Ontario Food Handler flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Danger zone

The temperature range between 4°C (40°F) and 60°C (140°F) in which bacteria multiply most rapidly. Potentially hazardous foods must not be held in this range.

Two-hour rule

Potentially hazardous food left in the danger zone for more than two hours should be refrigerated or used immediately; over four hours it must be discarded.

Cooling limits

Cooked food must cool from 60°C to 20°C within two hours and from 20°C to 4°C within four more hours, for a total of six hours.

Hot holding temperature

Hot food must be held at 60°C (140°F) or above. Check and record temperatures regularly, and reheat to 74°C if it falls below.

Cold holding temperature

Cold food must be held at 4°C (40°F) or below. Refrigerators should be monitored with a thermometer and temperatures recorded.

Reheating requirement

Reheat previously cooked food to 74°C (165°F) within two hours, and reheat each portion only once to avoid repeated temperature abuse.

Handwashing duration

Wet hands, apply soap, and scrub all surfaces including between fingers and under nails for at least 20 seconds, then rinse and dry with a single-use towel.

When to wash hands

Wash before starting work and after washroom use, handling raw meat, touching face or hair, handling garbage, cleaning, smoking, or eating.

Glove use

Single-use gloves do not replace handwashing. Wash hands before donning gloves and after removing them, and change gloves when torn or soiled.

Exclusion from work

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

Biological hazards

Bacteria, viruses, parasites, and moulds that can cause foodborne illness. They are the most common cause of foodborne illness in food premises.

Listeria monocytogenes

A bacterium that can grow at refrigeration temperatures and causes serious illness, especially in pregnant women, older adults, and immunocompromised people.

Norovirus

A highly contagious virus spread by infected food handlers and contaminated surfaces or water. It does not multiply in food and is controlled by hand hygiene.

E. coli O157:H7

A bacterium associated with undercooked ground beef and contaminated produce. It can cause severe bloody diarrhea and kidney complications, especially in children.

High-risk foods

Moist, protein-rich, low-acid foods such as meat, poultry, fish, eggs, dairy, cooked rice, cut melons, and sprouts that support bacterial growth.

Receiving checks

At delivery, check temperature, packaging integrity, dates, and pest signs. Reject cold food above 4°C, frozen food that is thawed, or damaged packages.

FIFO rotation

First in, first out: use older stock before newer stock. Label and date all opened and prepared foods to track shelf life.

Raw food storage

Store raw meat, poultry, and seafood below ready-to-eat foods and separate from produce to prevent drip contamination in refrigerators.

Thawing methods

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 thaw on the counter.

Cross-contamination

The transfer of harmful microorganisms from raw food, hands, utensils, or surfaces to ready-to-eat food, causing illness without further cooking.

Cleaning vs sanitizing

Cleaning removes soil and grease; sanitizing reduces microorganisms to a safe level. Both steps are required, in that order, on food-contact surfaces.

Sanitizer concentration

Sanitizers must be mixed to the label concentration and tested with strips. Chlorine is commonly 100 ppm for food-contact surfaces with the required contact time.

Three-compartment sink

Wash in hot soapy water, rinse in clean water, sanitize by immersion for the required time, then air dry. Used when a dishwasher is unavailable.

Food-contact surfaces

Surfaces that touch food must be cleaned and sanitized after each use, after a task change, and at least every four hours during continuous use.

Pest control measures

Seal entry points, screen windows, install door sweeps, keep doors closed, store food off the floor, and use a licensed pest control operator.

Premises requirements

Floors, walls, and ceilings must be smooth, durable, and cleanable. Adequate lighting, ventilation, drainage, and pest-proof waste storage are required.

Health Protection and Promotion Act

Ontario legislation under which food premises are regulated; Ontario Regulation 493/17 sets food premises requirements enforced by boards of health.

Food handler certification

At least one food handler per premises must hold a valid certificate, generally valid for five years, and it must be available on site.

Public health inspector powers

Inspectors may inspect premises, issue orders, close premises, or lay charges for non-compliance. Operators must take corrective action promptly.

Priority allergens

In Canada: peanuts, tree nuts, sesame, milk, eggs, fish, crustaceans, molluscs, soy, wheat, and sulphites. Mustard and celery are also recognized.

Allergen cross-contact

The transfer of an allergen to a food that should not contain it, through shared utensils, surfaces, or hands. Prevent with dedicated equipment and cleaning.

Anaphylaxis

A severe, life-threatening allergic reaction that can be triggered by trace amounts of an allergen. Food handlers must prevent cross-contact and respond quickly.