Ontario Food Handler cheat sheet

Three hazard types: biological (bacteria, viruses, parasites, moulds), chemical (cleaners, pesticides, toxins), physical (glass, metal, bone, hair).

Biological hazards cause the majority of foodborne illness; bacteria need food, moisture, time, temperature in the danger zone, oxygen (some), and pH near neutral to multiply.

High-risk foods are moist, protein-rich, low-acid: meat, poultry, fish, eggs, dairy, cooked rice, cut melons, sprouts, and cooked vegetables.

Potentially hazardous food means any food that can support growth of pathogenic bacteria; it must be kept out of the danger zone.

Bacterial intoxication examples: Staphylococcus aureus toxin (rapid onset 1–6 h), Bacillus cereus (rice), Clostridium botulinum (low-acid canned foods).

Bacterial infection examples: Salmonella, Campylobacter, E. coli O157:H7, Listeria monocytogenes (grows at refrigeration temperatures).

Viral foodborne illness (norovirus, hepatitis A) is spread by infected handlers and does not multiply in food; it requires strict hand hygiene.

Parasites such as Trichinella and Anisakis are destroyed by adequate cooking or freezing; raw fish must be properly frozen for parasite control.

Handwashing steps: wet hands, apply soap, lather and scrub for at least 20 seconds including backs, between fingers, and under nails, rinse, dry with single-use towel or air dryer.

Hands must be washed before starting work, after using the washroom, after handling raw meat, after touching face or hair, after handling garbage, after cleaning, and after smoking or eating.

A designated handwashing sink with hot and cold running water, soap, and single-use towels is required; it must not be used for food prep or dishwashing.

Food handlers with diarrhea, vomiting, fever, jaundice, or infected cuts must report to the supervisor and be excluded from food handling.

Hand sanitizer is not a substitute for handwashing; it may be used after washing when hands are not visibly soiled.

Clean outer clothing, hair restraints, and no jewelry on hands or wrists reduce contamination; false nails and nail polish are discouraged.

Cuts and wounds must be covered with a waterproof dressing, and on hands a glove worn over the dressing; gloves must be changed when soiled or torn.

Single-use gloves do not replace handwashing; hands must be washed before donning gloves and after removing them.

Danger zone is 4°C to 60°C (40°F to 140°F); bacteria multiply fastest between 20°C and 50°C.

Cold holding must keep food at 4°C (40°F) or below; hot holding must keep food at 60°C (140°F) or above.

Cook poultry to 74°C (165°F), ground meat to 71°C (160°F), whole pork and fish to 70°C (158°F), and other potentially hazardous foods to at least 70°C.

Use a probe thermometer sanitized between uses; measure the thickest part or centre of the food, not the surface or bone.

Total time in the danger zone should be limited to 2 hours for food safety; the 2-hour/4-hour rule: under 2 h refrigerate or use, 2–4 h use immediately, over 4 h discard.

Cooling rule: from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 more hours (total 6 hours).

Reheating must bring food to 74°C (165°F) within 2 hours, and food should be reheated only once.

Thaw food in the refrigerator at 4°C or below, under cold running water, in a microwave if cooked immediately, or as part of cooking-never on the counter.

Receiving: check temperature (cold food at 4°C or below, frozen food solid, hot food at 60°C or above), packaging integrity, dates, and signs of pests; reject substandard deliveries.

FIFO (first in, first out) rotation ensures older stock is used first; label and date all opened and prepared foods.

Store raw meat, poultry, and seafood below ready-to-eat foods and separate from produce to prevent drip contamination; keep raw and RTE on separate shelves.

Dry storage should be cool, dry, and ventilated; keep food 15 cm (6 in) off the floor and away from walls and chemicals.

Prep: use separate cutting boards and utensils for raw and ready-to-eat foods; wash produce under running water before cutting.

Hot holding at 60°C or above; cold holding at 4°C or below; check and record temperatures at least every 2–4 hours.

Cool foods in shallow pans (no more than 5 cm deep), in an ice bath, or with a blast chiller to meet the 2-hour/4-hour cooling limits.

Refrigerator temperature should be 4°C (40°F) or below and freezer at −18°C (0°F) or below; monitor with a thermometer.

Cross-contamination routes: hands, utensils, cutting boards, cloths, drip from raw foods, and pests; separate raw from ready-to-eat at every step.

Colour-coded boards (e.g., red for raw meat, green for produce) help prevent cross-contact; wash and sanitize boards between uses.

Cleaning removes soil; sanitizing reduces microorganisms to a safe level-both steps are required, in that order.

Sanitizer contact time and concentration must follow the label; chlorine sanitizer is commonly 100 ppm for food-contact surfaces with a set contact time.

Food-contact surfaces must be cleaned and sanitized after each use, after a task change, and at least every 4 hours during continuous use.

Three-compartment sink method: wash in hot soapy water, rinse, sanitize (immerse for the required time), and air dry.

Test sanitizer strength with test strips; change sanitizer solution when it becomes soiled or falls below required concentration.

Store chemicals separately from food and label all containers; never store chemicals in food containers.

Floors, walls, and ceilings must be smooth, durable, cleanable, and in good repair; coving at floor-wall junctions aids cleaning.

Adequate lighting (with shielded fixtures over food), ventilation, and drainage prevent condensation and contamination.

Equipment and food-contact surfaces must be smooth, non-absorbent, corrosion-resistant, and easy to clean and sanitize.

Garbage must be stored in covered, pest-proof containers and removed frequently; keep the waste area clean.

Pest control: seal entry points, screen windows, install door sweeps, keep doors closed, and store food off the floor.

Signs of pests: droppings, gnaw marks, tracks, live or dead insects, nesting material; report immediately and use a licensed pest control operator.

Pest control records, monitoring devices, and corrective actions should be documented.

Restrooms must not open directly into food preparation areas; self-closing doors and handwashing facilities are required.

In Ontario, food premises are regulated under the Health Protection and Promotion Act and Ontario Regulation 493/17 (Food Premises).

Boards of health (public health units) inspect food premises and enforce the regulation; inspection results may be posted publicly.

Food handler certification is required for at least one person per premises; certificates are generally valid for five years and must be available on site.

Food handlers must report illness, follow safe food handling practices, and cooperate with inspections; operators are responsible for training staff.

A food premise must have potable hot and cold water, handwashing facilities, and adequate refrigeration and dishwashing equipment.

Public health inspectors may issue orders, close premises, or lay charges for non-compliance; corrective action must be taken promptly.

Record keeping: temperature logs, sanitizer logs, pest control records, and staff training records support due diligence.

Food recalls require immediate action: identify affected product, remove from sale, and follow public health instructions.

Priority allergens in Canada: peanuts, tree nuts, sesame, milk, eggs, fish, crustaceans, molluscs, soy, wheat, and sulphites; mustard and celery are also recognized in some frameworks.

Allergen reactions can be life-threatening (anaphylaxis); even trace amounts from shared utensils or surfaces can trigger a reaction.

Prevent allergen cross-contact: dedicated utensils, separate prep areas, clean and sanitize surfaces, and wash hands between tasks.

Read labels carefully; check ingredient lists and 'may contain' statements; never guess about ingredients.

When a customer declares an allergy, communicate clearly to kitchen staff and confirm ingredients; be honest if a safe option cannot be guaranteed.

Special considerations: pregnant women, young children, older adults, and immunocompromised people are at higher risk from Listeria, Toxoplasma, and other pathogens.

Food safety for vulnerable groups includes avoiding raw or undercooked foods and unpasteurized dairy; cook foods thoroughly.

Document allergen procedures and train staff; keep an allergen ingredient reference available for all menu items.