a great number of people if present in food. Sources of biological hazards include bacteria, viruses, insects, plants, birds, animals, fish and humans. Once in food, some of these hazards may be very hard to kill or control because some are able to survive freezing and high cooking temperatures.

Answer 46

The four groups of pathogenic microorganisms that can contaminate food are: 1. bacteria, 2. viruses, 3. parasites, 4. and fungi. Toxins from seafood, shellfish and plants are caused by bacteria that produce harmful toxins as they multiply, die and break down; they are also pathogenic.

Answer 47

Disease-causing microorganisms need a source (a host, carrier, or vehicle) to survive and reproduce. A host: is a person, animal or plant on which another organism lives and feeds. A carrier: is someone who does not show any noticeable signs of being sick but carries microorganisms that can be transferred to food or other people which can cause a foodborne illness. A vehicle: is an item (wind, water, human hands or dirty utensils) that carries disease-causing microorganisms.

Answer 48

Norovirus, Clostridium perfringens, Campylobacter and Salmonella are the leading pathogens which account for approximately 90% of the pathogen-specific illnesses acquired by Canadians. (Source: Health Canada)

Answer 49

Bacteria are a great concern to the food industry, due to the large number of varieties and their ability to survive and grow outside as well as inside the human body. Bacteria cause a large number of foodborne illnesses. It is important to understand bacteria so that you can prevent them from making food unsafe. Bacteria are living single-celled organisms. They are so small that they can hitch a ride on everything from dust particles in the air to insects, plants, animals and people. Bacteria survive on skin and clothes, as well as in human hair, scabs, scars, the mouth, nose, throat and intestines. For these reasons, they can spread very quickly throughout a foodservice or food retail operation. Some bacteria are beneficial (such as found in yogurt), some cause food spoilage, and some are inactive.

Answer 50

When a bacteria causes disease it can be pathogenic or toxigenic. Pathogenic bacteria can cause illness and sometimes death in humans. They feed on potentially hazardous foods and can multiply very quickly under favourable circumstances. A disease-causing microorganism is often referred to as a pathogen. Toxigenic bacteria produce harmful toxins as they multiply, die and break down. They are also pathogenic. Food can look safe but may be contaminated. Bacteria and the toxins they produce do not have an odour or taste to help you detect them. You cannot tell if they are in food. This is why it is so important to keep them out of food and keep them from multiplying.

Answer 51

Bacteria can exist in two different forms: the vegetative state and the spore state. VEGETATIVE STATE Bacteria normally exist as vegetative cells, which can grow and reproduce. When in this state, the bacteria can survive low temperatures, even freezing, but can be killed by high temperature. These cells reproduce by dividing in two. Then, each of those cells divides into two more cells, and so on. As a result, bacteria can multiply very quickly. This rapid rate of reproduction increases the risk of foodborne illness. SPORE STATE Some kinds of bacteria can change into a different form called spores. In this state, they have very thick walls that protect them from an inhospitable environment. This means that spores survive cooking or freezing temperatures, high acidity, high salt conditions and some sanitizing mixtures. Spores do not grow or reproduce but they can become vegetative again within minutes when living conditions (nutrients, moisture, neutral pH) improve. The bacteria can once again grow and reproduce. Since spores are difficult to destroy, it is important to cook, cool, and reheat food properly.

Answer 52

While in the vegetative state bacteria cells reproduce by dividing in two. Then each of those cells divides into two more cells, and so on. When conditions of survival are ideal, bacteria will divide approximately every twenty minutes. Bacteria can multiply very quickly, which increases the risk of foodborne illness.

Answer 53

Bacteria can live in similar environmental conditions as humans. Generally, bacteria live well in potentially hazardous foods because these foods are often warm, moist, carbohydrate or protein-rich, and neutral or low in acid. These favourable conditions can be remembered by the acronym FAT-TOM. As FAT-TOM shows, several common conditions support bacterial growth. These conditions can occur at any point in the flow of food. That is, whenever food is received, stored, thawed, prepared, cooked, held, served, cooled or reheated. To control contamination, set up barriers that will reduce the conditions of FAT-TOM, such as raising or lowering the temperature of food to keep it out of the danger zone or pre-chilling recipe ingredients. The goal is to lower the risk that a single food-handling error will let bacteria grow enough to cause an illness.

Answer 54

Most bacteria need nutrient-rich foods like carbohydrates and proteins to survive and grow. Bacteria grow more easily and quickly on moist food such as meats, poultry, cooked rice and vegetables. Foods may be received already contaminated and are at risk for contamination in the flow of food.

Answer 55

Bacteria do not survive and grow in food that is very acid or alkaline. Acidity and alkalinity are measured on a scale called the pH scale that goes from 0 (very acid) to 14.0 (very alkaline or basic). A solution with a pH (acid-alkaline measurement) of 7.0 is neutral. Most potentially hazardous foods have a pH level between 4.6 and 7.5. Therefore, high acid foods such as citrus fruit, rarely allow the growth of harmful bacteria. The addition of acid ingredients such as vinegar and lemon juice can lower the pH to safe levels. Pathogens grow rapidly over a pH of 4.5.

Answer 56

Foodborne microorganisms take time to grow to levels high enough to make someone ill. At room temperature, bacteria can double in number every 10 to 20 minutes. Time must also be used as a control for growth especially for foods such as special sauces that cannot be kept above 60⁰C (140⁰F). To use time as a control, you must mark food with the time/date it will be cooked, served, sold or discarded.

Answer 57

The longer that food is in the Temperature Danger Zone, the more bacteria will grow. The goal is to lower the risk that a single food-handling error will let bacteria grow enough to cause an illness. Develop written procedures and keep them in your foodservice or food retail operation. Make them available to your employees and your Public Health Inspector.

Answer 58

The Temperature Danger Zone for potentially hazardous foods is 4⁰C to 60⁰C (40⁰F to 140⁰F). Foodborne microorganisms grow best in the Temperature Danger Zone therefore you need to keep potentially hazardous foods out of the Temperature Danger Zone to minimize the growth of microorganisms. Exposing bacteria to temperatures outside the Temperature Danger Zone doesn’t always kill them. Refrigeration for example, is not total protection against bacterial growth as it may only slow it down. Freezing and cooking temperatures will not kill some spores and toxins.

Answer 59

Out of all the conditions required for bacteria to grow, time and temperature are the easiest to manipulate. Managers should make sure that employees are well trained to understand the importance of time and temperature. Time can be used as a control by: Receiving/storing food quickly Minimizing time food spends in the Temperature Danger Zone Labelling food with time to cook, serve or discard Discarding food that has been held at room temperature for more than 2 hours Discarding food that is past the used by or best-before date Temperature control can prevent or at least limit bacterial growth by: Keeping foods out of the Temperature Danger Zone Storing food at proper temperatures Pre-chilling cold recipe ingredients Cooking food to minimum safe internal temperatures Holding food at proper temperatures. Discard prepared food that has been held at room temperature for more than 2 hours Cooling and reheating food quickly and to the correct temperature

Answer 60

Foods are most at risk during preparation and service. As foods are received, thawed, cooked, held, served, cooled and reheated, they may pass through the Temperature Danger Zone several times. Keep in mind that although temperature abuse may be only for a short period of time at each stage, the total accumulated time may be enough to cause foodborne illness. Food must not spend more than a maximum total of four hours in the Temperature Danger Zone throughout the process of preparing the food. All food handlers must understand this important principle and keep in mind that the four hours are shared with other employees throughout the flow of food. Some jurisdictions enforce a more stringent requirement, insisting food must not spend more than a maximum of two hours (Ontario) in the Temperature Danger Zone. Please check with your local health unit.

Answer 61

Microorganisms have different oxygen needs for growth: Aerobic bacteria need oxygen to grow Anaerobic bacteria grow only when oxygen is absent (Example: Clostridium botulinum) Most microorganisms that cause foodborne illness can grow with or without oxygen (Facultative)

Answer 62

The amount of available water in food is called the water activity (aw). Most potentially hazardous foods have a high "water activity" level, meaning that moisture is more available to bacteria. Available water is measured on a scale ranging from 0 to 1.0. Food with an aw level of 0.85 or lower is not considered potentially hazardous. Most potentially hazardous food have aw values of 0.97-0.99, which is ideal for bacterial growth. Water activity can be reduced to safer levels by freezing, dehydrating (removing the water), or adding sugar or salt. Dry foods such as beans and rice become potentially hazardous when water is added. Almost all the foods we serve are moist and therefore must be handled carefully to prevent bacterial growth.

Answer 63

FOODBORNE INFECTION is an illness that is the direct result of consuming food containing harmful living microorganisms. Symptoms usually do not appear right away. As the bacteria is acting on the body, the illness is slower and a fever is a distinctive symptom. Diseases such as Salmonellosis, Shigellosis, and Listeriosis are foodborne infections. FOODBORNE INTOXICATION is a disease that results from consuming food containing toxins. The toxin may have been produced by harmful bacteria found on the food. Symptoms usually appear within a few hours. Moulds, certain plants and some seafood (e.g., poisonous mushrooms, puffer fish) also produce toxins. TOXIN-MEDIATED INFECTION is a disease that results when a person eats food containing harmful microorganisms which then grow inside the body and form toxins. This differs from foodborne intoxication where toxins are produced on the food prior to eating. Examples of Toxin-mediated infections are Bacillus cereus Gastroenteritis, Clostridium perfringens Gastroenteritis and E. coli 0157:H7 Enteritis.

Answer 64

The 3 bacterial illnesses cause the majority of foodborne illnesses annually in Canada are: 1. Clostridium Perfringens Gastroenteritis 2. Campylobacteriosis 3. Salmonellosis

Answer 65

Clostridium perfringens gastroenteritis (177,000 illnesses per year) is a toxin-mediated infection with mild symptoms including abdominal pain, diarrhea, and dehydration. The source of Clostridium perfringens is the intestinal tract of humans and animals as well as in soil. Implicated foods are cooked meat and fish products, poultry, gravy, and beans that have been cooled slowly. The duration of illness is usually 24 hours but may last 1 to 2 weeks. Prevention includes using careful time and temperature controls when cooling large volumes and reheating products to 74⁰C (165⁰F) for at least 15 seconds within two hours. DID YOU KNOW? A catering kitchen prepared a meal that created illnesses for the client as well as the prep kitchen. The common food was found to be Turkey a la King. Laboratory analysis found the turkey dish to be heavily contaminated with Clostridium perfringens bacteria. The cooling process was to blame; the volume cooked filled a large, deep container that was placed in a refrigerator while hot and tightly covered in foil.

Answer 66

Campylobacteriosis (145,000 illnesses per year) is an infection with symptoms of diarrhea (watery or bloody), fever, nausea, abdominal pain, headache, and muscle pain. The source of Campylobacter jejuni is domestic and wild animals (intestinal tract). High risk foods are unpasteurized milk and dairy products, poultry, pork, beef, lamb, and non-chlorinated water. To help prevent Campylobacteriosis, thoroughly cook food to minimum safe internal temperatures, and avoid cross-contamination. DID YOU KNOW? In 2000, 116 confirmed cases of Campylobacter were associated with the E.coli O157:H7 outbreak in Walkerton, ON. Household and community settings typically have the largest number of reported Campylobacter outbreaks.

Answer 67

Salmonellosis (88,000 illnesses per year) is a bacterial infection with abdominal pain, headache, nausea, vomiting, fever, and diarrhea. The source of Salmonella is in the intestinal tract of animals, birds and humans. Implicated foods are poultry, meat, fish, shrimp, sliced melons and tomatoes, shell eggs, egg custard and sauces, other protein food, and milk. Raw or undercooked eggs and raw fruits and vegetables are also likely sources. Prevention includes cooking poultry and meats to acceptable temperatures, avoiding cross contamination when handling raw animal proteins, and ensuring good handwashing practices to prevent fecal contamination. DID YOU KNOW? In Alberta (2012) a Salmonella outbreak was attributed to a lunch truck that was using contaminated eggs from an illegal supplier. The pooled eggs were in a bucket that had not been cleaned in several weeks. A total of 91 cases of Salmonella were confirmed. 6 of 14 employees were found positive for Salmonella. The caterer was prosecuted and the illegal egg supplier was jailed for 14 days.

Answer 68

Bacillus cereus is a spore forming bacteria of concern because two different toxins are involved: Emetic (vomiting) which is an Intoxication Diarrheal which is a Toxin-mediated Infection The emetic form creates heat-resistant toxins while the diarrheal form has toxins that are normally destroyed in the cooking process. Toxin-mediated is formed in the intestines, not in the food. Time and temperature control is key to preventing foodborne illness caused by both forms of Bacillus cereus.

Answer 69

Botulism is a serious and sometimes fatal Intoxication caused by the anaerobic spore forming bacteria, Clostridium botulinum. Symptoms include fatigue, weakness, vertigo, double vision, difficulty speaking and swallowing, constipation. DID YOU KNOW? Infant botulism is unique in that it occurs in children under one year of age when they are fed honey.

Answer 70

E. coli 0157:H7 Enteritis is a Toxin-mediated Infection. Escherichia coli is found in animals’ intestinal tracts (particularly cattle and humans). Symptoms include watery or bloody diarrhea, severe abdominal cramps, vomiting, low grade fever.

Answer 71

Listeriosis is an Infection. Symptoms include nausea, vomiting, diarrhea, headache, persistent fever, chills, backaches, meningitis. Listeria monocytogenes is found in soil, water, humans, animals and damp environments. There is a low number of incidents, but high fatality rates in immuno-compromised individuals (e.g. pregnant women, elderly). DID YOU KNOW? Listeria can survive and grow on foods stored in the refrigerator. The first proven case of Listeria linked to food was in 1981 in the Maritimes with 41 cases and 17 fatalities. Listeria contaminated manure was used on cabbages that were an ingredient of coleslaw.

Answer 72

Shigellosis is an Infection. Shigella is found in the intestinal tracts of humans and flies. Symptoms include watery or bloody diarrhea, abdominal pain, fever, vomiting, chills, dehydration.

Answer 73

Staphylococcal gastroenteritis is a foodborne intoxication with a rapid onset as short as 1-2 hours. Symptoms are normally nausea, vomiting and abdominal cramps. In more severe cases, headache, muscle cramping, and changes in blood pressure and pulse rate can occur. The source is in humans on their skin, hair, nose, throat, infected sores as well as in animals. As cross-contamination is the greatest risk, all protein foods can be infected. High risk foods are ham and other meats, poultry, warmed-over foods, egg products, milk and other dairy products, custards, potato salads, cream filled pastries, and other protein foods. To help prevent this intoxication, avoid contamination from bare hands by practicing good personal hygiene, and excluding foodhandlers with skin infections from food preparation. Prevent the growth of Staphylococcus aureus and the production of toxins by properly refrigerating food, and rapidly cooling prepared foods.

Answer 74

Vibrio vulnificus and Vibrio parahaemolyticus are bacteria that occur naturally in warm coastal areas in the summer months. Vibrios typically cause disease in people with weakened immune systems who have consumed contaminated seafood. Most people come in contact with Vibrio by eating raw or undercooked shellfish, especially oysters.

Answer 75

Viruses differ from foodborne bacteria. Viruses are one of the smallest, simplest life forms known. They are protein-wrapped genetic material that are not complete cells and do not reproduce in food. Viruses need a living host (like animals, plants, humans) in order to grow and reproduce. Once inside a host, viruses can transfer from: Food to food Person to food Water to food Some viruses can survive cooking or freezing.

Answer 76

Two viruses that are of the most concern to the food industry are 1. Hepatitis A 2. and Norovirus. These microorganisms usually contaminate food through poor personal hygiene by foodhandlers, contaminated water supply, or shellfish harvested from sewage-contaminated waters. Good personal hygiene is the best defence against foodborne viruses.

Answer 77

Both of these strains are members of a group called ‘caliciviruses’ and are associated with many foodborne illness outbreaks, affecting approximately 1,048,000 Canadians, or 65% of the foodborne illnesses annually. Norovirus infection affects the stomach and intestines, causing gastroenteritis. Often mistaken for the ‘stomach flu’, gastroenteritisis an inflammatory condition inducing symptoms of nausea, vomiting, diarrhea, abdominal pain, headache and low grade fever. This virus can be in a sick person’s body fluids from the day they feel ill to as long as 2 weeks after they feelbetter. This highly contagious microorganism is very small and it only takes a few of them to make people very sick. DID YOU KNOW? The term “Norovirus” was approved as the official name for this group of viruses in 2002. Previously, they were called Norwalk-like viruses, as norovirus was first identified as a virus in 1972 after an outbreak in Norwalk, Ohio. (Source: Government of Canada)

Answer 78

Hepatitis is a serious illness which causes inflammation of the liver. Hepatitis A is a communicable disease associated with many foodborne illnesses. It is particularly important to the food industry because it has an incubation period of 15-50 days. This means that a foodservice worker can be infected with the virus for a period of up to 6 weeks without showing symptoms of the illness. During this time, food can become contaminated through poor personal hygiene by food handlers. Other routes of contamination include ready-to-eat foods and vegetables washed in non-potable water, and shellfish harvested from fecal-contaminated water. DID YOU KNOW? In 2012 and 2013 frozen mixed berries were sighted as the source of two separate Hepatitis A outbreaks? Rarely found in North America, this strain of Hepatitis A circulates through North Africa and the Middle East.

Answer 79

Parasites are single or multi-celled, sometimes wormlike, living microorganisms that need a host to survive. While parasites cannot grow in food, they can be passed to people through food. The key elements to prevention are: Freeze foods properly Cook foods to proper temperatures Avoid cross-contamination Use sanitary water supplies Wash hands properly

Answer 80

Major illnesses caused by parasites are: Trichinosis Anisakiasis

Answer 81

Perhaps the best know parasite is Trichinella spiralis, a naturally occurring roundworm that can be transferred to humans. Traditionally found in pigs, today Trichinella spiralis is more often found in wild animals, particularly bears. In Canada, the CFIA administers a Trichinella control program which includes surveillance, regulation and testing. Note: Most species of Trichinella found in wildlife are resistant to freezing, and are not eliminated using the freezing guidelines developed for pork. Wild game must be well cooked to 74°C (165°F). If not killed by thorough cooking or freezing, the Trichinella spiralis larvae can cause trichinosis, a disease that causes painful abdominal and muscular cramps. DID YOU KNOW? A recent Canadian occurrence of Trichinella in swine occurred in January 2013 in a pig raised on a non-commercial farm. It was slaughtered and consumed on the farm. No product entered the commercial food system.

Answer 82

Another common parasite is Anisakis simplex, a roundworm that lives in fish. People who eat raw, marinated or partly cooked fish may be at risk. Purchasing fish and seafood from approved suppliers is the best defense against Anisakis contamination. DID YOU KNOW? In 2016 a Calgary man was diagnosed with Anisakiasis about one hour after eating raw, wild salmon. This was the first time this tiny, toothed worm has been found in a human after consuming store-bought salmon.

Answer 83

Protozoa are microscopic, one-celled parasites found in soil and water. Most protozoa are not harmful, and some are even beneficial to the environment, improving the quality of water by eating bacteria and other particles. Some protozoa can make people sick.

Answer 84

Major foodborne illnesses caused by protozoa are: Giardiasis Cryptosporidiosis Cyclosporiasis

Answer 85

The most common sickness caused by protozoa is giardiasis, from the one-celled parasite called Giardia lamblia. This protozoa has become a significant threat to water quality. A person may get giardiasis from water contaminated by improper sewage disposal, by animals, or by inadequately cooked food. A person may also get giardiasis through contact with a person who has the infection. People infected with giardiasis can spread the infection to other people if they do not wash their hands properly after using the toilet.

Answer 86

Cryptosporidiosis is a disease caused by the protozoan parasite Cryptosporidium parvum. Cryptosporidium can be found in soil, food, water or on surfaces contaminated by the feces of infected humans or animals. People are infected when they swallow the parasite. Food and water from unknown sources should be avoided. Ensuring food handlers practice good personal hygiene, thoroughly wash produce, use sanitary water sources and thoroughly cook food are the best preventative measures.

Answer 87

Cyclospora is a waterborne parasite common to tropical and sub-tropical areas that can be transmitted to humans via fecal – oral route. Outbreaks have been linked to fresh fruits and vegetables. Proper cooking and freezing may help reduce the incidents of Cyclosporiasis. DID YOU KNOW? 97 cases of Cyclosporiasis were reported across 4 Canadian provinces in 2015. No deaths were reported. The source of this outbreak was not identified.

Answer 88

FUNGI are microorganisms that range from single-celled plants to large, multi-cellular organisms like mushrooms. Fungi are found in air, soil and water. Some types of fungi are also found on skin, in the intestines of animals, and in insects. They are transferred from place to place by carriers and air currents. Some varieties of mushrooms are poisonous. Since poisonous and non-poisonous mushrooms often look alike, use only mushrooms that are bought from a reliable and approved source. Cooking and freezing do not destroy all plant toxins. MOULDS Moulds are tiny fungi that live on plants and animals. They can be carried by air, water and insects. Mould colonies can be seen as fuzzy growths on food. They are responsible for spoilage of food. Some moulds produce toxins that can cause allergic reactions, nervous system disorders, kidney and liver damage and chronic respiratory problems. Example: aflatoxin is produced by the moulds Aspergillus flavus and Aspergillus parasiticus and can cause liver disease. Moulds grow under a variety of conditions on almost any food at almost any storage temperature. Most prefer warm temperatures, but some can grow at refrigerated temperatures. They also grow well in acidic foods with low water activity and high salt or sugar content. Freezing prevents or slows the growth of mould but will not kill existing mould. Toxins can withstand cooking. Mouldy food must be thrown out. YEASTS Yeasts require sugar and moisture to survive. They are found in food such as jellies and honey. Most are beneficial, but some cause spoilage of food and disease in plants, animals and humans. Yeast contamination appears as bubbles, an alcoholic smell or taste, or slime.

Answer 89

In addition to bacteria, parasites and noroviruses, certain seafood and shellfish are known to produce or contain powerful toxins that can result in serious disease or death. To control foodborne illness caused by seafood, only buy fish from a reputable and certified supplier. Carefully select the kinds of fish you will serve, noting the following toxins: SEAFOOD TOXINS Systemic Fish Toxins Foodborne illness can also be caused by seafood that contains toxins. Some toxins are naturally occurring (Systemic) in the seafood. Scombroid Toxin Histamine may be formed when some fish are kept too long in the Temperature Danger Zone. High doses of Histamine can trigger a severe allergic reaction! Ciguatera Toxin Ciguatera poisoning is caused by eating fish which have high levels of ciguatoxin, a naturally occurring marine biotoxin. SHELLFISH TOXINS Bi-valve shellfish feed off microscopic plankton and algae. A concentration of chemicals, bacteria, viruses and biotoxins can build up in their tissues. Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP) and Diarrhetic Shellfish Poisoning (DSP) are the most common biotoxins in Canada. PSP is a common cause of Red Tide, where dense algae blooms can cause coastal waters to become discoloured. Cooked shellfish can still contain biotoxins.

Answer 90

Bacteria and viruses may also accumulate in shellfish. Areas that don’t meet sanitary standards are officially closed to harvesting by the CFIA. There is the potential for illness due to the toxin-forming bacteria, such as Vibrio parahaemolyticus (Vp). Only shellfish harvested from open harvest areas should be consumed. Purchase bivalve shellfish from reputable, federally approved suppliers.

Answer 91

Puffer fish = systemic fish toxins: contain natural toxins. they must be carefully handled and prepared by properly trained personnel A barracuda that has eaten smaller fish is... ciguatera toxin = the smaller fish they eat have eaten algae which carry ciguatoxin, a naturally ocurring marine biotoxin. ciguatoxin is not destroyed by cooking

Answer 92

Plant toxins are a natural part of the plant and not a result of contamination. Commonly eaten plants, and foods made from these plants, may contain harmful toxins. The following plants have been involved in foodborne illness outbreaks: Fava beans, rhubarb leaves, jimson weed and water hemlock Honey from bees that have gathered nectar from mountain laurel Milk from cows that have eaten snakeroot Jelly made from apricot kernels Raw or unprocessed kumaa, cassava and bamboo roots can contain a naturally occurring toxin called cyanogenic glycoside. When consumed, this can lead to exposure to hydrogen cyanide and related toxicity. Cassava, is also known as yucca, tapioca, gaplek or manioc. Bamboo shoots come from the underground stems of the bamboo plant. Peel and thoroughly cook all roots. These plant products should only be purchased from reputable suppliers.

Answer 93

When the health services department at a local college began to report an unusually high number of students infected by Salmonella, public health stepped in to investigate. A statement released by the chief medical officer of Breenhurst County Health Department identified 22 ill students as living in the same dormitory and having eaten meals at the same college cafeteria in the previous two days. Ill students were interviewed in order to identify the source of the outbreak. Of the 22 ill students, 15 of them had eaten cantaloupe in the two days before they got sick and the remaining 7 had eaten roast beef sandwiches on the day after the cantaloupe had been served. When the cafeteria staff were questioned, officials learned that the employee preparing the cantaloupes had not cleaned the fruit before they were sliced into wedges and placed on ice in the display case. The cutting board and knife had then been used to slice some of the beef to be used for making sandwiches the next day. The beef was not immediately refrigerated after slicing. Why was it deduced that the cantaloupe was likely the food associated with this outbreak?

Answer 94

Fresh fruits and vegetables are now recognized as one of the most significant sources of foodborne illness. Cantaloupes have been implicated as the source of Salmonella in a number of outbreaks in North America in recent years. The melons are grown on the ground where they can be contaminated by rodents, birds, and untreated manure or surface water. The flesh of cantaloupes can be contaminated when cutting through a contaminated rind. Always wash fresh fruits and vegetables even if the skin or rind will not be eaten. Clean and sanitize cutting boards and utensils after each use and practice good personal hygiene.

Answer 95

Understanding how microorganisms grow, reproduce, contaminate food and infect humans is the key to understanding how to prevent foodborne illnesses. Bacteria are of greatest concern because they are more commonly involved in foodborne illnesses than all the other micro-organisms. High temperatures like those reached during cooking can kill most of the bacteria. Practicing good personal hygiene and minimizing hand contact with ready-to-eat foods is the most important defense against foodborne illnesses caused by viruses. Proper cooking and freezing kills parasites and are therefore critical factors in controlling foodborne illnesses caused by parasites. Moulds and yeasts are responsible for spoiling food. Moulds can produce toxins, which can harm us. Exercise extreme caution when handling food so that foreign objects (like dirt, hair, staples, metal fragments) are not accidently introduced in food.

Answer 96

1.) The best defense against foodborne viruses is to: b. Use good personal hygiene 2.) Which type of microorgansim exists in two different forms: The vegetative state and the spore state? Bacteria 3.) Most potentially hazardous foods have a pH level between: b. 4.6 and 7.5 4.) The Temperature Danger Zone for potentially hazardous foods is: d. 4° C to 60° C (40° F to 140° F) 5.) The two most important factors to control the growth of bacteria are: d. Temperature and time 6.) Control foodborne illnesses caused by seafood toxins by: d. Buying from reputable suppliers 7.) Prevent parasites from contaminating food by: Ensuring food handlers wash their hands properly Cook food to the correct temperature Avoid cross-contamination 8.) Mould can grow: On almost any food

Answer 97

Food Allergies will explain allergens and how they relate to keeping food safe for people with food allergies. You will learn the most common food allergens and how to control them. You will also learn what to do in an emergency.

Answer 98

Many individuals face the challenge of obtaining safe food on a daily basis. In Canada, over 2.6 million Canadians are affected by a food allergy, representing about 7.5 % of the population. Up to 7% of young children are affected by food allergies. Serving food that is safe for people with food allergies is a serious responsibility for the food handler.

Answer 99

Allergens are protein components in foods that can trigger an abnormal response in an individual with a food allergy. This response can result in a number of symptoms ranging from mild to severe that can differ person to person and change from reaction to reaction.

Answer 100

An adverse reaction is the term used to describe the different types of harmful effects that are triggered by a food: Food intolerance Food Allergy Anaphylaxis

Answer 101

A person with food intolerance is unable to digest or absorb certain foods. This may be due to a stomach disorder or because the person lacks or has a low level of an enzyme needed to digest the food. The most common examples of food intolerances are lactose, gluten. Gluten intolerance or “Celiac Disease” is an abnormal immune reaction to gluten, a protein which is found in wheat, barley, rye and possibly oats. It causes damage to the small intestine and interferes with absorption of nutrients from food. As many as 1% of the Canadian population has Celiac Disease.

Answer 102

When a person has a food allergy, their body has an abnormal reaction to the protein in the food they are allergic to. Their body’s immune system wrongly identifies the food’s protein as an invader and attacks it.

Answer 103

Anaphylaxis is the severest, sometimes fatal form of an adverse reaction. Common causes of anaphylaxis include food, insect stings and latex. Anaphylactic reactions to food frequently occur within minutes of ingestion, but may be delayed by up to 4 hours. The most dangerous symptoms of an anaphylactic reaction involve breathing difficulties caused by swelling of the airways or a drop in blood pressure.

Answer 104

Symptoms can range from mild to serious and include: Skin: Hives, swelling (face, lips, tongue), itching, warmth and redness. Respiratory (breathing): Coughing, wheezing, shortness of breath, chest pain, throat tightness, hoarse voice, nasal congestion or hay fever-like symptoms (runny, itchy nose, watery eyes, sneezing) and trouble swallowing. Gastrointestinal (stomach): Nausea, pain, cramps, vomiting and diarrhea. Cardiovascular (heart): Paler than normal skin colour/blue colour, weak pulse, passing out, dizziness or light headedness and shock. Other: Anxiety, sense of doom (the feeling that something bad is about to happen), headache, uterine cramps, metallic taste People with asthma are more susceptible to breathing problems when experiencing an allergic reaction.

Answer 105

There are three ways which an allergen may enter a person’s system: Ingesting (either eating or drinking) Inhalation (breathing it in) Skin absorption (very rare) As with microorganisms, we cannot tell if a food is contaminated by tasting it or smelling it. The only way to make sure a food item is not contaminated is to make sure it never comes in contact with any other food at any stage of food handling.

Answer 106

Cross-contamination with allergens can occur through containers, utensils, cooking surfaces, cutting boards, frying oils, coffee grinders, employee hands and any other area, equipment, or items that come in contact with food. Food handlers must understand how foods become contaminated by allergens and how to prevent it from happening. For example, the same knife used for spreading peanut butter cannot be used for cutting a chicken sandwich until cleaned and sanitized or the sandwich will become cross-contaminated with peanut butter.

Answer 107

Odour alone has not been known to cause an anaphylactic reaction. Vapours or steam (e.g., fish) released during the cooking process can cause an allergic reaction as the food protein allergens are released into the vapour/steam.

Answer 108

Most Common Food Allergens Health Canada and the CFIA have jointly identified common food products which are primarily responsible for about 90% of severe adverse reactions in Canada: - peanuts, - tree nuts, - soy, - milk, - eggs, - fish, - crustaceans and molluscs, - sesame seeds, - sulphites, - mustard, - wheat and triticale. Sulphites are food additives, but are included as a priority allergen because reactions include anaphylaxis. DID YOU KNOW? Mustard is also now listed as a priority allergen in Canada. Sulfites are not a true allergen but are included as a priority allergen because severe reactions include anaphylactic shock and death.

Answer 109

Here are some practical steps to ensure that each food product contains only the ingredients that are listed: How can you protect your customers against allergic reactions? At the planning and organisational level: Properly label and store foods that contain allergic ingredients. Only use approved ingredients for each recipe. Do not change, substitute or add ingredients not listed in the recipe. Do not re-work ingredients as they may contain allergens. Use clean or dedicated utensils, equipment when preparing allergen safe food. Prepare food that contains a known allergen last. Have recipe component ingredients and ingredient lists readily available. Teach employees how to properly read all labels, including foods prepared outside your establishment. For example, a dessert from a bakery may have been prepared in an area that uses nuts. For sanitation and hygiene: Ensure regular and proper hand washing. Always clean and sanitize all food contact surfaces, equipment and utensils before switching to another food. Manufacturers must perform an allergen clean before producing another food item. What could happen if a customer experiences an allergic reaction in your establishment? Allergic reactions can vary, from mild to severe and even life-threatening. The customer could die. Public Health could be notified and conduct a food safety investigation. The family could seek legal counsel and take you to court which would cost you time and money for legal representation. There could also be loss of business if news spread of the allergic reaction resulting in loss of revenue and possibly closure of your business.

Answer 110

CUSTOMER: It is the customer’s responsibility to know which foods to avoid, how to respond in case they experience an adverse response and to communicate with foodservice or food retail establishments. In foodservice establishments, customers should call ahead to ensure the establishment can meet their needs. Upon arrival the customer should inform the server that they have a food allergy. OWNER / MANAGER: It is the owner or manager’s responsibility to protect the customer. Management must have an allergen management program in place which includes the following: Clear communication policies which accurately inform the customer of the possibility that an ingredient may come into contact with another. An example is a deep fryer that is used for both fish and chicken. Clearly list ingredients and provide accurate information upon request. Train all employees on how to respond to food allergy questions. If in doubt about ingredients, employees should tell the customer they are not sure. Appoint a manager or chef as spokesperson responsible for the flow of communication. They are responsible for ensuring the food allergen requirements are met. EMPLOYEES: Each staff member has a role to play in ensuring allergic customers are kept safe. The server’s main role is to connect the customer with the chef or manager, serve and check the order is correct. Kitchen staff are responsible for ensuring food is prepared safely with no risk of cross-contamination.

Answer 111

If a customer is having symptoms of an allergic reaction IT COULD BE A MATTER OF LIFE AND DEATH! Allergic customers are responsible for taking the necessary steps they need to stay safe. These are the recommended emergency steps that should be followed if a customer is having an allergic reaction: 1. Inform the supervisor/manager in charge immediately. 2. Ensure customer uses their epinephrine auto injector (e.g., EpiPen) at the first sign of a reaction, as waiting can be dangerous. 3. Call 9-1-1 or call any other number that is appropriate in your community. 4. Stay with the individual having the reaction until EMS arrives. EMS should transport the customer to the nearest hospital for additional treatment. 5. Check what they ate and retain samples to help determine the cause. 6. Keep a record of the incident and follow up afterwards. 7. Call the local Health Unit. If the person is having an anaphylactic reaction, CALL 9-1-1 IMMEDIATELY. This could be the difference that saves their life!

Answer 112

Make sure your establishment has a method for informing your customer about food allergies and your employees are aware of the problem foods. Have an extensive ingredient list for all the foods at your establishment including ready-to-eat foods and any product received from other establishments. Never change a recipe, substitute or add ingredients. Set up and enforce cross-contamination/controls. Teach employees to recognize signs of an allergic reaction and 9-1-1 protocols.

Answer 113

1.) Cross-contamination: Is when a food allergen comes in contact with other food 2.) To help prevent cross contamination, you should: Wash your hands Properly label and store foods that may contain allergic ingredients Always clean and sanitize utensils and equipment 3.) When can allergic reactions to food occur? Within minutes of eating, but can also occur up to several hours later 4.) How much of a food allergen does it take to cause an allergic reaction? Even a very small amount can trigger a reaction 5.) Allergic reactions must be taken seriously because they: Can be life-threatening Must be treated immediately Can progress quickly 6.) Which statement is correct? A person with a food intolerance is unable to digest or absorb certain foods 7.) Allergens may enter a person’s system through: Ingestion (eating, drinking) Skin absorption (very rare) Inhalation (breathing) 8.) If a customer reports an allergic reaction: You should ask them what they ate Call 9-1-1 or local emergency services You should inform the person in charge immediately

Answer 114

Chapter 5 covers very important information concerning personal hygiene. As a manager/operator or supervisor, your responsibilities include setting up policies that encourage good personal hygiene and setting a good example with your own personal hygiene practices to avoid the contamination of food.

Answer 115

A manager/operator or supervisor’s responsibilities include setting up policies that encourage good personal hygiene and setting a good example with their own personal hygiene practices to avoid the contamination of food.

Answer 116

The cycle of transmission explains how food can be contaminated. There are three major parts in the cycle of transmission: food, food handler and environment. The food handler is the most important link in the cycle. Direct transmission of foodborne disease occurs when microorganisms transfer directly from the source to the food through ways such as touching, coughing, or sneezing directly onto the food. For example: When a food handler coughs directly onto food that he/she is preparing. A food handler who is carrying the harmful substances on their hands and touches safe food. Adding raw, contaminated ingredients to food that receives no further cooking. When a food handler sneezes into his/her hands and continues to prepare food without washing hands. Indirect transmission of foodborne disease occurs when harmful substances travel (or “hitchhike”) from one surface or food to another. Microorganisms contaminate surfaces, equipment or utensils which then contaminate food. For example: A piece of equipment (such as a cutting board) that has the harmful substance on the surface and then touches safe food. Cleaning cloths and spoons that touch raw food, equipment or utensils, are not cleaned and sanitized, and are then used on surfaces, equipment and utensils for ready-to-eat foods. Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods.

Answer 117

Ensuring food handlers have good personal hygiene is a critical measure against foodborne illness. Customers expect it and are looking for it. Food operations should establish a training program that teaches employees about specific hygiene policies such as proper handwashing, work attire, and what to do if they are sick.

Answer 118

Improper handwashing is a major contributor to outbreaks of foodborne illness. Train your employees to properly wash their hands and make sure that they have proper handwashing stations and supplies. When handling or food exposure is limited, alternative handwashing facilities may be provided if approved by the regulatory authority (e.g. handwashing facilities in conjunction with other plumbed services such as dishwashing sinks and/or alcohol-based hand cleansers).

Answer 119

Before we begin to learn how to wash hands properly, there are a few points to consider regarding handwashing stations and supplies. Every food operation should have at least one dedicated handwashing sink in every food preparation area. The handwashing station should be conveniently located for use by food handlers in the food preparation area and in areas where workers are handling cash as well as serving food. The handwashing sink must be accessible for the use of workers at all times, which means it is not used for other washing activities like produce or dishes nor is it being blocked by equipment or other supplies. This will only deter your food handlers from washing their hands.

Answer 120

Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood that food will become contaminated. Handwashing facilities should be provided with: Hot and cold running water. Each handwashing sink faucet should allow employees to mix hot and cold water to a temperature of at least 38°C (100.4°F). This temperature is hot enough for proper cleaning, but it will not scald. Single-use soap dispensers (e.g. liquid soap). Install dispensers that allow employees to touch only the soap that is being dispensed, not the enclosed supply. Nailbrushes to clean fingernails and a sanitizing solution to soak the brushes between uses may be supplied. (Some health units discourage using nailbrushes because of the potential for misuse.) Single-use hand drying devices such as paper hand towel dispensers. Hand drying equipment must be in food preparation areas so employees are not tempted to use their aprons or wiping cloths to dry their hands. Single use paper towels must be provided at each hand sink. A waste container. The garbage can used for paper towels must be kept clean and set to the side. When used in a restroom, place it near the door so that employees can use the paper towel to open the door. Restrooms used by female employees must include a covered container for sanitary napkins. A sign explaining proper handwashing procedures. Handwashing stations must also be equipped with a sign explaining the proper handwashing procedures. This is a good reminder to anyone washing their hands of the steps to follow and how long they are supposed to take to wash their hands by following all the steps. A good trick to keep employees noticing the sign is to change it to a new one, perhaps a different design and also to slightly change its location above the handwashing station. Handwashing stations must also be easy to clean and maintained in a clean and sanitary manner.

Answer 121

Sanitizing lotions or hand dips are liquids that are used to lower the number of microorganisms on skin. They can be used after handwashing. They should never be used in place of handwashing. All lotions must be stored in sealed dispensers. Train employees not to touch food or food contact equipment with bare hands until the sanitizing lotion has dried. Make sure employees understand that sanitizing lotions only work if hands are clean.

Answer 122

Managers must train food handlers to properly wash their hands and monitor them when possible. Food handlers should thoroughly wash their hands before commencing work. The FRFSC recommends the following procedure for thorough handwashing: Vigorously rub together the surfaces of the lathered hands and exposed arms for at least 20 seconds followed by a thorough rinsing with clean water. Some jurisdictions require 30 seconds. Attention must be given to the tips of the fingers and between all fingers. This is especially important after using the washroom. Nailbrushes to clean fingernails and a sanitizing solution to soak the brushes between uses may be supplied. However, please note, some health units discourage using nailbrushes because of the potential for misuse. Dry hands with paper towel. Turn off water with paper towel to avoid recontamination.

Answer 123

Food handlers must wash their hands after several activities. For example: Using the washroom Returning from a break Handling raw foods Touching hair, face or body Sneezing, coughing Eating, drinking Cleaning Handling garbage Any other activity or instance where hands may become soiled (e.g. clearing tables, handing soiled objects) After washing their hands, employees should not do anything to recontaminate their hands before returning to work. It is crucial for Managers to set the examples of good handwashing practices for others to follow.

Answer 124

Hands need regular care to ensure that they don’t transfer microorganisms to food. Basic hand care includes: Keeping nails short and clean. Not wearing fingernail polish or artificial nails while handling food. Covering all cuts and sores with bandages and disposable gloves.

Answer 125

Gloves may help keep food safe by creating a barrier between hands and food. Remember, gloves do not replace handwashing. There are many variations of gloves: mesh gloves for cutting, rubber gloves for dishwashing, and disposable, single-use gloves. Many organizations have specific policies regarding the use of gloves. Be sure to be aware of the policy in your workplace. Some jurisdictions may discourage the use of gloves since they are often mis-used and therefore pose greater risk for contamination. Remember, when using gloves, food handlers must use them properly. Employees must always: Wash their hands before putting on gloves and when changing into a fresh pair of gloves. Change gloves as soon as they become soiled or torn and before beginning a different task. Change gloves after handling raw meat and before handling cooked or ready-to-eat foods. Change gloves at least every 2-4 hours during continual use and more frequently when necessary. A growing number of people have a sensitivity to latex. It is important that alternatives be provided in this case. Gloves should be available in different sizes to provide the best possible fit for each employee.

Answer 126

While personal hygiene may be a sensitive subject, it is vital to food safety. Illness can be spread by almost every part of the human body. Employees should: Wash their hair often and bathe daily. Wear clean, comfortable clothing on the job. Work clothes should be worn only on the job, not for personal use. Food handlers should put on their work clothes at the establishment. Wear comfortable closed-toed shoes. Never wear platform, high-heeled, absorbent-soled or open-toed shoes. Wear hair restraints. These are required by local, provincial or federal health legislation. Hair nets and clean hats may be used. Employees with beards should also wear beard restraints. Never wear jewelry. All rings, bracelets, watches and necklaces must be removed before preparing food. They are hard to keep clean and pose a safety hazard if they catch on equipment or accidentally fall into the food. Some jurisdictions allow plain wedding bands to be worn during food preparation. This should be verified with your local health unit. Medical alert bracelets or necklaces may be permitted. Many jurisdictions and companies have rules about body piercing. In most cases, if they are visible, they must be removed. Check with your local jurisdiction and/or company policy.

Answer 127

Contamination of food can easily happen when food handlers taste the food they are preparing. The safest and most sanitary way to taste food is to ladle a small amount of food into a small dish. Taste the food with a clean spoon. Remove the tasting dish and spoon from the area immediately after tasting and have them cleaned and sanitized.

Answer 128

Most workplaces have a policy regarding eating and drinking in food preparation areas to avoid contamination of food. Special areas should be set up for employees to consume food and drink. Medication, if required, should be stored and taken in the designated eating area – not in preparation or foodservice locations. Chewing gum should not be permitted in food preparation areas.

Answer 129

DID YOU KNOW? The FRFSC states that people are considered to be infected with or exposed to a communicable disease if they have been: Exposed to a confirmed communicable disease outbreak If they live in the same household as a person who is diagnosed with a communicable disease. Employees have a responsibility to advise management if they are infected or suspected to be infected with a communicable disease!

Answer 130

DID YOU KNOW? THE FRFSC STATES: Personnel with open wounds containing pus that are open and draining must not participate in food handling activities. This includes wounds that are on: the hands or wrists, unless an impermeable cover protects the lesion and a single-use vinyl glove is worn over the affected area. the arms, unless the lesion is protected by an impermeable cover. other parts of the body, unless the lesion is covered with a dry, durable, tight-fitting bandage. Personnel with cuts and/or bandages must wear vinyl gloves or refrain from handling foods entirely.

Answer 131

When supervising personnel: Ensure that employees wash their hands when required. (Make a mental note of employees coming back after breaks or after using the bathroom for instance and double check if they washed their hands.) Make sure the handwashing stations are kept clear at all times, to facilitate proper handwashing. Change handwashing posters once in a while, or even the location of posters. After a while, they lose their efficacy because nobody sees them anymore! For example, it could be something as simple as printing posters on a different coloured paper. Glance around to check uniforms, nails, head dress etc. are clean and/or being used properly.

Answer 132

Shigella bacteria are found in the intestinal tract of humans and can contaminate food when infected people do not adequately wash their hands after using the restroom. Some people who are infected may not show symptoms but can still pass on the Shigella bacteria to others. Shigella bacteria are present in the stools of infected people while they are sick and for up to four weeks after the illness. Shigella are highly infectious bacteria – as few as 10 bacteria can cause illness in susceptible individuals. Managers/operators must develop and enforce a policy stating that employees who are ill will be assigned to duties that do not involve handling food or will be sent home until they are well and no longer contagious. Employees who have recently been ill should be encouraged to seek medical advice on whether they can safely return to food handling duties despite no longer having symptoms. Joe’s should have developed and encouraged open communication with all of its employees so that Sharon would have known to stop handling food when she began to feel ill, and that she should have sought medical advice before beginning work. Employees must have access to well-equipped handwashing facilities at all times. Soap and single-use paper towels must always be provided. Joe’s needs to ensure that all of its employees understand the importance of hand washing and that they must take time to wash hands properly regardless of other challenges when working a busy shift.

Answer 133

Food handlers can contaminate food at every step in its flow through the operation. Good personal hygiene is a critical protective measure against contamination and foodborne illness. Food handlers are at a high risk of contaminating food when they have been diagnosed with or show symptoms of gastrointestinal illness, when they have infected lesions or cuts, or when they touch anything that contaminates their hands. The absence of symptoms does not mean that the food handler is free from the microorganisms that can cause illness. Proper handwashing is critical to preventing foodborne illnesses. Hands must be properly washed every time a task is interrupted, after using the washroom, after a break, before and after handling raw food, after sneezing, coughing, drinking, eating and smoking, as well as any time they are contaminated. Simple acts such as touching of the hair can contaminate food. In addition to proper handwashing, general personal hygiene is also critical. This includes having a clean uniform, bathing or showering before work, keeping nails short, not wearing any nail polish or jewelry and making sure that hair is covered when preparing food. Make sure all lesions are covered with clean bandages and gloves or finger cots are worn over them. Gloves are for single use and should not be washed or re-used. They should be changed every time a task is interrupted, when they are torn or when they become soiled. Hands must be washed before putting on gloves. Food handlers must be encouraged to report health problems to management before working with food. Managers/operators should exclude food handlers from working with or around food if they have symptoms that include fever, diarrhea, vomiting, sore throat and jaundice.

Answer 134

1.) The most important rule of foodservice personal hygiene is that employees must: c. Wash their hands often 2.) Which of the following is the correct procedure for hand washing? Use warm water, moisten hands and apply soap, rub hands for 20 - 30 seconds, rinse thoroughly, dry hands with paper towel 3.) Handwashing stations should allow employees to: a. Conveniently wash their hands when necessary 4.) An employee should stay at home if they suffer from: Vomiting Diarrhea Fever 5.) The safest way to taste food while preparing it is to: d. Ladle a small amount of food into a dish and taste it with a clean spoon 6.) Employees who wear disposable gloves should: Wash their hands before putting on gloves 7.) Which of the following items can be used to dry hands? Single-use paper towel 8.) Can a food handler perform regular food preparation duties with a cut on their finger? Yes, if the cut is bandaged and they wear a disposable glove over the bandage

Answer 135

Safe food begins with foodservice and food retail operators having the knowledge to make informed purchasing decisions. Managers must source out suppliers with a demonstrated, reliable commitment to operating in a sanitary manner. Choose suppliers who are: Reliable and get their product from trusted and government approved sources Inspected and in compliance with local, provincial, and federal laws Good suppliers use properly refrigerated delivery trucks and allow your employees to inspect both their production facilities, their trucks and the food that is being delivered. Their customer service includes working with you to schedule deliveries so the products do not arrive during busy periods. Finally, choose suppliers that use protective, leak-proof, sturdy packaging.

Answer 136

All food products received at your premise should be properly packaged and labelled according to requirements outlined in the Food and Drugs Act and the Consumer Packaging and Labelling Act. The following points are guidelines to help you develop your operation’s own receiving protocols. SET UP When setting up your premises' receiving area be sure it is clean, well-lit, pest-free and supplied with copies of your receiving rules. Receiving areas should be equipped with sanitized carts, dollies, hand truck and containers as needed. A well-designed receiving area also includes an area for washing, drying, wrapping and rewrapping supplies. RECEIVING: Schedule one delivery at a time and try to avoid busy periods. A well-trained employee must receive all goods. Inspect delivery trucks for evidence of possible contaminants and accurate temperature controls of refrigerated and frozen foods. Goods must arrive in sanitary conditions and be handled properly. Inspect supplies right away: - Check best before, use by and expiration dates, temperatures, packaging and signs of contamination. - Examine bulk items and individual packages within cases. - Remove hazards such as staples, nails and other fasteners before unpacking boxes and crates. If packaging is unacceptable reject; or if good, move to the designated food related area. RECORD KEEPING Use appropriate logs to track the receiving and/or rejection of goods. Log in acceptable goods. Logs should include a section for recording temperature. Reject unacceptable goods or contact a supervisor immediately to do so. Note the reason for rejection in the log. Remember, for a product to be traceable and legal under federal law, it must be properly labelled. In case of a recall, lot coding is essential as it allows a specific item to be traced and recalled. Please refer to the document section above for a sample of the Receiving Procedures Checklist.

Answer 137

Before you can effectively receive various meats you must know what to look for. Fresh, raw meats must be received at a temperature of 4° C (40° F) or lower. Meats should only be purchased from suppliers with a HACCP system in place and approved by the regulatory authority having jurisdiction. The meat should have a Canadian inspection stamp and grade. There are 13 meat grades – 90% being Canada A, AA, AAA or Canada prime. All other grades are grouped as utility beef. Meat purchased from the U.S. must display a USDA inspection stamp.

Answer 138

Poultry should be received at a temperature of 4°C (40°F) or lower and should only be purchased from suppliers approved by the regulatory authority having jurisdiction. It should have a Canadian inspection stamp. The container should have the poultry grade inscribed (Canada A, Utility or C). Poultry must be securely packaged so that juices are contained. If on ice, it should be crushed and self-draining ice.

Answer 139

Fresh shellfish (such as clams, mussels and oysters) or fresh crustaceans (such as lobsters, shrimp and crabs) must be received at a temperature of 4°C (40°F) or lower. Invoice receipts and lot coding must be retained to allow tracking of unlabeled products. Shellstock identification tags must be kept on file by the source supplier for 90 days. Please click on the button on your screen to see an example of a shellstock ID tag.

Answer 140

Receive fresh fish at a temperature of 4°C (40°F) or lower. Fish intended for raw consumption (including sushi fish and sashimi) can be received frozen. Be sure to ensure that the supplier has frozen the fish to a temperature of -35°C (-31°F) or below for 15 hours in a blast freezer or to a temperature of -20°C (-4°F) for 7 days in a freezer. This is required to ensure parasitic destruction. If fish is on ice, it should be crushed and self-draining ice.

Answer 141

Shell eggs must be received at 4°C (40°F) or lower and should only be bought from suppliers approved by regulatory authority having jurisdiction. A best-before date must be indicated and only buy a one or two week supply to ensure freshness. Only government inspected Grade A or B eggs must be purchased. All egg products must be pasteurized.

Answer 142

Dairy products like milk and milk products should be received at 4⁰C (40⁰F) or lower. All milk products must be pasteurized and have a best before date. Some exceptions exist for cheese. Cheese made from unpasteurized milk is allowed as long as it is aged for a minimum of 60 days.

Answer 143

Fresh produce can be received at 4°C (40°F) or room temperature depending on the product. Fresh produce should display bright colours and not show signs of bruising, wilting or mould. The produce should not have any unpleasant odours.

Answer 144

Temperature, humidity and packaging tools can be used to monitor and extend the shelf life of agricultural products. New techniques are being employed to extend the shelf life of agricultural products. Examples include: Modified Atmosphere Packaging (MAP), (atmospheric air inside a package is substituted with a protective gas) Controlled Atmosphere Storage (CAS), (oxygen, carbon dioxide and nitrogen, temperature and humidity of a storage room, are regulated) Cold Chain Technology, (unbroken temperature-controlled supply chain) Thermal Postharvest Treatments, (hot water dips, saturated water vapour heat, or hot dry air) Edible Coatings, (thin external coatings applied to the surface of fresh produce)

Answer 145

Frozen food should be received at -18°C (0°F). Due to composition, some products do not maintain an internal temperature of -18°C (0°F) – for example some baked goods. Check with suppliers for specifications.

Answer 146

Refrigerated foods include ready-to-eat foods and other pre-cooked foods. Refrigerated foods should be received at 4°C (40°F) or lower. Watch for damaged packages and expired use by or best-before dates.

Answer 147

Canned foods are usually received and stored at room temperature. Never accept any home canned foods – the risk of botulism is too great. The cans and seals must be in good condition. Milky or foamy foods with an odour should be discarded.

Answer 148

Modified Atmosphere Products (MAP), sous-vide, and vacuum-packed products must be received refrigerated at 4°C (40°F) or lower, or frozen at -18°C (0°F) unless otherwise stated on the package. Carefully examine and check that the package is intact to ensure that there have been no signs of contamination. Ultra-pasteurized foods include milk products and fruit juices in cartons that have been heat-treated to kill disease-causing microorganisms. Foods labelled UHT have been ultra-pasteurized (heat treated at a minimum temperature of 140°C/284°F for at least 5 seconds), then aseptically packaged (hermetically sealed). UHT products must be refrigerated at 4°C (40°F) or lower after opening.

Answer 149

Hot foods must be received at 60°C (140°F) or higher.

Answer 150

Dry foods are usually received at room temperature. Dry foods can be contaminated by a variety of sources. Keep dry foods dry since microorganisms need moisture to grow and multiply. Moisture stains indicate previous wetness – grounds for rejecting the food item.

Answer 151

Your employees should know what to do when a shipment does not meet the standards outlined in your food safety system. If it is necessary to reject a shipment: - Keep the unacceptable food separate from your other food and supplies. - Tell the delivery person the exact problem with the food. Use your purchase agreement and document standards to back up your case. - Do not throw the food out or let the delivery person remove it until a signed adjustment or credit slip is in hand. - Record the incident in the log, including the food involved, the carton number if appropriate, the standard not met and the type of adjustment made.

Answer 152

Procedures for purchasing and receiving must be in place so that the safety of food is not jeopardized by bad luck, bad timing, employee vacations or lack of experience. To prevent deliveries from arriving all at the same time, Catherine or her manager needs to set up a time with each supplier to bring the food deliveries when business is slower. Catherine should have asked for a delay in deliveries so that she would have the time to inspect each delivery and get them all into the freezer or refrigerator without delay. All the rules for accepting or rejecting foods could then have been followed. The good reputation of the supplier should never be a reason to not follow these rules. Deli foods, such as luncheon meats and salads, are seldom cooked or heated prior to serving and so have a greater risk of becoming a health hazard than those that are. Since the refrigeration unit in the delivery truck may not have been functioning properly, the deli foods may have already suffered some temperature abuse. If Catherine had taken the time to measure the products' temperatures, she would have known if the delivery person was just complaining or if he had tipped her off about something of concern. The added time to get the deli foods into refrigeration after delivery because Catherine was busy would have further increased the risk of a food safety problem. Potentially hazardous food must be put in the appropriate fridge/cooler first, followed by frozen food. Non-hazardous food requiring refrigeration should be put in the appropriate fridge/cooler next, followed by dry goods last. Deliveries should be put away in the following order: Refrigerated potentially hazardous foods Frozen food Refrigerated non-hazardous food Dry goods The Consider This... exercise in the next chapter will show how poor receiving practices can impact the safety of the meals served at White Oaks Nursing Home.

Answer 153

All food and food ingredients must be obtained from reputable suppliers who follow good food safety procedures. All meat suppliers should have a HACCP program in place and be approved by the regulatory authority having jurisdiction. Inspect delivery trucks for conditions that might allow potential contamination between food and non-food products. All foods must be properly packaged and labelled in case of food recall. Reject all foods that do not meet the receiving requirements. Properly store items right away. Check the temperatures of all refrigerated and frozen items with sanitized, properly calibrated thermometers.

Answer 154

1.) Fresh fish should: Be packaged in self draining ice 2.) The temperature of shell eggs at receiving should be: 4°C (40°F) 3.) If it is necessary to reject a shipment: Record the incident in the log, including the standard not met 4.) When a shipment of food arrives, employees should: Inspect all foods right away before storing them 5.) Ultra-pasturized foods: Have been heat treated to kill disease-causing microorganisms Include milk products and fruit juices Should not be accepted if labels are missing 6.) A reliable supplier is one who will: Follow regulatory requirements 7.) Reject any poultry that has: Green or purple blotches 8.) If a supplier offers you a good deal on home-canned tomatoes: Reject it, or any other offer for home-canned foods

Answer 155

Product shelf-life is affected by various factors which can be broken down into three categories: 1. Type of Packaging 2. Temperature and Humidity 3. Type of Food Keep your customers safe and save money by reducing the amount of food you have to discard. These three categories will be discussed further on the following pages.

Answer 156

All stock must be rotated on a regular basis by using the “First In, First Out" (FIFO) method. Some foods will have a use-by, best before or expiry date stamped on it by the processing plant. Other foods will need to be labeled before they are put away. On each package, write either the date it was received or stored after preparation or date it should be discarded by. Shelve new supplies behind old, so the old are used first. Regularly check use-by dates to ensure the shelf life has not expired. Discard all food that has passed its expiration date. If an item is transferred from its original packaging or container, the new container must be clean, sanitized, and labelled with the name of the product and its use-by date. Use only food-grade containers.

Answer 157

Raw meats, poultry, seafood, eggs, dairy and fresh produce will spoil rapidly if not stored at proper temperatures. In Chapter Three you learned about microorganisms which can produce toxins as they grow. Remember that food may be spoiled without showing any detectable signs of odour, flavour, colour or texture. Keep food out of the Temperature Danger Zone: 4⁰C to 60⁰C (40⁰F to 140⁰F). Designate separate cold and dry storage areas. As part of your regular monitoring, measure and record storage area and stored food temperatures. Be sure to use the right temperature for the type of food. Keep packaged goods like sugar, flour, rice, dried fruit and grains dry and intact. Properly stored, these foods may be stored for long time periods, but factors like water and temperature may contribute to bacterial growth. Humidity impacts food spoilage. In Chapter Three you learned that some moulds and yeasts can grow in refrigerated temperatures while others prefer warm temperatures.

Answer 158

Measure and record storage area and stored food temperatures regularly, as part of you monitoring or HACCP system (HACCP will be discussed in Chapters 9, 10, and 11). Be sure to use the right type of thermometer for the job. KEEP FOOD OUT OF THE TEMPERATURE DANGER ZONE: 4°C TO 60°C (40°F TO 140°F). Take corrective action each time a food has been time or temperature abused, when it has passed its expiration date or when a storage area is at the wrong temperature.

Answer 159

Different types of product spoil at different rates. Dry goods and canned goods have a longer shelf life than raw meats, poultry, seafood, eggs, dairy and fresh produce will spoil rapidly if not stored at proper temperatures. In Chapter Three you learned about microorganisms which can produce toxins as they grow. Remember that food may be spoiled without showing any detectable signs of odour, flavour, colour or texture. Provide the necessary facilities and equipment for storing food safely and train your employees to monitor each kind of food while it is in storage. Establish a schedule to monitor in-stock items. Keep your customers safe and save money by reducing the amount of food you have to discard.

Answer 160

Refrigerators, deep chilling units and freezers are your main tools for keeping potentially hazardous foods cold enough to prevent bacteria from growing. Keep your cold units effective by monitoring temperatures regularly and keeping temperature logs. Avoid overloading which challenges the cooling units and cuts down on air circulation. Teach employees to keep the unit doors shut, opening only for short time periods. Place thermometers in the warmest area (by the door) and monitor closely. You can also place a second thermometer in the coldest area (at the back). Some units have a read-out panel outside the unit so you can check the inside temperature without opening the door.

Answer 161

Use refrigerators to keep foods at an internal product temperature of 4°C (40°F) for short time periods, including foods that have been prepared and cooled for service. Proper storage procedures include: Store raw meats below ready-to-eat foods if one unit is used. Organize shelves according to risk - the greater the risk item (example poultry) the lower the shelf. Use drip-proof trays when storing raw foods. Never line shelves or overcrowd. Retail operations must ensure display cases are not filled above the manufacturers’ specified fill line. Use two refrigerators: one for raw meats, poultry, etc. and another for produce or cooked foods. Use cooler curtains or plastic insulating strips if doors are not used in walk-in refrigerators. Remember - refrigeration slows the growth of many organisms.

Answer 162

TOP Cooked and ready to eat foods Raw fish Raw unground beef Raw pork, ham, bacon, and sausage Raw ground beef and ground pork Raw poultry BOTTOM

Answer 163

Use freezer units only to store already chilled or frozen foods at a unit temperature of -18°C (0°F) or lower. At -18° C (0° F) pathogens are not active, but freezing does not kill them! Regularly check unit and food temperatures and record in temperature logs. Move frozen foods from receiving to freezer storage as soon as inspected. Regularly defrost units and move frozen foods to another freezer during defrosting. Foods like hamburger, fish and sauces may become damaged by long freezing. NEVER refreeze thawed food until after thoroughly cooked.

Answer 164

Thawing and refreezing damages food quality. Food that has been thawed and refrozen is more likely to have been exposed to conditions that support bacterial growth.

Answer 165

This equipment is used for deep-chilling large quantities of food at -3⁰C to 0⁰C (27⁰F to 32⁰F) for short periods of time. These temperatures limit bacterial growth without damaging food quality. These units are often used for sous-vide products, poultry, meat and seafood.

Answer 166

Keep packaged goods like sugar, flour, rice, dried fruit and grains dry and intact. These foods may be stored for long time periods, but factors like water and high humidity may contribute to bacterial growth. Proper dry storage procedures must be followed: Store dry foods at least 15 cm (6 inches) off the floor. Shelving should be 5 cm (2 inches) from the walls. Storage area temperatures should be 10⁰C to 21⁰C (50⁰F to 70⁰F). Keep humidity 50% to 60%. Keep storage areas clean, dry, well-ventilated, away from sunlight, and pest free and protected from contamination.

Answer 167

Your food safety system should include standards for storing each kind of food. Follow these GENERAL STORAGE PROCEDURES: Keep refrigerator temperature at 4°C (40°F) or lower and freezer temperature at -18°C (0°F) or lower Store food in the coldest section of the unit Different types of food require different storage procedures. When storing meat: Wrap meats in airtight packaging for both refrigeration and freezing Store in the coldest section of the unit When storing poultry: Wrap poultry in airtight packaging for both refrigeration and freezing Store poultry in the coldest section of the unit Use fresh poultry within one to two days Raw chicken received packed in ice can be stored as is or on beds of self-draining ice When storing fish: Whole fish delivered on crushed or flaked ice can be stored for three days on self draining beds or chests of ice If fish is not received on ice it must be used within 48 hours Fresh fillets should be kept in airtight, moisture proof wrappings Frozen fish should be stored in moisture-proof wrappings Fish maintained live must be kept in clean, aerated water in well-maintained tanks Identify optimal cleaning schedules and length of time to keep specific species Store salt water fish in salt water Discard dead fish

Answer 168

Different types of potentially hazardous foods have varying storage requirements. Fish meant to be eaten raw (sushi fish or sashimi) must be frozen before being served. If not received frozen, fish intended for raw consumption should be stored - 35°C (-31°F) or lower in a blast freezer for 15 hours or at -20°C (-4°F) or lower for 7 days in a freezer. Live shellfish should be stored in their original containers.

Answer 169

EGGS When storing specific foods like eggs, store whole eggs and liquid egg products at 4°C (40°F) or lower. Remember eggs are a potentially hazardous, perishable food. Use FIFO (First In First Out) and take out only as many eggs as you need for immediate use. Store liquid egg products in their original container. Dried egg products should be stored in their original container in a cool, dry place away from light. Refrigerate after opening. DAIRY Store dairy products at 4°C (40°F) or lower. Keep packages tightly covered and away from foods with strong odours. Do not keep past the expiration date.

Answer 170

Storage temperature varies depending on product. Whole raw fruits and vegetables and cut raw vegetables received packed in ice may be stored in that ice. Beds or chests of ice must be self-draining. Regularly change the ice. Do not wash fruits and vegetables before storage.

Answer 171

Store canned and dry food at room temperature and in a humid free environment. Flour, cereal and grain products should be stored in airtight well-labelled containers above the floor.

Answer 172

In Chapter 6 you learned about modified atmosphere products (MAP), vacuum-packed and sous-vide packaged foods. When storing them, use FIFO and store at manufacturer recommended temperatures. Discard packages that are torn or past their expiration date.

Answer 173

Prevent cross-contamination with food by storing chemicals in locked rooms or cabinets, away from food preparation and storage areas. Keep chemicals in their original containers or in sturdy containers labelled with contents and their hazards. Store chemicals near Safety Data Sheets (SDS). These are written descriptions of the contents, hazards and handling procedures for chemicals and products containing chemicals. They are required by WHMIS and may be required by local regulations. Never use empty chemical containers to store food and never put chemicals in used food containers. Methods for safely storing cleaning chemicals and supplies are an important part of keeping food safe!

Answer 174

Food must be kept out of the Temperature Danger Zone and safe from all sources of contamination. Each area should be equipped with a hanging or built-in thermometer to measure ambient (surrounding) temperature. Thermometers must be accurate to +/-1ͦ C (+/- 2 ͦ F). The following are guidelines to help you plan your storage facilities: Let air circulate around food. Provide enough slatted shelving so foods are not stacked on the floor, on top of each other or against walls. Store food in original packaging. Packaging should be clean, dry and intact. Never reuse old wrappings or containers. Store food in proper storage areas. Keep food away from sewer and water lines, drains and condensation. Clean and sanitize all utensils and equipment regularly.

Answer 175

Can you identify the storage errors and what foods are at risk? Hot foods must be properly cooled prior to refrigerating them. To cool foods properly large quantities of foods can be divided into smaller portions. Temperature checks were not performed. Catherine didn’t follow the top down order for refrigerated storage. Avoid storing products close to the door since the temperature is warmer.

Answer 176

The key to keeping food safe during storage is to consider its packaging, storage area temperature and humidity, and type of food. Keep potentially hazardous foods out of the Temperature Danger Zone. All hazardous and perishable foods must be refrigerated at an internal temperature of 4°C (40°F) or lower. Store food in leak-proof, pest-proof, non-absorbent sanitary containers with tight-fitting lids. Practice FIFO and discard food past its expiration date. Do not overload storage areas or line shelves. Keep food 15 cm (6 inches) off the floor in their original containers and 5 cm (2 inches) away from the walls. Always store ready-to-eat and cooked foods in a separate refrigerator or above raw foods.

Answer 177

1.) While you are defrosting your freezer, put the frozen food in: Another freezer 2.) Shelves in a refrigerator should be: Slatted 3.) If you have hot food that you want to refrigerate: a. Cool it, then refrigerate it 4.) Which one of the following should you do when handling shell eggs? Take out only as many as you need for immediate use 5.) Under the FIFO method, foods are used: In the order in which they were received 6.) Locker rooms, restrooms, furnace rooms and stairwells are: Unacceptable as food storage areas 7.) Frozen raw fish should be stored: Wrapped in airtight and moisture-proof wrapping 8.) If stored foods have passed their Best Before, Use By, or expiration date: Discard the food

Answer 178

Chapter 3 explained how microorganisms multiply exponentially. It also explained the “Time-Temperature Factor”. Any time potentially hazardous food is exposed to the Temperature Danger Zone (TDZ) of 4⁰C to 60⁰C (40⁰F to 140⁰F) pathogenic microorganisms quickly multiply. They multiply fastest in the middle of the TDZ, between 21°C and 52°C (70°F and 125°F) and much slower when refrigerated. The longer food remains in the TDZ, the greater the risk of foodborne illness. Foods are most at risk during preparation and service. Reduce the amount of time food spends in the TDZ throughout its flow to avoid the growth of pathogenic microorganisms.

Answer 179

Time-temperature abuse is one of the biggest contributing factors to foodborne illness outbreaks. Microorganisms can double every 10 to 20 minutes. Keep hot food hot and cold food cold! This image shows how quickly bacteria can multiply to >1 million in about 3 and a half hours! The FRFSC states that food must not spend more than a maximum total of four hours in the TDZ through preparation. Some jurisdictions enforce a more stringent requirement, insisting food must not spend more than a maximum of two hours (e.g., Ontario). Please check with your local health unit.

Answer 180

To prevent time and temperature abuse: Monitor temperature of foods during receiving, storing and preparation Reduce the preparation time by preparing small batches at a time Log time and temperatures Cook food to the correct internal temperature Cool and reheat foods properly Throw out food that has been in the Temperature Danger Zone for 4 or more hours through preparation Ensure employees understand that new time and temperature rules begin again after proper cooking. Some jurisdictions enforce a more stringent requirement, insisting food must not spend more then a maximum of two hours (Ontario) in the Temperature Danger Zone. Please check with your local health unit.

Answer 181

Each time food is handled, it runs the risk of cross-contamination from a food handler, a piece of equipment or from other food. Food Handlers Food handlers can easily cross-contaminate food throughout the flow of food. - Teach food handlers how cross-contamination can occur and how to prevent it from happening. - Make sure your employees practice good personal hygiene and proper handwashing at all times. Equipment - Clean and sanitize all utensils, work surfaces and equipment after use, when changing food and when equipment is in continual use. - Use utensils and other equipment instead of hands. - Cloths and towels used for cleaning must not be used for any other purpose. - Assign specific cutting boards, utensils and containers for each type of food. - Colour coded towels and cutting boards are often used in the food industry. Food - Keep ready-to eat foods separate from raw foods throughout storage, preparation and service. - Prepare raw meat, fish and poultry in separate areas, away from fresh produce and ready-to-eat foods.

Answer 182

As foods thaw, they move through the Temperature Danger Zone. This is a perfect time for pathogenic microorganisms hiding in the food to begin to multiply. There are four approved ways to thaw food safely. 1. In a refrigerator: The best way to thaw food is in a refrigerator at 4°C (40°F) or lower. Store raw foods on the lowest shelves to prevent them from dripping or splashing on other foods. Allow a day or more for large items, such as turkeys and roasts, to thaw. 2. Under running water: Some foods can be thawed in a clean and sanitized sink by completely submerging them under running potable water at a temperature of 21°C (70°F) or lower. The stream of running water should be strong enough to wash off loose particles of skin or dirt and the product must be thawed within two hours. Once thawed, remove immediately and thoroughly clean and sanitize the sink and all utensils used for thawing. 3. As part of the cooking process: This method should only be used for foods which are meant to be prepared in this manner. Examples can include frozen vegetables, shrimp, hamburger patties and pie shells. Always follow manufacturer’s instructions and check the temperature. These products must reach the minimum, safe internal cooking temperature. 4. In a microwave: This method is least preferred and can only be done if the food will be cooked immediately. This method is not effective for large items. Always follow microwave manufacturer’s instructions.

Answer 183

Although cooking kills microorganisms, spores and toxins that form during unsafe food preparation may not be killed. The keys to food safety are: - avoiding contamination and temperature abuse, - using time and temperature controls and detailed recipes - and following sanitary procedures. The following pages will discuss the topics listed below. Food preparation tips Meat, fish and poultry Eggs and egg-based mixtures Salads and sandwiches containing potentially hazardous foods Fresh fruits and vegetables Stuffings Batters and breadings

Answer 184

Handling foods safely prior to cooking is very important. While cooking food properly is the only way to kill microorganisms, it does not destroy spores or toxins that microorganisms create. Always practice good personal hygiene. Use properly cleaned and sanitized work areas, cutting boards, containers, knives and utensils. Keep cold food cold. All potentially hazardous foods must be kept refrigerated at 4°C (40°F) or lower. Refrigerate foods before preparation and any time preparation is interrupted. Take out only as much product as you can prepare at one time. Prepare food in small batches and use in a safe and timely manner. Always return prepared foods to the refrigerator before cooking or serving. Use detailed, accurate recipes that specify fat content, size and thickness of each portion. This will help predict cooking time. Always check temperatures with a clean, sanitized and calibrated thermometer. Wash food in sinks used only for food preparation.

Answer 185

The source of most cross-contamination in an operation is raw meat, poultry and seafood. Many people are allergic to fish and shellfish therefore great care must be taken to avoid pathogenic and allergen cross-contamination. Before you start: Use clean and sanitized work areas, cutting boards, knives and utensils. When preparing raw meat, fish and poultry, take out only as much product as you can prepare at one time. Once prepared, put raw meats back into storage as quickly as possible or cook them immediately. Store them in the right place to avoid cross-contamination.

Answer 186

Pooled eggs are eggs that have been cracked open and combined together in a container. To prepare eggs safely do not pool eggs if they will not be used immediately. Keep eggs chilled until use; never store stacked egg trays near the griddle. Do not allow shells to touch or mix with egg contents or use processing equipment that grinds entire eggs and separates the shells. Shells are a hazardous substance and may contaminate food. Use pasteurized eggs or egg products in all recipes in which eggs are not cooked or cannot be cooked to 74°C (165°F) or higher. This includes meringues and mousses, Caesar salad dressings, hollandaise and bernaise sauces, egg nog and mayonnaise. Use pasteurized eggs in all recipes that are primarily served to high risk populations such as the elderly, pregnant women, infants and other diners with weakened immune systems. Use clean and sanitized bowls, whisks, blenders and other utensils for each new order or batch.

Answer 187

Salads and sandwiches containing meat, poultry, eggs or fish require careful handling. Since these foods are not typically cooked after preparation, there is no chance of killing microorganisms introduced during preparation. Therefore, extreme care must be taken during preparation to keep these foods safe. Prepare pasta, meat, poultry, egg and fish salads less than 24 hours before service. When using leftover proteins like meat and poultry, make sure they have been properly cooked, held, cooled, and stored before adding them to a salad or sandwich. Chill all sandwich and salad ingredients (including bread) to 4ºC (40ºF) or lower before starting preparation. Use commercially made mayonnaise, not homemade.

Answer 188

The following guidelines for storing and preparing produce reduce the risk of such illnesses. Store fresh, cut or cooked produce at 4°C (40°F) or lower. Discard any rotting fruits or vegetables. Bacteria and mould thrive in damaged areas. Never wash produce prior to storage. This creates a favourable environment for growth of mould and bacteria. Thoroughly wash all produce under cold, running, potable water just before preparation. Each leaf of leafy vegetables and leeks should be separated. Pre-soaking in cold potable water for a few minutes can help loosen dirt and other contaminants and is favourable for produce such as broccoli, cauliflower, lettuce and herbs due to their intricate surface area. Improperly washed produce can become contaminated during cutting. Cantaloupes are particularly susceptible as their skin is rough and netted. Make sure that fresh fruit and vegetables do not come in contact with surfaces exposed to raw meat, fish, poultry, eggs, and cooked or ready-to eat food. Certain produce such as cantaloupes, potatoes and root vegetables are best cleaned with a brush. The brush must be sanitized, the same as other equipment. Seed and bean sprouts are potentially hazardous because they are grown in warm moist environments, ideal for microorganisms to flourish. Fresh sprouts should not be served to people with weakened immune systems, young children, pregnant women and the elderly.

Answer 189

Since stuffing contains a combination of potentially hazardous foods, care must be taken in preparation. Stuffing can act as an insulation, which prevents heat from reaching the centre of the meat or poultry. For maximum safety, cook stuffing separately to a minimum internal temperature of 74ºC (165ºF) for at least 15 seconds. If the cooked stuffing is not used immediately, it should be cooled and then refrigerated.

Answer 190

Batters and breadings can insulate the food they cover and prevent complete cooking. Potentially hazardous food’s internal temperature should be checked as the exterior colour is not an accurate testing method. If you make and use your own batters and breadings, you should use pasteurized eggs, rather than shell eggs. Prepare batter in small batches and refrigerate the ingredients for batters and breadings, as well as the items to be coated. Do not reuse batter in which items have been dipped. Consider purchasing commercially made battered and breaded items. Many pre-prepared frozen items can also be cooked frozen.

Answer 191

“Minimum internal temperature” is the required cooking temperature that the internal portion of food must meet in order to sufficiently reduce the number of microorganisms that might be present. Handling foods safely prior to cooking is very important because cooking does not destroy all spores or toxins that microorganisms create. Minimum internal cooking temperatures vary, depending on the type of food being cooked and the microorganism being destroyed.

Answer 192

Cooking Guidelines: Have accurate recipes which clearly specify required cooking times and end product internal temperatures. Always cook to completion – do not partially cook a product, stop, and finish at a later time. Avoid overloading cooking surfaces and ovens. The temperature of the unit may drop or foods may spill on each other. Properly preheat cooking units to the required temperature before use and in between batches. Never rely on “best guess”, equipment settings, recipe instructions or food colour when determining internal temperature.

Answer 193

Thermometer Guidelines: Measure internal temperature with a sanitized, calibrated thermometer. Your thermometer must be accurate to +/- 1°C or +/- 2°F. Always measure internal food temperatures in several places using a cleaned and sanitized thermometer.

Answer 194

The Time and Temperature Principle is an important part of the cooking process. The temperatures in this chart come from the Canadian Food Retail and Food Services Code (FRFSC), the Government Canada and the Canadian Food Inspection Agency. Cooking temperatures vary depending on the regulations in each province.

Answer 195

“Alternative Food Preparation Processes & Related Food Safety Concerns” While cooking food to the required internal temperature for 15 seconds has been shown to render animal protein and food combinations safe, there are a number of “novel/specialty” food products that are not “cooked” in the standard way. Many consumers enjoy, but should be aware of the risks of eating raw or lightly marinated seafood products such as sashimi, sushi, ceviche, gravlax, cold-smoked fish and raw shellfish. Carpaccio and steak tartare are “novel/specialty” dishes that do not cook meat through to 63°C/145° F or greater. Finally, there are “novel/specialty” foods with unique methods of preparation such as charcuterie and sous vide. Eating raw seafood, raw or undercooked meat, poultry, or unpasteurized dairy products, has a greater food safety risk than eating properly cooked products. In most instances these foods are treated with an alternative way of reducing (not necessarily eliminating) bacteria and other pathogens in the food, usually by changing the pH of the product with an acidic wash or by changing the aw (water activity) of ready-to-eat products such as sausages, salamis, etc.

Answer 196

Food that is not served or sold immediately must be kept in hot holding or cold holding equipment, or held at room temperature for a maximum of 2 hours without equipment. Some jurisdictions (e.g., Ontario) enforce a more stringent requirement. Please check with your local health unit.

Answer 197

Hot holding equipment is only to be used to keep food hot, not for cooking or re-heating food. Some examples include steam tables, double boilers, bain maries, heated cabinets and chafing dishes. Use hot holding equipment that can keep food at the proper temperature. Measure food temperature every two hours and record in a log. Discard hot foods after two hours if they have not been held at or above 60°C (140°F).

Answer 198

Cold holding equipment is used to keep food cold. Some examples are refrigerated food bars, iced displays, refrigerated sandwich rails, and insulated carriers. Use cold holding equipment to keep foods at 4°C (40°F) or lower. Measure food temperature every 2 hours and record them in a log. Discard food after 2 hours if not held at 4°C (40°F) or lower. Put food in pans or on plates and then place on ice. Ice used for cold holding should be made from potable water.

Answer 199

Holding food at room temperature is risky because foods are exposed to the Temperature Danger Zone. Food held in the Temperature Danger Zone must be sold, served or discarded within two hours. Some jurisdictions enforce a more stringent requirement Please check with your local health unit. Ontario Food Regulation 493/17 states: Temperature, potentially hazardous food 27. (1) Potentially hazardous food shall be distributed, maintained, stored, transported, displayed, sold and offered for sale only under conditions in which the internal temperature of the food is, a) 4° Celsius, or lower; or b) 60° Celsius, or higher. (2) Subsection (1) does not apply, a) to a potentially hazardous food during those periods of time, not to exceed two hours, that are necessary for the preparation, processing and manufacturing of the food; or b) to a hermetically sealed food that has been subjected to a process sufficient to prevent the production of bacterial toxins or the survival of spore-forming pathogenic bacteria. Without temperature control, foods must be handled with close attention to safe food handling practices during preparation, cooking, and/or cooling to prevent contamination. They must also be labelled with the time it was removed from temperature control and with the discard time (the time at which food must be thrown out).

Answer 200

Food that is not served right away should be cooled as quickly as possible to prevent microorganisms from growing. Improper cooling of food has consistently been identified as a leading factor in foodborne illness. It is very important that you understand how to cool foods properly. There are two recommended processes to cool foods: One for cooling foods after cooking and another for cooling foods which are at room temperature. Cooling Food After Cooking Foods must cooled to 4ºC (40ºF) after cooking or hot holding in 2 stages: 1. From 60ºC to 20ºC (140ºF to 68ºF) or lower within two hours 2. From 20°C to 4°C (68°F to 40°F) or lower in four hours For a total of 6 hours. Examples: Roasts, casseroles, soups, and stews. Since microorganisms grow fastest between 21°C and 52°C (70°F and 125°F) food must pass through this temperature range as quickly as possible. If food does not reach 20ºC (68ºF) or less in two hours, it must be discarded or reheated properly. Cooling Room Temperature Foods The one-stage method is used when potentially hazardous foods are prepared at room temperature and kept refrigerated until service. During this process foods should be cooled from 20ºC to 4ºC (68ºF to 40ºF) or lower within four hours. Examples: Mixed bean salad, tuna sandwiches, or salad dressings. Safety Tip: Train employees to monitor the time and temperature of cooling food. If food is not cooled within the required times and to the required temperatures, take corrective action by reheating to 74°C (165°F) within 2 hours. These cooling methods are based on the FRFSC and may be different from the local requirement. Please check with your local health authority to see if it is acceptable. Some jurisdictions require food be put in the refrigerator once the temperature reaches 20°C (68°F).

Answer 201

Large food items take too long to cool. You can decrease cooling time by reducing the mass or the volume of an item: Divide large batches into several smaller ones, or cut large items into smaller pieces. Thick food, such as chili and stew, should be cooled in pans with a product depth of no more than 5 cm (2 inches). Thinner liquids such as broth or soup, may be cooled in pans with a product depth of no more than 7.5 cm (3 inches). Place the smaller amounts in pre-chilled stainless steel pans. Stainless steel transfers heat from food faster than plastic, and a shallow depth allows for heat to disperse faster than a deep one. Use ice-water baths. Place smaller containers into larger pans of ice. Stir foods as they cool to distribute the heat evenly and foods cool more quickly. Use a blast chiller, quick-chill unit, tumbler chiller or cold-jacketed kettle. Stir with a clean and sanitized Ice Wand. These are plastic paddles filled with water and frozen. Stirring food with cold paddles cools food more quickly. Warning: Never use storage refrigerators or freezers to cool hot foods. Hot foods above 20ºC (68ºF) can raise the temperature of the unit and endanger the other foods stored there.

Answer 202

Safely store cooling food by: Loosely covering pans to maintain airflow Placing the pans on the upper shelf of a refrigerator to cool Allowing air flow to circulate around the pans properly cooled and stored foods with the date and time they were prepared Some health departments require pans to be covered at all times – check with your local authority.

Answer 203

Even when foods are cooked and cooled safely they can become cross-contaminated. To reheat foods safely: Use cooking ranges, ovens, steamers and microwaves to reheat food. Never use hot holding equipment to reheat food because it is not designed to reach and maintain the necessary temperatures. Reheat all previously cooked food to an internal temperature of at least of 74°C (165°F) for at least 15 seconds within two hours. If the food cannot be reheated within two hours, discard it. Reheat food in small batches to shorten reheating time. Reheat food only once. Each time food is reheated and cooled, it goes through the Temperature Danger Zone, giving pathogens time to grow and multiply. Record the reheating times for each type of food and add these times to your recipes and flowcharts. SAFETY TIP: Boil and stir stews, soups and gravies. Never add new food into already reheated food.

Answer 204

Self-service areas such as buffets and food bars can be easily contaminated because patrons serve themselves. To keep food safe during this kind of service: Assign a staff member, trained in food safety procedures, to closely monitor the service. Assign an employee to replenish food-bar items using safe food handling practices. Clearly label all food items. Protect food display with sneeze guards or food shields. Keep hot food hot and cold food cold. Make sure customers use only fresh plates. Post signs or assign a staff member to prohibit the use of soiled plates or flatware in self-service areas. Provide long handled serving utensils in each container.

Answer 205

1. Require strict personal hygiene from all employees. 2. Identify all potentially hazardous foods on your menu and write out your food handling procedures. Make these written procedures part of employee training, everyday tasks and regular self-inspection. 3. Obtain foods and other supplies from reputable, approved sources. 4. Observe time and temperature rules for preventing cross-contamination in storing and handling food prepared in advance of service. 5. Keep raw products separate from ready-to-eat foods. 6. Avoid cross-contamination of raw and ready-to-eat foods from hands, equipment and utensils. Clean and sanitize food contact surfaces and equipment before and after every use, when a task is changed, after an interruption, and at least every four hours during continual use. 7. Cook or heat process food to above the recommended minimum temperature. 8. Keep hot foods hot and cold foods cold. Hold foods at 60°C (140°F) or higher, or at 4°C (40°F) or lower. 9. Chill cooked food to 4°C (40°F) within the required time. 10. Reheat food to an internal temperature of at least 74°C (165°F) for at least 15 seconds within two hours.

Answer 206

Cooked rice is a potentially hazardous food. Once cooked, the rice should have been cooled rapidly and immediately placed in the refrigerator. When transporting the fried rice and the other foods to the school, precautions were not taken to ensure that foods were kept out of the Temperature Danger Zone. Bacillus cereus is frequently present in uncooked rice, and heat resistant spores may survive cooking. If cooked rice is held at room temperature, bacterial growth can occur and a heat-stable toxin is produced that can survive brief heating, such as stir-frying. In this example, the bacterial growth would have probably occurred at the restaurant and when the fried rice was transported to the school.

Answer 207

Time and Temperature abuse and cross-contamination are the two leading causes for foodborne illness. In this chapter you learned many important food handling practices to help keep food safe. Here is a short summary: Prepare raw meats, fish and poultry in separate areas from produce or cooked food to prevent cross-contamination. Assign specific equipment to specific tasks. Clean and sanitize everything that comes into contact with food. Thaw food properly in the refrigerator, under running water, in a microwave or as part of the cooking process. Cook food to the recommended temperatures and hold for the recommended time. Monitor the temperatures using accurately calibrated, cleaned and sanitized thermometers. Keep a detailed temperature log. Make sure food is held at 60ºC (140ºF) or higher using the right equipment. Cool foods rapidly and properly before storing. Discard food if there is evidence of time-temperature abuse. Reheat foods to 74ºC (165ºF) for at least 15 seconds within two hours. Make sure servers practice good personal hygiene. Train employees to avoid cross-contamination when handling utensils, service items and tableware.

Answer 208

1.) Which one of the following procedures should employees do when serving? Use plastic or metal tongs or scoops to get ice 2.) Which one of the following is required for safe food handling? Cook food to at least the recommended internal temperature for the recommended amount of time 3.) A tray of roasted vegetable sandwiches is displayed at room temperature for one hour, then placed in the refrigerator and cooled to 4°C (40°F). The sandwiches are then put back on display for two hours. The food should be: Discarded as it has been exposed to the Temperature Danger Zone for more then 2 hours 4.) A hot potentially hazardous food should be held at: 60°C (140°F) 5.) Large amounts of thick food, such as chili, should be cooled in shallow pans with a product depth no greater than: 5 cm (2 inches) 6.) Which one of the following would you do if you were preparing a recipe using eggs that are not cooked to 63°C (145°F)? Use pasteurized eggs 7.) If you must prepare a large batch of ham sandwiches for later service, you should: Make several at a time, then cover and refrigerate them 8.) Which one of the following is the correct way to cook a stuffed turkey? Separately cook the stuffing to 74°C (165°F)

Answer 209

Chapter 9: Introducing the HACCP System, will focus on explaining HACCP as a system that helps you to identify and assess the biological, chemical and physical hazards and other risks associated with your food establishment. It focuses on preventing foodborne illness by establishing controls and monitoring all procedures in the flow of food.

Answer 210

A Hazard Analysis Critical Control Point (HACCP- pronounced “HASSIP”) System is designed to keep food safe throughout its flow in the establishment. It helps you identify and assess the biological, chemical and physical hazards, and other risks within your establishment. In Chapter Two you learned about the flow of food which is defined as the path food takes through an establishment, from receiving through reheating. HACCP is a tool which focuses on preventing foodborne illnesses by establishing controls and monitoring all procedures throughout the flow of food.

Answer 211

Successful HACCP systems require a written plan that is specific and unique to each operation. Implementation of the plan requires the commitment and dedication of the owners, executives, managers and employees. Properly designed and implemented HACCP programs allow managers to continuously monitor their establishment and reduce the risk of foodborne illness.

Answer 212

HAZARD: Any agent or condition with the potential to cause an adverse health reaction. Hazards include: Microorganisms that can grow during preparation, storage, and/or holding Microorganisms or toxins that can survive heating Chemicals that can contaminate food or food contact surfaces Physical objects that accidentally enter food Being able to identify and control possible hazards is key to serving safe food.

Answer 213

Hazard Analysis: Is the process of identifying and evaluating potential hazards associated with foods in order to decide which foods must be addressed in a HACCP plan.

Answer 214

Is the chance that a condition or set of conditions will lead to a hazard. HACCP focuses on preventing foodborne illnesses from happening. This is done by identifying possible hazards, assessing the possibility of risk and implementing measures to reduce or eliminate risks.

Answer 215

Is any step in the flow of food where a physical, chemical or biological hazard can be controlled but not eliminated. Teaching receivers to properly prioritize their receiving duties is an example of “thinking the HACCP way”. An effective receiving plan requires food be put away in order of risk: 1. Raw potentially hazardous foods (meats, poultry, fish, dairy, eggs) 2. Produce 3. Dry goods, chemicals, linens, etc. which are stored at room temperature

Answer 216

Is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to safe levels. Any point in the flow of food where loss of control may result in an unacceptable health risk.

Answer 217

A standard or target that must be met for each preventative measure associated with a CCP. Think of critical limits as 'boundaries of safety’ which include: Time Temperature Chemical sanitizer levels Physical dimension An example of setting critical limits is two staged cooling which sets specific time and temperature critical limits. Exceeding these critical limits may result in pathogens reproducing to unacceptable levels.

Answer 218

The HACCP system consists of seven principles. These principles outline how to develop a HACCP plan and should be applied as sequential tasks. Information gained after completing one principle will be used in the next principle.

Answer 219

Principles One, Two, and Three help you to design the system while Principles Four and Five help you implement the system. Principles Six and Seven help you maintain the system and verify its effectiveness. Exceeding critical time and temperature limits may result in pathogens reproducing to unacceptable levels.

Answer 220

Principle One: Conduct a Hazard Analysis This is one of the most important steps; an incorrect analysis will lead to an inadequate HACCP plan. Contact your local public health inspector or retain a consultant to help you with your analysis. Conduct a hazard analysis for each existing and new product or item. Review your analysis when any changes are made to the process. A hazard analysis includes: Reviewing the Flow of Food Food is at risk of contamination as it travels throughout the flow of food. Designing Flowcharts This is a simple diagram showing the flow of food which helps you picture what happens to food. Create flowcharts for all products and menu items. Similar recipes call for similar flowcharts. For example, the recipes and flowcharts for chicken noodle soup and beef noodle soup are very similar. Identifying Potentially Hazardous Foods Review your food items and recipes for potentially hazardous foods. Consider product properties, destinations and various uses when identifying hazards. For example, chicken may be served as an ingredient in soup and as a main entrée. Consider your consumer: Do high risk members of the population consume the product? Identifying Hazards Now you are ready to determine what hazards can occur during the flow of food. Watch how employees handle food items; you are concerned about preventing contamination by microorganisms as well as physical and chemical contamination.

Answer 221

Principle Two: Identify Critical Control Points List the points where a control can prevent, eliminate or reduce a hazard to acceptable levels. Note these on written recipes, flowcharts and systems schematics. There may be more than one CCP applied to address the same hazard. Common CCP examples include: Cooking Cooling Formula control Removing physical fragments. Ask yourself the following questions to help you understand and identify CCPs: Is control at this step necessary for safety? Yes – Proceed to the next question No – Not a CCP Will the step eliminate or reduce the risk of a hazard to a safe level? Yes – CCP No – Proceed to next question Could contamination by the identified hazard occur in excess of acceptable levels or could it increase to unacceptable levels? Yes – Proceed to next question No – Not a CCP Will a subsequent step eliminate the hazard or reduce the likely occurrence to safe levels? Yes – Not a CCP No - CCP

Answer 222

WARNING: Meat held at room temperature is an ideal setting for bacteria to multiply very fast and for the production of heat resistant toxins and spores. Raw meat must be handled carefully. Cutting, mixing, and shaping should be done in a refrigerated room or in small batches just prior to cooking. Divide a big batch into several smaller ones and keep refrigerated until needed to maintain its temperature below 4°C (40°F). Refrigerate meat while marinating. Remember: Keep cold food cold. EXAMPLE OF A CCP: During receiving, standard procedures are developed to evaluate products and check for visual signs of contamination. However, raw chicken delivered at 4° C (40°F) may still be contaminated with Salmonella bacteria. By answering these four questions, it is determined that the risk of Salmonella can only be eliminated during the cooking process when it is heated to 82°C (180° F) or higher for at least 15 seconds. This makes cooking the CCP in this example.

Answer 223

Principle Three: Establish Critical Limits Set the minimum standards that must be met at each CCP. Time and temperatures are requirements that must be met to keep food safe. Add these standards into your written directions and flowcharts. More than one standard may be needed at each CCP. Critical limits should be based on facts, for example food regulations. They must be measurable, appropriate to the product, clear and achievable. Take a moment to consider what a critical limit would be for reheating kafta. Check your work against "Critical Limits for Reheating Kafta", found in the Documents section. ANSWER: Heat rapidly on stove to an internal product temperature of 74°C (165°F) or higher for at least 15 seconds within 2 hours. Also write in standards to prevent contamination at other points in the flow of food. For example, “wash, rinse and sanitize all equipment and utensils before and after use.”

Answer 224

Principle Four: Monitor CCPs Monitoring involves scheduled measurement or observation to prevent a Critical Limit violation. Monitoring detects loss of control at the CCP. Successful monitoring includes employees in the process. They must know the CCPs and understand the Critical Limits. All records and documents related to monitoring must be signed by the person(s) responsible.

Answer 225

Critical Limits that are not achieved must be corrected right away. Many corrective actions are simple while some actions may require supervisor intervention and direction. For example, an employee checks the temperature of a recipe that is being prepared. The end cooking temperature has not been reached, so the employee continues to cook to required temperature. Hot food which has been held over two hours and its temperature has fallen below 60°C (140°F), must be discarded. The employee must inform the supervisor of this Critical Limit violation.

Answer 226

Establish procedures for verification. Confirm that your HACCP system is working properly. This is done through auditing, verification procedures, and tests. Verification includes ensuring you have identified and assessed all possible hazards and set appropriate CCP’s and Critical Limits. Ensure you have properly trained employees and selected monitoring procedures and schedules. Monitoring equipment must be calibrated and corrective actions must be developed.

Answer 227

Accurate records are essential to a HACCP system. Document and record all procedures. Your record keeping materials should be appropriate to the size and nature of your operation. Make record keeping easy to use by keeping forms on a clipboard near work areas. Store all flowcharts and recipes near work areas and provide employees with notebooks to write down what actions have been taken. Hang blank temperature logs on equipment. If records are easy to use employees are less likely to “dry lab”, which means to record false data without actually measuring it, for example food temperatures.

Answer 228

Use the steps outlined in the 7 Principles of HACCP to develop your written HACCP System procedures. This includes: Operational steps Hazards CCPs Standards Types of monitoring Corrective actions Records The written procedures should be a complete, flexible framework which will allow your system to change as needed. Your local regulatory agency may also require a written HACCP plan that includes the principles discussed in this chapter.

Answer 229

The next step is to train employees according to the HACCP System. Your existing food safety training program may already cover much of the information. Key goals when adapting your program to support a HACCP system are to: Help employees understand the basics of HACCP Alleviate employee concern about how it will affect their work Explain the employee's role in putting the system to work Speak candidly with employees and create an open forum for discussion Teach employees proper monitoring procedures and record keeping Identify areas where employees lack knowledge or skills Design training to support performance improvement Ensure training is practical and job related. Training should be as practical as possible. Employees need to understand the official food safety procedures that directly relate to their job.

Answer 230

Assess each job for special training requirements. Develop specific objectives for employees, based on what they need to do to keep food safe. Effective training includes creating the following: Task Analysis Learning Objectives Corrective Actions An Effective Training Program Appropriate Training Methods Training Program Evaluation These points will be discussed further on the following pages.

Answer 231

Each task should be broken down into specific duties and HACCP procedures and added to your task descriptions. For example, a newly hired employee must learn that taking temperatures of food is part of their job responsibility. Failure to complete this task is regarded as not meeting operational standards.

Answer 232

Learning objectives should clearly state key skills required by an employee to fill the position. Examples include how to correctly calibrate a thermometer and fill out time/temperature logs.

Answer 233

Employees must be taught the corrective actions required when a Critical Limit is not met. They must understand when they are to complete the task independently and when to report to a supervisor for assistance.

Answer 234

Effective training programs should balance the importance of the topic with the need to make its delivery interesting. Employees learn food safety most easily when they put what they learn into action right away. Employees need to see and hear information, practice applying it and receive timely feedback on their performance. The following are some guidelines to help you develop your training program: 1. Tell them what they are going to be taught and its importance to them. 2. Present material in various ways, including role-playing and videos. 3. Demonstrate steps and procedures. 4. Answer questions. 5. Allow employees to practice and discuss what is presented. 6. Give feedback. 7. Review material. 8. Test or evaluate material. 9. Follow up training with monitoring. 10. Retrain if needed.

Answer 235

There are two basic training methods for putting your program into action: individual (or one-on-one training), and group training. Individual training assigns one or two trainees to an experienced employee. Advantages of this method include job-focused, personal training which provides early application of the skill and feedback. However, there can be disadvantages if the trainer is not a good teacher or possesses bad habits. Group training involves a group of trainees who meet with a trainer, usually outside of their normal work environment. Advantages include group work, discussion and problem solving as a team. With group training a uniform program can be developed which can include exercises, role-playing and team competitions which provide active learning. Disadvantages include less personal attention and little chance to immediately practice new skills. This may result in a trainer who loses trainee attention during a long lecture. Using the best elements from both of these training methods is recommended. DID YOU KNOW Another method, "crash training" - the attempt to cover a lot of material on the job in a very short time - is not recommended for topics as complex as HACCP and Food Safety.

Answer 236

On-the-job performance is the key measure of training success of a HACCP System. After a training session assess the results by asking yourself: 1. Did the training produce the desired results? Are employees meeting the training objectives related to CCPs and standards? 2. If the intended results were not produced, take time to assess why not and what the next steps are. The appropriate action may be to work with the employees individually, ask for their input, retrain or take another course of action.

Answer 237

The meringue that James made for the pies was a potentially hazardous food as it was made with uncooked eggs. Potentially hazardous foods must be kept out of the Temperature Danger Zone. Since the pies were usually made in the morning, and the popular dish was immediately eaten after hitting the buffet the refrigeration step was not included in the recipe. To make sure this error is not repeated, Esquire's management staff needs to develop a plan looking at all the risks associated with their dishes. It is important that they let their staff know how long the meringue pies can safely be left unrefrigerated. Procedures that explicitly require the refrigeration of the dessert and specify what to do if preparing them prior to service must be written into the recipe. Esquire's staff should be involved in the development of these guidelines so they can be exposed to why it is important.

Answer 238

In this chapter you learned that Hazard Analysis Critical Control Point (HACCP) is a food safety system designed to keep food safe throughout its flow in an establishment. A successful HACCP system is a combination of proper food handling procedures, monitoring techniques and record keeping to keep food safe. An effective HACCP plan is based on these 7 Principles: 1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Monitor Critical Control Points 5. Take corrective action 6. Verify that the system is working 7. Keep records

Answer 239

1.) The practice of entering a temperature in a log without really measuring the temperature is called: Dry lab 2.) When you first set up a HACCP system, introduce it to employees by: Keeping the lines of communication open so employees understand what they must do and feel free to ask questions 3.) Which one of the following should you do if you find a recipe is too difficult to handle as it is written? Simplify the steps or ingredients in it 4.) Temperature logs should be kept: Near employee work areas 5.) Which one of the following is a Corrective Action for handling chili? Reheat chili to an internal temperature of 74°C (165°F) or higher if holding temperature falls below 60°C (140°F) 6.) HACCP food safety systems focus on: Protecting food at all times during the flow of food 7.) Food safety training objectives for food handlers should be centered on: CCPs and standards 8.) Flowcharts are: Diagrams that show the flow of food

Answer 240

A prerequisite (pronounced “pre-req-ui-site”), is defined as a thing that is required beforehand, as a prior condition for something else to happen.

Answer 241

Effective HACCP systems are built on a solid foundation of prerequisite programs. These programs control all of the conditions necessary to produce safe food. They control the basic environmental, operating and personnel related conditions. Many of these conditions and practices are specified in federal, provincial and local regulations and guidelines. Some examples include cleaning and sanitation, chemical control, and personal hygiene.

Answer 242

Prerequisite programs must be designed and assessed during the implementation of a HACCP plan. Common prerequisite programs include: Facility Design Supplier and Product Control Specifications Equipment Cleaning and Sanitation Personal Hygiene Education and Training Chemical Control Receiving and Storage Pest Control Recall and Tracability These prerequisite programs will be discussed in more detail on the following pages.

Answer 243

Facilities should be planned according to sanitary design principles. Pay attention to efficient product flow and traffic through the facility. Minimize opportunities for cross-contamination from raw food to ready-to-eat food. Check with provincial and local sanitation/building code standards. We’ll explore facility design in more detail in Chapter 12.

Answer 244

All equipment should meet NSF or equivalent standards and must be properly installed and used. Develop a documented equipment maintenance and calibration program that outlines preventive maintenance activities, along with materials and chemicals required to operate the equipment. Your program should include calibration activities for equipment and specify which staff members are responsible for each task.

Answer 245

Select suppliers with reputable food safety programs in place. Seek written assurance that they follow a HACCP program. Review Chapter 6 for more information on supplier and product control.

Answer 246

Before staff use chemicals they must be trained in chemical control. Chemicals need to be handled according to manufacturer’s instructions. Only store chemicals in original or clearly labelled containers, never in food containers. Only use chemicals approved for food establishments and keep safety data sheets (SDS) on file. Your prerequisite program should also include easy-to-follow procedures for proper use of chemicals. You will learn more about chemicals in Chapter 14.

Answer 247

Establish an effective pest control plan and ensure that there is a written pest control program for the premises and equipment. This should include the identification of the person assigned responsibility for pest control; the name and contact information for the pest control company contracted; a list of chemicals used, concentration, where applied, method and frequency of application; a map of trap locations; and the type and frequency of inspection to verify the effectiveness of the program.

Answer 248

There should be written specifications for all ingredients, recipes, products, and packaging materials. Develop written specifications for all ingredients, products and packaging. Standardize all recipes so that staff can provide accurate information in case of foodborne illness or allergies. See chapters 3, 4 and 9 for more information.

Answer 249

All employees should receive training in: The benefits of practicing food safety Safe food handling The link between personal hygiene and food safety Cleaning and sanitizing procedures Equipment use and maintenance Time and Temperature standards Workplace safety Their role in their established HACCP program Keep copies of all related documents such as certificates and wallet cards. Food safety training may be an important requirement for hiring, promotions, raises and bonuses, and should be directly incorporated into performance appraisals.

Answer 250

Food Safety Training helps staff understand their role in HACCP procedures. Training should be practical based. Ensure employees understand their role and specific responsibilities in the HACCP program.

Answer 251

Develop and enforce all procedures for cleaning and sanitation of equipment, food contact surfaces, utensils and the facilities. Create a master sanitation plan and schedule for staff to follow. We will learn about cleaning and sanitation in Chapter 14.

Answer 252

Receiving and storage records are a necessary control measure to protect food from contamination, damage or spoilage. All foods need to be stored under sanitary conditions. Receiving staff need to understand receiving specifications. Staff must be trained to check temperatures of refrigerated and frozen products prior to accepting shipments. Storage area temperatures and humidity levels must be monitored and maintained. Review Chapters 6 and 7 for more information on receiving and storage.

Answer 253

In case a food safety hazard is discovered, have detailed procedures to follow, to facilitate the rapid recall of any food product implicated. Owners and managers must consider the need for public warnings.

Answer 254

Make sure that every person entering food handling areas follows strict personal hygiene protocols. Personal hygiene requirements help prevent or minimize contamination of food and food contact surfaces. See Chapter 5 for proper personal hygiene techniques.

Answer 255

Prerequisite programs must be customized to suit the needs of your business. No two foodservice or food retail operations will have identical plans. Incorporate your prerequisite programs into start-up and shut-down procedures. Prerequisites form the framework for your HACCP program, reduce multiple CCPs and reduce risk.

Answer 256

An emergency (pronounced “e-mer-gen-cy”), is defined as a serious, sudden, unexpected, and often dangerous situation requiring immediate action.

Answer 257

With the growing globalization of trade, food is increasingly being moved across domestic and international borders, resulting in foodborne illness outbreaks crossing local and international boundaries. In Canada, the responsibility for responding to emergency situations involving food items is shared by: Foodservice/Food retail operators Local and regional health authorities Provincial and Territorial governments Federal authorities Throughout this program you have learned food safety principles needed to make sure you offer safe food to your customers. No matter how prepared you are, a foodborne incident or outbreak may occur in your establishment.

Answer 258

To be ready for a food safety emergency, have a written plan for dealing with situations as they occur. Swift action can prevent an incident from becoming a crisis. The incident will soon become a crisis if you don’t have a step-by-step plan written out for you and your staff to follow.

Answer 259

Develop a strategy to meet the needs of your operation while fostering public trust and confidence in the safety of your food supply. The steps you can take include: Designating a Crisis Management Team Brainstorming to identify the nature of the risk Writing out simple instructions Posting an emergency contact list by the telephone Setting up response protocols Training staff Ensure that all plans, instructions and contact lists are kept up to date!

Answer 260

The first step in preparing a crisis management plan is to designate a Crisis Management Team to develop your outbreak response strategy. Members of your team can include owners, managers, chefs, finance and public relations personnel. Choose one person to lead all communication with the media, public and other stakeholders. Assign protocol development according to expertise and experience.

Answer 261

Preparedness is vital to successful risk management. Once you have your team in place, brainstorm all possible risks your establishment could face. Hazards include biological, physical, allergen and chemical contamination. When preparing for real or perceived risks, consider the size of your operation and types of customers you serve.

Answer 262

Produce and distribute simple, easy-to-follow instructions identifying what to do in each type of crisis. Store instructions in an easy-to-find place. Steps in foodborne illness outbreaks include: 1. Removing the suspect food from production or shelves 2. Obtaining a sample of the food for testing 3. Contacting public health officials 4. Excluding employees who may be a source of contamination from handling food

Answer 263

Produce a list of contact names and phone numbers posted by the telephones and constantly update these lists as personnel change. Include the telephone numbers of your local public health unit, police, fire departments and poison control. Contact local/regional law enforcement agencies immediately if you suspect tampering activity. RCMP National Operations Centre should be contacted if you suspect terrorist activity!

Answer 264

Effective communication protocols will help you establish, maintain and build trust and credibility in your organization. Response protocols include: Responding to all customer concerns – be courteous, empathetic and honest Conduct a thorough evaluation Being dedicated to achieving a swift resolution Contacting public health

Answer 265

Once your team has developed your organization’s crisis management plan, the final step is training. All staff must be trained to follow the policies and procedures you have outlined in your plan. Ensure that all plans, instructions and contact lists are kept up to date!

Answer 266

As the manager or person in charge, once you’ve been advised of a potential foodborne outbreak involving your facility, you’ll need to: Quickly gather HACCP and Prerequisite Program records/documents Have a designated spokesperson for any communication needs Provide meaningful, relevant and accurate information Your credibility and the reputation of your facility are on the line. Ensure only the designated spokesperson communicates with enquiries. The media play a critical role in risk communication. You may need to seek expert advice relating to public relations, laboratory testing and crisis management. Ask the customer: When did you become ill? What were the symptoms and when did you first experience them? What did you eat and drink at our establishment and when? Who else consumed them? Did they become ill? Did you seek medical attention? Ensure that all plans, instructions and contact lists are kept up to date!

Answer 267

Once the incident is resolved, it’s important to take the following steps: Take time to assess your establishment’s response. Assess your performance in areas such as communication, the effectiveness of HACCP systems, response time and preparedness. Integrate any lessons learned into the prerequisite & HACCP programs. Take steps to prevent a future crisis by practicing good food safety habits.

Answer 268

Food fraud is committed when food is deliberately placed on the market for financial gain, with the intention of deceiving the customer. There can be many kinds of food fraud, however the two main types are: 1. The sale of food which is unfit and potentially harmful (substitutions, additions, tampering of food ingredients, changing labels or packaging). Example: The sale of foods to a food establishment with the knowledge that the food has been water damaged and rendered dangerous to health. 2. The deliberate misbranding of food (counterfeiting, stolen goods, false or misleading statements). Example: The sale of rejected eggs sold door-to-door at a reduced price. Customers are told the eggs are government inspected “Grade A” approved. DID YOU KNOW? Some retail stores have been known to alter dates on food or add ingredients to mask spoilage!

Answer 269

1.) Crisis Management: Could be required for a customer complaint or a natural disaster 2.) To understand HACCP procedures, employees need to understand: Which foods are potentially hazardous Their role in preventing cross-contamination The importance of good personal hygiene 3.) Personal Hygiene: Is a program that must apply to every person entering a food handling area 4.) Which of the following is not a common prerequisite program? Cost of goods sold 5.) If an outbreak occurs you should: Appoint one spokesperson to communicate with the media if required 6.) Crisis Management Teams should: Develop a crisis response strategy 7.) HACCP prerequisite programs: Are the foundation of an effective HACCP system 8.) After an incident has been resolved: Review your response and discuss/document how it could have been improved Integrate lessons learned into your existing HACCP systems

Answer 270

In Chapter 10 you learned that no two operations are exactly alike. While all foodservice and food retail operations share similar food safety challenges, each operation is unique.

Answer 271

Assess your operation step-by-step to determine which model best describes your food delivery system. In this way, individual establishments may customize pertinent details or add components from more than one model to accurately reflect their operation. For example, your operation may include aspects similar to those in Central Kitchens or in Temporary Foodservices.

Answer 272

Retail grocery is one of the primary sources of food purchased by Canadian consumers. Depending on its size, retail grocery operations can sell whole or cut produce, refrigerated or frozen pre-packaged foods, meats cut on site or prepackaged, deli products, baked goods, bulk foods, or prepared foods for consumption off-site. This diverse product base increases the chances of food safety violations. In food retail, the HACCP analysis is process-related rather than product-related. When you survey your store, process flow and Standard Operating Procedures (SOP), incorporate guidelines for facility design and HACCP-based principles from all areas in this chapter that apply.

Answer 273

When developing process flow and Standard Operating Procedures, food retailers should include the following key controls: Proper temperature control and monitoring. Practices are to be in place to prevent cross-contamination during entire flow of food. Sanitation procedures are regularly conducted and documented. Pest control measures are implemented and documented.

Answer 274

Quick service restaurant operations usually feature short waiting times for service, limited menus, and service counters where customers wait, pick up and pay for their food. These operations range from small stands to large sites with drive-through and sit-down dining facilities. Full service and institutional service operations may offer carry-out, which is similar to quick service operations.

Answer 275

Standard procedures are required to: Train employees in safe foodhandling practices including cooking times and time and temperature control and personal hygiene. Cook all potentially hazardous foods to safe internal temperatures. Prepare only small batches of food in advance. Do not forget the importance of preventing cross-contamination during service.

Answer 276

Family Style and Fine Dining Restaurants (Independent Operator, Chain, Hotels) Family style and fine dining restaurants often feature more extensive menus than quick service restaurants. Recipes may be more complex, with combinations of potentially hazardous foods and increased food preparation processes. Multiple food handlers are more likely required for the food preparation process, which increases the potential risk of foodborne illnesses throughout the flow of food. Foods are often cooked but not immediately consumed, increasing the possibility for contamination and time-temperature abuse. Foods may often be made in multiple steps, partially prepared and then finished at time of service.

Answer 277

Standardize procedures: Focus training on safe food handling, personal hygiene, time and temperature control throughout the preparation process. All recipes must include clearly written CCPs. Specialty/novelty foods must be handled very carefully (Ex: Sushi, steak tartare, homemade hollandaise sauce, etc.). For more information about specialty foods, refer to "Specialty Foods" in the Documents section. Thoroughly cook all potentially hazardous foods (especially animal proteins) to safe internal temperatures. Prepare only small batches of food in advance. Do not partially cook potentially hazardous foods unless it is safe to do so. When in doubt, check with your public health inspector. Refer to Catering Best Practices for more information.

Answer 278

Institutional service operations include nursing homes and hospitals, child care facilities, schools at all levels, corporate dining rooms, and cafeterias. These operations usually serve groups of customers and may need to provide special diets and off-hour meals. Managers/operators often plan menus and order supplies well in advance. Schools, nursing homes, daycares and hospitals must be aware that they serve customers — the young, elderly and ill — who may be especially vulnerable to foodborne illnesses or food allergies.

Answer 279

Use only: Federally and provincially/territorially inspected, commercially processed foods. Never use homemade and home-canned foods. Pasteurized milk and milk products. Pasteurized eggs — to guard against Salmonella. If you use shell eggs, cook them until they are firm. Customers requesting a runny yolk egg must recognize that pathogens are not destroyed until the yolk has completely coagulated. WARNING: There have been outbreaks attributed to eggs. See Chapter 3.

Answer 280

Food that is being delivered to a facility, institution, hospital, adult care facility or child care facility needs to be protected from temperature abuse and cross-contamination during delivery. It is very important to keep foods safe while in transit, to ensure that what is delivered is safe to eat.

Answer 281

Keep foods safe while in transit: Sanitize trays, utensils and delivery equipment Separate foods when packaging to prevent cross-contamination and temperature changes Use containers designed to maintain temperatures Deliver food promptly Reheat hot foods to 74ºC (165ºF) for at least 15 seconds, then hold at 60ºC (140ºF). Deliver cold foods at 4ºC (40ºF) or lower.

Answer 282

Food bars, buffets and cafeterias are self-service areas where customers are either served or help themselves. Customers often return for more servings. A variety of hot and cold foods are often displayed for extended periods in high-traffic areas.

Answer 283

Food Bar Design A well-designed food bar has special precautions to control temperatures and to prevent contamination. When designing a food bar be sure to include: Sneeze guards or have food shields installed Lighting that will not raise food temperatures of chilled items Protective plastic shields around lights to guard against broken glass Heating and cooling units that will keep food out of the Temperature Danger Zone Policies and Protocols Policies and procedures must be in place to keep food safe. Preventative policies include the following: Label food items to prevent customers from sampling Reheat hot foods to 74ºC (165ºF) for at least 15 seconds, then hold at 60ºC (140ºF) Never add new food to old food Hold cold items at 4ºC (40ºF) or lower Put ready-to-eat displayed foods on plates, not directly on ice Measure temperatures every two hours and record Provide tongs or long-handled ladles for each item Do not re-use ice, vegetable or plant decorations Employee Responsibilities Employees are an important part of keeping food bars safe. Teach them to: Provide customers with a clean plate on return trips Alert customers about supervising their children Remove any food containers, serving dishes and utensils that customers have touched, tasted or have contaminated in any way

Answer 284

Central kitchens are often used to prepare food for large groups. They may serve on or off-site. Off-site would include delivery, catering, or providing services for mobile or temporary units or even vending machines. Due to the risks involved in preparing large quantities of food, care must be taken with temperature control such as cooling, and hot and cold holding.

Answer 285

Special care must be taken with temperature control. Central kitchens must provide: Equipment for deep-chilling large quantities of food at -3°C to 0°C (27°F to 32°F). Refrigerators for short-term storage at a food product internal temperature of 4°C (40°F) or lower. Freezers for storing already chilled or frozen foods at -18°C (0°F) or lower. Operations that cook meat, such as rare roast beef, to lower than 63°C (145°F) for 3 minutes or 54°C (130°F) for 121 minutes must use special equipment and specifications.

Answer 286

In off-site delivery, cooked foods are not always immediately consumed and must follow the same safe food handling practices as traditional establishments.

Answer 287

You can control production, packaging, and holding by: Production Cook hot foods to a proper internal product temperature, then hold at 60°C (140°F) or higher. Label foods with proper storage, shelf life and reheating instructions for employees at off-site locations and customers. Packaging Package food to prevent temperature changes and cross-contamination. Separately package condiments and plastic utensils. Covered food containers must sustain food temperatures, keep food from spilling or leaking, and be disposable or easy to clean and stackable. Only use containers designed to transport food — do not reuse cardboard boxes as food containers Holding Deliver cold items at 4°C (40°F) or lower. Deliver hot items at 60°C (140°F) or higher.

Answer 288

Control delivery by following safe food handling principles which include: All vehicles and equipment must be clean, sanitized and free from possible contaminants. Load foods quickly. Plan routes so food is delivered within a safe time and at a safe temperature. Food transport equipment that might come in contact with food items must be constructed with non-toxic materials which are easy to maintain and clean (such as stainless steel or food-grade plastic). Inspect delivery vehicles to ensure that they are free from possible contaminants. Keep them clean and well maintained (breakdowns may spoil food). Service areas for delivery vehicles, such as garages, should be clean, dry, and away from food storage and preparation areas. Consider packing an extra meal and measuring its temperature at the end of the delivery route to determine how well your equipment protects the food.

Answer 289

Caterers provide food for airlines, private parties, events, and public and corporate affairs. Caterers may bring in ready-to-eat food or they may prepare food in mobile or temporary units, in rented facilities, or with the customer’s own equipment. Catering events may also happen outdoors, such as barbeques and cookouts.

Answer 290

Catering Key Controls Reheat hot foods only once to 74°C (165°F) for at least 15 seconds within 2 hours. Measure temperatures every 2 hours and record in a log book. Ensure that potable or safe drinking water is available along with adequate toilet and handwashing facilities. Be sure there is enough power to run all equipment. Ensure there are adequate facilities for garbage disposal. Check for signs of insects and rodents and ensure all food and food contact surfaces are protected from contamination by pests. Review all guidelines discussed in Central Kitchens, Off-site Delivery and Temporary Foodservice.

Answer 291

For outdoor catering, such as barbecues and cookouts: Deliver raw potentially hazardous food frozen at -18°C (0°F) or cold at 4°C (40°F) or lower. Some jurisdictions recommend commercially prepared pre-cooked items (like hamburger patties) for barbecues to avoid undercooking potentially hazardous foods. Chill the containers before filling them with ice and potentially hazardous foods Deliver all milk products in a refrigerated vehicle or on ice Take special care with potentially hazardous foods such as meat and fish, and store separately from ready-to-eat foods Never allow homemade or home-canned foods to be served Supervise customers’ behaviour around cooking equipment and food displays If food is left with the customer after catered event, provide proper storage, shelf life and reheating instructions.

Answer 292

Outdoor service includes table service, food bars, and other self-serve operations. This type of service has additional environment challenges, for example wind, flies and warm temperatures. While outdoor service operators must follow all safe food handling principles, they must pay special attention to food choice, production, temperatures, packaging, and service.

Answer 293

Schedule enough staff for safe and fast service and provide a portable handwash station. Potentially hazardous foods must be kept out of the Temperature Danger Zone. Check temperatures every 2 hours and record in a log. Foods removed from temperature control must be discarded after 2 hours. Condiments such as ketchup are to be served in sealed containers. Provide wind screens to keep dirt and pests out of food. Set up food service and dining areas away from portable toilets and privies. Set up at least a two-compartment sink that is large enough for washing and sanitizing of equipment and utensils. Check with your local health unit to ensure this is acceptable to them. Set up outside buffets with small batches of each item and regularly discard and replace. Use chilled plates to serve cold items. Check with your local health unit for specific regulations on outdoor service, overhead protection and enclosure details. Supervise food choice, production, temperatures, packaging and service.

Answer 294

Mobile vending units include hotdog stands, catering trucks, drivable and portable serving and preparation facilities. They may range from soft drink stands to elaborate field kitchens.

Answer 295

Mobile Vendors If the unit serves only beverages and ready-to-eat packaged foods, health requirements may be relatively simple. Check with your local health unit for additional requirements. If the unit prepares and serves potentially hazardous foods, all food safety and HACCP practices applicable for permanent foodservice operation must be followed. Mobile Vendors Key Controls Enough hot and cold running water is required for handwashing and cleaning and sanitizing of utensils. Check with your local health unit for additional requirements.

Answer 296

A temporary unit is a unit that is licensed to operate in a specific location for a certain period of time. The location can include special events or fairs, festivals or farmers’ markets. While normally issued for less than 14 days per year, licenses can be issued for an entire season. Local health departments usually specify the requirements that must be met. In most cases, temporary foodservices should not cook potentially hazardous foods. Exceptions include pre-prepared or pre-packaged foods and foods that require limited preparation, such as hot dogs.

Answer 297

If local laws allow for preparation of potentially hazardous foods, then catering and off-site delivery requirements must be followed. They must protect food and equipment by having a floor and roof built to keep out environmental contaminants like rain, birds, etc. Temporary Foodservices Key Controls Facilities must have a floor and roof built to keep out environmental contaminants such as dust, rain, birds, etc. Food must be prepared in a commercial kitchen under sanitary conditions. Pre-package food for individual service. All refrigerator, freezer and hot holding units must be sufficient in number and capacity to keep potentially hazardous foods out of the Temperature Danger Zone Thawed, ready-to-eat, potentially hazardous foods should not be delivered or stored in direct contact with water or ice. Have potable water available for handwashing. The FRFSRC states that hot water must be supplied at a minimum of 38°C (100.4°F). Check your jurisdiction’s food regulations for your required water temperature. Have potable water available for cleaning and sanitizing. A two-compartment stainless steel sink must be supplied. The sinks must be large enough to immerse equipment and utensils, and be supplied with hot and cold running water. If utensils cannot be sanitized, single-service articles must be used. Hot water must be at a minimum temperature of 45°C (113°F) for manual dishwashing). Potable water and waste tanks must meet the requirements outlined by public health authorities. Work with your public health department when planning a special event such as fairs, festivals, or farmers’ markets to ensure your customers are protected from foodborne illness. If local laws allow the preparation of potentially hazardous foods, review the requirements for Catering and Off-Site Delivery. Their key controls must be followed.

Answer 298

Vending machines are money, card, or key-operated self service devices that store and dispense food or beverages. These machines can carry a variety of hot and cold foods, including potentially hazardous foods. These foods are often ready-to-eat and packaged by a supplier. If you have vending machines, you are responsible for protecting the foods that are dispensed. DID YOU KNOW Purchase vending machines that are Canadian Automatic Merchandising Association (CAMA) listed (or the equivalent).

Answer 299

Select vending machines that are built with food safety in mind. Check that your vending machines have the following: Delivery tubes and chutes are protected from hand or lip contact Barriers or drip aprons divert splashes or drips away from the container receiving food They should have a self-closing door to prevent against accidental or malicious contamination Must be temperature controlled to keep potentially hazardous food out of the Temperature Danger Zone Vending machines that offer hot or cold items must have an automatic shut-down system if the temperature is out of the safety zone Food contact surfaces must be easily cleanable, corrosion resistant and non-absorbent

Answer 300

Vending Machines Key Controls: Vending machines must be located away from garbage containers, sewer drains and pipes. They should be in a location that can be easily cleaned and kept pest-free. Vending machines require a safe potable water supply for beverage machines. Guard against cross-connections from faulty or corroded pipes. Train employees to use good personal hygiene and safe food handling techniques when servicing and refilling machines: Fruits and vegetables with an edible peel or outer surface, must be washed, dried and wrapped in food-grade packaging. Foods must be stored in sealed, moisture-resistant packages. Employees must wash their hands when servicing and refilling vending machines.

Answer 301

There are many areas in Canada which are situated in remote locations. Industrial camps which are built for the oil, gas and mining industries are constantly affected by environmental and human resource challenges. Issues include the difficulty in maintaining adequate hot running, potable water and sewage disposal. Northern locations such as Nunavut rely on airplane delivery for their food supplies. Maintaining a qualified workforce, trained in food safety is an ongoing challenge. A foodborne illness outbreak or food allergy emergency in remote locations could have fatal results.

Answer 302

Set up strong processes and procedures which support safe, consistent food handling and sanitation. Follow all safe food handling principles such as: Create strong H/R practices around recruitment, selection and training. Many camps have a zero tolerance for drug and alcohol abuse. Develop a strong HACCP plan which includes: Foodborne illness outbreak and food allergy prevention and response policies. Written emergency readiness plans for all possible emergencies (especially for foodborne illness outbreaks and allergy reactions) Choose reliable and approved suppliers who have been vetted through supply chain. They must be in compliance with local, provincial/territorial and federal laws. Create a Master Cleaning Schedule and teach appropriate cleaning and sanitizing procedures. Enforce strict handwashing and employee hygiene policies. Set up an employee health reporting system: Employees must inform management when they are sick with an illness that is transmitted through food. Do not allow sick employees to perform food handling or sanitation tasks. Potable water sources must be tested frequently by validated laboratories to ensure it is not contaminated (e coli, norovirus, etc.)

Answer 303

What went wrong to cause this outbreak? Sloppy food handling and a lack of quick refrigeration at a safe temperature provided the ideal conditions for Staphylococcus aureus intoxication. The quantity of lunch boxes produced for this event was more than Terry's pub routinely produced, resulting in difficulty following recommended food handling guidelines. The bento boxes were not refrigerated or kept cool from preparation through to delivery along the route. The food was held at room temperature long enough to allow bacteria to multiply and produce toxins. Normal cooking temperatures cannot destroy the toxins produced by Staphyloccocus aureus. This case emphasized the risk of storing food at room temperature for long periods and allowing untrained, potentially infected food handlers to prepare food. Without proper training, potentially infected food handlers are at a high risk to cause foodborne illness.

Answer 304

All food establishments share similar food safety challenges, but each establishment is unique. Critical care should be taken when serving food to the elderly, children, the sick and pregnant women. Make sure the establishment has good and adequate holding and transporting equipment that can maintain the temperature of the foods. Make sure the equipment is in good repair and adequately protects food. Keep hot foods hot – above 60°C (140°F) and cold foods cold –below 4°C (40°F). Check with the local regulatory authority for specific operating requirements. Properly functioning vending machines keep food out of the Temperature Danger Zone.

Answer 305

1.) When holding hot food, quick service operations should: a. Limit holding time and regularly check temperatures 2.) In a vending machine, packaged potentially hazardous foods (such as wrapped sandwiches to be microwaved) must be: Dispensed in their original containers or wrappers 3.) If an institution serves eggs to very young, elderly, or ill diners, it should: b. Use pasteurized eggs to guard against Salmonella 4.) During a catering job, if you find signs of rodents in the kitchen area: a. Refuse to prepare or serve food in that area 5.) In a temporary kitchen, if knives, forks and spoons can not be sanitized: c. Use single-service utensils 6.) During a catering job, if your customer asks you to serve home-canned tomatoes: Reject the tomatoes because home-canned foods must never be used 7.) Food to be delivered hot should be transferred to delivery containers: b. At proper internal product temperatures 8.) When serving food outdoors: Serve cold items on chilled plates

Answer 306

Site location, facilities design, construction materials and equipment choices are important factors in supplying safe food to customers. Facilities that are planned according to sanitary design principles not only improve the efficiency of your operation, they reduce the likelihood of cross-contamination.

Answer 307

Sites for food premises have to be chosen carefully: The facility should be free from conditions that might interfere with sanitary operation. The site location should be away from contaminants like dust, foul odours, airborne microbes or chemicals. It should be located away from processing and waste disposal facilities. The minimum recommended distance is at least 30 metres (100 feet) from a potential source of contamination.

Answer 308

A well-designed floor plan controls safety and quality, while keeping production costs as low as possible. Food should easily flow from receiving to storage, to preparation, to packaging and/or serving with minimal handling and foot traffic. Non-food preparation areas/processes should be far from food preparation (e.g., chemical storage and waste). Storage areas must be well planned. Construction materials must be easy to clean and maintain.

Answer 309

Applications for new operating permits and permit renewals require the co-operation of a number of regulatory authorities. Local and/or provincial health agencies usually require you to submit the following for approval: Building plans Seating capacity Fire permits Business and liquor licences Menu outlines if applicable Other considerations include zoning restrictions and waste disposal. Contact your local business service centre and Public Health Unit for guidelines.

Answer 310

In the food industry, “workflow” refers to the order of tasks required to prepare a food item, beginning in the receiving area and leading to either service or distribution.

Answer 311

Keep the following principles in mind when developing workflow patterns: Plan tasks so employees travel the shortest distance in the least time. Eliminate criss-crossing or backtracking in the work area. Avoid patterns that could cause falls, collisions, spills. Have a dedicated workspace for raw meat preparation separate from ready-to-eat foods to avoid cross-contamination. Reduce the amount of time that food is in the Temperature Danger Zone by training employees to have workspaces and equipment set up and ready to prepare food once it is brought out of storage.

Answer 312

Storage areas must be designed to prevent contamination from water leakage, pests, etc. Minimize contaminations risks by ensuring: Floors are durable, easily cleaned and non-slip. Walls can be easily cleaned. Shelving, tabletops should be durable and made from corrosion-resistant material. Storage bins should be made from corrosion-resistant metal or food-grade plastic. Cover and label contents with use-by dates. Non-food items are stored away from food. Employees' personal belongings are stored away from food storage. Steam pipes, ventilation ducts, water lines and conduits should not be exposed.

Answer 313

Walls and ceilings in food preparation, processing and storage areas should be: Finished in materials that are smooth, impermeable and light coloured. Easy to clean and maintain. Ceiling materials should be cleanable and sound-absorbing, such as sealed plaster, tiles or panels. Additional information on the storage of poisonous items can be found in Appendix E: WHMIS TRAINING (Workplace Hazardous Materials Information).

Answer 314

Restroom provisions are set by the National Building Code and are regulated by local regulatory agencies. The layout should be designed to avoid contamination by customers or staff. Separate washrooms should be provided for employees and customers. Washrooms must never open into a food preparation/storage area. Washrooms must be completely enclosed and have a tight-fitting self-closing door and be properly equipped with: hot and cold water, toilet paper, soap, and single-use disposable towels or air-blowing hand dryers, a garbage can and handwashing notices.

Answer 315

Flooring must be: Non-slip, durable and easy to clean and maintain 2% slope to drains Well maintained “Coved” at the floor joints Coving is a curved, sealed edge between the wall and the floor. It removes sharp corners and gaps that make cleaning difficult. Wall to floor joints must be coved with a gap no greater than 1 mm. Carpeting is only allowed in dining rooms or public areas. Do not install carpet in buffet areas.

Answer 316

Before progressing to the next section think about the following: Why should flooring be non-slip? To prevent accidents which could cause injury to someone, affect customer service and financially impact the company. Why should the floors be sloped at 2% to drains? To prevent water from pooling. Pooled water is a source of contamination and could cause a person to slip and injure themselves. What do we mean by coving? Coving is a curved, sealed edge between the wall and the floor. It removes sharp corners and gaps that make cleaning difficult. Why is carpet not allowed in food preparation/storage areas? Carpet cannot be cleaned effectively. Dirt, oils and microorganisms can hide in carpet.

Answer 317

Purchase equipment that meets industry and regulatory standards. It must be easy to clean and easy to disassemble for frequent cleaning. Equipment must use only non-toxic lubricants and have rounded, tightly sealed corners and edges. Fortunately, there are internationally recognized food equipment standards developed by industry professionals to ensure the sanitary design of equipment. The Standards Council of Canada (SCC) coordinates voluntary standardization and Canada’s participation in international standardization. Check equipment evaluations published by the NSF International (NSF), Underwriters Laboratories, Inc. (UL)/(ULC) and the SCC. They provide classification listings for equipment complying with national and international standards. UL and ULC-listed equipment will display the UL/ULC seals. Never use equipment intended for the home in commercial operations.

Answer 318

Food contact surfaces designed to NSF or equivalent standards will meet the requirements of being smooth, non-toxic, non-absorbent and corrosion-resistant. They will be free of pits, cracks or crevices; and be free of sharp corners and edges. Be sure your food contact surfaces are non-reactive with food or cleaning products. They should be easy to reach and cleanable. Wood is not acceptable as a food contact surface. Exceptions are made for cutting boards and blocks, rolling pins, doughnut dowels, salad bowls and chopsticks. Only hard, close-grained woods such as maple or birch are allowed in food preparation.

Answer 319

Cutting boards can be a significant source of cross-contamination in food preparation. Acceptable boards include polyethylene (plastic), and hard, close-grained wood (for bread products). They must be food-grade and free of seams and cracks. Bacteria can survive and grow in the cuts on cutting boards. Replace or resurface cutting boards on a regular basis. Cutting boards must be washed, rinsed, and sanitized before and after each use, after changing food and after interruption. Cutting boards that are used continuously must be washed, rinsed and sanitized at least every 4 hours in a three compartment sink or dishwasher. DID YOU KNOW? Some manufacturers make colour-coded cutting boards and knives to help minimize the risk of cross-contamination. Colour coding tells employees which equipment to use with what products, such as green for produce, yellow for chicken and red for meat. Make sure your employees know the proper procedure for using colour-coded utensils in your establishment.

Answer 320

Foodservice refrigerators and freezers include walk-ins, reach-ins, under the counter units, open units and display units. Cook-Chill, Blast Chillers and Tumbler Chillers are special units used in the food industry. Ensure that refrigerators and freezers are sized appropriately and don’t become overcrowded or hard to clean. Equip with easy to read, thermometers that are accurate to +/- 1°C (+/- 2°F).

Answer 321

Cook-Chill Units Cook-Chill equipment rapidly cools and then reheats foods. Large scale foodservice operations most often use this equipment. Blast Chillers Blast Chillers look like refrigerators and freezers with control panels. They chill foods from 60°C to 2°C (140°F to 36°F) in 90 minutes or less. They should be equipped with an alarm or signal to indicate the end of the chilling cycle. Tumbler Chillers Tumbler Chillers have automated systems that combine cooking and chilling tanks. Can also serve as reheating units.

Answer 322

Warewashing machines are complex systems that use large volumes of water during operation. Warewashing machines come in two types: High-temperature and Chemical-sanitizing. High-temperature machines use hot water for sanitation of soiled wares, whereas chemical-sanitizing units are known as “low temperature” machines which use chemical agents. When setting up your unit follow these guidelines: Set up warewashing machines close to the water source to prevent heat loss. Keep the machines raised at least 15 cm (6 inches) off the floor. Your machine should be equipped with an easy to read water pressure gauge, accurate thermometer and data plates (specifications provided by the manufacturer of the equipment). Staff should be trained in the use and maintenance of the machines.

Answer 323

Clean In Place Equipment: This type of equipment circulates the detergent, hot water and sanitizer through a fixed, self-draining system. Clean in place equipment must be thoroughly cleaned, maintained and inspected regularly. Examples include soft-serve ice cream and frozen yogurt dispensers. Portable equipment: Because of its smaller size, cleaning is easier and the workspace may be used for more than one purpose. Choose equipment which can be easily moved and/or picked up. Immobile equipment: Follow manufacturer directions for set-up. Immobile counter–top equipment: Should be on legs that allow for a 10 cm (4 inch) space or be sealed to the counter with a non-toxic food-grade sealant.

Answer 324

Your water supply and electrical service must support your cleaning program and never endanger food. Suspend all utility lines and heating ducts away from work areas. Ensure they are constructed with materials that are resistant to erosion, rust and paint flaking. Insulate where needed to prevent condensation. Lines should be clearly labelled and/or colour coded.

Answer 325

Provision of proper lighting is important, not only for safety but to ensure complete and thorough cleanup of the facility. Lighting intensity is measured in lux or lumens. Lux is the International System of Units of illumination. Lux is equal to one lumen per square metre, and equivalent to .0929 foot-candles. 50 foot-candles are equivalent to 540 lux. A typical office lighting intensity is 300-500 lux, while a toilet room is 220 lux. Lighting should be bright enough to reveal dirt and help ensure a safe, sanitary work environment. Establishments with low ambient light levels need to have supplemental or dimmable lighting to ensure that thorough cleaning is encouraged. Light bulbs and heat lamps should have shatter-proof coverings to avoid “physical contamination” of a food.

Answer 326

Water supplied to a food establishment must be potable (safe to drink) and come from a safe source. The hot and cold water should be under adequate pressure. The hot water supply needs to be at a sufficient temperature and quantity to clean and sanitize. Water from private wells should be tested frequently by the operator at a government or accredited laboratory and results must meet or exceed requirements (set by Health Canada) Bottled water must be dispensed from its original container.

Answer 327

Plumbing systems must be approved by local or provincial/territorial building authorities. A poorly designed plumbing system can lead to contamination of the potable water supply. A cross-connection is a link through which contaminants can enter the potable water supply. A backflow is the reverse flow of contaminants through a cross-connection into the potable water supply (often caused by a drop in pressure in the water line), which sucks the contaminated water into the public system

Answer 328

An air gap is a physical space between water that may be contaminated and the potable water source. The top air gap, shown in the diagram above, is a physical space between the highest water level in the sink and the faucet that fills the sink. The bottom air gap, shown in the diagram above, is between the drain pipe of a sink and the floor drain beneath it. The image above shows two methods of ensuring that a backflow of contaminated water and/or chemicals is prevented. These methods must be in compliance with the local plumbing and building codes

Answer 329

A vacuum breaker is a mechanical device that automatically closes a connection to the water supply when it senses that water is being sucked back (backflow) into the plumbing system. Foodborne disease outbreaks have resulted from such backflows!

Answer 330

The removal of liquid waste is governed by local and provincial plumbing requirements. Sewage water includes all liquid and solid waste leaving your establishment through the sewer system. Keep sewage water and solids from contaminating food. Dishwashing areas should have a floor drain. Drains should be kept clear to prevent flooding of water in the area. Any pipes which contain non-potable water (i.e. liquid waste pipes) must be properly labelled and located away from food preparation area.

Answer 331

Ventilation systems must meet local and provincial/territorial requirements (including any associated fire-suppression systems). Ventilation equipment removes steam, smoke, grease-laden vapours and heat from the food preparation areas and replaces it with clean air. The system needs to be designed (by professionals) to provide high quality interior air to prevent contamination of food or equipment. The build up of grease on equipment or in the vent hood/filters can become a fire hazard.

Answer 332

As a foodservice or food retail operator you are responsible to set up a waste management system. Garbage is any waste or refuse, including recyclable materials. Garbage containers must be: Leak proof, waterproof, and pest proof. Easy to clean. Kept covered when not in use. Cleaned frequently inside and out. Store garbage in an area located away from food storage and preparation areas. Provide enough containers and dumpsters to hold all the garbage between pick ups. Store containers on or above a surface that repels liquids and is cleanable. Have garbage removed regularly. Proper disposal is critical to preventing the spread of pathogens. Since garbage attracts pests both inside and outside a facility, disposal and maintenance of waste containers will minimize their presence.

Answer 333

Detergents, cleaning compounds, drain cleaners, polishes and sanitizers are common chemicals necessary for the maintenance of sanitary conditions in a food establishment. Care must be taken to ensure these chemicals do not contaminate food and beverages, causing illness. In this case, the pipe connections to the ice-making machine lacked an air gap to prevent backflow. This allowed wastewater, detergent and drain cleaner to back up into the ice cube bin, contaminating the ice used for drinks. Ice bins and drain lines used for dispensing drink machines must be protected from cross-connections. The manager needs to consult a licensed plumber to correct the plumbing system problem.

Answer 334

Design your facility according to sanitary design principles to improve operational efficiency and reduce the risk of cross-contamination. Choose your location away from possible sources of contamination; at least 30 meters (100 feet) from potential contaminants. Organize workflow patterns to flow in one direction and minimize foot traffic. Construction and equipment must meet local standards. Check with local regulatory authorities to ensure compliance. Design your floorplan to keep washrooms and garbage areas away from food preparation and storage areas. Choose materials and equipment that are durable and easy to clean. Water must be potable, with all sources meeting local public health requirements. Protect your water supply from sources of contamination. Provide adequate lighting and ventilation for your operation.

Answer 335

1.) Cleanable facilities and equipment are those from which soil and waste can be regularly removed by: Normal cleaning methods 2.) Surfaces in refrigerators and freezers should be: Non-toxic and not leave a colour, odour or taste with food 3.) An air gap is the: Air space between an outlet of drinkable water from any potentially contaminated source 4.) If you have more garbage then fits in your containers, you should: Buy more containers at once 5.) Floors in kitchen, storage and work areas should be: Non-skid, able to withstand strong cleaners, and should repel liquids 6.) Which of the following is a good ventilation practice? Exhaust hoods over cooking equipment and dishwashers 7.) The safest materials for cutting boards are: Food-grade, seamless boards such as polyethylene (plastic) and hard, close-grained wood (for bread products) 8.) A cross-connection is the: Link between your water supply and unsafe water

Answer 336

Temperature control is the single most important step of food safety. In previous chapters you learned how time and temperature affect the growth of bacteria. You also learned that food cannot be exposed to the Temperature Danger Zone for excessive periods of time without the risk of foodborne illness becoming very real.

Answer 337

Food temperatures need to be taken when food is: Delivered Stored Thawed Prepared Cooked Cooled On display or being held Reheated It is important to take the temperature of food regularly and implement corrective actions as required. Your thermometer is an important tool and needs to be treated with care and respect.

Answer 338

Thermocouples measure temperature through a sensor in the tip of the stem. Once turned on, the thermocouple produces a digital read-out of the temperature. Accurate and fast acting, the thermocouple quickly measures a range of temperatures without the need to recalibrate often. Refer to the manufacturer’s instructions for the best calibration method. Thermocouples are usually a more costly option.

Answer 339

Bi-metallic stemmed thermometers (sometimes called Bitherms) are a very common and affordable type of foodservice thermometer. Temperature is measured through a metal stem with a sensing area that extends from the tip to half-an-inch past the dimple. It is important to make sure the temperature reading has stopped before removing it from the product; otherwise, you will get an incorrect reading. Also, regular calibration is essential with this style of thermometer – rough handling, such as rolling around in a drawer or dropping it, can result in a loss of accuracy. When selecting and using a bi-metallic stemmed thermometer, remember that it should have: An adjustable calibration nut. Easy-to-read numerical temperature markings. A dimple marking the end of the sensing area (which begins at the tip). To learn more about the bi-metallic thermometer, please click on the various labels on the picture.

Answer 340

Digital thermometers measure temperatures through a metal tip or sensing area and provide a digital readout. They are especially easy to read. Thermistors have variable length stems and can be used for penetration or air readings. They can also be used for surface readings when placed between two packages. When purchasing thermistors, choose units that are waterproof to help ensure maximum life capacity. Also be sure it can be calibrated. Those that can be calibrated usually have a button that can be pressed during calibration. Always refer to manufacturer’s instructions for the proper calibration method.

Answer 341

Time-Temperature Indicators (TTIs) are liquid crystals in strips which change colour when contents reach an unsafe temperature. They are often used with sous-vide, MAP, or cook-chill packaging.

Answer 342

Infrared thermometers are also known as non-contact thermometers. These thermometers measure surface temperatures using infrared technology and are intended to quickly and accurately identify problem areas. Suspect temperatures must still be verified using an internal temperature measuring thermometer. When taking temperatures make sure that no other object comes between the thermometer and the product you are monitoring. Be sure to check manufacturer’s “distance-to-spot ratio”, or the size of the area being measured. The farther you are from the product, the bigger the spot size for the reading.

Answer 343

Data loggers are often used in refrigerator, freezers and storage units. They record temperature readings in their memory and store it, thereby eliminating paper temperature charts. Temperatures can be downloaded as part of a food safety program. Temperature ranges, memory capacity and probe compatibility vary.

Answer 344

There are a variety of other thermometers designed for various food related applications. Some examples include candy thermometers which tend to have a higher temperature range and cappuccino thermometers that have key frothing ranges.

Answer 345

Thermometers need to be maintained and handled properly. Be sure to wash, rinse, sanitize and air dry thermometers after each use. Keep them protected in their case whenever possible. Store thermometers so they do not get damaged. Bi-metallic thermometers should be stored in a container (e.g., cup) on a shelf, rather than left to roll around in a drawer. Thermometers need to be tested regularly. Extreme temperature changes can affect performance, as can impact – for example if the unit has been dropped. Follow the steps outlined above for calibration to ensure that your thermometer is working properly. Set up a regular calibration schedule to avoid the use of untested thermometers.

Answer 346

Bi-metallic thermometers and some digital thermometers may be calibrated by one of two methods: ice-point method or boiling point method. The boiling-point method requires boiling water and could cause burns. The ice-point method is a safer and more reliable way to calibrate a thermometer. Thermocouples, digital pocket thermometers, and infrared thermometers should be calibrated according to manufacturer’s instructions. Some may have to be sent to a repair service for calibration and testing, but most are designed for onsite calibration. If calibration is being performed on an electronic thermometer, it is wise to use both methods. This helps to prevent inaccuracies at different temperature extremes. Click on the "Calibrating Thermometers" document above to learn how to calibrate thermometers.

Answer 347

When using the Ice-point Method: Make a 50/50 ice-water slush. Fill a container with crushed ice and add drinkable water. Put the thermometer in the container, make sure the probe is completely submerged, wait for 30 seconds or until needle is steady. Turn the nut until it reads 0°C (32°F). Make sure the tip does not touch the bottom or sides of the container.

Answer 348

Thermometers can be used to measure frozen, refrigerated, tepid or hot foods and liquids. Insert the stem so that the sensing area is in the centre of the food. Do not over-insert the thermometer, and be sure to avoid bones. Do not let the sensing area touch the bottom or sides of food containers. Wait at least 15 seconds for the reading to steady and then record the reading.

Answer 349

The proper method for using your thermometer varies depending on the product you are measuring the temperature of. The following describes the proper method for each product group: Meat, Poultry, Fish Insert the thermometer/probe directly into the thickest part of the product (usually the centre). Soups, Stews and Large Containers Stir the product and insert the thermometer in the centre of the batch. Packaged Food (refrigerated and frozen) Insert the thermometer stem or probe between two packages, being careful not to puncture them. Milk and Other Liquids Insert the thermometer stem or probe until at least 2 inches (5cm) is submersed. Don't let the stem or probe touch the sides of the container. Bulk Milk or Liquids Fold the bag over the stem of the thermometer or probe. DID YOU KNOW Live Shellfish Insert the thermometer stem or probe into the middle of the carton or case, between the shellfish. Shucked Shellfish Insert the thermometer stem or probe into the container until the sensing area is completely submersed.

Answer 350

Take food temperatures regularly and consistently. Ensure that thermometers are calibrated on a regular basis and checked often for visible signs of damage. Understand the usage of your thermometer – not every temperature monitoring device operates in the same way. Take care of your thermometer – keep it clean, sanitized and stored properly between each use. Bi-metallic stemmed thermometer are the most common type of foodservice thermometer. Never use mercury filled or glass thermometers in food establishments.

Answer 351

1.) A thermometer should be calibrated: If it has been dropped After an extreme temperature change 2.) To measure the temperature of milk that is packaged in a soft bulk container: Fold the container around the thermometer 3.) Thermometers should be: Washed, rinsed, sanitized and air dried between each use 4.) The temperature of live shellfish: Can be taken by inserting the probe into the case, between the shellfish 5.) If the sensing area of a thermometer touches the bottom of a food container you should: Perform a new reading immediately 6.) The dimple of a thermometer: Is the marking that indicates the depth of insertion required 7.) An infrared thermometer is best used: For measuring surface temperatures 8.) The single most important aspect of food safety is: Temperature control

Answer 352

Once you have designed and set up your sanitary facility, it is important to keep it that way! A cleaned and sanitized operation reduces the chance of contamination. While the terms are often used interchangeably, cleaning and sanitizing refer to two different processes. Cleaning is the process of removing food and other types of dirt and soil from surfaces. Removing residual particles of organic material is facilitated by chemical agents. Sanitizing is the treatment of a clean surface with a chemical or physical agent (like heat) to reduce the number of microorganisms to safe levels. Sterilizing is the destruction of all microorganisms and spores.

Answer 353

A biofilm is a microcolony of bacteria that securely attaches itself to an inert surface. Once formed, it provides bacteria with an ideal environment for growth while protecting them from changes in pH, temperature, chemical cleaners and sanitizers – making the bacteria extremely difficult to eliminate. Incomplete cleaning and sanitizing encourages the development of a biofilm.

Answer 354

Food contact surfaces must be cleaned, rinsed and sanitized: After each use When you begin working with another type of food Any time you are interrupted during a task or if the tools or items you are working with may have become contaminated without your knowledge At least every four hours if the items are in constant use at room temperature for the handling of potentially hazardous foods, for example a meat slicer Food contact surfaces of cooking equipment should be cleaned and sanitized regularly to prevent the accumulation of grease deposits and other residues.

Answer 355

Some factors that affect cleaning include: Type of Soil Food soil characteristics will affect the ability of a cleaner. Different types of soil require special cleaning agents. For example, fats and oils are difficult to remove and usually require an alkaline cleaner whereas sugar easily dissolves in water. Type of Surface Surface composition influences effectiveness of cleaners and sanitizers. Stainless steel is a common material used in foodservice, however, prolonged use of strong acid cleaners combined with chlorine can lead to corrosion. In this case non-abrasive alkaline cleaners are recommended. Beware, glass can be etched by alkalines. Water Quality Impurities found in your source water can drastically alter the effectiveness of a detergent or sanitizer. Minerals in water may tie up active ingredients in sanitizers, reducing their effectiveness. They can also separate out as scale. In areas where water is classified as “hard”, water softeners should be used to boost the effectiveness of cleaners and sanitizers. Water Temperature The hotter the water, the better it dissolves materials, however it is important to consider that some soil, like protein, can set at high temperatures, and that some chemicals, like chlorine, are ineffective at high temperatures. Water pH Water pH ranges generally from pH 6.5 to 8.5. This range is of no serious consequence to most detergents and sanitizers. However, highly alkaline or highly acidic water may require additional buffering agents because sanitizers are dramatically affected by the pH of the solution.

Answer 356

Sanitizing reduces harmful microorganisms found on a surface to safe levels. It is not a substitute for cleaning. Food contact surfaces must be cleaned and rinsed before they can be effectively sanitized because sanitizers cannot penetrate organic materials such as food soil. Sanitizing can be accomplished by using either heat or a chemical to reduce harmful microorganisms on a surface to safe levels.

Answer 357

When using heat to sanitize food contact surfaces, temperatures must reach at least 74°C (165°F) to kill most microorganisms. When hot water is used to sanitize outside a warewashing machine, such as hot water immersion, care must be taken to prevent scalding. Both of these methods will be discussed in more detail in later pages.

Answer 358

Chemical sanitizing can be done in two ways: either by immersing a clean object in a specific concentration of sanitizing solution for a required period of time or by spraying, rinsing or swabbing the object with a specific concentration of sanitizing solution. The three most commonly used chemical sanitizers are: chlorine, iodine and quaternary ammonium compounds commonly referred to as “quats”. These sanitizers are widely used in the food industry because of their effectiveness, reasonable cost and ease of use. All food contact sanitizers are regulated by the Bureau of Chemical Safety (BCS), Food Directorate and Health Canada. The following pages will discuss each chemical in more detail.

Answer 359

CAUTION Chlorine is incompatible with most other chemicals and should never be mixed with detergents Chlorine compounds can damage rubber and metals such as pewter, stainless steel, aluminum and silver plate Using too much chlorine in a solution can leave an odour on dishes When mixed, chlorine solutions lose their strength in 24 hours and must be mixed fresh daily Chlorine becomes ineffective at temperatures above 49°C (120°F)

Answer 360

CAUTION Iodine and iodophors (a mixture of iodine and surfactant) are broad spectrum sanitizers. Iodine compounds should be used only in solutions with a pH of 5.0 or less, unless the manufacturer allows a higher limit. Iodophors have an effective temperature range of 24°C to 34°C (75°F to 93°F) and vaporize at 49°C (120°F). They can stain and discolour equipment, especially plastic.

Answer 361

Quats are non-corrosive, non-staining, and odourless. Quats work well in both acid and alkaline solutions and, if used correctly, are fairly easy on skin. Quats may not work with all soaps and detergents. Mineral deposits in hard water may make some bacteria harder for quats to remove. Therefore, use quats only in water with a hardness of 500 mg/L* or lower. Check local regulations to ensure that the chemical makeup of your solution will work with the water in your area. Change all solution when it becomes soiled, leaves the proper temperature range, or falls below the required concentration. *mg/L is equivalent to parts per million (ppm) Please click on the buttons above for more information on how to use Quats as a sanitizer.

Answer 362

Contact time is the time required for the chemical to remain on the surface or to be submerged, in order to destroy bacteria. Some sanitizers are selective and may not kill all types of microorganisms. Quats in particular may not kill all types of microorganisms. Sanitizing chemicals work best at temperatures of 13°C to 49°C (55°F to 120°F). They last longer at the lower temperature range and can corrode metal and may evaporate above the temperature range. Concentration must be the legal minimum in order to be effective. Use a test kit to measure concentrations.

Answer 363

Warewashing machines are both effective and efficient. They sanitize using either heat or chemical means. Machines must be checked and cleaned regularly: a minimum of once per day is recommended Flush, scrape or soak items before washing Load dishwasher correctly – never overload it Check temperatures routinely Check items at the end and rerun soiled utensils Air dry items and do not use towels Keep machines in good working order

Answer 364

High temperature machines require hot water to clean and sanitize utensils and equipment. They must have a built-in thermometer measuring the temperature. A booster heater is normally required to achieve the high sanitizing temperatures. For single tank machines, the temperature must reach 74°C (165°F). On all other machines, the temperature must reach 82°C (180°F) for at least 10 seconds.

Answer 365

These machines use chemicals to sanitize and they generally require water temperatures from 13°C to 49°C (55°F to 120°F). Temperature used will depend on the chemical used. Choose a machine that automatically dispenses the chemical sanitizing solution into the final rinse water. Ensure that the proper concentration of the manufacturer- recommended chemical is used. Buy test papers to make sure that the concentration is correct.

Answer 366

Manual warewashing or the three-compartment sink method is often used if you do not have a warewashing machine. You should have a thermometer capable of measuring up to 100°C (212°F). Using a three-compartment sink involves 6 steps: 1. Clean and sanitize all sinks and work surfaces before washing dishes. 2. Flush, scrape or soak items before washing. 3. Wash items in the first sink in detergent solution of at least 45°C (113°F). Use a brush or cloth to loosen all remaining soil. 4. Rinse in the second sink in clear water of at least 45°C (113°F) in order to remove all traces of detergent. 5. Sanitize in the third sink by submerging items in hot water of at least 77°C (171°F) for 2 minutes, you may need a heating device to keep the water hot enough for sanitizing. Caution must be taken to prevent burns. OR by submerging items in a sanitizing solution at the proper temperature and concentration for 2 minutes. Test the solution with a test kit. 6. Air dry all items. Towels should not be used to dry items due to risk of contamination. Some jurisdictions allow the use of a two-compartment sink. Follow the same steps as the three compartment sink, however you would both wash AND rinse in the first sink, using hot running water at least 45°C (113°F) and sanitize in the second sink using the same method as outlined previously. Allow items to air dry.

Answer 367

Several types of equipment need special cleaning and sanitizing procedures. CLEAN IN PLACE EQUIPMENT (CIP) This equipment is designed to have cleaning solution pumped through it. Follow the manufacturer’s instructions. Cover food contact parts when they are not in use. FIXED OR IMMOBILE EQUIPMENT Follow the manufacturer’s instructions for cleaning. Food contact surfaces usually require a different cleaning solution than non-food contact surfaces. Equipment should be cleaned and sanitized using the following procedure: Turn off and unplug equipment. Remove food and soil around and under the unit. Remove detachable parts and manually wash. Wash, rinse and sanitize all food contact surfaces. Wipe non-food contact parts with a sanitized cloth. Use marked buckets to separate cloths for food and non-food contact surfaces. Air dry all parts. Reassemble the unit, and test its operation. Re-sanitize food contact surfaces that were touched during assembly.

Answer 368

Follow manufacturer's directions Spray parts with required concentration for 2-3 minutes Steam cleaning should be at least 93°C (200°F) Protect food and food preparation areas Train employees how to use the equipment and wear proper protective gear

Answer 369

The interior of cooling and microwave units should be cleaned as often as necessary – at least daily – to remove spills, mould and odours. Cooling units should be cleaned before new shipments arrive. Follow manufacturer’s instructions for cleaning microwave units.

Answer 370

CLEANING SUPPLIES Janitorial tools should be cleaned and sanitized before being stored. They should be kept in a well-lit, dry, locked area away from other chemicals, food, and items used to work on or prepare food. A service sink, equipped with a floor drain, should be conveniently located for cleaning mops or other wet floor cleaning tools and for disposing of mop water. CLOTHS, SPONGES AND SCRUBBING PADS Cloths used for wiping food spills on food contact surfaces should not be used for other purposes, such as for cleaning spills of raw animal foods. Clean cloths, sponges and scrubbing pads regularly, and keep them in a container of sanitizing solution when not in active use. Air-dry before storing in a manner that prevents re-contamination. BRUSHES AND MOPS Store brushes hanging, rather than on their bristles. Store dried mops hanging, rather than standing in buckets.

Answer 371

Clean drains as the last task of the day, after other cleaning. 1. Remove the drain cover, remove waste and replace the cover. 2. Flush the drain with a hose or spray, without splashing. 3. Pour detergent into the drain, scrub or spray the drain cover, and rinse. 4. Pour a sanitizing or disinfecting solution into the drain.

Answer 372

Restrooms must be cleaned at least once every day and as often as needed to keep them sanitary. Implement a cleaning schedule requiring employees to check for trash and spills every hour. Refill soap, toilet paper and towel supplies before they are empty. Provide clearly written instructions for cleaning and sanitizing, listing all jobs.

Answer 373

Tableware and equipment should be stored in such a way to remain clean and sanitary. Train employees to: Clean and sanitize drawers and shelves before clean items are stored Clean and sanitize trays and carts used to carry clean dishes from storage area Store tableware at least 15 cm (6 inches) off the floor to protect from soil and condensation Store glasses and cups upside down on a clean and sanitized surface or rack Utensils should be stored so that they can be picked up by the handles Cover the food contact parts of the stored clean in place equipment

Answer 374

Hazardous materials are any materials that because of their quantity or concentration, and physical or chemical characteristics, may be dangerous to human health or the environment. WHMIS is a hazard communication system designed to ensure workers using hazardous materials, also known as controlled products, have all the necessary information to safely handle, store and dispose of these materials. WHMIS regulations require employees to be trained on how to handle hazardous materials and to be supplied with the right equipment to do the job.

Answer 375

According to Workplace Hazardous Materials Information System (WHMIS) regulations, employees must be trained to handle hazardous materials found in their workplace and supplied with the right equipment to perform the job. WHMIS 2015 has many hazard classes which are categorized into two major groups: Physical Hazard Classes and Health Hazard Classes. Physical Hazard Classes Flammable gases Flammable aerosols Self-reactive substances and mixtures Corrosive to metals Health Hazard Classes Acute toxicity Germ cell mutagenicity Reproductive toxicity Health hazards not otherwise classified

Answer 376

To help keep your employees and customers safe, use the following recommendations: Inventory all hazardous chemicals. Be sure all hazardous substances are labelled according to WHMIS requirements. Get a Safety Data Sheet (SDS) for each hazardous chemical. Store this information in a “right-to-know” station, where employees can easily reach it (For more information about WHMIS see Appendix E in the Documents folder).

Answer 377

Employees must receive training on the chemical hazards that exist in their premise such as: The common and chemical name of the product Where and when the product is to be used Proper training to use the product and equipment including personal protective equipment to wear when using the chemical, such as goggles, breathing masks or gloves Physical hazards, such as fire, toxicity, or skin irritations Health hazards associated with the use of the product Emergency procedures to take if exposed to the hazardous chemicals Protective steps in case of spills or leaks

Answer 378

Each foodservice & food retail operation needs an overall cleaning program to organize all cleaning and sanitizing tasks. Your program should help you identify your cleaning needs; select the supplies and tools you need; and train your employees to make the best use of their skills. Be sure to set up a master cleaning schedule. A master cleaning schedule includes: A list of items/areas to be cleaned. How the items/areas are to be cleaned. When the items are to be cleaned. What should be used to perform the cleaning. Who is responsible for the cleaning. Sign-off sheets verifying that the job has been completed. To maximize the effectiveness of your program, it is important to remember the following: Supervise and monitor the cleaning program, and keep written records. Review the master schedule every time production, procedures or equipment changes. Conduct spot inspections to ensure that the program is being followed. Reward employees for a job well done, creating small incentives like monthly awards.

Answer 379

If dishes are not thoroughly washed they can sometimes cause foodborne disease outbreaks. Bacteria like E. coli can survive for long periods of time if they make their way into food dried onto dishes. Another way to wash, rinse and sanitize dishes is in a two or three-compartment sink following the 6-step method.

Answer 380

Cleaning removes visible dirt and soil. Sanitizing reduces the microbial level to safe levels. All surfaces and equipment should be cleaned before they are sanitized. Food contact surfaces can be sanitized with hot water in single-tank, stationary rack and single-temperature machines at a temperature of 74°C (165°F) by using a chemical sanitizing solution. Surfaces must be sanitized in the third sink (manual sanitizing) in hot water at a minimum temperature of 77°C (171°F) or by using a chemical sanitizing solution at the proper water temperature. Food contact surfaces should be cleaned and sanitized after every use, or after every four hours if in continuous use. All items should be air-dried. Make sure your employees are well trained on how to use chemical sanitizers to avoid contamination and injury. Follow manufacturer’s instructions. Safety Data Sheets (SDS) should be available and close to all the chemicals used in the establishment. Cleaning materials should be stored in a well-lit, locked room separate from food storage and preparation areas and clearly labelled.

Answer 381

1.) Factors that do not influence cleaning include: b. Soil colour 2.) Sanitize items in a three-compartment sink by using a chemical sanitizing solution or by: Immersing them for 2 minutes in water that is at least at 77°C (171°F) 3.) In a three-compartment sink system for manual warewashing: Wash sinks should be at least 45°C (113°F) 4.) Dry sanitized items by: Air drying them on a clean, sanitized drainboard 5.) Store cleaning cloths, sponges and scrubbing pads: In sanitizing solution or air dry them 6.) Store cleaning supplies: Away from food and food contact items 7.) When spray cleaning with chlorine, the solution should be: At the manufacturer's recommended concentration 8.) A master cleaning schedule should list: Cleaning tasks, responsibilities, dates and methods

Answer 382

Pests such as insects, birds, mice and rats, pose a serious threat to the food industry. Pests damage food, supplies and facilities, but their greatest threat is that they spread disease by transferring microorganisms to food and food contact surfaces. Physical contamination can include insect body parts, rodent hair, pest feces and other debris that falls into food. Out of control pests can also have a negative financial impact on your business.

Answer 383

Restaurants are at particular risk to pest infestations: Hot kitchens provide water, food, and heat for pests. Exterior lighting and landscaping can attract pests. Pests often enter through Shipping & Receiving. A constant supply of food means more meals for pests.

Answer 384

An integrated pest management (IPM) program is a dynamic program designed to prevent pests from infesting your establishment and to eliminate pests that are already present. In an IPM program, you work closely with a licensed pest control operator to safely use pest control methods. A successful integrated pest management system requires a 360° team effort.

Answer 385

Four basic rules for developing an IPM program are: Keep pests out of the foodservice operation by pest proofing the building. Deny pests food, water and shelter by following good sanitation and housekeeping practices. Work with a licensed pest control operator. Educate employees about your IPM program and its elements, particularly sanitation. They should learn to recognize pests, their habits, and the conditions most likely to lead to an infestation.

Answer 386

Carefully choose and retain a licensed, certified and reputable pest control operator. Most provinces have pest control legislation, requiring that only licensed pest control technicians may apply pest control products in food storage and service facilities. They use methods that combine sanitation, non-chemical means, building maintenance and chemical treatment. They know about new equipment and products and can provide emergency service to solve problems right away.

Answer 387

Like many HACCP Prerequisite Programs, IPM strategies in food processing facilities involve steps for assessing risk, developing a management plan including physical and chemical controls, implementing the program, evaluating its effectiveness, and adjustment if necessary. Current, up-to-date written procedures for all aspects of the program should be kept in your establishment.

Answer 388

Together the owner/operator and pest control operator will undertake the following responsibilities: Documentation of pest control measures: Should include the name of the pest control operator, the chemicals used (including concentrations and locations), the procedures used, the frequency of application, a map of trap locations and records of inspection and monitoring. Inspection of the establishment: Should be conducted with you and the pest control operator; have building plans and equipment diagrams available and point out trouble spots. Treatment procedures and preparation: Include knowing which chemicals and methods are being used in specific areas; require that the pest control operator outline all risks and train employees to know and avoid any hazards; require the pest control operator give advance warning to prepare for their visit and employees must evacuate during the treatment. Follow up visits: Should be conducted by the pest control operator to review how well the treatment is working.

Answer 389

The best method for pest control is preventing them from entering your facilities in the first place. Pests can enter your establishment two ways: through incoming shipments or through openings in the building.

Answer 390

Reputable and reliable suppliers are in compliance with local, provincial and federal laws and would also have an integrated pest management program at their establishment. Choose suppliers that allow you to inspect their trucks and facilities for signs of pest infestations.

Answer 391

Carefully inspect shipments for signs of infestation before accepting into your facility. Thoroughly check purchases and refuse any shipment where you find pests, egg cases or feces. Carefully inspect packaging for signs of rodent gnawing, unwanted holes or tears. Reject the entire truck shipment if necessary.

Answer 392

To prevent pests from entering your establishment you must conduct regular facilities inspections and maintenance. All openings should close tightly and be kept closed when not in use. Install self-closing devices and door sweeps. Screen windows and vents. Use screening at least 16 mesh per square inch in windows and vents. When necessary install air curtains. Use Insect Light Traps, away from building doors, serving areas, food, employees and customers. Seal cracks in floors, walls and seal spaces around equipment. Paint a white stripe around the edge of storeroom floors 15 cm (6 inches) from the wall. The white strip will remind employees to stack supplies away from the walls. Rodent hairs, tracks or droppings will show up against the white strip. Floor drains should be covered with perforated, hinged metal caps to keep out rats and enable cleaning.

Answer 393

Pests come into facilities to find food and shelter. A major component of your pest management program is to deny pests food and shelter. A regular cleaning and sanitation program is your first line of defense against pests. Pests can often be managed without relying on pesticides.

Answer 394

Remove garbage quickly and properly and store in covered rodent proof containers. Store garbage and recyclables away from your building. To prevent odours and spills that attract pests to indoor garbage, keep all garbage in sealed plastic bags in tightly covered containers. Regularly wash, rinse and sanitize the containers. Store food and supplies properly and as quickly as possible after inspecting and receiving. Keep all food, food products and supplies at least 15 cm (6 inches) off the floor. Maintain a low humidity level to help prevent insect eggs from hatching. Use FIFO (first in first out) to prevent insects from breeding. Clean and sanitize all areas, equipment and surfaces, especially spills and food residue. Outside the establishment, keep the lawn tidy, get rid of standing water and remove all litter and animal waste. Do not store building materials, old equipment, or any waste materials outside for any length of time.

Answer 395

More than 3,500 cockroach species exist worldwide. They often transmit diseases such as those caused by Salmonella, fungi, parasites and viruses. They thrive in dark, warm, moist, and hard to clean areas such as behind large equipment, in drains, in gaps around hot water pipes, in the motors of electrical equipment, under shelf liners, in delivery boxes or bags, or in gaps in walls or floors. Seeing a cockroach in daylight indicates a major infestation as they normally search for food and water in the dark. Only the weakest members come out in the daylight. Cockroaches prefer carbohydrates, proteins and fats, but will feed on almost anything when hungry. Signs of a cockroach infestation are: A strong oily odour Feces, which look like large grains of pepper Egg cases which may be brown, dark brown, dark red or black and are capsule-shaped Use glue boards to monitor cockroach infestations and locations by placing them on the floor in corners. Report any sightings to your pest control operator.

Answer 396

The common housefly is a greater threat to human health than the cockroach. Flies feed on garbage and animal waste and can transmit foodborne illnesses (e.g., Shigellosis) with their eggs, mouths, feet, hair, feces and vomit. Flies can enter a building through an opening the size of a pin head. They are drawn to odours of decay, garbage and waste to lay their eggs. In moist, dark, warm, decaying material the eggs hatch into maggots and can grow into adult flies in 6 days. Stored grain insects such as beetles and moths are found in dry storage areas. Signs of infestation include live insects, insect bodies, wings or webs, clumped-together food and holes in food or packaging. Control these insects by storing food, especially grains, in tightly covered containers, using FIFO and cleaning and sanitizing food preparation and serving areas. Ants often nest in walls and floors, especially near stoves and hot water pipes. As they are drawn to sugary foods, oils, or greasy residue, you can control ants by cleaning up all food scraps and spills. Bees and wasps can be avoided by covering outdoor containers and dumpsters. Avoid serving canned drinks outdoors as bees and wasps can crawl into the can and may sting the drinker. Your pest control operator should remove all hives and nests.

Answer 397

To avoid attracting bees, wasps and other insects: Cover all outdoor garbage containers and dumpsters. Remove dirty dishes and uneaten food from tables and quickly clean up spills. Avoid serving canned drinks outdoors. Bees and wasps often crawl inside the cans and may sting the drinker. Use Insect Light Traps, which attract insects with light, then trap them on a glue board. Keep Insect Light Traps away from building doors, serving areas, food, employees and customers. Do not allow employees or customers to feed birds on the grounds.

Answer 398

Rodents eat and ruin food and damage property. They are a serious health hazard. They can spread disease through their waste and by touching food or food contact surfaces. Rodents have a simple digestive system and weak bladder control. They urinate and defecate as they move about in your facility. Mice and rats can infest a building at the same time and show these signs: Fresh droppings are shiny and black while older droppings are gray and dried. Rats gnaw to reach food and to keep their teeth worn down. Nesting materials used by mice consist of scraps of paper, hair and other soft material. Holes can be observed when rats nest in burrows, usually in dirt, rock piles or along foundations. Call your pest control officer if you think you have rodents as they can be difficult to control. Rat bites are dangerous to humans as well as any direct contact with skin.

Answer 399

Common pigeons, starlings and sparrows may nest in or near buildings. They eat animal and vegetable food items, and their droppings carry bacteria and fungi that causes serious illness. Call your pest control operator for birds as they have different methods to remove them.

Answer 400

If pests are found in food you must discard all contaminated food, as it is not fit for human consumption. Thoroughly clean and sanitize food surfaces and surrounding areas to destroy microscopic pathogens. Your integrated pest management program must have detailed controls and eradication protocols.

Answer 401

Even if you have a good pest control program, pests may still get into your building. Give your foodhandlers the knowledge, skills and tools to do their jobs properly. Teach them to understand their roles and responsibilities in your integrated pest management program.

Answer 402

Employees are an integral component in your HACCP Prerequisite Program. They should: Learn to recognize pests Recognize their habits Recognize the conditions most likely to lead to an infestation Record the time, date and location of any sightings and report them to the supervisor and pest control operator

Answer 403

To control pests, pest control operators use several methods in ways that do not endanger employees and customers. Methods which utilize the minimal amount of chemical control are highly encouraged. Repellents are liquids, powders and mists that keep insects away from an area but do not necessarily kill them. Repellents can be used in hard-to-reach areas, such as behind wallboards and plaster. They are also used with glue boards, contact sprays and residual sprays. Sprays are often used to control cockroaches and flies. It is easy to improperly use and abuse these. For safety, all foods and food contact utensils must be removed from an area that is to be sprayed. Immovable objects, such as counters and ovens, must be covered and then washed, rinsed and sanitized after the area is sprayed. Residual sprays are used in cracks and crevices and leave a film of insecticide that insects absorb or pick up as they crawl across it. Contact sprays are used on groups of insects, such as clusters of cockroaches in a corner or a nest of ants. To be effective, the spray must come in contact with the insect.

Answer 404

Rodents tend to reuse the same routes and runways. The pest control operator will choose the best method to clear the area. Glue boards work for killing mice, but are usually not effective for killing rats. Boards do not contain poison and are safe to use. Mice get stuck on the board and die in several hours. Boards should be put near mouse runways and checked often. Immediately throw out boards and mice. Using traps is a slow but generally safe way of killing rodents. Spring traps use food items, such as peanut butter, as bait. Keep bait fresh. Set traps in areas identified as rodent runways and check them often. Carefully remove and dispose of dead rodents. If the trapped rodent is still alive, call your pest control operator to remove it. Poisonous baits should only be used by a licensed pest control operator with extreme caution. Poisoned baits should only be placed outdoors where they cannot contaminate food or food contact surfaces. Pest control operators can alternate types of bait and locations. Employees must be careful to stay away from these baits.

Answer 405

Pesticides are products that control, destroy, or inhibit the activity of pests. Chemical pesticides are not a substitute for good sanitation.

Answer 406

Pesticides can be dangerous to food, employees and customers. They are toxic and hard to use. Only work with a licensed pest control operator. The Health Canada Pest Management Regulatory Agency (PMRA) is responsible for pesticide regulation in Canada. This branch of Health Canada consolidates the resources and responsibilities for pest management regulation. Pesticides are stringently regulated in Canada to ensure they pose minimal risk to human health and the environment. Pesticide use is strictly regulated in Canada. Pest control regulations in your province will dictate which chemicals may be used. Always use the services of a qualified and certified pest control operator.

Answer 407

Older buildings often have areas where pests (including rodents and insects) can hide. It’s important to have these areas properly inspected and corrected immediately. Pipe openings and crevices around the sink should be sealed with a proper sealant. All cracks and crevices in the walls, floors, doors and window frames in the storage areas should also be sealed. Remove garbage regularly throughout the day to remove food source and prevent rats from hiding. All food establishments should work with a licensed and registered pest-control operator who will: Develop an integrated pest-management program to address sanitation and structural flaws Provide a set of control methods to ensure infestation problems are resolved Other businesses that share the building should also be contacted to solve the rodent problem together.

Answer 408

Pests can carry a variety of diseases and can damage goods. To keep them from infesting your establishment it is best to work with a licensed pest-control operator and establish an integrated pest management program which: Establishes preventative measures that deny pests access to the facility Eliminates the sources of food, shelter and water Uses chemical and non-chemical methods to control pests Remember, as most chemical pesticides are poisonous to humans, only a licensed pest control operator should apply pesticides.

Answer 409

1.) What can you do in storage areas to make rodent signs more visible? Paint a white line on the floor 15 cm (6 inches) from the wall 2.) To prove that you do have cockroaches, you should: Use a glue trap 3.) Which of the following is true of pesticide use? Their use is regulated by law 4.) You should provide your pest control operator with: Building plans and equipment diagrams 5.) Which of the following is true of rodents? They leave contamination everywhere they go 6.) Which one of the following pest control methods keeps insects away but does not necessarily kill them? Repellents 7.) Where should you install Insect Light Traps? Away from food and customers 8.) Seeing a cockroach in daylight usually means that you have: A large infestation